If you’re looking for a dessert that is both refreshing and indulgent, this Strawberry Blueberry Crunch Cake is a showstopper. With a buttery granola-biscuit crust, layers of fluffy cream filling, and bursts of fresh berries, this no-bake cake strikes the perfect balance between crunch, creaminess, and fruity sweetness.
Whether you serve it at summer gatherings, family dinners, or as a light holiday dessert, this cake is guaranteed to impress with its vibrant colors and irresistible flavor.
Cooking Time & Yield
- Prep Time: 25 minutes
- Chill Time: 2–3 hours
- Total Time: ~3 hours 30 minutes
- Yield: 8–10 servings
Ingredients
For the Crust / Crunch Base & Sides
- 2 cups crushed granola or crunchy biscuits
- ½ cup melted butter
- 2 tablespoons brown sugar
For the Cream Filling
- 2 cups heavy cream (whipped stiff)
- 1 ½ cups cream cheese, softened
- ½ cup powdered sugar
- 1 teaspoon vanilla extract
For the Fruit Layers
- Fresh strawberries, sliced
- Fresh blueberries
- Optional: mixed berries
For the Topping
- Strawberry glaze or berry jam (slightly warmed)
- Fresh whole strawberry
- Blueberries
- Whipped cream swirls
- Mint leaves
- Optional: edible flowers
- Powdered sugar for dusting
Instructions
Step 1: Prepare the Base
- In a bowl, mix the crushed granola or biscuits with melted butter and brown sugar.
- Press the mixture firmly into the bottom and slightly up the sides of a springform cake pan.
- Chill in the fridge for at least 20 minutes to set.
Step 2: Make the Cream Filling
- In a large mixing bowl, beat softened cream cheese, powdered sugar, and vanilla until smooth.
- Fold in the whipped cream gently, creating a light and airy filling.
Step 3: Assemble the Layers
- Spread a layer of the cream filling evenly over the chilled crust.
- Add a layer of fresh sliced strawberries and blueberries.
- Repeat the layering process until the cake is filled, ending with cream on top.
Step 4: Top and Decorate
- Pour a thin layer of strawberry glaze or warmed berry jam over the top, letting it drip naturally.
- Decorate with a large fresh strawberry, scattered blueberries, and whipped cream swirls.
- Add mint leaves and, if desired, edible flowers for an elegant finish.
- Dust lightly with powdered sugar before serving.
Tips for Best Results
- Chill time: The longer the cake chills, the better it holds its shape. Aim for at least 2–3 hours before slicing.
- Berry variations: Swap blueberries for raspberries or blackberries for a mixed-berry version.
- Crunch upgrade: Use honey-roasted granola or chocolate biscuits for an extra flavor twist.
- Clean slices: For neat servings, dip a knife in hot water, wipe it clean, and slice.
Estimated Nutrition (per serving, based on 10 servings)
- Calories: ~310 kcal
- Carbohydrates: 32 g
- Protein: 4 g
- Fat: 19 g
- Sugar: 18 g
(Values may vary based on crust choice and toppings.)
Conclusion
This Strawberry Blueberry Crunch Cake is light, fruity, and perfectly creamy with a satisfying crunch. It’s a no-bake dessert that feels luxurious yet easy to prepare, making it a perfect choice for both casual and special occasions.
The combination of fresh berries and cream ensures every bite is refreshing and indulgent—a true summer delight on a plate.