Description
This No-Bake Strawberry Crunch Cake is a nostalgic nod to those classic strawberry shortcake ice cream bars, reimagined as a luscious, layered treat. It’s creamy, crunchy, and bursting with the bright sweetness of strawberries.
Ingredients
Scale
For the Crunch Layer:
- 2 cups golden Oreo crumbs
- 1 cup freeze-dried strawberries, crushed
- 1/2 cup unsalted butter, melted
For the Cream Filling:
- 2 (8 oz) packages cream cheese, softened
- 1 cup powdered sugar
- 2 tsp vanilla extract
- 2 cups whipped topping (like Cool Whip)
For the Topping:
- 1 cup fresh strawberries, diced
- 1/2 cup golden Oreo crumbs
- 1/2 cup freeze-dried strawberry crumbs
Instructions
- Prepare the Crunch Layer:
- Mix the Oreo crumbs, freeze-dried strawberry crumbs, and melted butter in a bowl until well combined.
- Press half of the mixture into the bottom of an 8×8-inch pan lined with parchment paper. Chill for 10 minutes.
- Make the Cream Filling:
- Beat the cream cheese, powdered sugar, and vanilla extract until smooth and fluffy.
- Fold in the whipped topping gently until fully incorporated.
- Assemble the Cake:
- Spread half of the cream filling over the chilled crust. Sprinkle with diced strawberries.
- Repeat with another layer of cream filling and top with the remaining crunch mixture.
- Chill and Serve:
- Refrigerate for at least 4 hours or overnight for best results.
- Slice into squares and serve chilled.