Description
This Strawberry Crunch Cake is a delightful layered dessert featuring moist strawberry-flavored cake, creamy vanilla frosting with optional strawberry infusion, and a crunchy topping made of crushed vanilla sandwich cookies and freeze-dried strawberries. Perfect for special occasions or anytime you crave a sweet, fruity treat with a satisfying crunch.
Ingredients
Scale
For the Cake Layers:
- 1 box strawberry cake mix (plus ingredients as per package instructions) OR
- 2 ½ cups all-purpose flour
- 2 ½ tsp baking powder
- ½ tsp salt
- 1 ¾ cups granulated sugar
- ¾ cup unsalted butter, softened
- 4 large eggs
- ½ cup milk
- ½ cup strawberry puree
- 1 tsp vanilla extract
For the Frosting:
- 1 cup unsalted butter, softened
- 4 cups powdered sugar
- 2–3 tbsp milk
- 1 tsp vanilla extract
- Optional: 2 tbsp strawberry puree for flavor
For the Crunch Topping:
- 1 ½ cups vanilla sandwich cookies, crushed
- ½ cup freeze-dried strawberries, crushed
- 3 tbsp unsalted butter, melted
Instructions
- Bake the Cake Layers: Preheat the oven to 350°F (175°C). Grease and line two 9-inch cake pans. If using a box mix, prepare the batter according to package instructions. For a homemade version, cream softened butter and granulated sugar until fluffy. Add eggs one at a time, mixing well after each addition. In a separate bowl, whisk together flour, baking powder, and salt. Alternate adding the dry ingredients and the combined milk and strawberry puree mixture to the butter mixture, mixing just until incorporated. Stir in vanilla extract. Divide the batter evenly between the prepared pans and bake for 25–30 minutes or until a toothpick inserted in the center comes out clean. Allow cakes to cool completely on a wire rack before assembling.
- Prepare the Frosting: Beat the softened butter until smooth and creamy. Gradually add powdered sugar while continuing to beat. Add milk and vanilla extract and beat until the frosting reaches a spreadable, creamy consistency. If desired, mix in strawberry puree to add more strawberry flavor and a pink tint to the frosting.
- Make the Crunch Topping: In a medium bowl, combine the crushed vanilla sandwich cookies and crushed freeze-dried strawberries. Pour in the melted butter and mix until the crumbs are evenly coated and hold loosely together. Set aside.
- Assemble the Cake: Place one cooled cake layer on a serving plate. Spread an even layer of frosting on top. Place the second cake layer over the first and frost the entire cake, covering the top and sides and smoothing the surface with an offset spatula.
- Apply the Crunch Topping: Gently press the prepared cookie and strawberry crunch topping onto the sides and top of the frosted cake to fully coat and decorate it.
- Decorate and Serve: Garnish the cake with fresh strawberries or drizzle with strawberry sauce if desired. Slice and serve the cake to enjoy the delightful combination of moist strawberry cake, creamy frosting, and crunchy topping.
Notes
- For a more intense strawberry flavor, use fresh strawberry puree in both the cake and frosting.
- Ensure cakes are completely cooled before frosting to prevent melting.
- To crush cookies and freeze-dried strawberries, place them in a sealed bag and lightly crush with a rolling pin or pulse in a food processor.
- The crunch topping can be prepared ahead and stored in an airtight container until assembly.
- Use fresh or frozen strawberries to garnish if desired, adding a refreshing contrast.
- Adjust the amount of milk in the frosting to achieve the desired consistency.
