Strawberry Crunch Cake
A scrumptious dessert combining fresh strawberries, creamy frosting, and a uniquely crunchy topping, perfect for any occasion.
Ingredients
For the Cake
- 1/2 cup unsalted butter, room temperature
- 1 1/4 cups granulated white sugar
- 2/3 cup milk
- 3 ounces strawberry jello (just the 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
For the Frosting
- 1 cup unsalted butter, room temperature
- 1/4 cup heavy cream
- 2 teaspoons vanilla extract
- 1/8 teaspoon salt
- 2 cups powdered sugar
For the Crunch Topping
- 12 golden Oreos, separated (cream middles removed)
- 1 cup freeze-dried strawberries
- 4 tablespoons unsalted butter, melted
Instructions
Preparation
- Preheat your oven to 350 degrees Fahrenheit.
- Spray a 9x13-inch baking pan with non-stick cooking spray.
- In a large mixing bowl, use an electric mixer to beat the softened butter until smooth.
- Add the granulated sugar and continue to beat until creamy and well combined.
- Incorporate the egg whites and whole egg into the mixture and beat on high speed for about two minutes.
- Pour in the milk, strawberry jello powder, and vanilla extract, and beat until well blended.
- In another bowl, whisk together the flour, baking powder, baking soda, and salt. Gradually add this dry mix to your wet mixture, beating on low speed until just combined.
Baking and Cooling
- Pour the batter into the prepared baking pan and smooth the top with a spatula.
- Bake in your preheated oven for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan for at least one hour.
Frosting and Topping
- While the cake cools, prepare your buttercream frosting by beating the softened butter until creamy.
- Add the heavy cream, vanilla extract, and salt, and gradually mix in the powdered sugar until light and fluffy.
- Crush the golden Oreos and freeze-dried strawberries in a zip-top bag.
- In a mixing bowl, combine the crushed Oreos and strawberries with the melted butter and toss to coat.
Assembly
- Spread the buttercream frosting evenly over the cooled cake.
- Sprinkle the crunch topping generously over the frosted cake and press it slightly to adhere.
- Slice and serve your Strawberry Crunch Cake.
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Notes
Store leftovers in an airtight container for up to three days at room temperature, or refrigerate for up to a week. For longer storage, slice individually and freeze for up to three months.