For a more intense strawberry flavor, consider adding a tablespoon of strawberry puree to the cake batter. Ensure your butter is properly softened for a smooth buttercream frosting. The crumble can be made ahead of time and stored in an airtight container for up to 3 days. Chilling the cake is crucial for clean slicing and allows the flavors to meld together.
Strawberry Crunch Cake
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PREP TIME30 mins
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COOK TIME40 mins
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TOTAL TIME3 hrs 30 mins
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SERVING12 People
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VIEWS9
Indulge in a delightful Strawberry Crunch Cake, featuring moist strawberry-infused cake layers embraced by a velvety vanilla buttercream and adorned with a signature strawberry-golden cookie crumble. A nostalgic treat that elevates any occasion!
Ingridients
Adjust Servings
Nutrition
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Carbohydrate134 g
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Cholesterol165 mg
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Fiber2 g
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Protein11 g
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Saturated Fat33 g
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Sodium497 mg
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Sugar93 g
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Fat61 g
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Unsaturated Fat0 g
Follow The Directions
01
StepPreheat oven to 350°F (175°C). Prepare two 8-inch round cake pans with baking spray and parchment-lined bottoms. (5 minutes)
02
StepIn a bowl, whisk together flour, gelatin, baking powder, salt, and baking soda. (3 minutes)
03
StepIn a stand mixer, cream butter until light and fluffy, about 3 minutes. Gradually add sugar, beating until well combined. Incorporate eggs one at a time, followed by vanilla extract. (8 minutes)
04
StepAlternately add dry ingredients and buttermilk to the butter mixture, beginning and ending with dry ingredients. Mix until just combined. (5 minutes)
05
StepDivide batter evenly between prepared pans. (2 minutes)
06
StepBake for approximately 40 minutes, or until a wooden skewer inserted into the center comes out clean. (40 minutes)
07
StepAllow cakes to cool in pans for 10 minutes before transferring to a wire rack to cool completely, about 1-1 1/2 hours. (90 minutes)
08
StepFor the frosting, beat butter and salt until creamy. Mix in vanilla extract. (5 minutes)
09
StepGradually add powdered sugar, alternating with heavy cream, until smooth. Increase speed and whip until light and fluffy. (7 minutes)
10
StepTo prepare the crumble, pulse golden Oreos, freeze-dried strawberries, and salt in a food processor until coarsely ground. Drizzle in melted butter and pulse until combined. (10 minutes)
11
StepLevel cake tops with a serrated knife if necessary. (3 minutes)
12
StepPlace one cake layer on a serving platter and spread with 1 cup of frosting. Top with the remaining cake layer. (5 minutes)
13
StepEvenly frost the top and sides of the cake with the remaining buttercream. (8 minutes)
14
StepGenerously coat the cake with the strawberry crumble, gently pressing to adhere. (7 minutes)
15
StepRefrigerate for 1 hour before serving to allow the frosting to set. (60 minutes)
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Parker Towne
Jun 29, 2025I found the cake a little too sweet, so I reduced the sugar by 1/4 cup. It turned out amazing!
Monserrat Feest
Jun 28, 2025The crumble is the best part! I might make extra next time just to snack on.
Joan Keebler
Jun 22, 2025This recipe was a hit! The strawberry flavor was perfect, and the crumble added a fantastic crunch.
Allan Schowalter
Jun 21, 2025The directions were clear and easy to follow. My cake looked just like the picture!