Reminiscent of My Favorite Ice Cream from Days Gone By
This Strawberry Shortcake Crunch Cake is an homage to the classic Good Humor Strawberry Shortcake ice cream bar.
Four Layers of Fluffy Cake, Fresh Strawberry Compote and White Chocolate Mousse
Note: you can use white chocolate mousse as written, or simplify by using whipped cream for the filling and frosting.
Loaded with That Famous Strawberry Crunch Coating
This cake delivers the familiar flavors and crunchy texture from the first bite to the last.
Crunch cakes are decadent and impressive, with layers of pure deliciousness.
Once you have the base components ready—which can mostly be made ahead of time—it takes under an hour to assemble the final cake. Below are clear, step-by-step written instructions to guide you through the process.
Notes for Success
The recipe below suggests using a White Cake Box Cake Hack to simplify preparation. If you prefer scratch cakes, you can use your favorite white cake and a strawberry cake recipe instead. For this project you’ll need enough batter for two white cake recipes or the equivalent combination to produce four 7″ layers: about a full white cake recipe and a half strawberry cake recipe. Alternatively, add freeze-dried strawberry powder to half of the white cake batter to create an instant strawberry layer.
For the filling you can use white chocolate mousse or simply use whipped cream to save time. If using whipped cream: plan on about 2 cups for the filling and roughly 3 more cups for icing the cake.
Tools that make assembly easier: a stainless steel cake ring or a springform pan with the bottom removed, and acetate cake strips to keep the sides neat while layering.
Berry compote: The compote can be made with fresh or frozen berries. Sugar can be adjusted from none to 1/2 cup depending on your sweetness preference. Cranberries are optional but add tartness and natural pectin; omit if you prefer.
Strawberry Shortcake Crunch Cake
Four layers of fluffy cake with fresh strawberry compote and white chocolate mousse (or vegan whipped cream for a simpler finish).
Prep Time: 3 hrs | Cook Time: 22 mins | Total Time: 3 hrs 22 mins | Servings: 10
Ingredients
For the white cake
- White cake box mix adapted to be egg-free (or your preferred vegan white cake recipe)
- Alternatively: 2 recipes of your favorite white cake (see notes above for using freeze-dried strawberry powder)
- ¾ cup dehydrated strawberries, ground to a powder (approx. 27 g) for the strawberry layers
For the white chocolate mousse (optional)
- 1 cup vegan white chocolate (about 150 g)
- 6 Tbsp plant milk
- ½ tsp agar powder
- 2 cups vegan whipped cream (to fold into the mousse)
For the icing
- 3 cups vegan whipped cream (or additional mousse if you prefer)
For the strawberry compote filling
- 3 cups fresh or frozen strawberries, chopped
- 1 cup cranberries (optional)
- ¼ cup sugar (adjust to taste)
- ¼ cup water (only if using fresh berries)
Garnish, decor and crunch
- About 15 golden sandwich cookies with filling
- ½ cup dehydrated strawberries (approx. 18 g)
Instructions
- Prepare four 7″ cake pans by greasing and lining them with parchment paper. Preheat the oven to 350°F (175°C).
- Prepare your chosen cake batter according to the recipe or box mix instructions adapted for vegan baking.
- Divide the batter in half. Add the freeze-dried strawberry powder to one half to create the strawberry layers; leave the other half as the white cake.
- Divide batter evenly between the prepared pans and bake in the preheated oven for approximately 22 minutes, or until the centers are springy and a toothpick comes out clean.
- Allow the cakes to cool in the pans until they can be handled safely, then turn them out onto a cooling rack to cool completely.
- Make the strawberry compote: in a medium, heavy-bottomed saucepan combine the chopped strawberries, optional cranberries, sugar, and water if using fresh berries. Cook over medium heat, stirring often, until the cranberries pop and the berries begin to break down.
- Reduce heat to low and simmer for about 10 minutes. The compote will thicken more as it cools. You can leave it chunky or blend to a smoother consistency—choose the texture you prefer.
- Prepare the crunchy garnish by pulsing the golden sandwich cookies in a food processor to medium crumbs, then add the dehydrated strawberries and pulse to the desired texture.
- When ready to assemble the cake, whip your vegan whipped cream if using, or prepare the white chocolate mousse:
- To make the mousse: melt the vegan white chocolate. Warm the plant milk, whisk in the agar powder, and bring to a rolling boil to activate the agar. Pour the hot milk mixture over the melted chocolate and whisk quickly to combine before it sets.
- Fold the 2 cups of whipped cream into the chocolate mixture while still fluid and whisk smooth. The agar will set the mousse fairly quickly, so have your components ready to assemble.
- Layer the cakes: place a cake layer on your cake board, spread a layer of mousse or whipped cream, add a layer of strawberry compote, then add the next cake layer. Repeat until all four layers are stacked.
- Crumb coat the cake with a thin layer of whipped cream, chill briefly, then apply a final coat of whipped cream or mousse. Press the cookie-strawberry crumb mixture around the base or over the sides as desired for the crunch finish.
- Refrigerate the finished cake until set. Serve chilled.
Notes
If you opt for the whipped cream shortcut, you will need approximately 2 cups for the internal filling and about 3 cups for icing. The berry compote sugar level is flexible; adjust from 0 to ½ cup to match the sweetness of your berries. Cranberries are optional and contribute tartness and natural thickening.
Storage: Keep this cake refrigerated at all times. It is best eaten within a few days for optimal texture and freshness.