Best Strawberry Crunch Cake: Simple Recipe, Amazing Flavor

Strawberry Crunch Cake – just the name itself evokes images of pure joy, vibrant colors, and an absolutely irresistible texture. I remember the first time I experienced this magnificent dessert; it was an instant love affair that transformed my understanding of what a cake could be. Imagine layers of incredibly moist, fluffy strawberry cake, generously frosted with a rich, creamy whipped topping, all enveloped in that iconic, delightful strawberry crunch crumble. It’s a sensory symphony, a truly unforgettable experience that has quickly ascended to become a beloved modern classic in gatherings across the nation.

What makes the Strawberry Crunch Cake so universally adored?

Perhaps it’s the playful nostalgia it evokes, reminiscent of those cherished ice cream bars from our childhoods, now elevated into an elegant, show-stopping centerpiece. Or maybe it’s the perfect harmony of sweet, tangy strawberries dancing with luxurious creaminess, all exquisitely punctuated by that signature, buttery crunch that gives this cake its distinctive charm. This isn’t merely a dessert; it’s a celebration in every slice, promising to captivate and delight every single guest. I am incredibly excited to share with you my ultimate recipe for the perfect Strawberry Crunch Cake.

Ingredients:

• For the Moist Strawberry Cake Layers:

• 3 cups (360g) all-purpose flour, spooned and leveled
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1 cup (226g) unsalted butter, softened to room temperature
• 2 cups (400g) granulated sugar
• 4 large eggs, at room temperature
• 1 teaspoon pure vanilla extract
• 1 cup (240ml) buttermilk, at room temperature
• 1/2 cup (120ml) fresh strawberry puree (about 1 cup of fresh strawberries, blended and strained)
• 1-2 drops red or pink gel food coloring (optional, for vibrant color)

• For the Dreamy Strawberry Buttercream Frosting:

• 2 cups (452g) unsalted butter, softened to room temperature
• 6-8 cups (720-960g) powdered sugar, sifted
• 1/2 cup (120ml) heavy cream or whole milk, plus more if needed
• 1 teaspoon pure vanilla extract
• 1/4 cup (60ml) fresh strawberry puree (from about 1/2 cup fresh strawberries, blended and strained)
• Pinch of salt
• 1-2 drops red or pink gel food coloring (optional)

• For the Irresistible Strawberry Crunch Topping:

• 1 1/2 cups (180g) all-purpose flour
• 1/2 cup (100g) granulated sugar
• 1/4 teaspoon salt
• 1/2 cup (113g) unsalted butter, very cold and cut into small cubes
• 1 teaspoon pure vanilla extract
• 1/2 teaspoon freeze-dried strawberry powder (optional, for extra flavor and pink hue)
• 1-2 drops red or pink gel food coloring (optional, for a deeper pink color)
• 1 cup (about 15-20) golden sandwich cookies (like Golden Oreos), crushed into coarse crumbs

• For Garnish (Optional):

• Fresh strawberries, halved or sliced
• Whipped cream or extra buttercream for piping

Preparing the Irresistible Strawberry Crunch Topping for Your Strawberry Crunch Cake

Let’s kick things off by making the star of our show, the incredible strawberry crunch! This component adds so much texture and an explosion of flavor that truly defines a great Strawberry Crunch Cake.

1. Preheat and Prep: First, preheat your oven to 325°F (160°C). Line a large baking sheet with parchment paper. This step is crucial for easy removal and prevents sticking, ensuring a perfect crunch.
2. Combine Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, granulated sugar, salt, and the optional freeze-dried strawberry powder. This ensures all the dry elements are evenly distributed, laying the groundwork for a consistent crunch.
3. Incorporate Cold Butter: Add the very cold, cubed unsalted butter to the dry ingredients. Now, using a pastry blender, your fingertips, or a fork, work the butter into the flour mixture until it resembles coarse crumbs. Some pea-sized pieces are perfectly fine and will contribute to that lovely crunchy texture. Don’t overmix here; we want distinct crumbs, not a smooth dough.
4. Add Flavor and Color: Stir in the vanilla extract and the optional red or pink gel food coloring. If you’re using food coloring, you might need to gently knead the mixture a bit with your hands to distribute the color evenly. You’re aiming for a pleasant pink hue that will stand out on your finished Strawberry Crunch Cake.
5. Bake the Crumble: Spread the mixture evenly in a single layer onto your prepared baking sheet. Bake for 12-15 minutes, or until the crumbs are lightly golden and smell wonderfully fragrant. Keep a close eye on them, as they can brown quickly!
6. Cool and Crush Golden Cookies: While the strawberry crumble bakes and cools, take your golden sandwich cookies and crush them into coarse crumbs. You can do this by placing them in a Ziploc bag and crushing them with a rolling pin, or pulsing them briefly in a food processor. We’re looking for texture here, so avoid turning them into a fine powder.
7. Combine and Store: Once the strawberry crumble is baked, remove it from the oven and let it cool completely on the baking sheet. It will crisp up as it cools. Once completely cooled, gently break up any larger clumps. Transfer the cooled strawberry crumble to a bowl and mix it thoroughly with the crushed golden sandwich cookies. Your sensational Strawberry Crunch Topping is now ready! You can store this in an airtight container at room temperature for up to a week if preparing ahead.

Baking the Fluffy Strawberry Cake Layers for Your Strawberry Crunch Cake

Now, let’s move on to creating the moist and flavorful foundation of our showstopper: the cake layers. These tender layers will perfectly complement the crunch and buttercream in our ultimate Strawberry Crunch Cake.

1. Prepare Your Pans: Preheat your oven to 350°F (175°C). Grease and flour three 8-inch round cake pans, or line the bottoms with parchment paper rounds and spray the sides. This preparation is key for easy cake release.
2. Whisk Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set this aside. Whisking ensures these leavening agents and flavorings are evenly distributed throughout the dry mix.
3. Cream Butter and Sugar: In a large mixing bowl, using an electric mixer on medium speed, cream together the softened unsalted butter and granulated sugar until the mixture is light, fluffy, and pale in color. This process typically takes about 3-5 minutes. Proper creaming incorporates air, which contributes to the cake’s light texture.
4. Add Eggs and Vanilla: Beat in the large eggs one at a time, mixing well after each addition. Scrape down the sides of the bowl as needed to ensure everything is fully incorporated. Once all eggs are in, stir in the pure vanilla extract.
5. Combine Wet Ingredients: In a separate small bowl or measuring cup, whisk together the buttermilk, fresh strawberry puree, and the optional red or pink gel food coloring. The food coloring enhances the natural pink hue from the strawberry puree, making your Strawberry Crunch Cake visually appealing.
6. Alternate Wet and Dry: With the mixer on low speed, gradually add the dry ingredients to the butter mixture, alternating with the buttermilk mixture. Begin and end with the dry ingredients (e.g., 1/3 dry, 1/2 wet, 1/3 dry, 1/2 wet, 1/3 dry). Mix until just combined after each addition. Be careful not to overmix; overmixing can develop the gluten in the flour too much, leading to a tough cake.
7. Divide and Bake: Divide the cake batter evenly among your three prepared cake pans. I often use a kitchen scale to ensure exact, even layers. Bake for 25-30 minutes, or until a wooden skewer or toothpick inserted into the center of a cake comes out clean.
8. Cool the Cake Layers: Once baked, remove the cakes from the oven and let them cool in their pans on a wire rack for about 10-15 minutes. Then, carefully invert them onto the wire rack to cool completely. It’s absolutely crucial that the cakes are completely cool before frosting, otherwise, your buttercream will melt and slide right off, creating a messy situation for your beautiful Strawberry Crunch Cake.

Whipping Up the Luscious Strawberry Buttercream Frosting for Your Strawberry Crunch Cake

Now that our cakes are cooling and our crunch is ready, it’s time to create the creamy, dreamy strawberry buttercream frosting. This frosting will bind all the layers and flavors of our Strawberry Crunch Cake together in perfect harmony.

1. Cream the Butter: In a large mixing bowl, using an electric mixer on medium-high speed, beat the softened unsalted butter for 5-7 minutes until it’s incredibly light, fluffy, and almost white in color. This step is paramount for achieving a light and airy buttercream, preventing it from tasting heavy or greasy.
2. Gradually Add Powdered Sugar: With the mixer on low speed, gradually add the sifted powdered sugar, about 1 cup at a time. Mix well after each addition until fully incorporated. If you add it too quickly, you’ll end up with a sugar cloud in your kitchen! Once all the sugar is in, increase the speed to medium and beat for another 2-3 minutes.
3. Incorporate Liquids and Flavor: Add the heavy cream (or milk), pure vanilla extract, salt, and the fresh strawberry puree. Start with half of the heavy cream and add more as needed to reach your desired consistency. If you want a more vibrant pink color, now is the time to add 1-2 drops of red or pink gel food coloring.
4. Whip to Perfection: Increase the mixer speed to medium-high and beat the buttercream for another 3-5 minutes. You want it to be incredibly light, smooth, and fluffy. This extensive beating helps aerate the frosting, making it spreadable and delightful. If the frosting seems too thick, add more heavy cream one teaspoon at a time. If it’s too thin, add more sifted powdered sugar, one tablespoon at a time. Scrape down the sides of the bowl periodically to ensure everything is thoroughly mixed.
5. Ready to Frost: Your luscious strawberry buttercream is now ready to transform your cake layers into a spectacular Strawberry Crunch Cake!

Assembling Your Magnificent Strawberry Crunch Cake

The moment of truth! Bringing all the wonderful components together to create your show-stopping Strawberry Crunch Cake. This is where your efforts truly shine!

1. Level the Cake Layers (Optional but Recommended): If your cake layers have domed tops, use a serrated knife or a cake leveler to gently slice off the domes, creating flat, even layers. This makes stacking much easier and results in a neater, more professional-looking Strawberry Crunch Cake.
2. First Layer and Crumb Coat: Place one cooled cake layer on your serving plate or cake stand. Spread about 1/2 to 3/4 cup of strawberry buttercream evenly over the top.
3. Add Crunch Layer: Sprinkle a generous amount of your prepared Strawberry Crunch Topping over the buttercream layer. Gently press it down lightly to adhere.
4. Stack and Repeat: Carefully place the second cake layer on top, pressing down gently. Repeat with another layer of buttercream and crunch.
5. Top Layer and Crumb Coat: Place the final cake layer on top. Now, apply a very thin layer of buttercream all over the entire cake – top and sides. This is your “crumb coat,” and its purpose is to trap any loose crumbs, preventing them from showing up in your final frosting layer. Don’t skip this step! It’s essential for a smooth finish on your Strawberry Crunch Cake.
6. Chill for Setting: Once the crumb coat is applied, transfer the cake to the refrigerator for at least 20-30 minutes, or until the buttercream is firm to the touch. This chilling time is crucial for stability.
7. Final Frosting Layer: Once the crumb coat is firm, apply a thicker, even layer of the remaining strawberry buttercream to the top and sides of the cake. Use an offset spatula or a cake scraper to smooth out the frosting to your desired finish.
8. Apply the Strawberry Crunch to the Sides: This is where the magic happens! Gently take handfuls of the remaining Strawberry Crunch Topping and press them onto the sides of the cake. You can do this by holding a small handful against the side and rotating the cake stand, or by carefully sprinkling and pressing. Some crunch will fall off, so it’s a good idea to do this over a clean baking sheet or piece of parchment paper to catch the excess, which you can then reuse or sprinkle on top. Aim for a generous coating on the sides.
9. Decorate the Top: Sprinkle any remaining Strawberry Crunch Topping onto the top of the cake, leaving a border if you plan to pipe decorations.
10. Garnish (Optional): For a final flourish, arrange fresh strawberry halves or slices on top of your cake. You can also pipe decorative swirls of extra buttercream or whipped cream around the edges.
11. Chill Before Serving: For best results and clean slices, chill your finished Strawberry Crunch Cake in the refrigerator for at least 1-2 hours before slicing and serving. This allows the frosting to firm up and the flavors to meld beautifully.

Tips for the Perfect Strawberry Crunch Cake Experience

Achieving a truly outstanding Strawberry Crunch Cake goes beyond just following the steps. Here are some extra pointers to elevate your baking game and ensure every slice is pure bliss:

1. Ingredient Temperature Matters: For both the cake layers and the buttercream, ensure your cold ingredients (like butter and eggs for the cake, or butter for the buttercream) are at room temperature unless specified otherwise. This allows them to emulsify properly, creating a smooth batter and light, airy frosting. For the crunch, however, you want the butter to be very cold to create distinct crumbles.
2. Don’t Overmix: This is a golden rule in baking, especially for cakes. Overmixing flour develops gluten, which can lead to a tough, dense cake. Mix until ingredients are just combined, then stop.
3. Sift Your Powdered Sugar: For the buttercream, always sift your powdered sugar. This removes any lumps, ensuring a silky-smooth, lump-free frosting that will spread beautifully on your Strawberry Crunch Cake.
4. Use Fresh Strawberry Puree: While extracts are available, fresh strawberry puree offers an authentic, bright flavor that artificial options simply can’t replicate. Taking the time to blend and strain fresh strawberries makes a huge difference in the overall taste of your cake.
5. Food Coloring for Pop: The optional red or pink gel food coloring isn’t just for looks; it enhances the visual appeal of your Strawberry Crunch Cake, making it truly irresistible. Gel colors are best as they don’t add extra liquid.
6. Bake Evenly: When baking cake layers, avoid opening the oven door too frequently, especially in the first 20 minutes, as this can cause cakes to sink. If your oven has hot spots, rotate the pans halfway through baking for even browning.
7. Cool Completely: Patience is key! Ensure your cake layers are completely cooled before frosting. Any warmth will melt your beautiful buttercream, causing it to slide off and make assembly a nightmare.
8. Crumb Coat is Your Friend: The crumb coat is not optional for a smooth, professional finish. It locks in all those loose crumbs, ensuring your final layer of frosting is pristine.
9. Applying the Crunch: When applying the Strawberry Crunch Topping to the sides, don’t be shy. A generous coating looks and tastes amazing. You can also gently press the cake onto a plate of crunch to get a more uniform coating on the sides.
10. Chilling for Stability: Chilling the cake after the crumb coat and after final assembly helps the buttercream set firmly, making it easier to slice and serve. It also allows the flavors to meld together, enhancing the overall experience of your Strawberry Crunch Cake.

Storage and Serving Suggestions for Your Strawberry Crunch Cake

You’ve put so much love and effort into creating this magnificent Strawberry Crunch Cake, so let’s make sure you know how to store and serve it to perfection, ensuring every last slice is as delicious as the first.

1. Storing at Room Temperature: If your environment is cool (below 70°F/21°C) and not too humid, your Strawberry Crunch Cake can be stored in an airtight cake carrier at room temperature for up to 1-2 days. However, because it contains fresh fruit puree in the buttercream, refrigeration is generally recommended for longer storage or in warmer climates.
2. Refrigeration for Longevity: For longer storage, or if you live in a warm climate, place your Strawberry Crunch Cake in an airtight cake carrier or cover it loosely with plastic wrap to prevent it from drying out or absorbing refrigerator odors. It will keep well in the refrigerator for up to 4-5 days.
3. Bringing to Room Temperature for Serving: Buttercream can firm up quite a bit when cold. For the best flavor and texture, remove your chilled Strawberry Crunch Cake from the refrigerator about 1-2 hours before serving. This allows the cake layers to soften and the buttercream to become creamy again, resulting in a much more enjoyable eating experience.
4. Freezing for Future Enjoyment: You can freeze individual slices or the whole cake for longer storage. To freeze, place the cake (either whole or sliced) uncovered in the freezer for about an hour until the frosting is firm. Then, wrap it tightly in several layers of plastic wrap, followed by a layer of aluminum foil. This double-layer protection is crucial to prevent freezer burn. The cake can be frozen for up to 1-2 months.
5. Thawing Frozen Cake: To thaw, transfer the wrapped cake to the refrigerator overnight. Once thawed, unwrap it and let it come to room temperature for about an hour before serving, following the same recommendation for refrigerated cake.
6. Serving Suggestions: This Strawberry Crunch Cake is a stand-alone masterpiece! However, for an extra special treat, you could serve it alongside a scoop of vanilla bean ice cream, a dollop of freshly whipped cream, or a small bowl of fresh mixed berries. The combination of textures – soft cake, creamy frosting, and crunchy topping – makes every bite a delightful experience.
7. Clean Slices: For perfectly clean slices, use a long, sharp knife. Dip the knife in hot water and wipe it clean between each slice. This trick helps the knife glide through the frosting and layers without tearing, ensuring your Strawberry Crunch Cake looks as good on the plate as it does whole.

Conclusion:

Okay, friends, we’ve journeyed through the creation of something truly special, and now it’s time to reflect on why this particular dessert isn’t just another sweet treat, but a genuine showstopper that deserves a permanent spot in your baking repertoire. If you’ve been searching for that one recipe that consistently delivers on both flavor and visual appeal, look no further. This isn’t just any cake; it’s a delightful symphony of textures and tastes that will enchant everyone who takes a bite. We’re talking about a moist, tender cake base, a lusciously smooth, creamy frosting, and then – the pièce de résistance – that irresistible, crunchy, crumbly topping that sets it apart. The way the vibrant red of the strawberries pops against the creamy white and golden crunch… it’s just pure magic on a plate. I’ve personally made this countless times, and every single time, without fail, it elicits gasps of delight and requests for the recipe. It’s truly a celebration in every slice, embodying everything wonderful about homemade desserts: comfort, beauty, and incredible flavor. So many cakes promise much, but this one truly delivers, exceeding expectations with its harmonious blend of sweetness and a hint of fruity tartness. It’s comforting yet sophisticated, playful yet elegant. The satisfaction of slicing into it and seeing all those beautiful layers, especially that unique crunchy layer, is unparalleled. This Strawberry Crunch Cake is more than just a dessert; it’s an experience, a memory in the making, and a testament to the joy that simple, quality ingredients can bring when combined with a little love and creativity.

Now, let’s talk about making this already fantastic dessert even more versatile for your table. While it’s absolutely divine on its own, a slice of this cake pairs wonderfully with a scoop of vanilla bean ice cream, allowing the cold creaminess to perfectly complement the cake’s texture and flavor. For a more sophisticated touch, consider serving it alongside a fresh mint sprig and a light dusting of powdered sugar. If you’re hosting a brunch, it makes a stunning centerpiece, perhaps with a side of freshly brewed coffee or a sparkling mimosa. Want to shake things up? This recipe is incredibly adaptable! Think beyond strawberries: while the classic is unbeatable, you could experiment with other berries like raspberries or blueberries for a slightly different flavor profile in the crunch topping. You could also infuse your cake layers with a hint of lemon zest to add an extra layer of brightness, or even a touch of almond extract for a subtle, nutty undertone. For individual servings at a party, consider baking mini versions in cupcake tins, adapting the baking time accordingly, and then topping each one with its own delightful crunch. You could also drizzle a homemade strawberry glaze over the cake for an extra burst of berry flavor and a beautiful sheen. Imagine a rich dark chocolate drizzle for a contrast, or even a cream cheese glaze if you prefer a tangier finish. Don’t be afraid to let your culinary imagination run wild; this recipe provides a fantastic foundation for all sorts of delicious experiments.

Your New Go-To Dessert Awaits!

Seriously, if you’ve been reading along, I truly hope you feel inspired to roll up your sleeves and give this incredible recipe a try. It’s genuinely much simpler to achieve than its impressive appearance might suggest, and the payoff in terms of flavor and sheer joy is immense. Don’t let any hesitations hold you back; every step has been carefully laid out to guide you to success. Picture yourself presenting this beautiful creation at your next family gathering, a birthday celebration, or even just as a special treat for a cozy evening at home. The smiles, the compliments, the satisfied sighs – these are the moments that make baking so incredibly rewarding. So, please, gather your ingredients, set aside some time, and embark on this delicious adventure. And when you do, I would absolutely love to hear all about your experience! Did you stick to the classic, or did you venture into one of the variations? What was your favorite part of the process, and most importantly, what did everyone think? Your feedback and shared moments truly inspire me and our entire community of bakers. Snap a picture of your masterpiece, share your thoughts in the comments below, or connect with us on your favorite social media platform. Let’s celebrate the art of baking together! Happy baking, everyone – I can’t wait to see your wonderful creations!

Strawberry Crunch Cake

This irresistible Strawberry Crunch Cake features layers of moist strawberry cake, dreamy strawberry buttercream, and a delightful strawberry crunch crumble, reminiscent of classic ice cream bars. Perfect for any celebration!

Prep Time
30 Minutes

Cook Time
45 Minutes

Total Time
4 Hours

Servings
12-16 servings

Ingredients

• 3 cups (360g) all-purpose flour
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1 cup (226g) unsalted butter, softened
• 2 cups (400g) granulated sugar
• 4 large eggs, room temperature
• 1 teaspoon pure vanilla extract
• 1 cup (240ml) buttermilk, room temperature
• 1/2 cup (120ml) fresh strawberry puree (from ~1 cup fresh/thawed frozen strawberries)
• 1-2 drops red or pink gel food coloring (optional)
• 2 cups (452g) unsalted butter, softened (for frosting)
• 6-8 cups (720-960g) powdered sugar, sifted
• 1/2 cup (120ml) heavy cream or whole milk, plus more if needed
• 1 teaspoon pure vanilla extract (for frosting)
• 1/4 cup (60ml) fresh strawberry puree (from ~1/2 cup fresh/thawed frozen strawberries, for frosting)
• Pinch of salt (for frosting)
• 1-2 drops red or pink gel food coloring (optional, for frosting)
• 1 1/2 cups (180g) all-purpose flour (for crunch)
• 1/2 cup (100g) granulated sugar (for crunch)
• 1/4 teaspoon salt (for crunch)
• 1/2 cup (113g) unsalted butter, very cold, cubed (for crunch)
• 1 teaspoon pure vanilla extract (for crunch)
• 1/2 teaspoon freeze-dried strawberry powder (optional, for crunch)
• 1-2 drops red or pink gel food coloring (optional, for crunch)
• 1 cup (about 15-20) golden sandwich cookies, crushed
• Fresh strawberries, halved or sliced (for garnish, optional)
• Whipped cream or extra buttercream for piping (optional)

Instructions

1. Step 1
   Preheat oven to 325°F (160°C). Line a baking sheet with parchment. Whisk 1 1/2 cups flour, 1/2 cup sugar, 1/4 tsp salt, and optional freeze-dried strawberry powder. Cut in 1/2 cup very cold, cubed butter until coarse crumbs form. Stir in 1 tsp vanilla and optional food coloring. Spread evenly on the baking sheet. Bake 12-15 minutes, then cool completely. Crush 1 cup golden sandwich cookies. Combine cooled strawberry crumble with crushed cookies. Set aside.
2. Step 2
   Preheat oven to 350°F (175°C). Grease and flour three 8-inch round cake pans. In a medium bowl, whisk 3 cups flour, 1 tbsp baking powder, and 1/2 tsp salt. In a large bowl, cream 1 cup softened butter and 2 cups sugar for 3-5 minutes until light and fluffy. Beat in 4 large eggs one at a time, then 1 tsp vanilla. In a separate bowl, whisk 1 cup buttermilk, 1/2 cup strawberry puree, and optional food coloring. Alternately add dry ingredients and buttermilk mixture to the butter mixture, beginning and ending with dry, mixing until just combined. Do not overmix. Divide batter evenly among pans. Bake 25-30 minutes, or until a toothpick comes out clean. Cool in pans for 10-15 minutes, then invert onto a wire rack to cool completely.
3. Step 3
   In a large bowl, beat 2 cups softened butter for 5-7 minutes until light and almost white. Gradually add 6-8 cups sifted powdered sugar on low speed, then beat for 2-3 minutes on medium. Add 1/2 cup heavy cream (start with half), 1 tsp vanilla, pinch of salt, 1/4 cup strawberry puree, and optional food coloring. Beat on medium-high for 3-5 minutes until light, smooth, and fluffy. Adjust consistency with more cream or powdered sugar if needed.
4. Step 4
   Level cake layers if necessary. Place one cooled cake layer on your serving plate. Spread with 1/2 to 3/4 cup buttercream, then sprinkle with a generous amount of Strawberry Crunch Topping, gently pressing. Repeat with the second cake layer, buttercream, and crunch. Place the final cake layer on top. Apply a thin crumb coat of buttercream over the entire cake (top and sides) to trap crumbs. Chill for 20-30 minutes until firm.
5. Step 5
   Once crumb coat is firm, apply a thicker, even layer of the remaining buttercream to the cake. Gently press remaining Strawberry Crunch Topping onto the sides and sprinkle on top. Garnish with fresh strawberries or piped cream, if desired. Chill the finished cake in the refrigerator for at least 1-2 hours before slicing and serving for best results.

Important Information

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.