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.
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
- 1 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
- ⅔ cup freeze-dried strawberries
- ⅛ 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.