Description
A delightful Strawberry Crunch Cake that combines fluffy cake, creamy frosting, and a crunchy topping made of cookies and freeze-dried strawberries.
Ingredients
- 1/2 cup (113g) unsalted butter, softened to room temperature
- 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
- For the Frosting:
- 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
- For the Crunch Topping:
- 12 Golden sandwich cookies (like Golden Oreos, cream filling removed) or 1 1/2 cups crushed shortbread cookies
- 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). Grease two 9-inch round cake pans with butter or non-stick spray and line the bottoms with parchment paper.
- Beat the softened butter and granulated sugar until light and fluffy, about 3-5 minutes.
- Add the egg whites and whole egg one at a time, mixing well after each addition.
- Gradually mix in the whole milk, strawberry gelatin powder, and vanilla extract until smooth.
- Whisk together the flour, baking powder, baking soda, and salt in a separate bowl. Gradually add this mixture to the wet ingredients, mixing until just combined.
- Divide the cake batter evenly between the prepared pans and smooth the tops with a spatula.
- Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cakes to cool in the pans for about 10 minutes, then turn them out onto wire racks to cool completely.
- For the frosting, beat the softened butter in a mixing bowl until creamy. Gradually add heavy cream, vanilla extract, and salt, mixing until smooth. Slowly add confectioners’ sugar until combined and fluffy.
- For the crunch topping, combine crushed cookies, freeze-dried strawberries, and melted butter in a bowl, mixing until well combined.
- Spread frosting between the layers and top with crunch topping. Frost the outer layer of the cake and finish with additional crunch topping.
- Serve and enjoy your Strawberry Crunch Cake!
Notes
Store leftover cake in an airtight container at room temperature for up to 3 days or refrigerate for about a week. For best texture, add crunch topping just before serving.