Strawberry Crunch Cake Recipe

Strawberry Crunch Cake Recipe

If you are a fan of sweet and fruity desserts, then you will definitely love this delicious strawberry crunch cake recipe. Made with fresh strawberries and a crunchy crumb topping, this cake is the perfect treat for any occasion. To make this cake, you will need a few basic ingredients like sugar, butter, flour, and of course, plenty of fresh strawberries. Once you have prepared the batter and sliced the strawberries, it’s time to assemble the cake and add the crumb topping. The result is a beautiful and tasty cake that is sure to impress your friends and family. So if you are looking for a new dessert recipe to try, give this strawberry crunch cake a shot. You won’t be disappointed!

Strawberry-Crunch-Cake-Recipe

Strawberry Crunch Cake Recipe

When it comes to dessert, few things are assatisfying as a slice of cake. Made with fresh strawberries and a crunchy crumbtopping, this Strawberry Crunch Cake isthe perfect treat for any occasion.
Prep Time 40 minutes
Bake Time 40 minutes
Total Time 3 hours 30 minutes
Course Dessert
Cuisine American
Servings 12
Calories 966 kcal

Ingredients
  

Cake

  • 1 teaspoon baking powder
  • 1  teaspoon kosher salt
  • ½ teaspoon  baking soda
  • baking spray with flour
  • 1 cup unsalted butter, softened
  • 2 cups  granulated sugar
  • 3 large eggs
  • 2 teaspoons vanilla extract
  • 1 ½ cups whole buttermilk
  • 2 ½  cups  all-purpose flour
  • 3 tablespoons  strawberry-flavored gelatin, such as Jell-O

Frosting

  • tablespoon vanilla extract
  • 2 tablespoons heavy cream
  • ¼ teaspoon  kosher salt
  • 4 cups powdered sugar
  • 1 ½ cups unsalted butter, softened

Crumble

  • 4 tablespoons unsalted butter, melted
  • 25 Golden oreo cookies
  • cup freeze-dried strawberries
  •  teaspoon  kosher salt

Instructions
 

  • Begin by preheating your oven to 350 degrees F.Coat 2 (8-inch) round cake pans with baking spray that contains flour, and linethe bottoms with parchment paper. This will help prevent the cake from stickingto the pan.
  • In a bowl, whisk together the gelatin, bakingpowder, flour, salt, and baking soda. This will ensure that the dry ingredientsare evenly distributed throughout the batter.
  • Using a stand mixer fitted with the paddleattachment, beat the butter at medium speed until it becomes creamy. This should take around 2 to 3 minutes. Add the sugar, and continue beating untilthe mixture becomes light and fluffy, which should take about 3 minutes. Then,add the eggs one at a time, beating on low speed and scraping down the sides ofthe bowl as needed. Finally, beat in the vanilla extract. Next, add the flourmixture and buttermilk to the batter in three additions, alternating betweenthe two and beginning and ending with the flour mixture. Be sure to beat on lowspeed just until the ingredients are combined after each addition. Divide thebatter evenly between the prepared pans.
  • Bake the cake in the preheated oven until a wooden pick inserted into the center comes out clean, which should takeapproximately 40 minutes. Cool the cake in the pans on a wire rack for 10minutes, then remove them from the pans and allow them to cool completely onthe wire rack for 1 to 1 1/2 hours.
  • For the frosting, add the butter and salt to thebowl of the stand mixer fitted with the paddle attachment. Beat on medium speeduntil the mixture becomes creamy, which should take around 3 minutes. Beat inthe vanilla extract. Gradually add the powdered sugar, alternating with thecream and beating on low speed until the mixture is completely incorporated andsmooth. Increase the mixer speed to medium-high and beat until the frostingbecomes smooth and fluffy, which should take approximately 2 to 3 minutes.
  • To make the crumble, place the cookies,strawberries, and salt in a food processor and pulse until the mixture isslightly chunky. There should still be bits of strawberry and cookie visible.Drizzle in the butter, and pulse about 5 times to combine.
  • Trim the tops of the cake with a serratedknife if needed to make them flat on top. Place one cake layer on a servingplatter, and spread evenly with 1 cup of frosting. Top with the remaining cakelayer. Spread the top and sides of the cake with the remaining frosting.Finally, sprinkle the crumble over the top and sides of the cake, pressinglightly to adhere until it is completely covered. Chill the cake for 1 hourbefore slicing to allow the flavors to meld together.
    Enjoy your delicious strawberry crunch cake!

Video

Notes

Tips for strawberry crunch cake :

  • Room temperature ingredients are important for the cake batter to mix evenly and create a smooth texture. Take out the butter and eggs from the refrigerator at least an hour before starting to make the cake.
  • For an extra burst of strawberry flavor, add fresh sliced strawberries on top of the cake before serving.
  • To make the cake even more indulgent, top each slice with a dollop of whipped cream or a scoop of vanilla ice cream.

 

FAQ

 
Do I need to use fresh strawberries for this recipe?
Yes, you can use frozen strawberries if fresh strawberries are not available. Just make sure to thaw them and drain any excess liquid before using them in the cake.
Can I make the Strawberry Crunch Cake in advance?
Absolutely! Once you have baked the cake, you can store it in an airtight container in the refrigerator for up to three days. However, it is best to avoid adding the crunchy topping until you are ready to serve to prevent it from getting soggy and less flavorful.
 
Can I use a different type of pan?
You can use a different type of pan if you prefer. However, keep in mind that the baking time may need to be adjusted accordingly to ensure the cake is fully baked and has a similar texture to the original recipe.
Keyword Cake recipe, Strawberry cake, Strawberry Crunch Cake Recipe

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