The Strawberry Crunch Cake is a delightful dessert that combines the sweetness of strawberries with the perfect balance of crunch and creaminess. Imagine layers of soft, moist cake interspersed with a crunchy, buttery topping that adds a satisfying texture with every bite. The vibrant pink hue of the strawberries not only makes this cake visually striking but also infuses it with a fresh, fruity essence that brightens up any occasion. Whether it’s for a summer celebration, a family gathering, or just a sweet indulgence, this cake delivers a symphony of flavors that are both nostalgic and refreshing. Its irresistible combination of smooth, creamy layers and crunchy, textured bits is sure to leave everyone coming back for seconds.
Strawberry Crunch Cake
Strawberry Crunch Cake is a delicious and visually appealing dessert that combines moist cake layers with a crunchy, buttery topping and a burst of fresh strawberry flavor. It offers a delightful contrast of textures, with the soft, tender cake complementing the crisp crunch from the topping.
Ingredients
- baking spray with flour
- 2½ cups all-purpose flour
- 3 tablespoons strawberry-flavored gelatin, such as Jell-O (from 1 (3 ounce) package)
- 1 teaspoon baking powder
- 1 teaspoon kosher salt
- ½ teaspoon baking soda
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 3 large eggs
- 2 teaspoons vanilla extract
- 1½ cups whole buttermilk
- 1½ cups unsalted butter, softened
- ¼ teaspoon kosher salt
- 1 tablespoon vanilla extract
- 4 cups powdered sugar, sifted
- 2 tablespoons heavy cream, or more as needed
- 25 golden Oreo cookies
- ⅔ cup freeze-dried strawberries
- ⅛ teaspoon kosher salt
- 4 tablespoons melted unsalted butter
Instructions
- Preheat the oven to 350°F (175°C). Grease two 8-inch round cake pans with baking spray that includes flour, and line the bottoms with parchment paper. This ensures the cakes don’t stick to the pans, making them easier to remove once baked and helping to achieve a smooth, clean finish on the edges.
- For the cake, sift together the flour, gelatin, baking powder, salt, and baking soda in a bowl. This step helps evenly distribute the dry ingredients, ensuring a light and airy texture for the cake while also preventing clumps of gelatin or baking powder from forming.
- In the bowl of a stand mixer fitted with the paddle attachment, beat the butter on medium speed for 2 to 3 minutes until creamy. Gradually add the sugar and continue beating until the mixture becomes light and fluffy, about 3 minutes. Add the eggs one at a time, beating on low speed and scraping down the sides of the bowl as necessary, until fully incorporated. Finally, mix in the vanilla. This process ensures the butter and sugar form a smooth, aerated base, which helps the cake rise and achieve a tender texture.
- Add the flour mixture in three parts, alternating with the buttermilk, starting and ending with the flour mixture. Beat on low speed just until combined after each addition. Then, evenly divide the batter between the prepared cake pans. This method ensures a smooth batter, preventing overmixing, which can result in a dense cake, and helps maintain a light and fluffy texture throughout.
- Bake in the preheated oven for about 40 minutes, or until a wooden pick inserted into the center of the cake comes out clean. This ensures the cake is fully cooked through, with no wet batter remaining, indicating it's ready to be removed from the oven.
- Allow the cakes to cool in the pans on a wire rack for 10 minutes. Then, remove the cakes from the pans and transfer them to the wire rack to cool completely, about 1 to 1 ½ hours. This cooling period helps the cakes set properly, preventing them from falling apart when removed from the pans, and ensures they’re fully cooled before frosting.
- For the frosting, place the butter and salt in the bowl of a stand mixer fitted with the paddle attachment. Beat on medium speed for about 3 minutes until the mixture is creamy. Then, add the vanilla and mix until fully incorporated. This step ensures the butter becomes smooth and airy, providing a light base for the frosting while the vanilla enhances the flavor.
- Slowly add the powdered sugar, alternating with the cream, beating on low speed until fully combined and smooth. Then, increase the mixer speed to medium-high and continue beating for 2 to 3 minutes until the frosting is light, smooth, and fluffy. This gradual addition helps prevent the sugar from flying out of the bowl, while whipping the mixture at higher speed creates a light, airy texture in the frosting.
- For the crumble mixture, combine the cookies, strawberries, and salt in a food processor and pulse about 12 times until the mixture is slightly chunky, with visible bits of strawberry and cookie. Then, drizzle in the melted butter and pulse 5 more times to incorporate. This process ensures the crumble retains a bit of texture while the butter binds it together, making it easy to sprinkle over the cake for a crunchy topping.
- If necessary, use a serrated knife to trim the tops of the cakes, creating a flat, even surface. This step ensures the cakes stack evenly, providing a more stable foundation for frosting and decoration.
- Place one layer of cake on a serving platter and evenly spread 1 cup of frosting on top. Then, gently place the second cake layer on top. This ensures a balanced layering of cake and frosting, creating a smooth and even surface for the final decoration.
- Spread the remaining frosting evenly over the top and sides of the cake. This step creates a smooth, uniform layer of frosting, covering the entire cake for a polished, professional appearance and helping to seal in the moisture of the cake.
- Evenly sprinkle the crumble mixture over the top and sides of the cake, gently pressing it to ensure it sticks and covers the entire surface. Refrigerate the cake for 1 hour before slicing. This allows the frosting to set and the crumble to firm up, making the cake easier to slice and enhancing the overall texture.
