Strawberry Crunch Cake Recipe

This dessert is one that pops. Strawberry crunch ice cream bars always did as a kid, and this strawberry crunch cake is no different. If you want a treat that hits the same sweet spot, this dessert is for you. While this cake may seem challenging, it is very approachable and well-worth making once youre able to dig in. You can make strawberry crunch cake in several different ways, but this recipe features two 8-inch round strawberry cakes made from a simple batter of all-purpose flour and strawberry-flavored gelatin. Line the top of the first cake with vanilla frosting, and place the second cake on top. Cover the top and sides in more frosting, and then youll add on the key ingredient.

The crunch part of this cake is what makes it. There are four ingredients: Oreo cookies, freeze-dried strawberries, salt, and melted butter. The ingredients become a cookie crumble that comes together using a food processor. If you dont have a food processor, a blender might work but some extra work with a spatula might be needed. You can also chop the Oreos and strawberries and mix them together with salt and butter in a bowl, but a sharp knife helps (and some good music in the background too). This cake can be stored in an airtight in the fridge for up to four days or in a freezer for up to two weeks.

Ingredients

For the Cake:

• Baking spray with flour
• 2 cups all-purpose flour
• 3 tablespoons strawberry-flavored gelatin (from 1 (3-ounce) package)
• 1 teaspoon baking powder
• 1 teaspoon kosher salt
• teaspoon baking soda
• 1 cup unsalted butter, softened
• 2 cups granulated sugar
• 3 large eggs
• 2 teaspoons vanilla extract
• 1 cups whole buttermilk

For the Frosting:

• 1 cups unsalted butter, softened
• teaspoon kosher salt
• 1 tablespoon vanilla extract
• 4 cups powdered sugar, sifted
• 2 tablespoons heavy cream (or more as needed)

For the Crumble:

• 25 golden Oreo cookies
• cup freeze-dried strawberries
• 1 teaspoon kosher salt
• 4 tablespoons melted unsalted butter

Directions

Step 1: Preheat the oven to 350F (175C). Coat two 8-inch round cake pans with baking spray and line the bottoms with parchment paper.

Step 2: To make the cake, whisk together the flour, gelatin, baking powder, salt, and baking soda in a bowl.

Step 3: In the bowl of a stand mixer fitted with the paddle attachment, beat the butter on medium speed for 2-3 minutes until creamy. Gradually add the sugar, continuing to beat until the mixture is light and fluffy, about 3 minutes.

Step 4: Add the eggs one at a time, beating on low speed and scraping down the sides of the bowl as needed. Beat until just combined. Add the vanilla extract and mix.

Step 5: Add the flour mixture in 3 additions, alternating with the buttermilk. Begin and end with the flour mixture, mixing on low speed just until combined after each addition.

Step 6: Divide the batter evenly between the prepared cake pans.

Step 7: Bake in the preheated oven for about 40 minutes, or until a wooden pick inserted into the center comes out clean.

Step 8: Cool the cakes in the pans on a wire rack for 10 minutes. Then, remove them from the pans and let them cool completely on the wire rack, 1-1 hours.

Step 9: To make the frosting, beat the butter and salt on medium speed in the bowl of a stand mixer for about 3 minutes, until creamy. Add the vanilla extract.

Step 10: Gradually add the powdered sugar, alternating with the heavy cream. Beat on low speed until completely incorporated, then increase the speed to medium-high and beat until the frosting is smooth and fluffy, 2-3 minutes.

Step 11: To make the crumble mixture, place the Oreos, freeze-dried strawberries, and salt in a food processor. Pulse until the mixture is slightly chunky (you should still see bits of cookie and strawberry), about 12 pulses. Drizzle in the melted butter and pulse 5 more times to combine.

Step 12: If needed, trim the tops of the cakes with a serrated knife to make them flat.

Step 13: Place the first cake layer on a serving platter. Spread 1 cup of frosting evenly over the top.

Step 14: Top with the second cake layer and spread the remaining frosting over the top and sides of the cake.

Step 15: Sprinkle the crumble mixture generously over the top and sides of the cake, pressing lightly to adhere. Make sure the entire cake is covered.

Step 16: Chill the cake in the refrigerator for 1 hour before slicing.

Enjoy your delicious strawberry crunch cake!