why make this recipe
Strawberry Crunch Cake is a delightful treat that combines a soft, moist strawberry-flavored cake with creamy frosting and a crunchy topping. It’s perfect for celebrations, potlucks, or just a sweet summer dessert. With its vibrant color and delicious flavors, this cake is sure to impress everyone who tries it. Plus, it’s simple to make!
how to make Strawberry Crunch Cake
Ingredients:
- 1/2 cup unsalted butter, room temperature
- 1 1/4 cups granulated white sugar
- 3 egg whites
- 1 egg
- 2/3 cup milk
- 3 ounce package strawberry jello (powder only)
- 2 teaspoons vanilla extract
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup unsalted butter, room temperature (for frosting)
- 1/4 cup heavy cream
- 2 teaspoons vanilla extract (for frosting)
- 1/8 teaspoon salt (for frosting)
- 2 cups powdered sugar
- 12 golden Oreos, separated and cream middles removed (for crunch topping)
- 1 cup freeze-dried strawberries (for crunch topping)
- 4 tablespoons unsalted butter, melted (for crunch topping)
Directions:
- Preheat the oven to 350 degrees Fahrenheit. Spray a 9×13 inch baking pan with non-stick cooking spray and set aside.
- Beat the butter in a large bowl with an electric mixer until smooth. Add sugar and beat until creamy. Add egg whites and egg; beat until fluffy for about 2 minutes.
- Pour in the milk, jello powder, and vanilla extract, mixing until combined.
- In a separate bowl, whisk flour, baking powder, baking soda, and salt together. Add to the wet mixture, beating on low speed until combined.
- Pour the batter into the prepared pan and bake for 20 to 25 minutes, or until a toothpick comes out clean. Let it cool for at least one hour before frosting.
- For the buttercream frosting, beat softened butter on medium speed until creamy. Add heavy cream, vanilla, and salt, then whip until fully incorporated. Gradually add powdered sugar, beating until light and fluffy.
- Crush golden Oreos and freeze-dried strawberries in a Ziploc bag until crumbly. Mix with melted butter.
- Spread buttercream frosting on top of the cooled cake, then sprinkle the crunch mix evenly over it. Serve and enjoy!
how to serve Strawberry Crunch Cake
Slice the Strawberry Crunch Cake into squares and serve it on plates. You can add a dollop of whipped cream on top for extra indulgence. This cake is great for parties or just a sweet treat at home!
how to store Strawberry Crunch Cake
Store any leftover Strawberry Crunch Cake in an airtight container at room temperature for up to three days. If you want to keep it longer, you can refrigerate it for up to a week. Just make sure to let it come to room temperature before serving again.
tips to make Strawberry Crunch Cake
- Make sure your butter is at room temperature for a creamier batter.
- Don’t skip letting the cake cool completely before frosting to prevent the frosting from melting.
- Use fresh ingredients for the best flavor.
variation
You can switch out the strawberry flavor by using strawberry puree instead of jello or even try using different flavored jello, like raspberry or peach.
FAQs
Can I use fresh strawberries instead of freeze-dried ones?
Yes, you can use fresh strawberries, but they won’t give the same crunch effect. You may want to slice them and place them on top of the frosting instead.
Can I make this cake in advance?
Absolutely! You can bake the cake a day or two ahead. Just make sure to frost it closer to serving time to keep the crunch topping fresh.
Is this cake suitable for special diets?
This recipe contains gluten and dairy. For gluten-free options, substitute with gluten-free flour. For dairy-free options, you can use dairy-free butter and milk alternatives.
Strawberry Crunch Cake
Ingredients
For the cake
- 1/2 cup unsalted butter, room temperature
- 1 1/4 cups granulated white sugar
- 3 large egg whites
- 1 large egg
- 2/3 cup milk
- 3 ounces strawberry jello (powder only)
- 2 teaspoons vanilla extract
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
For the frosting
- 1 cup unsalted butter, room temperature
- 1/4 cup heavy cream
- 2 teaspoons vanilla extract
- 1/8 teaspoon salt for frosting
- 2 cups powdered sugar
For the crunch topping
- 12 pieces golden Oreos, separated and cream middles removed
- 1 cup freeze-dried strawberries
- 4 tablespoons unsalted butter, melted
Instructions
Preparation and Baking
- Preheat the oven to 350°F (175°C). Spray a 9×13 inch baking pan with non-stick cooking spray and set aside.
- Beat the butter in a large bowl with an electric mixer until smooth. Add sugar and beat until creamy.
- Add egg whites and egg; beat until fluffy for about 2 minutes.
- Pour in the milk, jello powder, and vanilla extract, mixing until combined.
- In a separate bowl, whisk flour, baking powder, baking soda, and salt together. Add to the wet mixture, beating on low speed until combined.
- Pour the batter into the prepared pan and bake for 20 to 25 minutes, or until a toothpick comes out clean. Let it cool for at least one hour before frosting.
Frosting
- For the buttercream frosting, beat softened butter on medium speed until creamy.
- Add heavy cream, vanilla, and salt, then whip until fully incorporated.
- Gradually add powdered sugar, beating until light and fluffy.
Crunch Topping and Serving
- Crush golden Oreos and freeze-dried strawberries in a Ziploc bag until crumbly. Mix with melted butter.
- Spread buttercream frosting on top of the cooled cake, then sprinkle the crunch mix evenly over it.
- Slice the Strawberry Crunch Cake into squares and serve it on plates.
- You can add a dollop of whipped cream on top for extra indulgence.