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Strawberry Crunch Cake

Strawberry Crunch Cake

Cost $20, save $15

Source: Recommended by CookPal

  • 60 Min
  • 12 Servings
  • $20

INGREDIENTS

  • Cake

    • 2 ½ cups all-purpose flour
    • 3 tablespoons strawberry-flavored gelatin
    • 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 Coating

    • 25 golden Oreo cookies
    • ⅔ cup freeze-dried strawberries
    • ⅛ teaspoon kosher salt
    • 🧈 4 tablespoons melted unsalted butter

STEPS

1

Preheat the oven to 350°F (175°C). Coat 2 (8-inch) round cake pans with baking spray with flour and line bottoms with parchment.

2

Whisk flour, gelatin, baking powder, salt, and baking soda together in a bowl.

3

Beat butter at medium speed until creamy, 2 to 3 minutes in the bowl of a stand mixer. Gradually add sugar; beat until light and fluffy. Add eggs one at a time, beating until just combined. Beat in vanilla.

4

Add the flour mixture in three additions alternately with buttermilk, beginning and ending with flour mixture. Divide the batter evenly between prepared pans.

5

Bake in the preheated oven until a wooden pick inserted in center comes out clean, approximately 40 minutes.

6

Cool the cakes in pans for 10 minutes; remove cakes from pans and cool completely on a wire rack for 1 to 1 ½ hours.

7

To make the frosting: Beat butter and salt until creamy. Add vanilla and powdered sugar alternating with cream, beating until smooth and fluffy.

8

To make the crumble: Place cookies, strawberries, and salt in a food processor; pulse until chunky. Drizzle in melted butter and pulse to combine.

9

Trim the tops of cakes as needed. Place one cake layer on a platter; spread evenly with 1 cup frosting. Top with the remaining cake layer.

10

Spread remaining frosting over the top and sides of the cake. Cover cake with crumble mixture, lightly pressing to adhere. Chill for 1 hour.

NUTRIENTS

Per 1 serving

🔥

1111

Calories

  • 11
    Protein
  • 134
    Carbs
  • 61
    Fats

💡 Ensure the butter is softened to achieve a fluffy cake texture.Using parchment paper prevents the cake from sticking to the pans.Chill the cake before slicing for cleaner cuts and better presentation.The crumble can also be used for other desserts like parfaits or cupcakes.