Strawberry Crunch Cake
A nostalgic, halal-friendly Strawberry Crunch Cake featuring a moist strawberry sponge, smooth cream cheese frosting, and a signature cookie-gelatin crunch topping reminiscent of classic ice cream bars.
- Prep Time: 45 mins
- Cook Time: 30 mins
- Total Time: 75 mins
- Yield: 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Halal
Ingredients
1 box Halal-certified strawberry cake mix (15.25 oz)
1 cup Halal-certified sour cream or Greek yogurt
0.5 cup Unsalted butter (melted)
3 large Organic eggs
1 tsp Alcohol-free vanilla extract
20 count Golden vanilla sandwich cookies
3 oz Halal-certified strawberry gelatin powder
4 tbsp Melted butter
8 oz Cream cheese (softened)
2 cups Powdered sugar
Instructions
- Preheat oven to 350°F (175°C) and grease two 8-inch round cake pans with butter or halal-certified spray
- In a large bowl, whisk together the strawberry cake mix, sour cream, 1/2 cup melted butter, eggs, and alcohol-free vanilla until smooth
- Divide the batter evenly between the two pans and bake for 25-30 minutes or until a toothpick comes out clea
- Cool the cake layers completely on a wire rack before assembling
- Crush the golden sandwich cookies into coarse crumbs using a food processor or zip-top bag
- In a medium bowl, mix the cookie crumbs with the strawberry gelatin powder and drizzle 4 tbsp melted butter over it; stir until well-coated
- In a separate bowl, beat the softened cream cheese and powdered sugar until light and fluffy to create the frosting
- Place one cake layer on a plate, spread a layer of frosting, and sprinkle a handful of crunch topping over it
- Place the second cake layer on top and cover the entire cake (top and sides) with the remaining frosting
- Carefully press the remaining strawberry crunch mixture onto the sides and top of the cake using a flat spatula
Notes
All ingredients must be halal-certified, specifically checking that gelatin is beef-based or vegan.
Use room temperature eggs and cream cheese to ensure a smooth batter and frosting.
Store leftovers in an airtight container in the refrigerator for up to four days.
For the best texture, apply the crunch topping on the day of serving to prevent it from getting soggy.
Freeze sponge layers separately if preparing in advance, then thaw in the fridge before frosting.
Nutrition
- Serving Size: 1 slice
- Calories: 420 kcal
- Sugar: 38g
- Sodium: 310mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 54g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 65mg
Find it online: https://fabiloustaste.com/strawberry-crunch-cake/