Description
A delightful Strawberry Crunch Cake that combines layers of strawberries, creamy frosting, and a perfect crunchy topping for a nostalgic treat.
Ingredients
Scale
- 1/2 cup (113g) unsalted butter, softened
- 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
- 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
- 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, sifted
- 12 Golden sandwich cookies (cream filling removed)
- 1 cup (about 25g) freeze-dried strawberries, lightly crushed
- 4 tablespoons (56g) unsalted butter, melted and cooled
Instructions
- Preheat your oven to 350°F (175°C).
- Prepare two 9-inch round cake pans by greasing and flouring them, or lining with parchment paper.
- Make your cake batter by creaming the softened butter and granulated sugar together until light and fluffy, about 4-5 minutes.
- Add egg whites, the whole egg, and milk to the bowl, mixing until well-combined.
- Mix in the strawberry gelatin powder and vanilla extract until fully combined.
- Combine the dry ingredients in a separate bowl: flour, baking powder, baking soda, and salt.
- Mix everything together by gradually adding the dry mixture to the wet ingredients in two parts.
- Pour the batter evenly between the prepared cake pans and smooth the tops.
- Bake for 25-30 minutes, until a toothpick inserted into the center comes out clean.
- Cool the cakes in the pans for 10 minutes before transferring them to wire racks to cool completely.
- Make the frosting by combining softened butter, heavy cream, vanilla extract, and salt in a mixing bowl. Gradually add the confectioners’ sugar until light and fluffy.
- Prepare the crunch topping by crushing the Golden sandwich cookies and freeze-dried strawberries together, then drizzle melted butter over the top and mix.
- Assemble the cake by placing one layer on a serving plate, spreading frosting, sprinkling half the crunch mixture, topping with the second layer, and frosting the top and sides.
- Chill in the refrigerator for about 30 minutes before slicing and serving.
Notes
This cake is perfect for summer gatherings and birthdays. Consider adding fresh strawberries and mint for garnish.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 30g
- Sodium: 200mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 80mg
Keywords: strawberry cake, crunch cake, easy dessert, summer dessert, nostalgia cake