Strawberry Crunch Cake Recipe

Introduction

Strawberry Crunch Cake is a delightful treat that combines a light, fluffy strawberry-flavored cake with a rich buttercream frosting and a crunchy, sweet topping. This easy-to-make dessert is perfect for gatherings or a special homemade indulgence.

Ingredients

• 1/2 cup unsalted butter (1 stick, room temperature)
• 1 1/4 cups granulated white sugar
• 3 egg whites
• 1 egg
• 2/3 cup milk
• 3 ounce package strawberry jello (powder only)
• 2 teaspoons vanilla extract
• 2 1/4 cups all purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup unsalted butter (2 sticks, room temperature)
• 1/4 cup heavy cream
• 2 teaspoons vanilla extract
• 1/8 teaspoon salt
• 2 cups powdered sugar
• 12 golden Oreos (separated and cream middles removed)
• 1 cup freeze dried strawberries
• 4 tablespoons unsalted butter (melted)

Instructions

1. Step 1: Preheat the oven to 350 degrees Fahrenheit. Spray a 9×13-inch baking pan with non-stick cooking spray and set aside.
2. Step 2: In a large bowl, beat 1 stick of room temperature butter with an electric mixer until smooth. Add the granulated sugar and beat again until creamy.
3. Step 3: Add the egg whites and whole egg to the bowl and beat on high speed for about 2 minutes until the mixture is fluffy.
4. Step 4: Pour in the milk, strawberry jello powder, and 2 teaspoons vanilla extract. Beat until all ingredients are well combined.
5. Step 5: In a separate bowl, whisk together the flour, baking powder, baking soda, and salt. Gradually add the dry mixture to the wet ingredients and beat on low speed until just combined.
6. Step 6: Pour the batter into the prepared baking pan and bake for 20 to 25 minutes, or until a toothpick inserted in the center comes out clean. Let the cake cool for at least one hour before frosting.
7. Step 7: To make the buttercream frosting, beat 2 sticks of softened butter with an electric mixer on medium speed until creamy. Add the heavy cream, 2 teaspoons vanilla extract, and salt. Beat until fully incorporated.
8. Step 8: Gradually add the powdered sugar while continuing to beat on medium speed until the frosting is light and fluffy.
9. Step 9: Crush the golden Oreos and freeze-dried strawberries together in a sealed plastic bag using a rolling pin until you have rough, pea-sized crumbs.
10. Step 10: Add the melted butter to the crushed mix, seal the bag, and toss to combine evenly.
11. Step 11: Spread the buttercream frosting over the cooled cake, then sprinkle the crunch topping evenly on top.
12. Step 12: Slice, serve, and enjoy your delicious Strawberry Crunch Cake!

Tips & Variations

• For a more intense strawberry flavor, add 1/4 cup strawberry puree to the batter along with the milk.
• Use regular Oreos instead of golden for a chocolate crunch variation.
• Make sure the butter and eggs are at room temperature for better batter consistency.

Storage

Store the Strawberry Crunch Cake in an airtight container in the refrigerator for up to 4 days. Allow the cake to come to room temperature or warm slightly before serving. Leftover cake can be kept frozen for up to 2 months; thaw overnight in the refrigerator before eating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cake gluten-free?

Yes, you can substitute the all-purpose flour with a gluten-free baking blend that measures cup-for-cup. Be sure to check the blend contains xanthan gum for the best texture.

What can I use instead of freeze-dried strawberries?

If you can’t find freeze-dried strawberries, you can use finely chopped dried strawberries or skip them and add a bit more crushed golden Oreos for the crunch topping.

Strawberry Crunch Cake Recipe

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Delight in this Strawberry Crunch Cake featuring a moist, fluffy strawberry-flavored base layered with creamy buttercream frosting and topped with a crunchy mixture of golden Oreos and freeze-dried strawberries for the perfect combination of textures and flavors.

• Author: Clara
• Prep Time: 20 minutes
• Cook Time: 25 minutes
• Total Time: 1 hour 45 minutes
• Yield: 12 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Cake Batter

• 1/2 cup unsalted butter (1 stick, room temperature)
• 1 1/4 cups granulated white sugar
• 3 egg whites
• 1 egg
• 2/3 cup milk
• 3 ounce package strawberry Jello powder
• 2 teaspoons vanilla extract
• 2 1/4 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt

Buttercream Frosting

• 1 cup unsalted butter (2 sticks, room temperature)
• 1/4 cup heavy cream
• 2 teaspoons vanilla extract
• 1/8 teaspoon salt
• 2 cups powdered sugar

Crunch Topping

• 12 golden Oreos (separated, cream middles removed)
• 1 cup freeze-dried strawberries
• 4 tablespoons unsalted butter (melted)

Instructions

1. Preheat the oven: Set your oven to 350 degrees Fahrenheit and prepare a 9×13-inch baking pan by spraying it with non-stick cooking spray to ensure easy removal of the cake after baking.
2. Make the batter: In a large bowl, beat 1 stick of room temperature unsalted butter using an electric mixer until smooth. Add the granulated sugar and continue beating until the mixture turns creamy. Incorporate the 3 egg whites and 1 whole egg, beating on high speed until fluffy, about 2 minutes.
3. Add wet ingredients: Pour in the milk, strawberry Jello powder, and vanilla extract to the batter. Beat again until all ingredients are combined evenly.
4. Combine dry ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Gradually add this dry mixture to the wet batter and beat on low speed just until incorporated to avoid overmixing.
5. Bake: Pour the prepared batter into the greased baking pan. Bake in the preheated oven for 20-25 minutes or until a toothpick inserted in the center comes out clean. Remove from oven and allow the cake to cool completely for at least one hour before frosting.
6. Make the frosting: Using an electric mixer, beat the 2 sticks of softened unsalted butter on medium speed until creamy. Add the heavy cream, vanilla extract, and salt, beating until fully incorporated. Slowly add the powdered sugar while continuing to beat on medium speed until the frosting becomes light and fluffy.
7. Make the crunch topping: Place the golden Oreo cookies (with cream removed) and freeze-dried strawberries into a large Ziploc bag. Crush them with a rolling pin until a coarse, pea-sized crumb texture forms. Add the melted butter, seal the bag, and toss thoroughly to combine all ingredients evenly.
8. Decorate and serve: Spread the prepared buttercream frosting evenly over the cooled cake surface. Sprinkle the Oreo and strawberry crunch topping evenly over the frosting. Slice, serve, and enjoy this delightful Strawberry Crunch Cake!

Notes

• Ensure the butter and eggs are at room temperature for better mixing and texture of the cake.
• Do not overmix the batter once the dry ingredients are added to keep the cake tender.
• Allow the cake to cool completely before frosting to prevent melting or sliding of the buttercream.
• The crunch topping adds texture contrast but can be omitted if preferred for a smoother finish.
• Store leftovers covered in the refrigerator to maintain freshness for up to 3 days.

Keywords: Strawberry cake, Crunch topping, Buttercream frosting, Oreo topping, Strawberry dessert, Moist cake