Strawberry Crumb Cake
A delightful layered dessert combining sweet strawberries, creamy Cool Whip, and crumbled cake for a light, fruity treat perfect for gatherings and summer occasions.
Ingredients
Instructions
- Bake the cake according to the directions on the box in an oblong pan and let it cool.
- While the cake is cooling, put sugar in the sliced strawberries and stir.
- Crumble the cooled cake into a large bowl or punch bowl.
- Layer crumbled cake in the serving dish, then add 1/4 of the strawberries, followed by a layer of Cool Whip.
- Repeat the layers until all the cake, strawberries, and Cool Whip are used.
Tips & Substitutions
For a richer flavor, consider adding a layer of vanilla pudding between the cake and strawberries. You can also substitute the Cool Whip with Greek yogurt for a healthier option. If strawberries are out of season, frozen strawberries work too; just thaw and drain excess liquid before using. This recipe is versatile and can be adapted to include other fruits, making it similar to Grandma'S Crumb Dessert.
Serving Suggestions
This Strawberry Crumb Cake is perfect for summer gatherings or as a light dessert after dinner. Serve it alongside a scoop of vanilla ice cream or a dollop of whipped cream for added indulgence. It pairs beautifully with Elaine'S Fruit Dip for a refreshing twist or as part of a picnic spread. Try it with a glass of iced tea for a delightful afternoon treat.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. The layers may soften over time, but the flavors will still be delicious. If you want to reheat, serve individual portions in the microwave for a few seconds, but keep in mind that the texture may change slightly.
Nutrition & Diet Analysis (per serving)
Each serving of Strawberry Crumb Cake contains roughly 160 calories, with 2g protein, 40g carbohydrates, and 0g fat. It is an excellent source of vitamin C (48% of the Daily Value), and a good source of dietary fiber. It also contributes 5g of dietary fiber toward your daily target.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use a different type of fruit instead of strawberries?
Absolutely! You can use blueberries, raspberries, or even peaches in this recipe. Just ensure the fruits are sweet and ripe for the best flavor. Adjust the sugar added to the fruit based on its natural sweetness.
Is it necessary to cool the cake before crumbling?
Yes, allowing the cake to cool completely is crucial. A warm cake will be too moist and gummy to crumble properly. Cooling also helps the flavors meld better when layered with the strawberries and Cool Whip.
Can I make this dessert ahead of time?
Yes, you can assemble the layers a few hours in advance. However, for the best texture, it’s ideal to serve it within a few hours of preparation. If made too far ahead, the cake may become soggy as it absorbs moisture from the strawberries.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).