This delicious strawberry crunch cake has layers of tender strawberry cake, a light and fluffy frosting and a crunchy strawberry crumble that tops it all off! Each bite has a sweet strawberry flavor and fun texture. A mix of pillowy soft cake with the perfect crunch makes this an irresistible and delicious dessert.
Ingredients – 2-½ cups all purpose flour (300 grams) – 1-½ teaspoons baking soda – 1-½ teaspoons baking powder – 1 tsp salt – 3 eggs – 1-½ cups sugar (300 grams) – 6 tablespoons butter, melted (85 grams) – ¼ cup oil, (50 grams) – ½ cup strawberry jam (166 grams) – 1 ounce freeze dried strawberry powder (optional) – 1 tablespoon strawberry extract –See printable recipe card for the frosting and topping ingredients
1. Beat the eggs and sugar for 5 to 7 minutes until the mixture gets light in color and nearly triples in volume. Since this is an oil-based cake, we use this step to add volume and lightness to the crumb instead of creaming butter and sugar. 2. Stir in the melted butter, oil, strawberry jam, freeze-dried strawberry powder, strawberry extract, vanilla extract, and pink food coloring (if using).
1. Sift the flour and add it to the batter, alternating with the buttermilk. 2. Spread the batter into the cake pan and bake until a toothpick inserted in the center comes out clean.
frost the cake and cover it with the strawberry crunch topping. Decorate the cake with more frosting and fresh strawberries.
When sprinkling the cookie crunch topping on top of the cake, make sure to cover the whole cake, including the sides.
You’ll love the layers of strawberry cake, the creamy Ermine frosting and especially that delicious strawberry cookie crumble that covers the whole cake and gives it the perfect crunchy finish.
This strawberry crunch cake recipe is inspired by one of our favorite frozen treats, and you can even serve each slice with a scoop of vanilla ice cream to create the perfect “cake and ice cream” rendition with all the flavors of the classic strawberry crunch bar!