These Strawberry Crunch Cupcakes put a playful, bakery-style twist on the classic strawberry shortcake ice cream bar. Inspired by the nostalgic Good Humor bars, these cupcakes start with a boxed white cake mix but are elevated with strawberry Jell-O, sour cream and whole milk for an irresistibly moist, homemade taste.
The finished cupcake is a tender strawberry cake crowned with vanilla buttercream and a crunchy strawberry topping made from Golden Oreos and freeze-dried strawberries. It’s an easy, crowd-pleasing treat for summer parties, potlucks or any time you want a bit of childhood nostalgia in cupcake form.
This recipe adapts a simple vanilla boxed-cake method by adding strawberry gelatin to build bright flavor and color. Small changes—using whole milk and sour cream instead of water—make a big difference in texture and richness, so these cupcakes feel like they came from a bakery, not a box.
Why You Will Love These Strawberry Crunch Cupcakes
- They evoke happy memories. The combination of strawberry cake, vanilla frosting and crunchy strawberry topping delivers the same nostalgic flavor profile of strawberry shortcake ice cream bars—pool days, ice cream trucks and summer fun in every bite.
- Simple and forgiving to make. Because the base is a boxed white cake mix, the process is straightforward and reliable. The steps are easy to follow: make the batter, bake the cupcakes, whip a quick buttercream and prepare the crunchy topping.
- Moist, tender cupcakes. A few pantry swaps—whole milk for water and the addition of sour cream—result in extra-moist cupcakes with a pleasantly rich crumb that holds up well under frosting and the crunchy topping.
Ingredient Notes
See the full list of ingredients with exact measurements in the recipe section below.
- White cake mix: Use a standard white cake mix and add strawberry gelatin rather than buying a pre-flavored strawberry mix. This gives a cleaner strawberry flavor and better texture.
- Strawberry Jell-O: One 3 oz. box of strawberry gelatin adds both flavor and color. A sugar-free version may work but has not been specifically tested here.
- Neutral oil: Canola or vegetable oil works well to keep the cupcakes tender.
- Whole milk: Use milk instead of water called for on the box for a richer, more cake-like crumb.
- Sour cream: Adds moisture and a slight tang that makes the cupcakes taste more like from a bakery.
For the Strawberry Crunch Topping:
- Golden sandwich cookies: Regular Golden Oreos (not double-stuffed) are ideal; keep the cream centers for texture. Any similar vanilla sandwich cookie will also work.
- Freeze-dried strawberries: These bring concentrated strawberry flavor and vibrant color.
Step-By-Step Instructions
Step 1: Preheat the oven to 350°F. In a medium bowl, whisk together the eggs and whole milk until combined. Add sour cream, oil and the strawberry gelatin; whisk until the mixture is smooth.
Step 2: Add the white cake mix to the wet ingredients and whisk until the batter is smooth and free of lumps.
Step 3: Line cupcake pans with liners. Spoon batter into liners, filling each about two-thirds full (a 1.5-tablespoon cookie scoop works well).
Step 4: Bake for roughly 15–18 minutes, or until a toothpick inserted into the center comes out clean. Allow cupcakes to cool on a rack while you prepare the frosting and crunch topping.
Step 5: For the vanilla buttercream, beat softened butter until creamy. Add vanilla extract and mix to combine.
Step 6: Add powdered sugar gradually—about 1 cup at a time—beating until smooth after each addition. Add heavy cream or milk a tablespoon at a time until you reach the desired frosting consistency.
Note
The buttercream quantities are sufficient to spread over 24 cupcakes. If you plan to pipe tall swirls, double the frosting recipe for best results.
Step 7: For the strawberry crunch, pulse Golden cookies and freeze-dried strawberries in a food processor until crumbly.
Step 8: Stir melted butter into the crumbs to bind. If you don’t have a food processor, place cookies and strawberries in a sealed plastic bag and crush with a rolling pin or heavy spoon, then combine with the butter in a bowl.
Step 9: After cupcakes are completely cool, frost them and generously sprinkle the strawberry crunch on top. Serve immediately for the best texture and flavor.
Recipe Tips
- Make ahead: Cupcakes can be baked and stored for up to 2 days before frosting. Keep them in an airtight container in the refrigerator until ready to frost.
- Save time: Use a store-bought tub of frosting if you’re short on time; the crunchy topping still gives these cupcakes their signature personality.
- More frosting: Double the buttercream if you want large piped swirls on each cupcake.
Storage Instructions
- Room temperature: Store at room temperature up to 2 days in an airtight container.
- Refrigerator: For best quality, refrigerate up to 4–5 days in an airtight container. Bring to room temperature for about 10 minutes before serving for softer texture.
- Freezer: Fully cooled, unfrosted cupcakes freeze well in a single layer for up to 3 months. Frosted cupcakes can also be frozen—place them on a tray to freeze solid before wrapping to prevent squashed icing.
Other Cake and Cupcake Recipes
- Pineapple Cupcakes with Cherry Buttercream
- Champagne Lemon Bundt Cake
- Mocha Cupcakes with Caramel Frosting
- Red Velvet Cake Cookies
- Birthday Cake Cookies
- Chocolate Cake Mix Cookies
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Strawberry Crunch Cupcakes
Ingredients
For the Strawberry Cupcakes:
- 3 large eggs
- 1 cup whole milk
- 1/2 cup canola oil
- 1 box (3 oz.) strawberry gelatin (Jell-O)
- 3/4 cup sour cream
- 1 box white cake mix (15.25 oz.)
For the Vanilla Buttercream Frosting:
- 1 cup (2 sticks) salted butter, softened (unsalted OK)
- 2 tsp vanilla extract
- 4 1/2 cups powdered sugar
- 2–3 tbsp heavy cream or milk
Strawberry Crunch Topping:
- 12 Golden Oreos (regular)
- 3/4 cup freeze-dried strawberries
- 2 tbsp melted butter
Instructions
- Preheat oven to 350°F. In a medium bowl whisk eggs and milk until combined. Add sour cream, oil and strawberry gelatin and whisk smooth. Stir in the white cake mix until batter is lump-free.
- Line cupcake pans with liners. Fill each liner about two-thirds full and bake 15–18 minutes or until a toothpick comes out clean. Cool on a rack.
- For the buttercream: beat softened butter until creamy, add vanilla, then gradually beat in powdered sugar. Add cream or milk a tablespoon at a time until you reach a spreadable consistency. Double the frosting if you plan to pipe tall swirls.
- For the crunch topping: pulse Golden cookies and freeze-dried strawberries in a food processor until crumbly. Stir in melted butter to bind. If no processor is available, crush in a sealed bag and mix with butter in a bowl.
- Once cupcakes are cool, frost and sprinkle generously with the strawberry crunch. Serve immediately or store as directed below.
Notes
- You can bake cupcakes up to 2 days ahead and refrigerate them until frosting time.
- A store-bought frosting tub works if you’re short on time.
- To freeze unfrosted cupcakes, cool completely and freeze in a single layer in an airtight container for up to 3 months.
Nutrition
Approximate per cupcake: Calories 374; Carbohydrates 52 g; Protein 3 g; Fat 17 g. Nutrition values are estimates and should be used as a guideline.
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Cookie scoop
Hand mixer