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Strawberry Shortcake Crunch Cake with Cream Cheese Frosting

A delightful combination of layers of soft sponge cake, whipped cream, and a crunchy topping with cream cheese frosting, perfect for summer gatherings and celebrations.
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Prep Time 25 minutes
Cook Time 35 minutes
Total Time 1 hour
Servings: 12 servings
Course: Dessert, Snack
Cuisine: American
Calories: 320
Ingredients Method Notes

Ingredients
  

For the Cake
  • 2 cups all-purpose flour
  • 1.5 cups sugar
  • 0.5 cup unsalted butter, softened Use room temperature
  • 1 cup whole milk Use room temperature
  • 3.5 teaspoons baking powder
  • 1 teaspoon vanilla extract
  • 0.5 teaspoon salt
  • 4 large eggs Use room temperature
For the Frosting
  • 8 oz cream cheese, softened Use room temperature
  • 0.5 cup unsalted butter, softened Use room temperature
  • 4 cups powdered sugar
  • 1 teaspoon vanilla extract
  • 2-3 tablespoons heavy cream Optional, for desired consistency
Topping
  • 2 cups fresh strawberries, sliced
  • 1 cup whipped cream Store-bought or homemade
  • to taste crunchy cereal Like crushed graham crackers or granola

Method
 

Baking the Cake
  1. Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
  2. In a large bowl, cream together the softened butter and sugar until light and fluffy.
  3. Add in the eggs, one at a time, mixing well after each addition. Pour in the milk and vanilla extract, stirring until smooth.
  4. In another bowl, whisk together the flour, baking powder, and salt. Gradually incorporate this mixture into your wet ingredients until just combined.
  5. Pour the batter evenly into your prepared cake pans and bake for 30-35 minutes or until a toothpick comes out clean. Let them cool for 10 minutes before transferring to a wire rack to cool completely.
Make the Cream Cheese Frosting
  1. In a mixing bowl, beat together the softened cream cheese and butter until creamy.
  2. Gradually add the powdered sugar, mixing until fluffy and smooth. Add heavy cream for a creamier consistency if desired.
Assemble the Cake
  1. Once the cakes are completely cool, place one layer on a serving plate and spread a generous amount of cream cheese frosting on top.
  2. Distribute half of the sliced strawberries over the frosting.
  3. Place the second cake layer on top and frost the entire cake with the remaining cream cheese frosting.
  4. Sprinkle the crunchy topping over the top and sides for added crunch, then fill in the top with whipped cream and the remaining fresh strawberries.

Notes

Use room temperature ingredients for better blending. Don't worry if the frosting isn't perfect; a messy cake is a happy cake. Substitute strawberries with seasonal fruits for variation.