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strawberry crunch cake recipe

strawberry crunch cake recipe

5 from 1 vote
Strawberry crunch cake is a decadent dessert that combines moist layers of cake, creamy frosting, and a crunchy topping
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 1 hour 20 minutes
Servings: 12 Servings
Course: Baking, cake, Dessert
Cuisine: american, Classic, Southern
Calories: 450
Ingredients Method Notes

Ingredients
  

For the Cake:
  • 2 ½ cups all-purpose flour
  • 2 ½ tsp baking powder
  • ½ tsp salt
  • 1 cup unsalted butter softened
  • 2 cups granulated sugar
  • 4 large eggs
  • 1 tbsp vanilla extract
  • 1 cup milk
  • ½ cup fresh strawberry purée
For the Frosting:
  • 2 cups heavy cream
  • ½ cup powdered sugar
  • 1 tsp vanilla extract
For the Crunch Topping:
  • 1 cup vanilla sandwich cookies crushed
  • ½ cup freeze-dried strawberries crushed
  • 3 tbsp melted butter

Method
 

Prepare the Cake:
  1. Preheat oven to 350°F (175°C) and grease two 9-inch cake pans.
  2. In a bowl, whisk together flour, baking powder, and salt.
  3. In another bowl, beat butter and sugar until fluffy. Add eggs one at a time.
  4. Mix in vanilla and strawberry purée.
  5. Alternate adding dry ingredients and milk, mixing until smooth.
Bake the Cake:
  1. Divide the batter between the cake pans.
  2. Bake for 25-30 minutes or until a toothpick comes out clean.
  3. Let the cakes cool completely before frosting.
Make the Frosting:
  1. Whip heavy cream, powdered sugar, and vanilla extract until stiff peaks form.
Prepare the Crunch Topping:
  1. Combine crushed cookies, freeze-dried strawberries, and melted butter in a bowl.
Assemble the Cake:
  1. Spread frosting over the first cake layer. Place the second layer on top and frost completely.
  2. Press the crunch topping onto the sides and top of the cake.
  3. Chill for 30 minutes before serving.

Notes

Storage Tips:

Store in the refrigerator for up to 3 days in an airtight container.
Freeze for up to 2 months and thaw before serving.