Description
A delightful dessert combining soft, fluffy cake with a sweet strawberry flavor and crunchy topping, perfect for any celebration.
Ingredients
Scale
- 2 1/2 cups all-purpose flour
- 1 1/2 tsp baking soda
- 1 1/2 tsp baking powder
- 1 tsp salt
- 3 large eggs
- 1 1/2 cups sugar
- 6 tbsp butter, melted
- 1/4 cup oil
- 1/2 cup strawberry jam
- 1 oz freeze-dried strawberry powder (optional)
- 1 tbsp strawberry extract
- 1 tsp vanilla extract
- 1 tsp pink gel food coloring (optional)
- 1 cup buttermilk
- 2 cups granulated sugar (for frosting)
- 1/8 tsp salt (for frosting)
- 2/3 cup all-purpose flour (for frosting)
- 2 cups whole milk (for frosting)
- 2 cups (4 sticks) butter, room temperature (for frosting)
- 1 tsp vanilla extract (for frosting)
- 16 golden Oreo cookies (for crunch topping)
- 1 cup freeze-dried strawberries (for crunch topping)
- 4 tbsp melted butter (for crunch topping)
- Fresh whole strawberries (for garnish)
Instructions
- Preheat the oven to 350°F (177°C). Line two 8-inch round cake pans with parchment paper and grease them with nonstick spray.
- In a medium bowl, whisk together the flour, baking soda, baking powder, and salt. Set aside.
- In a large bowl, beat the eggs and sugar on high speed for about 5-7 minutes until the mixture is light and fluffy.
- Add the melted butter, oil, strawberry jam, freeze-dried strawberry powder (if using), strawberry extract, vanilla extract, and pink gel food coloring (if using). Mix well.
- Sift half of the dry ingredients into the batter and fold gently with a spatula. Stir in the buttermilk and then fold in the remaining dry ingredients until well combined.
- Divide the batter between the cake pans and bake for 35-40 minutes or until a toothpick inserted in the center comes out clean. Let the cakes cool in the pans for 10 minutes, then transfer them to wire racks to cool completely.
- For the Ermine Frosting: In a saucepan, whisk together sugar, flour, and salt. Gradually whisk in the milk and vanilla. Cook over medium heat until the mixture thickens. Cool it down, then beat the softened butter until fluffy before adding the cooled mixture.
- For the Crunch Topping: Crush the Oreo cookies and freeze-dried strawberries, then mix them with the melted butter.
- Assemble the Cake: Frost the cooled cake with Ermine frosting, apply the crunch topping, garnish with fresh strawberries, and refrigerate until ready to serve.
Notes
Make sure your butter is at room temperature for a smooth frosting. You can adjust the amount of strawberry jam based on desired fruitiness.
- Prep Time: 30 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 400
- Sugar: 38g
- Sodium: 350mg
- Fat: 22g
- Saturated Fat: 11g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 53g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 60mg
Keywords: cake, strawberry, dessert, birthday, celebration