Strawberry Shortcake Crunch Cake Recipe

Indulge in the delightful combination of sweet strawberries and crunchy goodness with this Strawberry Shortcake Crunch Cake recipe. Perfect for any occasion, this dessert is sure to satisfy your cravings for something both fruity and decadent.


  • 1 box of yellow cake mix
  • 1 cup of water
  • 1/3 cup of vegetable oil
  • 3 large eggs
  • 1 package (3.4 ounces) of instant vanilla pudding mix
  • 1 cup of sliced fresh strawberries
  • 1 cup of crushed shortbread cookies
  • 2 cups of whipped cream or whipped topping
  • Additional sliced strawberries for garnish (optional)


  1. Preheat your oven to the temperature indicated on the cake mix box. Grease and flour a 9×13-inch baking pan.
  2. In a large mixing bowl, combine the yellow cake mix, water, vegetable oil, and eggs. Beat on medium speed for 2 minutes, until the batter is smooth.
  3. Fold in the instant vanilla pudding mix until well incorporated.
  4. Gently fold in the sliced strawberries, being careful not to crush them.
  5. Pour the batter into the prepared baking pan, spreading it evenly.
  6. Bake according to the instructions on the cake mix box, or until a toothpick inserted into the center comes out clean.
  7. Once baked, remove the cake from the oven and let it cool completely in the pan on a wire rack.
  8. Once cooled, spread the whipped cream or whipped topping evenly over the top of the cake.
  9. Sprinkle the crushed shortbread cookies over the whipped cream layer, covering the entire surface.
  10. If desired, garnish with additional sliced strawberries for an extra burst of flavor and visual appeal.
  11. Refrigerate the cake for at least 1 hour before serving to allow the flavors to meld together.
  12. Slice and serve, enjoying each delightful bite of this Strawberry Shortcake Crunch Cake!

This recipe is sure to become a favorite among family and friends. Enjoy the perfect balance of sweetness and crunch in every bite!

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