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Strawberry-Banana Crunch Cake Cups
Imagine layers of fresh strawberries, ripe bananas, fluffy whipped topping, and crunchy bits—served in individual cake cups. These dessert cups are a fun, portable twist on a layered cake treat.
Ingredients
For the Cake Cups (makes about 6):
- 1 box yellow or vanilla cake mix, prepared according to package directions
- 1 cup diced strawberries
- 2 ripe bananas, sliced
For the Strawberry Sauce:
- 2 cups fresh strawberries, hulled and chopped
- ¼ cup granulated sugar
For the Whipped Topping:
- Whipped topping (store-bought or homemade)
For the Crunch Topping:
- Coarsely crushed golden sandwich cookies (e.g. Golden Oreos)
- Melted butter
- Additional strawberry gelatin powder (optional, for extra flavor)
Instructions
- Bake the cake
Prepare the cake mix following the package instructions, bake it, and let it cool completely. - Make the strawberry sauce
In a saucepan, combine the chopped strawberries with sugar. Cook until the fruit breaks down and the sauce thickens slightly. Cool this sauce before use. - Assemble the layers
In each cake cup (or muffin liner), add a layer of cake, followed by banana slices, then a drizzle of strawberry sauce, and a layer of whipped topping. - Add crunch
Sprinkle the crushed cookies over the top. If desired, you can mix in a bit of strawberry gelatin powder with the crushed cookies to add flavor. Finally, drizzle some melted butter to help the crunch adhere. - Chill and serve
Refrigerate the cake cups for at least 20 minutes (or longer) before serving, so flavors meld and textures set.
Tips & Variations
- You can substitute fresh whipped cream if you’d rather not use pre-made whipped topping.
- If you like, skip the gelatin in the crunch layer or adjust the amount to your taste.
- Make sure your cake is fully cooled before layering or else the whipped topping may melt.
- These cake cups can be made ahead—just keep them covered and refrigerated until ready to serve.
