Strawberry Crunch Cake Recipe

Introduction

Strawberry Crunch Cake is an easy-to-make dessert bursting with vibrant strawberry flavor and a delightful crunchy topping. This recipe yields a moist, tender cake layered with creamy vanilla buttercream and a crisp strawberry cookie crumble. Perfect for gatherings or a sweet treat any day!

Ingredients

• 1/2 cup (113g) unsalted butter, softened to room temperature
• 1 1/4 cups (250g) granulated sugar
• 3 large egg whites (at room temperature)
• 1 large whole egg (at room temperature)
• 2/3 cup (160ml) whole milk, at room temperature
• 3-ounce package (85g) strawberry flavored gelatin powder (like Jell-O, powder only)
• 2 teaspoons pure vanilla extract
• 2 1/4 cups (270g) all-purpose flour, sifted
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon fine sea salt
• 1 cup (226g) unsalted butter, softened (for frosting)
• 1/4 cup (60ml) heavy cream or whole milk
• 2 teaspoons pure vanilla extract (for frosting)
• 1/8 teaspoon fine sea salt (for frosting)
• 4 cups (480g) confectioners’ sugar (powdered sugar), sifted
• 12 Golden sandwich cookies (like Golden Oreos, cream filling removed) or 1 ½ cups crushed shortbread cookies
• 1 cup (about 25g) freeze-dried strawberries, lightly crushed
• 4 tablespoons (56g) unsalted butter, melted and cooled (for crunch topping)

Instructions

1. Step 1: Preheat your oven to 350°F (175°C). Lightly grease and flour a 9×13 inch baking pan, or line it with parchment paper for easy removal.
2. Step 2: In a large bowl, beat the softened butter with an electric mixer until light and creamy, about 1-2 minutes. Gradually add sugar and beat on medium-high speed until pale and fluffy, 2-3 minutes.
3. Step 3: Add the egg whites and whole egg one at a time, beating well after each addition until fully incorporated and airy. Mix in the milk, strawberry gelatin powder, and vanilla extract until just combined, scraping the bowl sides as needed.
4. Step 4: In a separate bowl, whisk together sifted flour, baking powder, baking soda, and salt to combine evenly.
5. Step 5: Gradually add the dry ingredients to the wet mixture, beating on low speed just until no flour streaks remain. Avoid overmixing to keep the cake tender.
6. Step 6: Pour the batter evenly into the prepared pan and bake for 20-25 minutes until a toothpick inserted in the center comes out clean and the top is lightly golden.
7. Step 7: Let the cake cool in the pan on a wire rack for 15-20 minutes, then carefully invert onto the rack to cool completely before frosting.
8. Step 8: For the buttercream, beat softened butter until creamy. Add heavy cream, vanilla extract, and salt, mixing until smooth.
9. Step 9: Slowly add sifted confectioners’ sugar starting on low speed, then increase to medium-high. Beat 3-5 minutes until light and fluffy.
10. Step 10: Prepare the crunch topping by pulsing the cookies (without cream filling) and freeze-dried strawberries in a food processor until fine crumbs form. Mix crumbs with cooled melted butter to coat evenly.
11. Step 11: Once the cake is completely cool, spread an even layer of buttercream on top. Sprinkle the strawberry cookie crunch generously over the frosting. Chill for at least 30 minutes before slicing and serving.

Tips & Variations

• Use room temperature ingredients to ensure better mixing and lighter texture.
• For a different flavor, swap strawberry gelatin with raspberry or cherry powder gelatin.
• To keep the crunch topping crisp, make sure the melted butter is cooled before mixing.
• Try crushed shortbread or graham crackers instead of Golden Oreos for a different crunch.

Storage

Store the cake covered in the refrigerator for up to 4 days. Let it come to room temperature before serving for the best texture. Leftovers can be gently reheated in the microwave in short intervals, but avoid warming too long as the crunch topping may soften.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular strawberry Jell-O gelatin?

Yes, using powdered strawberry gelatin like Jell-O works best for flavor and color. Avoid using pre-made gelatin desserts as they won’t mix properly into the batter.

How do I prevent the crunch topping from getting soggy?

Ensure the melted butter is completely cooled before mixing with the cookie crumbs and strawberries. Also, chilling the cake after frosting helps set the topping and keeps it crisp longer.

Strawberry Crunch Cake Recipe

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★★★★★

4.7 from 148 reviews

• Author: Naomi
• Total Time: 40 minutes
• Yield: 12 servings 1x

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Description

This Strawberry Crunch Cake is a vibrant and delicious dessert featuring a tender strawberry-flavored cake layered with creamy vanilla buttercream and topped with a crunchy mixture of golden sandwich cookies and freeze-dried strawberries. Perfect for any occasion, it combines bright fruity flavor with irresistible texture in a moist, fluffy cake that is easy to make and sure to impress.

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Ingredients

Scale 1x2x3x

Cake

• 1/2 cup (113g) unsalted butter, softened to room temperature
• 1 1/4 cups (250g) granulated sugar
• 3 large egg whites, at room temperature
• 1 large whole egg, at room temperature
• 2/3 cup (160ml) whole milk, at room temperature
• 3-ounce package (85g) strawberry flavored gelatin powder (like Jell-O)
• 2 teaspoons pure vanilla extract
• 2 1/4 cups (270g) all-purpose flour, sifted
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon fine sea salt

Buttercream Frosting

• 1 cup (226g) unsalted butter, softened
• 1/4 cup (60ml) heavy cream (or whole milk)
• 2 teaspoons pure vanilla extract
• 1/8 teaspoon fine sea salt
• 4 cups (480g) confectioners’ sugar (powdered sugar), sifted

Strawberry Crunch Topping

• 12 Golden sandwich cookies (cream filling removed) or 1 ½ cups crushed shortbread cookies
• 1 cup (about 25g) freeze-dried strawberries, lightly crushed
• 4 tablespoons (56g) unsalted butter, melted and cooled

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Instructions

1. Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Lightly grease and flour a 9×13 inch baking pan or line it with parchment paper to prevent sticking and ease cake removal.
2. Cream Butter and Sugar: In a large mixing bowl, beat the softened butter with an electric mixer for 1-2 minutes until creamy. Gradually add granulated sugar and beat on medium-high speed for 2-3 minutes until pale and fluffy to aerate the batter.
3. Add Eggs and Wet Ingredients: Beat in the three egg whites one at a time, followed by the whole egg, ensuring each is fully incorporated. Mix in room temperature milk, strawberry gelatin powder, and vanilla extract until evenly combined, scraping the bowl sides as needed.
4. Combine Dry Ingredients: In a separate bowl, whisk together sifted all-purpose flour, baking powder, baking soda, and fine sea salt to ensure even leavening distribution and avoid lumps.
5. Mix Batter: Gradually add the dry ingredients to the wet mixture on low speed, mixing just until no flour streaks remain. Avoid overmixing to prevent a tough cake crumb.
6. Bake the Cake: Pour batter evenly into the prepared pan. Bake for 20-25 minutes until a toothpick inserted in the center comes out clean, and the top is lightly golden and springs back when touched.
7. Cool the Cake: Let the cake cool in the pan on a wire rack for 15-20 minutes. Then invert it onto the rack to cool completely, ensuring the cake is fully cooled before frosting to prevent melting.
8. Make Buttercream Frosting: Beat the softened butter on medium speed until creamy. Add heavy cream, vanilla extract, and a pinch of sea salt, beating until fully combined. Gradually add sifted powdered sugar starting on low speed, then increase to medium-high and beat for 3-5 minutes until light, fluffy, and spreadable.
9. Prepare Strawberry Crunch Topping: Place the golden sandwich cookies (without cream filling) and crushed freeze-dried strawberries into a food processor and pulse until fine crumbs form, or crush manually in a Ziploc bag. Transfer to a bowl and toss with the cooled melted butter until evenly coated to prevent sogginess.
10. Assemble and Chill: Spread a generous layer of buttercream evenly over the cooled cake. Sprinkle the strawberry crunch topping evenly on top. Chill the cake in the refrigerator for at least 30 minutes to set the frosting before slicing and serving. Enjoy!

Notes

• Ensure all ingredients like eggs and milk are at room temperature for the best texture and mixing.
• Do not overmix the batter after adding dry ingredients to avoid a dense or tough cake.
• Cooling the cake completely before frosting is crucial to prevent the buttercream from melting.
• Use cooled melted butter for the crunch topping to keep it crispy and prevent sogginess.
• You can substitute Golden Oreos with crushed shortbread cookies if preferred for crunch.
• Chilling the assembled cake helps the frosting set and makes slicing cleaner.

• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Keywords: Strawberry cake, strawberry crunch cake, easy strawberry dessert, vanilla buttercream, crunchy topping, golden sandwich cookies, freeze-dried strawberries