Strawberry Crunch Cake
If you loved our pumpkin crunch cake last fall, this fresh strawberry version is about to become your new favorite. Layers of jellied fresh strawberry puree, a buttery crunchy cake top studded with toasted pecans, and a homemade whipped cream cheese topping that tastes like the smoothest cheesecake you’ve ever had. No Cool Whip — we whipped our own. It’s rich, gorgeous, and surprisingly easy to put together. Perfect for spring brunches, Mother’s Day, Easter gatherings, or any time you want to show up with something memorable.
The Story Behind This Cake
If you’ve been around Mary Katherine’s Table for a while, you might remember our pumpkin crunch cake. That recipe was such a hit last fall — for me, for my family, and for so many of you. I’ve been thinking about it ever since, honestly. About how those layers worked so beautifully together. The cake mix on top getting all golden and crunchy with the butter and pecans. That cream cheese topping that pulled it all together.
Every time I picked up a pint of strawberries this spring, I kept wondering — could we give that same recipe a strawberry makeover? So we tried it. And I’ll be honest with you, I did not know I was going to like it that much. It might just be better than the original.
What we did was take some elements from a few different desserts we’ve made and tweak them. Instead of canned pumpkin, we used fresh strawberry puree thickened with a little cornstarch so it sets up like a glossy strawberry filling at the bottom of the pan. We kept the white cake mix, the pecans, the butter — all the good things. And then for the topping, instead of using Cool Whip like we did with the pumpkin version, we whipped our own cream right into some softened cream cheese with a little sugar and vanilla. It is so light and fluffy and delicious.
Darren and I both loved this. In fact, after the taste test we had to give some away because we did not need a whole cake sitting in our kitchen. That’s how good it is. I think your family is going to love it too.
Recipe
Prep Time: 20 minutes Cook Time: 40–50 minutes Cooling Time: At least 30 minutes Servings: 12
Ingredients
For the Strawberry Layer:
- 4 cups fresh strawberries, pureed (about 2 lbs whole strawberries)
- ½ cup granulated sugar
- 3 tablespoons cornstarch
- 1 tablespoon lemon juice (use less if you prefer)
For the Cake Layer:
- 1 box white cake mix
- 1½ cups pecans, chopped (divided — ⅔ for the cake, ⅓ reserved for topping)
- 1½ sticks (¾ cup) butter, thinly sliced
For the Whipped Cream Cheese Topping:
- 1 (8 oz) block cream cheese, room temperature
- ½ cup granulated sugar
- 1 teaspoon vanilla extract
- 1 to 1½ cups heavy cream, chilled
Instructions
- Preheat the oven to 350°F. Lightly grease a 9×13 baking dish with cooking spray.
- Prepare the strawberries. Wash fresh strawberries and pulse them in a blender or food processor until they’re almost pureed but still have small bits of strawberry in them — that texture is what makes this so good. You’ll want 4 cups total. Pour the puree into a large bowl.
- Make the strawberry base. In a separate small bowl, whisk together the sugar and cornstarch until fully combined. (Whisking the dry ingredients first helps break up cornstarch lumps.) Add the sugar-cornstarch mixture to the strawberry puree along with the lemon juice. Stir until well combined. Pour into your prepared baking dish.
- Add the cake layer. Sprinkle the dry white cake mix evenly over the strawberry layer. Use your hands to gently smooth it out across the top. Don’t stir or mix it in — you want it to sit right on top of the strawberry mixture.
- Add the pecans. Take about ⅔ of your chopped pecans and sprinkle them evenly over the cake mix. Reserve the remaining ⅓ on a small baking sheet for toasting later.
- Top with butter. Slice the butter into thin pats (about the thickness of a normal butter pat) and place them across the entire top of the cake, covering as much as you can. Tiny dry spots are fine — big dry spots aren’t.
- Bake for 40–50 minutes until the top is golden brown and the strawberry layer is bubbly around the edges. The toothpick test won’t work for this kind of cake — go by visual cues. During the last 5–6 minutes of baking, slide your reserved pecans into the oven on a small baking sheet to toast them.
- Cool completely. Let the cake cool for at least 30 minutes — and longer is better. The strawberry layer needs that time to set up as it cools. If you skip this step, the topping won’t sit right on top.
- Make the topping. In a stand mixer fitted with the whisk attachment, beat the room-temperature cream cheese until smooth and creamy, scraping down the sides as needed. Add the sugar and vanilla and mix until well combined. With the mixer on low, slowly pour in the chilled heavy cream a little at a time. Increase speed and whip until it holds soft peaks — light and fluffy but stable. You’ll use somewhere between 1 and 1½ cups of cream depending on how thick you want it.
- Top the cake. Spread the whipped cream cheese topping evenly over the cooled cake. Sprinkle the toasted pecans over the top. Refrigerate until ready to serve.
Tips
- Leave a little texture in the strawberry puree — pulse, don’t fully blend
- Room temperature cream cheese is essential for a smooth topping; chilled heavy cream is essential for whipping properly
- The cake must be stored in the refrigerator because of the cream cheese topping
- Toasting the pecans in the oven during the last few minutes of baking is a small step that makes a big flavor difference
Frequently Asked Questions
Can I use frozen strawberries instead of fresh? Yes, but you’ll want to thaw them completely first and drain off any excess liquid before pureeing. Fresh strawberries in season give you the best flavor, but frozen will work in a pinch — especially for a winter version.
Can I use a different flavor of cake mix? Absolutely. Yellow cake mix works beautifully here, and butter pecan would be a delicious match for the pecans on top. Strawberry cake mix would intensify the strawberry flavor if you want to go all-in on that.
Can I make this ahead of time? Yes — and it’s actually a great make-ahead dessert. You can bake the cake a day in advance and refrigerate it (covered) without the topping. Make and add the whipped cream cheese topping a few hours before serving so it stays fresh and fluffy.
How long will it keep in the refrigerator? Stored covered in the refrigerator, this cake will keep beautifully for 3 to 4 days. The strawberry layer actually gets better as it sits.
Can I freeze it? You can freeze the baked cake (without the topping) for up to 2 months. Thaw overnight in the refrigerator and add the freshly made topping before serving. I wouldn’t recommend freezing it with the topping on — the texture won’t be the same.
My toothpick comes out wet — is the cake done? The toothpick test doesn’t work for this kind of cake because of the fruit layer underneath. Look for a golden brown crust on top and bubbly edges around the pan. That’s your signal it’s ready.
Can I leave out the pecans? Yes, especially if you have nut allergies in the family. The cake will still be delicious. You could substitute graham cracker crumbs or even a sprinkle of crushed shortbread cookies for added crunch.
Why use cornstarch in the strawberry layer? The cornstarch thickens the strawberry puree as it bakes so you end up with a glossy, jelly-like consistency at the bottom of the cake instead of a runny mess. It’s the secret to getting those clean, beautiful layers.
Do I have to whip my own topping or can I use Cool Whip? You can absolutely use Cool Whip if that’s what you have — that’s exactly what we did with the original pumpkin crunch cake and it was wonderful. But the homemade whipped cream cheese topping really takes this cake up a notch. It tastes like cheesecake.
What’s the best way to serve this? This cake is best served chilled, straight from the refrigerator. Cut it into squares and top with a fresh strawberry or a drizzle of strawberry sauce if you want to get fancy. A small piece goes a long way — it’s rich.
From Your Kitchen to Ours
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Strawberry Crunch Cake
Ingredients
For the Strawberry Layer:
- 4 cups fresh strawberries pureed (about 2 lbs whole strawberries)
- ½ cup granulated sugar
- 3 tablespoons cornstarch
- 1 tablespoon lemon juice use less if you prefer
For the Cake Layer:
- 1 box white cake mix
- 1½ cups pecans chopped (divided — ⅔ for the cake, ⅓ reserved for topping)
- 1½ sticks ¾ cup butter, thinly sliced
For the Whipped Cream Cheese Topping:
- 1 8 oz block cream cheese, room temperature
- ½ cup granulated sugar
- 1 teaspoon vanilla extract
- 1 to 1½ cups heavy cream chilled
Instructions
- Preheat the oven to 350°F. Lightly grease a 9×13 baking dish with cooking spray.
- Prepare the strawberries. Wash fresh strawberries and pulse them in a blender or food processor until they're almost pureed but still have small bits of strawberry in them — that texture is what makes this so good. You'll want 4 cups total. Pour the puree into a large bowl.
- Make the strawberry base. In a separate small bowl, whisk together the sugar and cornstarch until fully combined. (Whisking the dry ingredients first helps break up cornstarch lumps.) Add the sugar-cornstarch mixture to the strawberry puree along with the lemon juice. Stir until well combined. Pour into your prepared baking dish.
- Add the cake layer. Sprinkle the dry white cake mix evenly over the strawberry layer. Use your hands to gently smooth it out across the top. Don't stir or mix it in — you want it to sit right on top of the strawberry mixture.
- Add the pecans. Take about ⅔ of your chopped pecans and sprinkle them evenly over the cake mix. Reserve the remaining ⅓ on a small baking sheet for toasting later.
- Top with butter. Slice the butter into thin pats (about the thickness of a normal butter pat) and place them across the entire top of the cake, covering as much as you can. Tiny dry spots are fine — big dry spots aren't.
- Bake for 40–50 minutes until the top is golden brown and the strawberry layer is bubbly around the edges. The toothpick test won't work for this kind of cake — go by visual cues. During the last 5–6 minutes of baking, slide your reserved pecans into the oven on a small baking sheet to toast them.
- Cool completely. Let the cake cool for at least 30 minutes — and longer is better. The strawberry layer needs that time to set up as it cools. If you skip this step, the topping won't sit right on top.
- Make the topping. In a stand mixer fitted with the whisk attachment, beat the room-temperature cream cheese until smooth and creamy, scraping down the sides as needed. Add the sugar and vanilla and mix until well combined. With the mixer on low, slowly pour in the chilled heavy cream a little at a time. Increase speed and whip until it holds soft peaks — light and fluffy but stable. You'll use somewhere between 1 and 1½ cups of cream depending on how thick you want it.
- Top the cake. Spread the whipped cream cheese topping evenly over the cooled cake. Sprinkle the toasted pecans over the top. Refrigerate until ready to serve.
if it’s like her pumpkin dump cake it will be so yummy