Your favorite strawberry crunch cake memories come alive with this twist on a summer classic—we made it tres leches! Moist strawberry, tres leches cake with a delicious vanilla strawberry crunch topping will be your new favorite treat!
Heat oven to 350°F (325°F for dark or nonstick pan). Spray bottom and sides of a 13x9-inch pan with cooking spray.
In a large bowl, beat all Cake ingredients with an electric mixer on medium speed for 2 minutes, scraping the bowl occasionally. Pour batter into the pan.
Bake 26 to 31 minutes or until a toothpick inserted in the center comes out clean. Remove cake from the oven to a cooling rack; cool completely, about 1 hour. Using a fork, poke holes every 1/2 inch over the top the the cake. If necessary, wipe fork tines occasionally with a paper towel to reduce sticking.
In a medium bowl, mix Tres Leches ingredients until thoroughly blended. Pour evenly over the cake, tilting the pan as needed to cover any dry spots. Cover; refrigerate about 2 hours (up to overnight) or until the tres leches mixture is completely absorbed.
Remove creme filling from 11 cookies. Place filled and unfilled cookies on a baking sheet with sides or in a large baking pan. Add freeze-dried strawberries.
Crush cookies and strawberries with the bottom of a metal measuring cup until the mixture resembles course sand. Set aside.
In a large bowl, beat Topping ingredients with an electric mixer on high speed until soft peaks form. Spread whipped topping evenly over the top of the chilled cake.
Sprinkle the strawberry mixture evenly over the top.
Cut into squares to serve. Store in the refrigerator.
For safety, be sure to use a metal or cast iron pan and a metal measuring cup to crush the cookies and strawberries. If you prefer, crush the cookies and freeze-dried strawberries by placing in a resealable plastic food storage bag and crushing with a rolling pin.
