Strawberry Crunch Cake

Strawberry Crunch Cake is the springtime dessert of my DREAMS! Tender, moist cake loaded with fresh strawberries, topped with a golden coconut-almond crunch, and finished with juicy macerated berries. Every bite is pure sunshine on a plate. This one pan wonder is easy enough for weeknight baking but fancy enough to wow at any gathering.

Why You’ll Love This Recipe

Moist, sweet, and layered with vibrant strawberry flavor in every bite. With fluffy cake, creamy frosting, and that irresistible crunchy strawberry topping, it’s a nostalgic dessert that tastes just as good as it looks. Perfect for birthdays, celebrations, or anytime you want a show-stopping strawberry treat.

Print

Ingredient List

Cake & Strawberry Filling

• 2 cups all-purpose flour
• 1⅓ cups granulated sugar
• 1 tablespoon baking powder
• ½ teaspoon salt
• 2 tablespoons lemon zest (optional for brightness)
• ¾ cup milk
• ⅓ cup vegetable oil
• 2 large eggs
• 1 teaspoon vanilla extract
• 2 cups fresh strawberries, hulled and roughly chopped

Strawberry Topping

• 2 cups fresh strawberries, sliced
• 2–3 tablespoons granulated sugar (adjust to sweetness)
• 1 tablespoon lemon juice

Crunch Topping

• 1 cup shredded sweetened coconut
• ½ cup sliced almonds (optional for extra crunch)
• ¼ cup granulated sugar
• ¼ cup unsalted butter, melted

Substitution tip: No almonds? Try chopped pecans or walnuts! You can also swap the coconut for more nuts if you prefer. And if you don’t have fresh strawberries, frozen work too—just thaw and drain them well before using.

Why These Ingredients Work

Fresh strawberries are the star here—they add moisture, natural sweetness, and gorgeous color throughout the cake. The lemon zest brightens everything up and makes the berry flavor pop even more. The coconut-almond topping creates that irresistible crunchy contrast against the tender cake—it bakes right on top, getting golden and toasted. And those macerated strawberries? The sugar and lemon juice draw out their juices, creating a naturally sweet, syrupy topping that soaks into each slice. It’s like the cake keeps getting better as it sits!

Essential Tools and Equipment

• 9×13-inch baking pan
• Large mixing bowls (2)
• Whisk
• Rubber spatula
• Small bowl for crunch topping
• Toothpick for testing doneness

How To Make Strawberry Crunch Cake

Step 1: Preheat & Prep

Preheat your oven to 350°F (175°C). Grease and flour your 9×13-inch baking pan—don’t skip the flouring! It helps the cake release beautifully.

Step 2: Make the Cake Batter

In a large bowl, whisk together the flour, sugar, baking powder, salt, and lemon zest (if using). In another bowl, whisk together the milk, oil, eggs, and vanilla until well combined. Pour the wet ingredients into the dry ingredients and stir gently until just combined.

Step 3: Add Strawberry Pieces

Gently fold those chopped strawberries into the batter. Make sure they’re evenly distributed throughout.

Step 4: Assemble Cake

Spread the batter evenly into your prepared pan. Use your spatula to smooth the top so it bakes evenly.

Step 5: Prepare Crunch Topping

In a small bowl, mix together the shredded coconut, sliced almonds (if using), sugar, and melted butter. Use a fork to combine until the mixture is crumbly and everything’s coated with butter.

Step 6: Top Cake

Sprinkle that gorgeous crunch mixture evenly over the cake batter.

Step 7: Bake

Bake for 35–45 minutes, or until a toothpick inserted in the center comes out clean and the topping is golden brown. Your kitchen is going to smell AMAZING! If the topping starts browning too quickly, tent the pan with foil for the last 10 minutes.

Step 8: Cool

Let the cake cool completely in the pan. I know it’s hard to wait, but warm cake can be crumbly when you cut it!

Step 9: Prepare Strawberry Topping

While the cake cools, toss those sliced strawberries with the sugar and lemon juice in a bowl. Let them sit for 10–15 minutes.

Step 10: Serve

Cut the cooled cake into squares and spoon those gorgeous macerated strawberries right over the top just before serving. The juices will soak in a little and make every bite even more delicious!

You Must Know

Room temperature eggs and milk are KEY! They blend better and create a more even texture. Just set them out 30 minutes before baking.

Don’t overmix the batter! Mix just until you don’t see dry flour. Overmixing develops too much gluten and makes the cake tough.

Personal Secret: I like to toast my coconut lightly in a dry skillet before mixing it with the butter and sugar. It takes the crunch topping to a WHOLE new level of deliciousness!

Pro Tips & Cooking Hacks

• Use fresh, ripe strawberries: They have the best flavor and moisture. If your berries are huge, chop them smaller so they distribute evenly.
• Check doneness early: Every oven is different. Start checking at 35 minutes—you want that toothpick to come out with just a few moist crumbs.
• Don’t skip the lemon: The zest and juice really brighten the strawberry flavor and keep everything from being too sweet.
• Drain juicy berries: If your macerated strawberries release a TON of juice, spoon some of it off before topping the cake, or your slices might get soggy.

Flavor Variations / Suggestions

• Triple Berry Version: Mix in blueberries and raspberries along with the strawberries for a mixed berry cake!
• Citrus Twist: Try orange zest instead of lemon for a different citrus note.
• Chocolate Drizzle: Drizzle melted white chocolate over the cooled cake before adding the strawberry topping—SO pretty and delicious!
• Add a hint of almond: Use ½ teaspoon almond extract along with the vanilla for extra depth.
• Make it gluten-free: Use a 1:1 gluten-free flour blend—the texture will be slightly different but still delicious!

Make-Ahead Options

This cake is PERFECT for making ahead! Bake it the night before, let it cool completely, and cover it tightly with plastic wrap. It actually tastes even better the next day as the flavors meld together. You can store the baked cake (without the strawberry topping) at room temperature for up to 2 days or in the fridge for up to 4 days.

Just make the macerated strawberry topping fresh right before serving—it only takes 15 minutes! If you make it too far ahead, it gets too watery.

Recipe Notes & Baker’s Tips

• The cake batter will be thick but pourable—that’s exactly what you want.
• If your strawberries are super juicy, you can pat them dry with paper towels before chopping to prevent excess moisture.
• The crunch topping will look loose when you sprinkle it on, but it binds together beautifully as it bakes.
• Leftovers keep well covered in the fridge for up to 4 days—if they last that long!

Serving Suggestions

This cake is absolutely stunning served as-is with just the macerated strawberries, but if you want to go the extra mile, add a dollop of fresh whipped cream or a scoop of vanilla ice cream on the side. It’s perfect for:

• Spring and summer potlucks
• Mother’s Day brunch
• Easter celebrations
• Birthday parties (especially for strawberry lovers!)
• Casual weekend desserts with family

I also love serving this slightly warm with cold vanilla ice cream—the temperature contrast is EVERYTHING! And a mint sprig on top makes it look bakery-level fancy.

How to Store Your Strawberry Crunch Cake

Room Temperature: Cover tightly with plastic wrap or aluminum foil and store for up to 2 days. The crunch topping stays crispy!

Refrigerator: Store covered in the fridge for up to 4 days. The cake stays moist and delicious. Let it come to room temperature before serving, or warm individual slices in the microwave for 10-15 seconds.

Freezer: You can freeze unfrosted cake squares wrapped individually in plastic wrap and then in a freezer bag for up to 2 months. Thaw overnight in the fridge and add fresh macerated strawberries when serving.

Reheating: Microwave individual slices for 10-15 seconds to bring back that fresh-baked warmth, or enjoy cold straight from the fridge!

Allergy Information

Contains: Wheat (gluten), eggs, dairy (milk, butter), tree nuts (almonds, coconut)

Dairy-Free Option: Use almond milk or oat milk instead of regular milk, and substitute the butter with melted coconut oil or vegan butter.

Gluten-Free Option: Use a 1:1 gluten-free all-purpose flour blend. The texture will be slightly denser but still delicious!

Nut-Free Option: Skip the almonds entirely or replace them with extra coconut or sunflower seeds. Make sure your coconut is processed in a nut-free facility if you have severe allergies.

Questions I Get Asked A Lot

Can I use frozen strawberries instead of fresh?

Yes! Just make sure to thaw them completely and drain off as much liquid as possible. Pat them dry with paper towels before chopping. Frozen berries release more moisture, so your cake might take a few extra minutes to bake.

My crunch topping is browning too fast—what do I do?

This happens sometimes, especially if your oven runs hot. Just tent the pan loosely with aluminum foil for the last 10-15 minutes of baking. The cake will continue cooking while the topping stays protected!

Can I skip the lemon zest?

You can, but I really encourage you to keep it! The lemon zest adds such a beautiful brightness that makes the strawberry flavor pop. If you really don’t want to use it, the cake will still be delicious—just a bit sweeter and less complex.

Do I have to use both coconut and almonds in the topping?

Nope! You can use all coconut, all almonds, or substitute the almonds with pecans, walnuts, or even leave them out entirely. The coconut is really the star of the crunch, so if you can only use one, make it the coconut!

How do I know when the cake is done?

Insert a toothpick into the center—it should come out with just a few moist crumbs, not wet batter. The top should be golden brown and spring back when you gently press it. If you’re unsure, bake for 2-3 more minutes and test again.

💬 Tried this recipe? Leave a comment and rating below! I’d LOVE to hear how your Strawberry Crunch Cake turned out! Did you add any fun variations?