Description

This effortless Strawberry Crunch Cake 2 delivers a moist, jello-infused base topped with a silky buttercream and a nostalgically crispy cookie crumble. It is the perfect sheet cake for busy weeknights or potlucks, requiring minimal effort for a high-end bakery finish.

Ingredients

1 (13.25 ounce) box strawberry cake mix
2 (0.3 ounce) boxes strawberry jello, divided
1 cup water
1/3 cup melted butter, for the cake
2 tablespoons melted butter, for the topping
2 tablespoons vanilla extract, divided
3 large eggs
2 sticks (1 cup) unsalted butter, softened
1/4 teaspoon salt
4 to 5 cups powdered sugar
1/4 cup whole milk
20 to 24 Golden Oreo cookies, crushed

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Instructions

Preheat your oven to 350°F (175°C) and lightly grease a 9×13 inch baking pan.
In a large bowl, whisk together the strawberry cake mix, one box of strawberry jello, water, 1/3 cup melted butter, 1 tablespoon of vanilla extract, and the eggs until just combined.
Pour the batter into the prepared pan and bake for 25 to 30 minutes, or until a toothpick inserted into the center comes out clean.
Remove the cake from the oven and allow it to cool completely in the pan before frosting.
Prepare the icing by beating the 2 sticks of softened butter with salt and the remaining tablespoon of vanilla, then gradually adding powdered sugar and milk until light and fluffy.
Create the crunch topping by mixing the crushed Golden Oreos with the second box of strawberry jello and 2 tablespoons of melted butter.
Spread the frosting over the cooled cake and sprinkle the strawberry crunch mixture evenly over the top.

Notes

For the best results, ensure your butter is truly at room temperature before making the frosting to avoid lumps. If you are making this ahead of time, add the crunch topping just before serving to maintain the maximum crispiness of the cookies.

Prep Time: 15 mins
Cook Time: 30 mins
Category: Dessert
Method: Baking
Cuisine: American