The Strawberry Crunch Cake is a perfect combination of sweet, fluffy strawberry-flavored cake, creamy vanilla buttercream frosting, and a crunchy golden cookie crumble coating. This cake is a dream come true for those who love strawberry crunch ice cream bars! Whether you’re making it for a special occasion or simply indulging in a rich dessert, this cake will surely impress with its stunning appearance and irresistible flavors.
Quick Benefits
- Visually stunning: The bright pink strawberry cake layers and crunchy golden topping create a beautiful and eye-catching dessert.
- Unique texture: The combination of soft cake, creamy frosting, and crunchy crumble adds a variety of textures in every bite.
- Strawberry flavor: If you love strawberries, this cake brings out that sweet, fruity taste with the addition of freeze-dried strawberries and strawberry gelatin.
- Makes a large cake: Perfect for serving at parties or celebrations, this cake yields 12 servings, making it great for a crowd.
Essential Ingredients
- All-purpose flour: The base of the cake batter, providing structure.
- Strawberry-flavored gelatin: Adds flavor and color to the cake, giving it that signature strawberry taste.
- Baking powder, baking soda, salt: Essential for leavening and balancing flavors.
- Butter and sugar: The foundation for the rich, moist cake batter.
- Eggs and vanilla extract: Adds richness and flavor to the cake.
- Buttermilk: Provides moisture and contributes to the tender texture of the cake.
- Unsalted butter (for frosting and crumble): Creates the creamy buttercream frosting and binds the crumble topping.
- Powdered sugar and heavy cream: For the smooth, creamy frosting.
- Golden Oreo cookies and freeze-dried strawberries: The stars of the crumble coating that give the cake its signature crunch and strawberry flavor.
Preparation Steps
- Preheat oven and prepare pans: Preheat the oven to 350°F (175°C) and coat two 8-inch round cake pans with baking spray and parchment paper.
- Make the cake: Whisk together flour, strawberry gelatin, baking powder, salt, and baking soda. Beat butter and sugar until light and fluffy, then add eggs one at a time, followed by vanilla extract. Alternate adding the flour mixture and buttermilk, mixing until just combined.
- Bake the cake: Divide the batter evenly between the prepared pans and bake for about 40 minutes or until a toothpick comes out clean. Let the cakes cool in the pans for 10 minutes, then remove and cool completely.
- Make the frosting: Beat butter and salt until creamy, then gradually add powdered sugar and cream. Beat until fluffy and smooth.
- Make the crumble: Pulse Oreo cookies, freeze-dried strawberries, and salt in a food processor until chunky. Add melted butter and pulse until combined.
- Assemble the cake: Trim the tops of the cakes if necessary to make them flat. Frost the first layer of cake with 1 cup of frosting, then add the second cake layer. Frost the top and sides with the remaining frosting.
- Add the crumble: Press the crumble mixture over the entire cake, pressing gently to adhere. Chill the cake for at least 1 hour before serving.
Health Benefits
While this Strawberry Crunch Cake is a rich, indulgent dessert, it still offers a few benefits:
- Fruit: The freeze-dried strawberries and strawberry gelatin provide a source of vitamin C and antioxidants.
- Calcium: The buttermilk and butter used in the recipe offer a small amount of calcium, which is essential for bone health.
- Protein: The eggs in the cake contribute some protein to the dessert, which is important for muscle repair and growth.
Serving Suggestions
- Special occasions: This cake is perfect for birthdays, Easter, or any celebration that calls for a sweet and impressive dessert.
- With ice cream: Serve a slice of cake with a scoop of vanilla ice cream for an extra indulgent treat.
- For a party: Slice the cake into small squares for a party-friendly option that everyone can enjoy.
- Pair with coffee: Enjoy a slice of cake with a cup of coffee or tea to balance the sweetness.
Creative Variations
- Different crumble toppings: Try using a combination of crushed graham crackers or vanilla wafer cookies for a different texture in the crumble.
- Other fruit flavors: Experiment with other freeze-dried fruits like raspberries or blueberries for a different flavor profile.
- Cupcakes: Instead of making a full cake, divide the batter into cupcake liners for individual servings. Top each cupcake with frosting and crumble.
- Chocolate version: Add cocoa powder to the cake batter for a chocolate-flavored version, or use chocolate Oreos in the crumble for a chocolate-strawberry combo.
Storage Tips
- Room temperature: Store the cake at room temperature for up to 2 days in an airtight container.
- Refrigeration: If you want to keep the cake fresh longer, store it in the fridge for up to 5 days. Allow it to come to room temperature before serving.
- Freezing: To freeze, wrap the cake tightly in plastic wrap and foil. Freeze for up to 2 months. Thaw in the refrigerator before serving.
Pro Tips
- Let the cake cool completely: Ensure the cakes have cooled completely before frosting, as warm cakes can cause the frosting to melt.
- Don’t overmix the batter: Overmixing can result in a dense cake. Mix the ingredients until just combined for a light, fluffy texture.
- Chill the cake: After applying the crumble topping, chilling the cake helps the topping set and ensures it sticks properly.
- Use fresh freeze-dried strawberries: Ensure you’re using high-quality freeze-dried strawberries for the best flavor in the crumble topping.
Frequently Asked Questions
Q: Can I use regular strawberries instead of freeze-dried?
A: It’s best to use freeze-dried strawberries for the crumble as they provide a crunchy texture. Fresh strawberries may not have the same effect.
Q: Can I make this cake ahead of time?
A: Yes, you can make the cake layers and frosting ahead of time and store them in the fridge. Assemble the cake and add the crumble topping on the day you plan to serve it.
Q: Can I make this cake without buttermilk?
A: If you don’t have buttermilk, you can substitute it with regular milk mixed with 1 tablespoon of vinegar or lemon juice to mimic the acidity of buttermilk.
Q: Can I use a different frosting?
A: Yes, you can use cream cheese frosting or whipped cream for a lighter, tangier frosting option if you prefer.
Q: Can I freeze the entire cake?
A: Yes, you can freeze the whole cake. Just be sure to wrap it tightly in plastic wrap and foil before freezing.
This Strawberry Crunch Cake is a show-stopping dessert that combines the best of fruity, creamy, and crunchy elements. Whether you’re making it for a special occasion or just to satisfy a sweet tooth, it’s sure to impress!
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Strawberry Crunch Cake: A Show-Stopping Dessert with Delicious Layers
This Strawberry Crunch Cake is a decadent and visually stunning dessert, featuring two layers of strawberry-flavored cake, creamy vanilla buttercream frosting, and a delicious golden cookie crumble coated with freeze-dried strawberries. It’s the perfect treat for anyone who loves the nostalgic flavors of strawberry crunch ice cream bars. Whether it’s for a special occasion or a fun dessert, this cake is sure to wow your guests with its delightful layers and flavors.
- Total Time: 3 hours 30 minutes
Ingredients
- Cake
- baking spray with flour
- 2 ½ cups all-purpose flour
- 3 tablespoons strawberry-flavored gelatin, such as Jell-O (from 1 (3 ounce) package)
- 1 teaspoon baking powder
- 1 teaspoon kosher salt
- ½ teaspoon baking soda
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 3 large eggs
- 2 teaspoons vanilla extract
- 1 ½ cups whole buttermilk
Frosting
- 1 ½ cups unsalted butter, softened
- ¼ teaspoon kosher salt
- 1 tablespoon vanilla extract
- 4 cups powdered sugar, sifted
- 2 tablespoons heavy cream, or more as needed
Crumble
- 25 golden Oreo cookies
- ⅔ cup freeze-dried strawberries
- ⅛ teaspoon kosher salt
- 4 tablespoons melted unsalted butter
Instructions
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Preheat the oven to 350 degrees F (175 degrees C). Coat 2 (8-inch) round cake pans with baking spray with flour and line bottoms with parchment.
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To make the cake: Whisk flour, gelatin, baking powder, salt, and baking soda together in a bowl.
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Beat butter at medium speed until creamy, 2 to 3 minutes in the bowl of a stand mixer fitted with the paddle attachment. Gradually add sugar, beating until light and fluffy, about 3 minutes. Add eggs, 1 at a time, beating on low speed and scraping down sides of bowl as needed, until just combined. Beat in vanilla.
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Add flour mixture in 3 additions alternately with buttermilk, beginning and ending with flour mixture and beating on low speed just until combined after each addition. Divide batter evenly between prepared pans.
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Bake in the preheated oven until a wooden pick inserted in center comes out clean, about 40 minutes.
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Cool in pans on a wire rack for 10 minutes; remove cakes from pans and cool completely on a wire rack, 1 to 1 ½ hours.
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To make the frosting: Add butter and salt to the bowl of a stand mixer fitted with the paddle attachment. Beat on medium speed until creamy, about 3 minutes. Beat in vanilla.
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Gradually add powdered sugar, alternately with cream, beating on low speed until completely incorporated and smooth. Increase mixer speed to medium-high and beat until smooth and fluffy, 2 to 3 minutes.
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To make the crumble mixture: Place cookies, strawberries, and salt in a food processor and pulse until slightly chunky (bits of strawberry and cookie should still be visible), about 12 pulses. Drizzle in butter and pulse about 5 times to combine.
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Trim tops of cakes with a serrated knife if needed to make flat on top.
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Place 1 cake layer on serving platter; spread evenly with 1 cup frosting. Top with remaining cake layer.
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Spread top and sides of cake with the remaining frosting.
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Sprinkle crumble mixture over top and sides of cake, pressing lightly to adhere until completely covered. Chill cake for 1 hour before slicing.
- Prep Time: 30 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 1111 per serving
