Description
Strawberry Crunch Cake is a visually stunning and incredibly delicious dessert that combines soft, moist cake layers with a creamy frosting and a crunchy strawberry topping. Inspired by classic strawberry shortcake bars, this cake is perfect for birthdays, holidays, or any special occasion. The combination of real strawberries, buttery crumble, and a smooth frosting creates an irresistible treat.
Ingredients
For the Cake:
- 2 ½ cups all-purpose flour
- 1 ½ cups granulated sugar
- ½ cup unsalted butter, softened
- ½ cup vegetable oil
- 4 large eggs
- 1 tablespoon vanilla extract
- ½ cup buttermilk
- 2 teaspoons baking powder
- ½ teaspoon salt
For the Crunch Topping:
- 1 cup freeze-dried strawberries
- 1 cup crushed golden cookies (such as vanilla wafers or Golden Oreos)
- ¼ cup unsalted butter, melted
For the Frosting:
- 1 cup unsalted butter, softened
- 4 cups powdered sugar
- ¼ cup heavy cream
- 1 teaspoon vanilla extract
- A few drops of strawberry extract (optional for extra flavor)
Optional Garnish:
- Fresh strawberries
- White chocolate drizzle
Instructions
Step 1: Prepare the Cake Layers
- Preheat your oven to 350°F (175°C) and grease two 9-inch round cake pans.
- In a large mixing bowl, cream together the butter and sugar until light and fluffy.
- Add the eggs one at a time, mixing well after each addition.
- Mix in the vanilla extract and vegetable oil.
- In a separate bowl, whisk together flour, baking powder, and salt.
- Gradually add the dry ingredients to the wet mixture, alternating with buttermilk. Mix until just combined.
- Divide the batter evenly between the prepared pans and bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
- Allow the cakes to cool completely before assembling.
Step 2: Make the Crunch Topping
- Blend the freeze-dried strawberries and crushed cookies in a food processor until you achieve a crumbly texture.
- Stir in melted butter until the mixture resembles wet sand.
- Set aside for the final assembly.
Step 3: Prepare the Frosting
- In a mixing bowl, beat the softened butter until creamy.
- Gradually add the powdered sugar, mixing well after each addition.
- Add heavy cream, vanilla extract, and strawberry extract (if using).
- Beat until the frosting is smooth and spreadable.
Step 4: Assemble the Cake
- Place one cake layer on a serving plate and spread a generous amount of frosting over it.
- Add the second layer and frost the entire cake, smoothing out the sides and top.
- Press the crunch topping onto the sides and top of the cake.
- Garnish with fresh strawberries or a drizzle of white chocolate for an extra special touch.
Notes
- Make It Gluten-Free: Substitute the all-purpose flour with a gluten-free blend and use gluten-free cookies for the crunch topping.
- Healthier Version: Reduce the sugar by using natural sweeteners and swap Greek yogurt for butter in the frosting.
- Storing Tips: Refrigerate the cake for up to 4 days in an airtight container. For longer storage, freeze individual slices.
- Pairing Ideas: Serve with whipped cream, vanilla ice cream, or a strawberry sauce for an extra treat!
This Strawberry Crunch Cake is the ultimate crowd-pleaser with its bold flavors and perfect balance of textures. Try it today and enjoy a sweet and crunchy masterpiece! 🍓🎂
- Prep Time: 20 min
- Cook Time: 30 min
- Category: Desserts
- Cuisine: American
Nutrition
- Serving Size: 8-10 slices
- Calories: ~450 kcal
- Fat: ~20g
- Carbohydrates: ~60g
- Fiber: ~2g
- Protein: ~5g