Strawberry Crunch Cake

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This no-bake frozen Strawberry Crunch Cake recipe is completely amazing. There are not enough superlatives to describe how much EVERYBODY loves this ice cream cake.

 

Cool, creamy and loaded with strawberry flavor

I found this recipe by Valerie Bertinelli on the Food Network site and knew my family would adore it.

This recipe relies on freeze-dried strawberries for big strawberry flavor.

I’ve been baking and experimenting with freeze-dried fruits for years and absolutely love them. One of our littles is crazy about freeze-dried strawberries so I always have plenty on hand.

Jayden said, “I LOVE those little crunches and couldn’t stop eating them!”

Of course I made a few minor changes to the original recipe quantities so it would fit in the pan a little better. I also tweaked the directions and added one simple ingredient. We added a layer of spreadable strawberry All Fruit to the bottom crust for extra intense strawberry flavor.

Every time I make this delicious celebration cake I can’t believe how much flavor is packed in each and every bite. And we didn’t even need to turn on the oven!

Ingredient overview

Bottom crust:

• 20 golden cream-filled sandwich cookies, like regular Golden Oreos
• melted, unsalted butter
• strawberry or raspberry seedless spreadable All Fruit or strawberry puree made without granulated sugar

Strawberry crunch layer:

• 20 golden cream-filled sandwich cookies
• freeze-dried strawberries available at most well-stocked grocery stores, WalMart or on Amazon
• melted, unsalted butter

Ice cream layers:

• vanilla ice cream – store-bought or homemade
• strawberry ice cream – store-bought or homemade

How to make Strawberry Ice Cream Crunch Cake

Line the base of a 9-inch springform pan with parchment paper. Lightly spray the parchment and sides of the pan with vegetable cooking spray. Set aside.

Place the vanilla ice cream in the refrigerator to soften while preparing the crust.

1. Prepare the crust:

Break 20 cookies into pieces as you add them to a food processor. Process then add melted butter and continue to pulse until the mixture resembles wet sand. 

Pour the cookie crumbs into the prepared pan. Press the crumbs firmly into the bottom and about 1/2-inch up the sides of the pan using the bottom of a measuring cup. Place the crust in the freezer for 15 minutes.

Spread the all-fruit evenly on the bottom. Return the pan to the freezer until set, about 15 minutes.

2. Prepare the strawberry crunch topping:

Break the remaining 20 cookies into pieces while adding to the food processor. Pour the freeze-dried strawberries on top and process until only small chunks remain. Add the melted butter and pulse again until blended.

3. Make the ice cream cake layers:

Once the crust is frozen spread 3 cups of softened vanilla ice cream evenly over the all fruit spread. Sprinkle 3/4 cup of the strawberry crunch mixture over the ice cream and gently press to adhere. Freeze for 30 minutes or until set before adding the next layer.

Spread the softened strawberry ice cream over the strawberry crunch layer. Smooth the ice cream with an off-set spatula. Sprinkle another 3/4 cup strawberry crunch mixture over the strawberry ice cream. Gently press down on the strawberry crunchies to adhere then freeze for 30 minutes.

For the final layer spread the remaining 3 cups of vanilla ice cream and then all remaining strawberry crumbles. Seal the pan with plastic wrap and freeze for at least 8 hours or overnight. 

Tips for making the best Strawberry Crunch Cake recipe

• For this ice cream cake we recommend using a good quality ice cream like Häagen-Dazs. Better ice creams hold together longer and don’t melt as quickly as airy, soft whipped ice creams.

• Prefer raspberries over strawberries? Make this a Raspberry Crunch Cake by using freeze-dried raspberries and raspberry all fruit spread.

• Take your time and make sure the ice cream is thawed enough to be spreadable.

• Freeze the layers well before adding another for more well defined visual appeal.

• Press the crumb mixture into the ice cream before putting the pan in the freezer. This helps it all hold together.

• Depending on the brand of ice cream you’re using or the size of the container you need to thaw, it may take an hour or two to reach spreadable consistency.

• To avoid thawing an entire gallon, scoop out just what is needed into a large mixing bowl or ziploc bag and place it in the refrigerator to thaw. Repeat as needed.

Designed to mimic our favorite childhood ice cream bar

Back in the day… we LOVED when the ice cream truck came to our neighborhood. As soon as we heard that little jingle we’d run into the house and beg mom for change to buy the perfect summer treat.

Do you remember the Strawberry Shortcake Bars or Strawberry Crunch Ice Cream Bars from your childhood? If you do then you know what this ice cream cake tastes like, only better 🙂

An easy make-ahead no-bake dessert

No baking skills required to make this simple frozen dessert. If you don’t have a food processor, no worries. Simply put the broken cookies in a zipper bag and crush them with a rolling pin.

This cake can be made up to a week before it’s needed. Wrap the completely frozen cake tightly in plastic wrap and then several layers of aluminum foil to avoid freezer burn.

No springform pan? No worries!

Feel free to make this cake in a 9-inch square pan about 2-inches deep. Line the pan with a piece of parchment, then lay another piece perpendicular to the first with the excess hanging over the sides.

Use the extra parchment as a sling to lift the cake out of the pan before slicing.

How to serve frozen Strawberry Crunch Cake

There’s no need to thaw this cake before serving. Use a large, thin sharp knife and cut while frozen. If you find it difficult to slice, simply run the knife under warm water, carefully dry and then slice.

Garnish with dollops of lightly sweetened heavy whipping cream on top of the cake. Or use whipped cream as a frosting if desired.

How to store

Slice leftovers into individual pieces and place in the freezer until frozen solid. After flash freezing the leftovers, wrap each slice in plastic wrap then seal in an airtight container. Store in the freezer until needed.

Frozen Strawberry Crunch Cake

Prep Time: 30 minutes mins

Total Time: 10 hours hrs 30 minutes mins

Yield: 10

Course: Dessert

Author: Tricia

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5 from 34 votes

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This no-bake easy summer show-stopper tastes even better than the Strawberry Shortcake Bars of our childhood!

Ingredients

For the crust:

• 20 golden cream-filled sandwich cookies we like golden Oreos
• 3 tablespoons unsalted butter melted
• ⅔ cup strawberry all-fruit spread (about 5 ounces)

For the strawberry crunch mixture:

• 20 golden cream-filled sandwich cookies
• 1 ¼ cups freeze-dried strawberries (about 3/4 oz)
• 3 tablespoons unsalted butter melted

For the ice cream layers:

• 6 cups vanilla ice cream thawed in the refrigerator, divided
• 3 cups strawberry ice cream thawed in the refrigerator

For the optional garnish:

• lightly sweet whipped cream
• fresh strawberries

Instructions

• Line the base of a 9-inch springform pan with parchment paper. Attach the sides of the pan, lock and secure. Trim the excess parchment paper and discard. Lightly spray the parchment and sides of the pan with vegetable cooking spray. Set aside.
• Place the vanilla ice cream in the refrigerator to soften while preparing the crust.

To prepare the crust:

• Break 20 cookies into pieces as you add them to a food processor. Pulse the processor until the cookies are reduced to fine crumbs. Add the melted butter and continue to pulse until the mixture resembles wet sand.
• Pour the cookie crumbs into the prepared pan. Don’t wash the food processor yet as you’ll use it again in a minute. Press the crumbs firmly into the bottom and about 1/2-inch up the sides of the pan using the bottom of a measuring cup. Place the crust in the freezer for 15 minutes.
• Remove the pan from the freezer and spread the all-fruit evenly on the bottom. Return the pan to the freezer until set, about 15 minutes.

To prepare the strawberry crunch mixture:

• While the crust is in the freezer prepare the strawberry crunch mixture. Break the remaining 20 cookies into pieces while adding to the food processor. Pour the freeze-dried strawberries on top and process until only small chunks remain. Add the melted butter and pulse again until blended. Transfer the crunch mixture to a bowl and set aside until needed. This can be made ahead and refrigerated for up to 1 day. If refrigerated, break the mixture apart with a fork before adding to the layers.

To prepare the ice cream layers:

• Once the crust is frozen spread 3 cups of softened vanilla ice cream evenly over the all fruit spread. Sprinkle 3/4 cup of the strawberry crunch mixture over the ice cream and gently press to adhere. Place the pan in the freezer for 30 minutes or until set before adding the next layer.
• Next spread the softened strawberry ice cream over the strawberry crunch layer. Use a small off-set spatula to smooth the ice cream. Sprinkle another 3/4 cup strawberry crunch mixture over the strawberry ice cream. Gently press down to adhere then freeze for 30 minutes.
• For the final layer spread the remaining 3 cups of vanilla ice cream and then all remaining strawberry crunch mixture. Seal the pan with plastic wrap and freeze for at least 8 hours or overnight.

To serve:

• Run a small thin knife or off-set spatula around the edge of the cake to loosen from the pan. Remove the sides and slide the cake onto a platter. Decorate with whipped cream and fresh strawberries as desired.

Recipe Notes

• The time it takes to soften the ice cream varies depending on the quality of the ice cream. Better quality ice cream take a bit longer to soften than airy and fluffy less expensive brands.
• For this recipe we recommend purchasing a good quality ice cream like Häagen-Dazs. Better ice creams hold together longer and don’t melt as easily once the finished cake is sliced.
• We don’t recommend slicing this cake outdoors in the summer months. Serve in bowls if it’s warm outside.
• Substitute freeze-dried raspberries for the strawberries if desired. Use raspberry All Fruit Spread.
• Scoop the required amount of ice cream into a container before thawing in the refrigerator to prevent unnecessary melting of ice cream you don’t need.

Adapted from a recipe by Valerie Bertinelli on Food Network

Nutritional information is calculated using an ingredient database and should be considered as an estimate. When multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included.

Nutrition

Calories: 667kcal | Carbohydrates: 99g | Protein: 6g | Fat: 28g | Saturated Fat: 13g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 8g | Trans Fat: 0.3g | Cholesterol: 64mg | Sodium: 274mg | Potassium: 682mg | Fiber: 5g | Sugar: 61g | Vitamin A: 670IU | Vitamin C: 365mg | Calcium: 172mg | Iron: 8mg

The PERFECT summer dessert!

Frozen Strawberry Crunch Cake will thrill everybody you share it with. This simple and easy to make ice cream cake is loaded with flavor and was an instant favorite with our family.

We have a long history of being obsession with all things ice cream. If you love to make your own, try this homemade fresh Strawberry Ice Cream and this perfectly fantastic Homemade Vanilla.

Finally, for another exceptional ice cream cake you’ll want to make this Blueberry-Lemon Icebox Cake. What a treat!

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