Description
Strawberry crunch cake delivers a perfect blend of sweet berries and crispy texture, creating a delightful dessert experience. Layers of moist cake, fresh strawberries, and crunchy topping promise pure indulgence you’ll savor with every delectable bite.
Ingredients
Scale
Cake Ingredients:
- 2.5 cups all-purpose flour
- 2.5 teaspoons baking powder
- 0.5 teaspoon salt
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 0.5 cup milk
- 0.5 cup strawberry puree (fresh or frozen strawberries, blended)
- 1 teaspoon vanilla extract
- 1–2 drops pink food coloring (optional)
Crunch Topping Ingredients:
- 10 Golden Oreos, crushed
- 5 Strawberry Oreos, crushed
- 3 tablespoons unsalted butter, melted
- 0.25 cup freeze-dried strawberries, crushed
Frosting Ingredients:
- 8 ounces (226 grams) cream cheese, softened
- 0.5 cup unsalted butter, softened
- 4 cups powdered sugar
- 0.25 cup strawberry puree (fresh or frozen strawberries, blended)
- 1 teaspoon vanilla extract
- 1–2 drops pink food coloring (optional)
Instructions
- Calibrate the oven to 350F (175C) and prepare two 9-inch round cake pans by greasing and dusting with flour.
- Sift together flour, baking powder, and salt in a mixing bowl, then set aside for later use.
- Using an electric mixer, blend butter and sugar until achieving a fluffy, pale consistency. Incorporate eggs individually, ensuring thorough mixing after each addition.
- Integrate vanilla extract, strawberry puree, and optional pink food coloring into the butter mixture, creating a smooth blend.
- Alternate adding flour mixture and milk to the wet ingredients, mixing gently until just combined to maintain cake’s delicate texture.
- Distribute batter evenly between prepared cake pans. Bake for 25-30 minutes, checking doneness with a toothpick inserted into the center.
- Allow cakes to rest in pans for 10 minutes, then transfer to a wire rack for complete cooling.
- Craft the crunch topping by combining crushed Golden Oreos, Strawberry Oreos, freeze-dried strawberries, and melted butter in a bowl.
- Prepare cream icing by whipping cream cheese and butter until smooth. Gradually incorporate powdered sugar, then fold in strawberry puree, vanilla extract, and optional pink food coloring.
- Position first cake layer on serving plate and spread a thick layer of strawberry cream icing across the surface.
- Carefully place second cake layer on top and generously frost entire cake with remaining icing.
- Gently press strawberry crunch mixture onto cake’s sides and top for textural contrast. Optional: Decorate with fresh strawberries for visual appeal.
Notes
- Customize Color Intensity by adjusting pink food coloring drops for a more vibrant or subtle strawberry cake appearance.
- Ensure Room Temperature ingredients like butter, eggs, and cream cheese blend smoothly and create a more uniform cake texture.
- Prevent Dry Cake by not overmixing batter and checking doneness early to avoid overbaking, which can make the cake tough.
- Make Gluten-Free by substituting all-purpose flour with a 1:1 gluten-free baking blend, maintaining the cake’s delicate crumb and flavor profile.
- Prep Time: 45 minutes
- Cook Time: 30 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 341 kcal
- Sugar: 34 g
- Sodium: 147 mg
- Fat: 18 g
- Saturated Fat: 10 g
- Unsaturated Fat: 7 g
- Trans Fat: 0.3 g
- Carbohydrates: 43 g
- Fiber: 1.5 g
- Protein: 4 g
- Cholesterol: 70 mg