Strawberry Crunch Cake

Strawberry Crunch Cake is a delightful treat that brings the fresh sweetness of strawberries into a layered cake. With a rich ermine frosting and a crunchy topping, this cake is perfect for celebrations, special occasions, or just a sweet craving.

Why Make This Recipe

This recipe is great because it combines a soft, moist cake with the fun crunch of cookies and the flavor of strawberries. It’s not only tasty but also visually appealing, making it a showstopper at any gathering. If you love strawberries, this cake will surely be a hit!

How to Make Strawberry Crunch Cake

Ingredients:

2 1/2 cups all-purpose flour
1 1/2 tsp baking soda
1 1/2 tsp baking powder
1 tsp salt
3 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
1/8 tsp salt
2/3 cup all-purpose flour
2 cups whole milk
2 cups butter, room temperature
1 tsp vanilla extract
16 golden Oreo cookies
1 cup freeze-dried strawberries
4 tbsp butter, melted
Fresh whole strawberries for garnish

Directions:

Preheat the oven to 350°F (180°C). Line two 8-inch round cake pans with parchment paper and spray with nonstick baking spray.
In a medium bowl, whisk together dry ingredients: flour, baking soda, baking powder, and salt. Set aside.
In a large mixing bowl, beat the eggs and sugar on high speed until light and fluffy.
Stir in melted butter, oil, strawberry jam, freeze-dried strawberry powder (if using), strawberry extract, vanilla extract, and food coloring (if using).
Fold in half of the flour mixture, add the buttermilk, then sift in the remaining flour and mix until combined.
Divide the batter between the prepared pans and bake for 35-40 minutes, or until a toothpick comes out clean.
Cool the cakes in the pans for 10 minutes, then transfer them to a wire rack to cool completely.
For the Ermine frosting, cook flour, sugar, and salt with milk and vanilla over medium heat, stirring until thickened. Cool the mixture, then beat in room temperature butter until fluffy.
For the crunch topping, crush golden Oreos and freeze-dried strawberries, and mix them with melted butter.
Assemble the cake with layers of frosting and crunch topping, and garnish with fresh strawberries.
Chill the cake until ready to serve.

How to Serve Strawberry Crunch Cake

Serve the Strawberry Crunch Cake chilled or at room temperature. You can slice it and enjoy it on its own or pair it with a scoop of vanilla ice cream for an extra treat.

How to Store Strawberry Crunch Cake

Store any leftovers in an airtight container in the refrigerator. The cake can last for up to 3 days. If you want to freeze it, wrap tightly in plastic wrap and foil, and it will be good for up to 2 months. Thaw in the refrigerator before serving.

Tips to Make Strawberry Crunch Cake

Ensure all your ingredients are at room temperature for the best texture.
If you want a stronger strawberry flavor, add more strawberry jam or use fresh strawberries in the layers.
Don’t skip chilling the cake before serving; this helps the flavors meld together nicely.

Variation

You can use different flavors of jam or even add fresh fruit like raspberries or blueberries to switch things up. For a chocolate version, consider adding cocoa powder to the batter.

FAQs

Can I use frozen strawberries instead of freeze-dried?

Yes, you can use frozen strawberries, but make sure to drain them well to avoid adding extra moisture to your cake.

What if I don’t have buttermilk?

You can make a substitute for buttermilk by mixing 1 cup of milk with 1 tablespoon of lemon juice or vinegar. Let it sit for about 5-10 minutes before using it.

How can I make this cake gluten-free?

You can replace all-purpose flour with a gluten-free flour blend. Make sure to check that your other ingredients are gluten-free as well.

Enjoy making and sharing this delicious Strawberry Crunch Cake! It’s sure to bring smiles to everyone’s faces.