Strawberry Crunch Cake
Indulge in a delightful Strawberry Crunch Cake, featuring a moist strawberry cake base topped with a creamy whipped topping and crunchy Oreo-strawberry crumble. This dessert is perfect for any occasion!
Ingredients
Cake
- 1 box strawberry cake mix ((15.25 oz))
- 1 cup water
- 1/2 cup vegetable oil
- 3 large eggs
Gelatin
- 1 package strawberry halal gelatin ((3.4 oz))
- 1 cup boiling water
Topping
- 1 container frozen whipped topping, thawed ((8 oz))
- 1 cup crushed Golden Oreo cookies
- 1/4 cup freeze-dried strawberries, crushed
Instructions
- Preheat oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan.
- Combine cake mix, water, oil, and eggs. Beat until well combined.
- Pour batter into prepared pan and bake for 25-30 minutes.
- Dissolve strawberry halal gelatin in boiling water. Set aside to cool slightly.
- Poke holes all over the cake with a fork.
- Pour cooled halal gelatin mixture evenly over the cake.
- Let cake cool completely.
- Combine whipped topping, crushed Golden Oreo cookies, and crushed freeze-dried strawberries.
- Spread whipped topping mixture evenly over the cooled cake.
- Refrigerate for at least 1 hour before serving.
Notes
For an extra burst of flavor, add a layer of fresh strawberries between the cake and the topping!
Nutrition
Calories: 350kcal | Carbohydrates: 50g | Protein: 3g | Fat: 15g | Sodium: 250mg