Strawberry Crunch Cake
This strawberry crunch cake has two layers of tender, moist strawberry cake filled with a light and fluffy frosting and then coated in a crunchy strawberry cookie crumble. Each bite is packed with sweet flavor and texture, making it an irresistible dessert.
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Servings: 16 servings
Calories: 298kcal
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
- 1 teaspoon vanilla extract
- 1 teaspoon pink gel food coloring optional
- 1 cup buttermilk 237 grams
For the Ermine Frosting:
- 2 cups 400 grams granulated sugar
- ⅛ teaspoon salt
- ⅔ cup all-purpose flour
- 2 cups whole milk
- 2 cups 4 sticks butter, room temperature
- 1 teaspoon vanilla extract
For the Crunch Topping:
- 16 golden Oreo cookies
- 1 cup freeze dried strawberries 1 ounce
- 4 tablespoons butter melted
Garnish
- Fresh whole strawberries
Instructions
Bake the Cake
- Preheat the oven to 350°F. Line two 8-inch round cake pans with parchment paper and spray with nonstick baking spray.
- In a medium bowl, combine the flour, baking soda, baking powder, and salt. Whisk the dry ingredients together and set aside for later.
- Add the eggs and sugar to a large mixing bowl. Beat on high speed for 5 to 7 minutes until the mixture gets light in color and nearly triples in volume. If you lift the beater and let the mixture fall back into the bowl, it should fall in a ribbon-like pattern. This step will help add volume and lightness to the cake.
- Stir in the melted butter, oil, strawberry jam, freeze-dried strawberry powder, strawberry extract, vanilla extract, and pink food coloring (if using).
- Sift half of the flour mixture over the batter and stir it with a wide spatula.
- Stir in the buttermilk, then sift the rest of the flour mixture over the batter and stir it in until well combined.
- Spread the batter into the cake pan and bake for 35 to 40 minutes or until a toothpick inserted in the center comes out clean.
For the Ermine Frosting:
- In a medium saucepan, whisk the flour, sugar, and salt together.
- Gradually add the milk and vanilla, stirring to combine. Cook over medium heat, stirring continually until the mixture becomes thick and pudding-like. Remove from the heat and transfer to a shallow dish, cover with plastic wrap, place in the fridge, and let cool to room temperature or a bit cooler.
- Using a stand mixer or hand-held mixer, beat the butter until it is light and fluffy, about 3-5 minutes. Add the cooled flour/milk mixture a tablespoon at a time, beating well after each addition until all of the flour/milk mixture is incorporated into the butter, and the frosting is creamy and fluffy about 5-7 minutes.
For the Crunch Topping:
- Place the cookies and dried strawberries into a closable plastic bag and crush them with a rolling pin until they become small pebble-size crumbs. Transfer to a bowl, pour in the melted butter, and toss with a fork to combine.
- Frost the cake with the frosting, then cover it with the crunch topping. Decorate with fresh strawberries, if desired.
- Refrigerate the cake until ready to serve.
Notes
- To make freeze-dried strawberry powder, place 1 ounce of freeze-dried strawberries in a food processor or spice grinder. Process until you have a fine powder.
- You can also bake this cake in 9-inch round cake pans for 25 to 30 minutes.
Nutrition
Serving: 1 | Calories: 298kcal | Carbohydrates: 36g | Protein: 5g | Fat: 15g | Saturated Fat: 6g | Polyunsaturated Fat: 8g | Cholesterol: 58mg | Sodium: 379mg | Fiber: 1g | Sugar: 20g