Strawberry Crunch Cake

If the crumbly pink and white crumbs don’t indicate ice cream truck nostalgia, then let us introduce you to the grown-up version of a classic warm-weather treat. The Good Humor bar, known for its crunchy exterior, deep-red strawberry interior, and fluffy vanilla border, turns into a massive layered cake in this impressive summer dessert. This recipe may seem intimidating, but we’ve simplified the steps using a boxed cake mix. The best part of this dessert is slicing into it, revealing the stunning vanilla and strawberry layers. Ready for a bite of childhood nostalgia? Here’s everything you need to know to make this dessert:  

History of the strawberry shortcake ice cream bar:
Ice cream on a stick was just a concept in 1920 when Harry Burt started experimenting in his Ohio home. A few years after receiving the official patent, he set up shop in Chicago, where he began production. Traditionally, men were hired and trained over three days before they could sell ice cream around the block. Suited up from head to toe, they rode around greeting women and men manner, selling various ice cream. By 1960 there were 85 products under the Good Humor title. (Talk about options to choose from!) More than a decade later, the company decided to shift gears and focus on grocery retail, selling the famous trucks. 

How to make a strawberry crunch cake:
This cake layers strawberry cake and vanilla cake, both made from box mix. If you want to make our homemade vanilla cake and strawberry cake, you can, but we prefer to use box mix in this recipe for ease. The layered cakes are topped with a simple buttercream icing, before being topped with the star of the show: a homemade strawberry crunch. To make the crunch, all you need to do is combine freeze-dried strawberries and Nilla wafers in a bag and crush with a rolling pin, then add melted butter and toss to combine. Voilà! Your strawberry crunch is ready to not only be added to this cake, but any dessert you please (strawberry crunch poke cake, anyone?). 

Storage & freezing:
Store the cake in an airtight container, and store in the fridge for up to 4 days. Before eating, take out desired pieces and allow them to sit at room temperature. You can also freeze it for up to 2 weeks.  

Made this recipe? Let us know in the comments below!