This Eggless Strawberry Crunch Cake is a fun and fruity dessert that’s as beautiful as it is delicious! With its moist strawberry cake, creamy whipped topping, and irresistible crunchy layer, it’s the kind of dessert that wows without the fuss. Perfect for birthdays, barbecues, or any sweet celebration—get ready to fall in love bite after bite!
Oriana’s Thoughts On The Recipe
There’s something so special about a dessert that looks fancy but is actually super easy to make—and this Eggless Strawberry Crunch Cake is just that! Every bite is full of sweet, strawberry flavor and that irresistible crunchy topping… It’s basically summer in cake form! This cake has quickly become a favorite in my house—one of those recipes that everyone requests again and again. It’s perfect for any occasion—birthdays, backyard BBQs, or just a fun weekend treat. It has that “wow” factor that gets people talking, and trust me, there won’t be any leftovers.
What I Love About This Recipe
Ingredients You’ll Need, Substitutions & Notes
Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).
- Strawberries, Fresh or Frozen: These are the star of the show! Fresh or thawed frozen strawberries give the cake its sweet, fruity flavor and beautiful natural color.
- All-Purpose Flour: The structure builder! It forms the base of the cake and gives it a tender crumb.
- Baking Powder & Baking Soda: These leavening agents work together to help the cake rise and stay light and fluffy.
- Salt: Just a little enhances the overall flavor and balances the sweetness.
- Milk: Adds moisture and richness. You can use any milk you like—dairy or non-dairy.
- Apple Cider Vinegar: This reacts with the baking soda to help the cake rise and stay soft. It also boosts flavor slightly.
- Butter: Adds richness and flavor to the cake.
- Neutral Oil: Keeps the cake extra moist. A combo of butter and oil gives the best texture and flavor.
- Granulated Sugar: Sweetens the cake and helps create a light, fluffy texture.
- Pure Vanilla Extract: Rounds out the flavors and adds warmth and depth.
- Strawberry Baking Emulsion: Enhances the strawberry flavor—stronger and more vibrant than extract. I use and recommend LorAnn Strawberry Bakery Emulsion.
- Pink Gel Food Color: Optional, but it makes the cake look as strawberry-sweet as it tastes.
Strawberry Crunch Topping:
- Golden Oreo Cookies: Crushed cookies give this topping its iconic crunch and buttery flavor.
- Strawberry Jell-O Powder: Adds bold strawberry color and flavor to the topping.
- Unsalted Butter: Helps bind the topping together and gives it a delicious buttery taste.
- Strawberry Bakery Emulsion: Amplifies the strawberry flavor for that extra “wow” factor.
Whipped Cream Cheese Topping:
- Heavy Cream or Heavy Whipping Cream: Whips up light and fluffy for a luscious topping.
- Cream Cheese: Adds tanginess and body to the whipped topping.
- Powdered Sugar: Sweetens the topping without making it grainy.
- Pure Vanilla Extract: Adds that classic creamy vanilla flavor.
Food Allergy Swaps
- This recipe is naturally egg, nut, peanut, sesame, fish/shellfish-free, making it suitable for most dietary needs. However, always check labels for hidden allergens.
- Dairy-Free: To make this recipe dairy-free, you can easily swap out the dairy ingredients for non-dairy alternatives.
- Milk: You can use your favorite non-dairy milk, like soy or oat milk.
- Butter: Substitute butter with dairy-free butter substitutes. Miyoko’s Creamery Organic Vegan Butter and Earth Balance Vegan Buttery Sticks are my favorite butter substitutes for baking.
- Cream Cheese: To substitute the cream cheese, I like to use Violife Just Like Cream Cheese Original.
- Heavy Cream: You can use a non-dairy cream, such as Silk , Country Crock Plant Cream, or Califia Farms.
- Gluten-Free: Use a gluten-free, all-purpose flour blend. Look for a gluten-free flour blend specifically formulated for baking, as it will have the right combination of flours and starches to mimic the texture of wheat flour. My favorite is Better Batter Original Blend. I also like Doves Farm Freee Gluten-Free All-Purpose Flour, but this blend does not contain xanthan gum, so you need to add 1/4 teaspoon of xanthan gum per cup (140 g) of gluten-free flour blend.
- Soy-Free: Double-check your plant-based ingredients, especially milk and butter substitutes, to make sure they are soy-free.
Potential Recipe Challenges & Pro Tips
- Strawberry flavor isn’t strong enough: If you skip the strawberry emulsion, the flavor might be too mild. Pro Tip: Use both real strawberries and strawberry emulsion for the best natural and enhanced strawberry taste.
- Whipped topping turns runny: Overmixing or using warm cream can cause your topping to lose structure. Pro Tip: Chill the cream, bowl, and beaters before whipping. Beat until just stiff peaks form.
- Cake sticks to the pan: This can happen if the pan isn’t greased properly. Pro Tip: Grease the pan well and line it with parchment paper for easy removal.
Process Overview: Step-by-Step Photos
Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).
Step 1 – Make the Strawberry Puree
Blend ½ lb of strawberries (fresh or thawed frozen) until smooth. Pour the puree into a saucepan and cook over medium heat, stirring often, until it starts to bubble and thicken—about 5 minutes. Lower the heat and let it simmer for 10–15 minutes until it reduces to about ⅓ cup and looks like tomato paste. Let it cool completely.
Helpful Tip
Make the strawberry puree up to 2–3 days ahead and store it in the fridge to save time later! Check out my How to Make Strawberry Puree post for more details and step-by-step photos.
Step 2 – Make the Strawberry Crunch Topping
Pulse Golden Oreo cookies in a food processor until they’re crumbly—don’t overdo it, you want small crumbles, not powder. Add strawberry Jell-O, melted butter, and strawberry emulsion, and mix it all up. Spread the mixture on your baking sheet and bake at 350º F (180º C) for 8–10 minutes. Let it cool completely before using.
Helpful Tip
You can make the strawberry crunch topping up to 2–3 days ahead and store it in an airtight container at room temperature to save time later! Check out my 3 Ingredient Easy Strawberry Crunch post for more details and step-by-step photos.
Step 3 – Make the Strawberry Cake Batter
Sift together the flour, baking powder, baking soda, and salt in a bowl. In a separate small bowl, mix the milk and vinegar—this helps create a tender cake texture. In a large mixing bowl, cream the butter and sugar for 3–4 minutes. Add oil and beat for 3 more minutes until fluffy. Then mix in about 6 tablespoons of your cooled strawberry puree, vanilla, strawberry emulsion, and a drop of pink food coloring (optional).
Now, with your mixer on low, add the dry ingredients in three parts, alternating with the milk mixture—starting and ending with the dry. Mix just until combined. Don’t overmix! Pour the batter into the pan and bake 350º F (180º C) for 30–40 minutes, or until a toothpick comes out clean. Let it cool in the pan for 10 minutes, then finish cooling completely on a wire rack.
Step 4 – Make the Whipped Cream Cheese Frosting
Whip the cold heavy cream in a mixer until medium peaks form (about 3–4 minutes). Add powdered sugar, cream cheese, and vanilla. Keep whipping until it’s thick and holds stiff peaks—another 2–4 minutes.
Step 5 – Frost and Finish
Spread your whipped cream cheese frosting over the completely cooled cake. Sprinkle the crunchy strawberry topping generously on top. You can go light or heavy here—totally up to you! Slice and serve. Get ready for compliments
Extra Recipe Tips For Success
- Preheat the oven. Preheat it for at least 15 -20 minutes before you start to give it plenty of time to reach the ideal recipe temperature.
- Measure the ingredients correctly. A kitchen scale is always the best option, in my opinion.
- Don’t over-mix the cake batter.
- Know Your Oven. Every oven is different, so baking times must always be taken with a grain of salt. Oven thermostats can be wildly off, affecting baking time, so keep an eye on yours.
- Avoid Peeking. Don’t open the oven door until the cake has set. Leave the oven closed until the minimum time is stated in the recipe to avoid a sudden drop in temperature affecting the cake’s structure.
- Crush Oreos Carefully. For the crunchy topping, crush the Oreos into small pieces, but don’t turn them into crumbs completely. You want some texture.
Variations & Additions
- Make it a layer cake: Double the recipe and stack two cakes with whipped topping and crunch in between!
- Add More Fruit: Feel free to add extra strawberries on top for extra freshness.
- Use other berries: Blueberries or raspberries would also work beautifully in this recipe.
- Change the Flavor: Experiment with different Jell-O flavors or emulsions to create different flavor variations.
- Drizzle it: A simple strawberry glaze or white chocolate drizzle adds an extra touch.
Storage and Freezing Instructions
To store: Due to its whipped cream cheese topping, this cake is best stored in the refrigerator. However, it can certainly be kept at room temperature for a short period of time, especially if you’re serving it at an event or party; just be sure to place it in a cool spot away from direct sunlight. Otherwise, the whipped cream cheese topping can become unstable if left out too long, especially in warm weather. If this is a concert for you, consider using buttercream to top the cake instead.
To freeze: Unfrosted cake can be frozen for up to 2 months. Let the cake cool completely. Wrap it in several layers of plastic wrap to ensure it is tightly sealed. If you like, you can also add an extra layer of aluminum foil for extra protection against freezer burn. Thaw overnight in the refrigerator and bring to room temperature before serving. Consider that the cake will lose some of its fluffiness if refrigerated or frozen.
Frequently Asked Questions
More Strawberry Recipes You’ll Love!
- Eggless Easy Strawberry Bars
- Easy Eggless Strawberry Cake
- Easy Eggless Strawberry Cupcakes
- Easy Eggless Strawberry Muffins
- Eggless Strawberry Banana Bread
- Browse more recipes…
Recipe Card
Eggless Strawberry Crunch Cake
Ingredients
- 1/2 lb (225 g) strawberries, fresh or frozen (see notes)
- 2 1/4 cups (315 g) all-purpose flour
- 2 1/4 teaspoons (9 g) baking powder
- 3/4 teaspoon (4.5 g) baking soda
- 3/4 teaspoon (3 g) salt
- 3/4 cup (180 g) milk
- 1 tablespoon (15 g) apple cider vinegar
- 9 tablespoons (128 g) butter
- 3 tablespoons (45 g) neutral-oil
- 3/4 cup + 2 tablespoons (180 g) granulated sugar
- 1 teaspoon (5 g) pure vanilla extract
- 1/2 teaspoon strawberry baking emulsion (see notes)
- 1 – 2 drops pink gel food color (see notes)
Strawberry Crunch Topping
- 12 Golden Oreo cookies (see notes for substitute)
- 2 tablespoons (43 g) Strawberry Jell-O, (see notes for substitute)
- 2 tablespoons (28 g) unsalted butter, melted
- 1 teaspoon strawberry bakery emulsion (optional but recommended for best flavor and color)
Whipped Cream Cheese Topping
- 1 1/2 cups (360 g) heavy cream or heavy whipping cream, cold
- 4 oz (113 g) full-fat cream cheese, slightly softened
- 1/2 cup (60 g) powdered sugar
- 1/2 teaspoon pure vanilla extract
Important
You can find step-by-step photos above in the post and/or right here on the recipe card. They’ll walk you through the process and make everything super clear! Just click the camera icon button below on the right to show or hide them. Turn them off before printing if you prefer a cleaner copy!
Instructions
Make the Strawberry Puree:
- Place 1/2 lb (225 g) of fresh or frozen (thaw) strawberries in a food processor or blender and puree until smooth. Add the strawberry puree to a saucepan or skillet. Cook over medium heat, stirring constantly until mixture begins to thicken and bubble, about 5 minutes. Reduce the heat to medium-low and allow the strawberry mixture to simmer for 10 – 15 minutes until reduced to half, about 1/3 cup or so. The puree must have a consistency similar to that of tomato paste. Remove from heat, pour into a bowl, and set aside to cool.Tip: Make the strawberry puree up to 2–3 days ahead and store it in the fridge to save time later! Check out my How to Make Strawberry Puree post for more details and step-by-step photos.
Make the Strawberry Crunch Topping:
- Preheat oven to 350º F (180º C). Line a baking sheet with parchment paper. Set aside.
- Add the cookies to the food processor bowl. Pulse until medium crumbs are formed. Don't worry if your crumbs aren't all uniform, but break up the bigger pieces with your hands. Then, pulse again until small crumble pieces are formed. Be careful not to create a fine texture, or it will not be crunchy. Transfer cookie crumbs to a bowl.
- Add the strawberry Jell-O, melted butter, and emulsion to the cookie crumbs. Mix until even distributed.
- Transfer the crumbs to the prepared baking sheet and spread them into an even layer.
- Bake for 8 -10 min 350º F (180º C). Remove from the oven and let it cool before using.Tip: You can make the strawberry crunch topping up to 2–3 days ahead and store it in an airtight container at room temperature to save time later! Check out my 3 Ingredient Easy Strawberry Crunch post for more details and step-by-step photos.
Make the Strawberry Cake:
- Preheat oven to 350º F (180º C). Line an 8×8-inch square cake pan with parchment paper. Lightly grease with baking spray with flour.
- Sift the flour, baking powder, baking soda, and salt into a large bowl.
- Combine milk and vinegar in a small bowl. Set aside.
- Using an electric hand mixer or a stand mixer, beat butter and sugar until creamy at medium-high speed for about 3 – 4 minutes. Add the oil and beat on high speed for 3 more minutes until creamed and pale, scraping down the sides and up the bottom of the bowl with a rubber spatula as needed. Then, add 6 tablespoons (about 20 g) of the strawberry puree you made earlier, vanilla, and strawberry emulsion, and food color (if using); continue beating to combine, about 1 minute.
- Turn the mixer to low and add the flour mixture in three batches, alternating with milk mixture, beginning and ending with the flour mixture; beat until just combined, about 30 – 45 seconds. Do not overmix.
- Pour the batter into the pan. Bake for 30- 40 minutes, or until a toothpick inserted in the center comes out clean. Let the cake cool in the pan on wire racks for 10 minutes before removing them from the pans. Allow the cake to cool completely, right-side up, on a wire rack before removing the parchment paper.
Make the Whipped Cream Cheese Frosting:
- Using an electric mixer or a stand mixer with the whisk attachment, whip the heavy cream at medium-high speed until it reaches medium peaks, for 3 to 4 minutes.
- Add the confectioners’ sugar, cream cheese, and vanilla and continue whipping until stiff peaks form, 2 to 4 minutes.
Frost:
- Spread the whipped frosting evenly over the top of the cooled cake.
- Sprinkle the strawberry crunch on top. Note: You can add as much or as little as you’d like.
- Slice and serve.
- This recipe is naturally egg, nut, peanut, sesame, fish/shellfish-free, making it suitable for most dietary needs. However, always check labels for hidden allergens.
- Dairy-Free: To make this recipe dairy-free, you can easily swap out the dairy ingredients for non-dairy alternatives.
- Milk: You can use your favorite non-dairy milk, like soy or oat milk.
- Butter: Substitute butter with dairy-free butter substitutes. Miyoko’s Creamery Organic Vegan Butter and Earth Balance Vegan Buttery Sticks are my favorite butter substitutes for baking.
- Cream Cheese: To substitute the cream cheese, I like to use Violife Just Like Cream Cheese Original.
- Heavy Cream: You can use a non-dairy cream, such as Silk , Country Crock Plant Cream, or Califia Farms.
- Gluten-Free: Use a gluten-free, all-purpose flour blend. Look for a gluten-free flour blend specifically formulated for baking, as it will have the right combination of flours and starches to mimic the texture of wheat flour. My favorite is Better Batter Original Blend. I also like Doves Farm Freee Gluten-Free All-Purpose Flour, but this blend does not contain xanthan gum, so you need to add 1/4 teaspoon of xanthan gum per cup (140 g) of gluten-free flour blend.
- Soy-Free: Double-check your plant-based ingredients, especially milk and butter substitutes, to make sure they are soy-free.
- Strawberry flavor isn’t strong enough: If you skip the strawberry emulsion, the flavor might be too mild. Pro Tip: Use both real strawberries and strawberry emulsion for the best natural and enhanced strawberry taste.
- Whipped topping turns runny: Overmixing or using warm cream can cause your topping to lose structure. Pro Tip: Chill the cream, bowl, and beaters before whipping. Beat until just stiff peaks form.
- Cake sticks to the pan: This can happen if the pan isn’t greased properly. Pro Tip: Grease the pan well and line it with parchment paper for easy removal.
- Preheat the oven. Preheat it for at least 15 -20 minutes before you start to give it plenty of time to reach the ideal recipe temperature.
- Measure the ingredients correctly. A kitchen scale is always the best option, in my opinion.
- Don’t over-mix the cake batter.
- Know Your Oven. Every oven is different, so baking times must always be taken with a grain of salt. Oven thermostats can be wildly off, affecting baking time, so keep an eye on yours.
- Avoid Peeking. Don’t open the oven door until the cake has set. Leave the oven closed until the minimum time is stated in the recipe to avoid a sudden drop in temperature affecting the cake’s structure.
- Crush Oreos Carefully. For the crunchy topping, crush the Oreos into small pieces, but don’t turn them into crumbs completely. You want some texture.
- Make it a layer cake: Double the recipe and stack two cakes with whipped topping and crunch in between!
- Add More Fruit: Feel free to add extra strawberries on top for extra freshness.
- Use other berries: Blueberries or raspberries would also work beautifully in this recipe.
- Change the Flavor: Experiment with different Jell-O flavors or emulsions to create different flavor variations.
- Drizzle it: A simple strawberry glaze or white chocolate drizzle adds an extra touch.
I appreciate your feedback, and it helps others, too!
Nutrition
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Very nice and 👌 super
Hello Jaya! Thank you so much! 😊 I’m so glad you liked it—your sweet words made me smile! 💛✨