Description
Make this incredible Strawberry Crunch Cake with fresh berries, coconut-almond topping, and macerated strawberries. Easy, delicious, and perfect for any occasion!
Ingredients
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
Instructions
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.
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.
Gently fold those chopped strawberries into the batter. Make sure they’re evenly distributed throughout.
Spread the batter evenly into your prepared pan. Use your spatula to smooth the top so it bakes evenly.
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.
Sprinkle that gorgeous crunch mixture evenly over the cake batter.
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.
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!
While the cake cools, toss those sliced strawberries with the sugar and lemon juice in a bowl. Let them sit for 10–15 minutes.
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!
Notes
- 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.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American