Strawberry Crunch Cake Recipe

This Strawberry Crunch Cake is a delightful dessert that combines the sweetness of strawberries with the crunch of Golden Oreos and the richness of cream cheese frosting. It’s a perfect blend of textures and flavors, making it a crowd-pleaser for any occasion. The real berry flavor from the powdered dehydrated strawberries and jam, along with the crunchy topping, creates an impressive presentation that’s both easy to make and visually stunning. This cake is ideal for those who love strawberries and are looking for a unique dessert that’s both moist and textured.

Ingredients:

• For the Cake:

  • 1 1/2 cups cake flour
  • 1 1/4 cups granulated sugar
  • 1/2 cup ground freeze-dried strawberries
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 cup unsalted butter, softened
  • 1 cup whole milk
  • 2 teaspoons vanilla extract
  • 3 large eggs
  • 1/4 cup strawberry jam

• For the Topping:

  • 12-15 Golden Oreos, crushed
  • 1/4 cup unsalted butter, melted

• For the Frosting:

• 1 cup unsalted butter, softened

• 1 package (8 ounces) cream cheese, softened

• 1 teaspoon vanilla extract

• 3 cups confectioners’ sugar

• 2-3 tablespoons heavy cream

Instructions:

1. Preheat the Oven: Preheat your oven to 350°F (175°C). Line two 9-inch round cake pans with parchment paper and grease or butter and flour the paper.

2. Mix the Dry Ingredients: Whisk the flour, sugar, ground strawberries, baking powder, and salt in a large mixing bowl.

3. Mix in the Butter: Add the softened butter to the dry ingredients and mix with an electric mixer on medium-low speed until the mixture appears sandy.

4. Add the Liquid Ingredients: Combine the milk and vanilla extract, then pour this mixture into the batter. Mix on low speed for about a minute, then beat in the eggs one at a time, starting on low speed and increasing to medium after a few seconds. Stir in the strawberry jam.

5. Bake the Cakes: Divide the cake batter into the prepared pans and spread evenly. Lightly tap the pans on the counter a few times to get rid of any air pockets and bake for 40 to 45 minutes, or until the cakes are golden brown and a toothpick inserted into the center comes out clean.

6. Cool the Cakes: Set the cake pans on a wire rack and allow them to cool completely.

7. Make the Topping: Place the crushed Golden Oreos and freeze-dried strawberries in a food processor, and pulse until they form large crumbs. Transfer the crumb mixture to a mixing bowl, then pour in the melted butter and stir to combine.

8. Dry the Topping: Spread the topping in a single layer on a lined sheet pan and let it dry for 15 minutes.

9. Make the Frosting: Beat the softened butter and cream cheese with an electric mixer on medium speed until light and fluffy. Add the vanilla extract and mix well. Gradually add the confectioners’ sugar, mixing until the frosting reaches your desired consistency and sweetness. Add heavy cream as needed to achieve the right consistency.

10. Assemble the Cake: Set one cake layer on a serving plate. Frost the top, then set the other cake layer over it. Frost the top and sides of the cake, then cover the top and about a third to halfway up the sides of the cake with the crunchy topping.

11. Decorate: Spread the remaining frosting over the top of the cake, then sprinkle additional crunchy topping if desired.

Top Tips:

1. Use Room Temperature Ingredients: Ensure all ingredients, especially the butter and eggs, are at room temperature for better mixing and even baking.

2. Don’t Overmix: Mix the batter just until the ingredients are combined to avoid overmixing, which can lead to a dense cake.

3. Tap the Pans: Lightly tapping the pans on the counter after pouring in the batter helps remove air pockets, ensuring even baking.

4. Dry the Topping: Allowing the topping to dry for 15 minutes helps it hold its shape and texture better when applied to the cake.

5. Work Quickly with Frosting: Apply the crunchy topping before the frosting hardens to ensure it sticks properly.

6. Add Fresh Strawberries: Consider adding sliced fresh strawberries between the cake layers or on top of the frosting for extra flavor and visual appeal.

Variations:

1. Strawberry Shortcake Variation: Add layers of sliced strawberries between the cake layers for an extra burst of fresh strawberry flavor.

2. Chocolate Twist: Add a few drops of chocolate extract to the frosting for a chocolate-strawberry combination.

3. Nutty Crunch: Mix in some chopped nuts like almonds or walnuts into the crunchy topping for added texture.

4. Fruit Compote: Replace the strawberry jam with a fruit compote made from fresh strawberries and other fruits like raspberries or blueberries.

5. Gluten-Free Option: Use gluten-free flours to make the cake suitable for those with gluten intolerance.

6. Seasonal Twist: Use seasonal fruits like peaches or raspberries to create a unique flavor profile.

Nutritional Guide:

Additional Nutritional Notes:
This Strawberry Crunch Cake is relatively high in carbohydrates due to the sugar content in the cake and frosting. However, it is also a good source of protein from the eggs and cream cheese. The crunchy topping adds a satisfying texture without significantly increasing the calorie count. To make it healthier, consider using less sugar in the frosting or substituting some of the granulated sugar with honey or maple syrup. Additionally, using whole milk instead of heavy cream in the frosting can reduce the fat content slightly.