Follow the instructions on the strawberry cake mix box to prepare the cake. You may need to add water, eggs, and oil (or butter), depending on the cake mix you’re using. Bake the cake in a 9×13-inch baking dish, and let it cool completely.
2. Make the whipped cream:
In a chilled mixing bowl, beat the heavy whipping cream with powdered sugar and vanilla extract until soft peaks form. This usually takes about 3-5 minutes with an electric mixer.
If you don’t want to make homemade whipped cream, you can substitute with a store-bought whipped topping like Cool Whip.
3. Make the crunch topping:
In a medium bowl, combine the crushed graham crackers, strawberry jello powder, melted butter, and granulated sugar. Stir until everything is well coated and the mixture becomes crumbly and “crunchy.”
Set the topping aside while you assemble the cake.
4. Assemble the cake:
Once the cake has cooled, spread an even layer of the whipped cream over the top of the cake.
Scatter the diced strawberries over the whipped cream. If the strawberries are tart, sprinkle them with a little sugar and let them sit for a few minutes to release some juice.
5. Top with the crunch mixture:
Generously sprinkle the strawberry crunch topping over the whipped cream and strawberries. Make sure it’s evenly distributed for maximum crunch in every bite.
6. Chill the cake:
Cover the cake with plastic wrap or a lid and refrigerate for at least 2 hours (or overnight) to allow the flavors to meld and the cake to set.
7. Serve:
Slice the cake into squares and serve chilled. The texture is amazing with a soft, creamy layer under the crunchy topping and the fresh, juicy strawberries.
