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Strawberry Crunch Cake

User Rating 4 Star Rating (1 Review)


This layered strawberry cake is made from scratch with frozen strawberries, sour cream, a pecan topping layer, and strawberry sauce.

It's really very easy to prepare, and it makes a delicious dessert for a weekend or special event,

Cook Time: 35 minutes

Total Time: 35 minutes


  • 2 (10 ounces each) packages frozen strawberries in syrup
  • 1 cup butter
  • 1 1/4 cups granulated sugar
  • 2 eggs
  • 1 cup sour cream
  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • Pecan Layer and Topping:
  • 1/2 cup chopped walnuts or pecans
  • 1/2 cup light brown sugar, packed
  • 2 tablespoons granulated sugar
  • 1 teaspoon ground cinnamon
  • Sauce:
  • Reserved strawberry syrup
  • 4 teaspoons cornstarch
  • 2 teaspoons lemon juice


Drain thawed strawberries, reserving syrup; set aside.

In a mixing bowl cream butter and 1 1/4 cups sugar together until light and fluffy. Add eggs; beat well. Blend in sour cream. In another bowl stir together flour, baking powder, baking soda, and salt; stir into the creamed mixture, blending well.

Spread half of the batter in a greased and floured 13x8x2-inch baking pan. Spoon drained strawberries over the batter.

Combine pecan layer ingredients in a small bowl; sprinkle half of the nut mixture over the layer of batter and strawberries. Spread remaining batter over all, then sprinkle with remaining nut mixture.

Bake at 350° for 30 to 35 minutes.

In a small saucepan, combine reserved strawberry syrup with 4 teaspoons cornstarch. Heat, stirring, until thickened and bubbly. Add 2 teaspoons lemon juice. Cool and serve over warm or cooled strawberry crunch cake.

Serve with whipped cream or whipped topping, if desired.

See Also

Strawberry Cake with Strawberry Icing
Fresh Strawberry Cake
Strawberry Rhubarb Crumb Cake

User Reviews

Reviews for this section have been closed.

 4 out of 5
very moist and even better the next day, Member tammadorretriever

I made this for my niece; she is all about strawberries. However, I made a few changes. I did not do the crunch layer, and I drained the strawberries and folded them into the batter. The cake was sweet enough without icing. I made a strawberry sauce to pour over the cake when served, but my husband preferred it plain. Also, I swirled granulated sugar in the baking dish that had been generously buttered before pouring in the batter. It makes for the best crumb on the outside of the cake. I would use this recipe again. It was quick to put together.

12 out of 12 people found this helpful.

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