Strawberry Crunch Cake
This Strawberry Crunch Cake is a party! Sweet, fluffy strawberry cake topped with creamy vanilla buttercream and a strawberry crunch topping that adds the best texture and flavor. If you want an easy cake recipe that looks and tastes impressive, you'll love this Strawberry Crunch Cake!
Ingredients
Strawberry Cake
- 2 1/2 cups cake flour
- 3 Tablespoons strawberry-flavored gelatin, such as Jell-O
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 cup unsalted butter softened at room temperature
- 1 3/4 cups granulated sugar
- 1/4 cup canola or vegetable oil
- 2 teaspoons pure vanilla extract
- 4 large eggs room temperature
- 1/2 cup sour cream room temperature
- 1 cup whole milk room temperature
Vanilla Buttercream
- 1 cup unsalted butter softened at room temperature
- 4 ounces cream cheese softened at room temperature
- 2 1/2 cups confectioners sugar spooned and leveled
- 1/8 teaspoon salt
- 2 teaspoons vanilla extract
- 2 Tablespoons whole milk
Strawberry Crunch Topping
- 18 Golden Oreos
- 1 cup freeze-dried strawberries about 1 ounce
- 4 Tablespoons unsalted butter melted and slightly cooled
Instructions
Making The Cake
- Preheat the oven to 350 degrees F.
- Grease a 9x13 cake pan (or 2 9-inch round pans) with baking spray and optionally line it with parchment paper.
- Whisk together the flour, gelatin, baking powder, baking soda, and salt in a medium bowl. Set aside.
- In a large bowl (or stand mixer), whip together the softened butter and sugar for about 4-5 minutes, until the mixture is pale yellow.
- Add in the eggs one at a time, mixing well after each addition.
- Scrape down the sides of the bowl. Mix in the oil, vanilla extract, and sour cream just until combined.
- Gradually add in the flour mixture and milk, alternating one at a time, beginning and ending with the flour mixture. Mix well between each addition. Be careful not to overmix.
- Pour the cake batter into the pan and spread to smooth.
- Bake for about 25-28 minutes, or until the top begins to lightly brown and a toothpick comes out clean.
- Place the cake on a wire cooling rack and allow the cake to cool completely before icing.
Mix The Icing
- To make the frosting, use an electric beater (using the paddle attachment) to whip the softened butter and cream cheese for about 2-3 minutes, until smooth and fluffy.
- Add in the confectioner's sugar, salt, vanilla, and milk, beginning with mixing on low speed until the confectioner's sugar is combined. Then, increase to high speed and whip for 5 minutes, scraping down the sides of the bowl as needed. Set aside.
Combine The Strawberry Crunch Topping
- Place the Golden Oreos and the freeze-dried strawberries in a gallon ziplock bag and seal. Use a pot or heavy kitchen utensil to bash the bag so that the cookies & strawberries break into smaller pieces.
- Once they resemble pea-sized crumbs, transfer to a bowl and mix with the melted butter.
- Spread the frosting over the fully cooled cake and sprinkle with Crunch topping.
- Enjoy!
Notes
- It's best to add the crunch topping the day the cake is being served to ensure the freeze-dried strawberries stay crisp and don’t soften.
- You can prep the cake and icing 1-2 days in advance, then on assembly day allow the icing to soften at room temperature and re-whip until smooth and fluffy. Then, spread it on the cake and top it with the crunch topping!
Nutrition
Calories: 563kcal
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