Eggless Strawberry Crunch Cake is the ultimate fruity, fun, and totally irresistible dessert for spring and summer. It’s soft and fluffy, layered with real strawberry flavor, and topped with a buttery strawberry crunch topping made from crushed Golden Oreos and a kiss of strawberry magic. Oh — and it’s completely egg-free, so everyone at the party can have a slice.
This isn’t just any strawberry cake. It’s the kind of cake that looks bakery-made but comes together easily in your own kitchen — no fancy tools needed. With a whipped cream cheese frosting and vibrant crunch topping, this eggless strawberry crunch cake feels like sunshine and celebration in every bite. Perfect for birthdays, backyard BBQs, or whenever you’re craving something sweet, nostalgic, and pink.
Table of Contents
Emily’s Thoughts On The Recipe
This Eggless Strawberry Crunch Cake takes me right back to childhood summers — sticky fingers, strawberry ice cream, and that magical crunch on top of every bite.
I wanted to turn that feeling into a cake, and honestly? It’s even better than I imagined. It’s fruity, fluffy, and that Oreo-strawberry topping? Chef’s kiss. 🍓💕
What I Love About This Recipe
✅ Egg-free & dairy-optional: No eggs needed — and it’s easy to make fully dairy-free too!
✅ Packed with strawberry flavor: Fresh puree + strawberry emulsion = fruity, bold, and delicious
✅ That signature crunch topping: Golden Oreos + strawberry powder = buttery, bakery-style finish
✅ Soft, fluffy, and foolproof: This eggless strawberry crunch cake bakes up like a dream — no boxed mix in sight
✅ Perfect for summer parties: A fun, nostalgic crowd-pleaser that looks stunning and tastes even better
Ingredients You’ll Need for Eggless Strawberry Crunch Cake
Want the full list with exact amounts? You’ll find everything in the recipe card at the bottom of this post. Just scroll when you’re ready!
Let’s break it down! This strawberry cake is made with simple pantry staples, a few fresh ingredients, and totally flexible swaps. No weird egg replacers — just real food that works.
For the Strawberry Cake:
- Strawberries : Fresh or frozen (thawed) to make a sweet, vibrant puree
- All-purpose flour : Your classic cake base for soft, tender crumb
- Baking powder + baking soda : A dynamic duo for a fluffy rise
- Salt : Just a pinch to balance out the sweetness
- Milk + apple cider vinegar : Together, they create a quick buttermilk-style mix for moisture and lift
- Granulated sugar : For light sweetness throughout
- Unsalted butter + neutral oil : Butter for flavor, oil for that ultra-moist texture (swap both for vegan versions if needed)
- Vanilla extract : Always!
- Strawberry emulsion : Adds that classic “strawberry cake” flavor — optional but worth it
- Pink food coloring : Totally optional, but fun if you want that nostalgic strawberry shortcake color
For the Strawberry Crunch Topping:
- Golden Oreo cookies : Crushed into buttery crumble goodness
- Strawberry Jell-O powder or freeze-dried strawberries : Either works for a big strawberry punch
- Melted butter : Helps everything crisp up beautifully
- Strawberry emulsion (optional) : Extra flavor boost if you’ve got it
For the Whipped Cream Cheese Frosting:
- Heavy whipping cream : Cold for best whipping
- Cream cheese : Softened to blend smoothly (or use dairy-free!)
- Powdered sugar : Sweetens and thickens
- Vanilla extract : A little goes a long way here
How to Make Eggless Strawberry Crunch Cake (Step-by-Step)
Make the Strawberry Puree: Start by blending your strawberries into a smooth puree. Pour it into a saucepan and cook over medium heat until slightly reduced and thickened — this helps concentrate that sweet berry flavor and gives your eggless strawberry crunch cake a rich, fruity base. Let it cool completely before using it in the batter.
Make the Crunch Topping: Time for that signature strawberry crunch topping! Crush up Golden Oreos in a food processor (or a zip-top bag + rolling pin if you’re keeping it low-tech). Mix in strawberry Jell-O powder or finely crushed freeze-dried strawberries, melted butter, and a dash of strawberry emulsion if you’ve got it. Bake the mixture on a tray at 350°F (175°C) for 8–10 minutes until golden and crumbly. Let it cool so it crisps up perfectly.
Prepare the Strawberry Cake Batter: In one bowl, whisk your dry ingredients: flour, baking powder, baking soda, and salt. In another bowl, cream the butter and sugar until fluffy. Add oil, cooled strawberry puree, vanilla, and strawberry emulsion. Then pour in the milk + vinegar mixture (hello, homemade dairy-free “buttermilk” magic). Gently fold everything together — don’t overmix! Pour the batter into your prepared pan and bake at 350°F for 30–35 minutes. You’ll know your strawberry cake is done when a toothpick comes out clean from the center.
Whip the Frosting: Whip cold heavy cream until medium peaks form. Add powdered sugar, softened cream cheese, and vanilla, then whip again until smooth, fluffy, and spreadable. Chill until ready to use.
Assemble and Decorate: Once your cake has cooled completely, spread the whipped frosting all over the top. Generously sprinkle the crunchy topping over the frosting layer. Want to go big? Add fresh strawberries, a drizzle of extra puree, or even whole Golden Oreos to make it party-ready.
Eggless Strawberry Crunch Cake
INGREDIENTS
🍓 For the Strawberry Cake
- 1/2 lb 225 g strawberries, fresh or frozen, hulled and chopped (see notes for tips on using frozen)
- 2 1/4 cups 315 g all-purpose flour – spooned and leveled
- 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 – any dairy or plant-based milk works here
- 1 tablespoon 15 g apple cider vinegar – helps create a quick buttermilk
- 9 tablespoons 128 g unsalted butter – softened at room temp
- 3 tablespoons 45 g neutral oil – like canola, sunflower, or avocado oil
- 3/4 cup + 2 tablespoons 180 g granulated sugar
- 1 teaspoon 5 g pure vanilla extract
- 1/2 teaspoon strawberry baking emulsion – or substitute with strawberry extract
- 1 –2 drops pink gel food coloring – totally optional for extra color pop
🍪 For the Strawberry Crunch Topping
- 12 vanilla sandwich cookies like Golden Oreos – crushed
- 2 tablespoons 43 g strawberry Jell-O powder – or crushed freeze-dried strawberries
- 2 tablespoons 28 g unsalted butter, melted
- 1 teaspoon strawberry emulsion optional – enhances color and flavor
🍰 For the Whipped Cream Cheese Frosting
- 1 1/2 cups 360 g heavy cream, very cold
- 4 oz 113 g full-fat cream cheese, softened slightly
- 1/2 cup 60 g powdered sugar, sifted
- 1/2 teaspoon pure vanilla extract
INSTRUCTIONS
🍓 Make the Strawberry Puree
- Start by placing 1/2 lb (225 g) of fresh or thawed strawberries into a blender or food processor. Blend until the mixture is smooth with no chunks. Pour the puree into a small saucepan and bring it to medium heat, stirring frequently. After about 5 minutes, you’ll notice it bubbling and beginning to thicken — that’s your cue to reduce the heat to medium-low.
- Let it simmer gently for 10–15 minutes, stirring occasionally, until it reduces to roughly 1/3 cup. The texture should resemble tomato paste — thick, vibrant, and deeply flavored. Remove from heat and transfer to a bowl. Let it cool completely before adding it to your cake batter.
🍪 Make the Strawberry Crunch Topping
- Preheat your oven to 350°F (175°C) and line a small baking sheet with parchment paper. Add 12 Golden Oreo-style cookies (or any vanilla sandwich cookies) to your food processor and pulse until you get medium crumbs. If you don’t have a processor, crush them in a zip-top bag with a rolling pin. You want texture — not powder!
- Transfer the crumbs to a bowl and mix in 2 tablespoons of strawberry Jell-O powder (or finely crushed freeze-dried strawberries), 2 tablespoons melted butter, and a splash of strawberry emulsion if you’re using it. Stir until everything is evenly combined and beautifully pink.
- Spread the mixture on your prepared baking sheet in a thin, even layer. Bake for 8–10 minutes until the crumbs are just golden and starting to crisp. Set aside to cool completely — they’ll continue to crunch up as they cool!
🎂 Make the Strawberry Cake
- Preheat your oven to 350°F (175°C). Line an 8×8-inch square cake pan with parchment paper and lightly grease the sides.
- In a medium bowl, sift together your dry ingredients: 2 1/4 cups all-purpose flour, 2 1/4 teaspoons baking powder, 3/4 teaspoon baking soda, and 3/4 teaspoon salt.
- In a separate small bowl, mix 3/4 cup milk with 1 tablespoon apple cider vinegar. Let it sit for 5–10 minutes while it curdles — this acts as a quick vegan buttermilk!
- In a large mixing bowl (or a stand mixer), cream together 9 tablespoons softened butter and 3/4 cup + 2 tablespoons sugar for 3–4 minutes on medium-high until light and fluffy. Add 3 tablespoons of neutral oil and beat for another 2–3 minutes. Don’t forget to scrape down the sides of the bowl.
- Now add in 6 tablespoons of your cooled strawberry puree, 1 teaspoon vanilla extract, 1/2 teaspoon strawberry emulsion, and 1–2 drops of pink food coloring (optional). Beat to combine, about 1 minute.
- Turn the mixer to low and add your dry ingredients in three additions, alternating with the milk mixture. Begin and end with the dry mix. Mix just until everything is incorporated — don’t overmix or your cake may come out dense.
- Pour the batter into your prepared pan and smooth the top. Bake for 30–40 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool in the pan on a wire rack for about 10 minutes,
NOTES
- Strawberry Puree Tips: If you’re short on time, make the strawberry puree up to 2–3 days in advance. Store it in an airtight jar in the fridge and give it a quick stir before using. The reduced texture should be thick, like tomato paste — that’s how you know it’s perfect for baking. This method also works beautifully in my Eggless Cadbury Mini Egg Cookies when I want a fruity twist.
- Golden Oreo Swap: Don’t have Golden Oreos on hand? No problem! You can use any vanilla sandwich cookies — even gluten-free versions — and still get that buttery, nostalgic crunch. You can also mix in freeze-dried strawberries if you prefer a more natural take (I use those in my Eggless Strawberry Crunch Cake too — SO good!).
- Cream Cheese Tip: Make sure your cream cheese is slightly softened — not fully room temp. You want it soft enough to whip smooth, but cool enough to keep the frosting thick and fluffy. I use the same trick for my dreamy Eggless Chocolate Cinnamon Rolls and it makes a huge difference.
- Want to Make it a Layer Cake? This recipe makes one 8×8-inch single-layer cake, but you can easily double the batter for a layered celebration cake. Just bake in two 8-inch round pans and keep an eye on the bake time (about 25–30 minutes). Top it off with extra crunch and maybe a swirl of jam between the layers — just like I do in my Easy Eggless Carrot Layer Cake!
- Freezer-Friendly: Unfrosted cake layers freeze beautifully. Wrap them tightly in plastic wrap, then foil, and store in the freezer for up to 2 months. Thaw at room temp before frosting.
- Decorating Ideas: Want to dress it up? Add sliced strawberries, a drizzle of puree, or even mini piping swirls of frosting on top. This cake is a stunner with very little effort!
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Nutrition
Food Allergy Swaps for Eggless Strawberry Crunch Cake
This Eggless Strawberry Crunch Cake is already egg-free, but it’s super easy to customize for other dietary needs, too. Here’s how to make sure everyone can enjoy a slice:
- Dairy-Free? Just swap in plant-based milk (I love oat milk here), vegan butter, and your favorite dairy-free cream cheese. It works beautifully — just like in my Eggless Chocolate Cinnamon Rolls, where the creamy filling is totally dairy-free and still dreamy.
- Gluten-Free? Use a 1:1 gluten-free baking blend (make sure it includes xanthan gum or add a bit yourself). I’ve had great results using the same blend in my Eggless Carrot Banana Muffins — still moist, fluffy, and totally delicious.
- Soy-Free? Stick with soy-free dairy alternatives — there are so many great butter and milk options now that keep this cake soft and rich without any soy.
This recipe is all about flexibility, so whether you’re baking for allergies, sensitivities, or just switching things up, this cake has you covered.
Pro Tips for Eggless Strawberry Crunch Cake Success
There’s something so satisfying about pulling a perfectly baked Eggless Strawberry Crunch Cake out of the oven — fluffy, golden, and topped with that dreamy crumble. To help you nail it every time, here are a few tried-and-true tips straight from my own kitchen (plus a few I learned the hard way 😉):
- Room temp is your friend : Cold ingredients = uneven batter. Let your butter, milk, and even your strawberry puree come to room temperature before mixing. It helps everything blend smoothly and gives your cake that light, tender crumb we love.
- Reduce the strawberry puree, always : This step concentrates the flavor and keeps the cake from turning soggy. I use the same technique in my Eggless Cadbury Mini Egg Brownies, and it makes the chocolate flavor pop too. Trust me — it’s worth the extra few minutes on the stove.
- Chill your frosting tools : If you’re whipping cream for the frosting, pop your bowl and beaters in the fridge or freezer for 10 minutes. The colder everything is, the fluffier and more stable your whipped cream will be.
- Preheat that oven fully : A half-heated oven = uneven baking and flat cakes. Give it a solid 15 minutes after the oven beeps before you slide in your cake.
- Don’t overmix the batter : Once the wet and dry ingredients come together, mix gently until just combined. Overmixing leads to dense, tough cake instead of the soft, pillowy base your eggless strawberry crunch cake deserves.
- Grease AND line your pan : I use non-stick spray and parchment in my cake recipes (like I do with my Easy Hummingbird Cupcakes) to make sure nothing sticks. Especially important for soft cakes like this one.
- Cool the cake completely : I know the kitchen smells amazing and it’s tempting to dive right in, but if you frost too soon, the whipped cream will melt and slide off. Give it time to cool fully before assembling and decorating.
- Make ahead like a pro : Prep the puree and crunch topping a day early to make cake day a breeze. You can even bake the cake itself the night before and frost it the next morning.
These little steps make a big difference, and once you’ve made this once or twice, you’ll have your own rhythm down. The result? A bakery-worthy eggless strawberry crunch cake that’s just as beautiful as it is delicious.
Flavor Variations & Additions
One of the things I love most about this Eggless Strawberry Crunch Cake is how easy it is to switch up the flavor profile without changing the cozy texture or signature crunch. Whether you’re in a berry mood or feeling a little fancy, here are some fun twists to try:
- Berry swap : Not in a strawberry mood? You can totally swap in raspberries or blueberries for the puree. Just be sure to cook it down the same way — a quick simmer brings out that bold berry flavor!
- Jam layer : Want to take it up a notch? Add a thin layer of strawberry jam between the cake and frosting for extra juiciness. Trust me, it’s a crowd-pleaser.
- Cupcake style : Turn this recipe into cupcakes for birthdays, baby showers, or backyard picnics. Just reduce the baking time and top each one with frosting and a sprinkle of crunch.
- Strawberry buttercream : Not into whipped cream frosting? A vegan strawberry buttercream made with freeze-dried berries and vegan butter is rich, fruity, and perfect for layer cakes.
- Lemon twist : Add a little lemon zest to the cake batter and frosting for a refreshing citrusy finish. It pairs beautifully with the sweet strawberry crunch topping.
- Crunchy swirl : Feeling bold? Mix a small handful of the strawberry crunch topping right into the batter before baking for surprise pockets of flavor and texture.
Storage & Make-Ahead Tips for Eggless Strawberry Crunch Cake
This Eggless Strawberry Crunch Cake is the kind of treat that’s just as good the next day (if you somehow have leftovers!). Here’s how to store and prep it like a pro:
- Store (frosted cake): Once frosted, keep the cake covered in the fridge for up to 4 days. I recommend using a cake dome or lightly tenting foil over it — just don’t press down on that gorgeous strawberry crunch topping.
- Store (unfrosted cake): You can also bake the cake a day ahead, let it cool completely, and store it covered at room temperature overnight. Then frost and decorate fresh the next day!
- Freeze (cake only): Want to make it even further ahead? Wrap unfrosted cake layers tightly in plastic wrap + foil and freeze for up to 2 months. Thaw overnight in the fridge before decorating.
- Make-ahead tips:
- The crunch topping can be made 2–3 days in advance and stored in an airtight container.
- The strawberry puree can also be prepped ahead and chilled — it gets even more flavorful after sitting.
- The whipped cream frosting is best made the day you plan to serve, but it’ll hold its shape in the fridge for a few hours if needed.
Planning a party? Bake the cake the night before, frost it in the morning, and top it with fresh strawberries right before guests arrive. Boom! Your eggless strawberry crunch cake will be the star of the table.
Frequently Asked Questions About Eggless Strawberry Crunch Cake
How to make eggless strawberry cake?
Start with a simple batter using flour, sugar, baking powder, and baking soda, then skip the eggs and use a mix of milk + vinegar for lift. The real magic? A thick strawberry puree (fresh or frozen) mixed right into the batter. That’s how you get all the fruity flavor in this Eggless Strawberry Crunch Cake without needing any eggs at all!
What are the strawberry shortcake crunchies made of?
They’re a mix of crushed Golden Oreos, strawberry Jell-O powder (or freeze-dried strawberries), melted butter, and sometimes a splash of strawberry emulsion. When baked, this combo turns into a buttery, crumbly strawberry crunch topping that’s sweet, fruity, and the perfect texture boost.
What cake doesn’t need eggs?
This one! 😉 Eggless Strawberry Crunch Cake is completely egg-free — and you’d never guess. Bananas, applesauce, or vinegar-based buttermilk swaps can also replace eggs in other cakes, depending on the texture you’re going for.
What will stay crunchy in a cake?
A baked topping made from cookies + butter, like the Golden Oreo-strawberry crunch on this cake, stays crisp even after frosting. Pro tip: Keep the topping in an airtight container and add it right before serving for maximum crunch!
Whether you’re baking for a summer party, a strawberry-loving kiddo, or just craving something nostalgic and sweet, this Eggless Strawberry Crunch Cake has you covered. It’s soft, fruity, topped with that golden buttery crunch, and totally egg-free — but you’d never know it.
I’ve made this cake for birthdays, brunches, and “just because” days, and it’s a hit every single time. Once you see those layers of whipped cream and crunchy topping come together, you’ll realize — this eggless strawberry crunch cake isn’t just easy to make, it’s made to impress. 💕
Now go preheat that oven and let the strawberry magic happen.
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