Strawberry Crunch Sheet Cake with Buttermilk Frosting Recipe

Sink your fork into the ultimate Strawberry Crunch Sheet Cake, topped with a thick, luscious buttermilk frosting and an irresistible strawberry crunch crumble. Imagine the flavor of a classic strawberry shortcake ice cream bar transformed into an easy, crowd-pleasing sheet cake! This recipe is all about vibrant, natural strawberry flavor, the tang of buttermilk, and a delightful contrast of creamy and crunchy in every bite. Whether you’re baking for a birthday, a potluck, or just to celebrate the everyday, this cake nails it with simple ingredients and minimal fuss—no stand mixer required if you don’t have one!

Ingredients You’ll Need

Gather your pantry staples—plus a few strawberry-forward extras—for this magical treat! Here’s what you’ll need and why:

For the Strawberry Crunch Topping

• All-purpose flour: Creates the base of those addictively buttery crumbs.
• Granulated sugar: Adds sweetness and helps the topping crisp up.
• Whole milk powder: Don’t skip this—it brings rich, milky flavor.
• Cornstarch: Ensures the crumbs stay delightfully crunchy.
• Baking powder: A touch for lift and that signature crumbly texture.
• Fine sea salt: Always a must to make flavors pop.
• Unsalted butter, melted: Coats every crumb, making them golden and tender.
• Vanilla extract: Adds deep, bakery-style aroma.
• Freeze-dried strawberry powder: The secret to intense berry flavor and a gorgeous pop of color. Find it near dried fruits, or blitz freeze-dried strawberries yourself.

For the Strawberry Buttermilk Cake

• All-purpose flour: The classic, sturdy foundation for any great cake.
• Baking soda & baking powder: Both work together for the perfect rise—don’t skip!
• Fine sea salt: Balances the sweetness and deepens the flavor.
• Unsalted butter: Room temp so it creams easily and makes the cake ultra-soft.
• Granulated sugar: For sweetness and a tender crumb.
• Eggs: Bind everything and give the cake structure.
• Buttermilk: This tangy liquid keeps the cake moist and fluffy; a must-have.
• Vegetable oil: Adds extra moisture and ensures a soft bite.
• Vanilla extract: Layers on that classic cake flavor.
• Wild Strawberry flavoring: Amoretti Artisan Flavor is a game-changer for true strawberry taste, but you can use a little extra vanilla and strawberry powder if needed.
• Red food coloring (optional): For that gorgeous pink hue—totally optional!

For the Buttermilk Frosting

• Unsalted butter: Room temp for easy whipping—good butter equals great frosting.
• Heavy cream & buttermilk: Bring an unbelievable lightness and lovely tang.
• Powdered sugar: Sifted, so the frosting is never grainy.
• Whole milk powder: Adds dreamy depth; gives the frosting that “ice cream” vibe.
• Vanilla extract: Rounds out the flavor.
• Pinch salt: To balance all the sweet and tang.

Tip: The ingredient list may look long, but it’s mostly staples. You’ll thank yourself when you taste that first bite!

Variations

• Make it Lemon-Strawberry: Add finely grated lemon zest to the batter and/or frosting for a tangy twist.
• Go All-Vanilla: Skip the strawberry flavoring and powder, using freeze-dried raspberries or blueberries instead, or just make the topping vanilla.
• Dairy-Free Swap: Use your favorite non-dairy milk, vegan butter, and a splash of lemon juice for tang if skipping buttermilk.
• Cupcake Version: Pour the batter into lined muffin tins and bake for 15-18 minutes for adorable, portion-controlled treats.
• Funfetti Style: Stir a handful of rainbow sprinkles into the batter for a party-ready finish!

How to Make Strawberry Crunch Sheet Cake with Buttermilk Frosting

1. Prepare the Strawberry Crunch Topping

Start by preheating your oven to a low temperature and lining a baking sheet with parchment or a silicone mat. Mix all the dry topping ingredients together, then drizzle in the melted butter and vanilla. The mixture should look like damp sand and hold together when squeezed. Chill briefly—this makes for chunkier crumbs—then scatter the mixture in pea-sized clumps on your baking sheet. Bake until just golden and crisp; toss with the strawberry powder while still warm, blending colors for that signature “crunch.”

2. Bake the Strawberry Buttermilk Cake

Turn up the oven to 350°F (or slightly lower for glass/dark pans) and prepare your sheet pan. Whisk together the dry cake ingredients. In a mixing bowl, beat the butter until super fluffy, add the sugar, then eggs one at a time, and mix well. Alternate adding dry ingredients and the buttermilk/oil mixture, working gently so you don’t overmix. Stir in your strawberry flavor and coloring if using. Pour the batter into your pan, smooth it, and bake until a toothpick comes out with a few moist crumbs—don’t overbake! Let it cool completely on a rack.

3. Whip Up the Buttermilk Frosting

Start by whisking together the cream, buttermilk, powdered sugar, milk powder, vanilla, and salt. Separately, whip your butter until it’s almost white and fantastically fluffy (this takes patience, but it’s worth it!). Then, working in stages, beat in the cream mixture, letting it fully fluff up before adding more. Keep beating until billowy and smooth—if your butter was too cold or warm, see the pro tips below.

4. Assemble the Cake

Generously spread or pipe your frosting over the cooled cake. Scatter on your strawberry crunch topping, gently pressing so every bite gets a little bit of crunch. Slice, serve, and get ready for rave reviews.

How to Serve

For maximum strawberry magic, serve this cake at room temperature when the frosting is at its creamiest. Pair it with a scoop of vanilla or strawberry ice cream, or a glass of cold milk. If you want a special garnish, try fresh strawberries or a sprig of mint on each slice. For gatherings, cut into tidy squares and pile onto a big serving platter—it looks as fun as it tastes!

Make Ahead and Storage

Storing Leftovers

Cover the cake tightly or store slices in an airtight container. It’ll keep fresh for up to 3 days in the refrigerator.

Freezing

You can freeze the unfrosted cake (well-wrapped) or even frosted cake slices for up to 2 weeks. For the topping, store separately at room temperature and sprinkle fresh before serving.

Reheating

No real “reheating” needed—just let refrigerated cake come to room temperature for the best frosting texture and flavor. Crunch topping softening? Refresh in a low oven for 2–3 minutes if needed.

FAQs

Final Thoughts

This Strawberry Crunch Sheet Cake with Buttermilk Frosting is pure joy in sheet cake form—tender, tangy, and bursting with nostalgic strawberry flavor! Simple enough for any day but special enough to steal the show at any celebration. Try it for yourself and let your kitchen fill up with friends, laughter, and the sweet scent of strawberries. Happy baking!

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