Can I make Strawberry Crunch Cake ahead of time?

Yes, absolutely! This Strawberry Crunch Cake with Vanilla Pudding Layers is actually even better made 1-2 days in advance. This allows the flavors to fully meld and the pudding to set perfectly, resulting in a more cohesive and delicious dessert. Just keep it well-refrigerated.

What kind of pudding works best for Strawberry Crunch Cake layers?

Instant vanilla pudding is highly recommended for its quick setting time and classic flavor profile. It pairs beautifully with the sweet-tart strawberries and the crunchy topping, creating that signature taste you're looking for.

How do I get the crunch topping to stay crunchy?

The key is to combine the wafer crumbs with melted butter and sugar. For maximum crunch, some people like to add a portion of the topping just before serving, though it holds up remarkably well when layered within the cake too.

Can I use fresh strawberries or frozen for this Strawberry Crunch Cake recipe?

Both fresh and frozen strawberries work wonderfully in this recipe! If you're using frozen, be sure to thaw and drain them very well beforehand. This prevents any excess moisture from making your cake soggy.

How many servings does this Strawberry Crunch Cake typically yield?

A 9x13 inch cake is quite generous and usually yields 12-16 good-sized slices. This makes it a fantastic option for family gatherings, parties, or when you need to feed a larger crowd.

What if my pudding layers aren't setting for the Strawberry Crunch Cake?

Ensure you used cold milk and whisked vigorously for the full 2-3 minutes as directed. If it's still a bit soft, don't worry! Chilling the cake for a longer period, perhaps even overnight, usually does the trick and allows everything to firm up beautifully.

Can I make Strawberry Crunch Cake in a different pan size?

Yes, you can certainly adapt this recipe! It works well in round cake pans (e.g., 8 or 9-inch pans for multiple layers). Just be mindful to adjust baking times as needed and consider how much pudding you'll need for your desired layer thickness.

Is this Strawberry Crunch Cake suitable for freezing?

Yes, it is! Once assembled and thoroughly chilled, individual slices can be frozen for up to a month. Make sure to wrap them really well to prevent any freezer burn and maintain their delicious flavor and texture.

Strawberry Crunch Cake With Vanilla Pudding Layers

Description

This easy Strawberry Crunch Cake with vanilla pudding layers and a signature crunchy topping is a crowd-pleasing dessert that wows without the fuss. Perfect for busy home cooks.

Ingredients

Boxed Yellow Cake Mix (1 standard box, approx. 432g, plus ingredients called for on box)
Instant Vanilla Pudding Mix (2 x 3.4 oz boxes, approx. 2 x 96g)
Milk (4 cups, approx. 960ml, cold)
Fresh or Frozen Strawberries (2 cups, approx. 300g, sliced or diced)
Butter (1/2 cup, 113g, unsalted, melted)
Granulated Sugar (1/4 cup, 50g)
Vanilla Wafers (2 cups, approx. 180g, crushed)
Freeze-Dried Strawberries (1/2 cup, approx. 20g, crushed)

Instructions

Prepare the Cake: Bake the yellow cake mix according to package directions in a 9×13 inch pan. Once baked, let it cool completely on a wire rack for about 1 hour.
Make the Pudding Layers: In a large bowl, whisk together the instant vanilla pudding mixes with cold milk for 2-3 minutes until thickened. The mixture should be thick and creamy. Chilling for about 10-15 minutes in the refrigerator helps it set further.
Create the Crunch Topping: In a medium bowl, combine the crushed vanilla wafers, crushed freeze-dried strawberries, melted butter, and granulated sugar. Mix until everything is evenly coated and crumbly. Set aside about 1/2 cup for garnish.
Slice the Cake: Once completely cool, carefully slice the cake horizontally into two even layers. A long serrated knife works best for a clean cut.
Assemble Layer 1: Place the bottom cake layer back into the clean 9×13 inch pan (or on a serving platter). Evenly spread half of the vanilla pudding mixture over the cake. Arrange half of the sliced fresh strawberries over the pudding. Sprinkle half of the crunch topping (excluding the reserved garnish portion) over the strawberries.
Assemble Layer 2: Carefully place the second cake layer on top. Repeat the process: spread the remaining vanilla pudding, top with the rest of the sliced strawberries, and then sprinkle the remaining crunch topping (again, excluding the reserved garnish).
Chill Thoroughly: Cover the Strawberry Crunch Cake with plastic wrap and refrigerate for at least 4 hours, or preferably overnight, to allow the pudding to set completely and the flavors to meld.

Notes

Optional Add-ins & Smart Swaps:

Cream Cheese (4 oz, 113g, softened): Can be whipped into the pudding for a richer, tangier layer.
Whipped Topping or Fresh Whipped Cream: For an airy, light frosting or garnish.
Graham Crackers or Golden Oreos: Alternative crunchy base for the topping.
Different Pudding Flavors: Try cheesecake or white chocolate pudding for a twist.
Lemon Zest (1 tsp): Brightens the fresh strawberry flavor.

Notes on Quality/Seasonality:

Use ripe, fragrant strawberries for the best flavor, especially when in season.
Good quality vanilla extract (if adding extra to cake mix) makes a difference.
Ensure your vanilla wafers are fresh for maximum crispness.

Troubleshooting: If pudding isn’t setting, ensure milk was cold and you whisked vigorously enough. Chilling for longer often resolves this.

Nutritional Note: The nutritional values provided are estimates, as detailed data was not available in the original recipe article.

Prep Time: 45 minutes
Cook Time: 30 minutes
Category: Desserts
Method: Baked
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: 500
Sugar: 55g
Sodium: 450mg
Fat: 25g
Saturated Fat: 12g
Unsaturated Fat: 13g
Trans Fat: 0g
Carbohydrates: 75g
Fiber: 2g
Protein: 6g
Cholesterol: 50mg

Keywords: Strawberry Crunch Cake