Strawberry Crunch Cake Recipe

Introduction

Strawberry Crunch Cake is a delightful treat combining a moist, flavorful cake with a light vanilla buttercream and a crunchy strawberry cookie topping. This easy-to-make dessert showcases vibrant strawberry flavor and irresistible texture contrasts that will impress any crowd.

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 (like Jell-O)
• 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
• 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 (powdered sugar), sifted
• 12 Golden sandwich cookies (like Golden Oreos, cream filling removed) or 1 ½ cups crushed shortbread cookies
• 1 cup (about 25g) freeze-dried strawberries, lightly crushed
• 4 tablespoons (56g) unsalted butter, melted and cooled

Instructions

1. Step 1: Preheat your oven to 350°F (175°C). Lightly grease and flour a 9×13 inch baking pan, or line it with parchment paper for easy removal.
2. Step 2: In a large mixing bowl, beat the 1/2 cup softened butter on medium speed until light and creamy, about 1-2 minutes. Gradually add the granulated sugar and continue beating for 2-3 minutes until pale and fluffy.
3. Step 3: Add the egg whites and whole egg one at a time, beating well after each addition until the mixture is light and airy. Mix in the whole milk, strawberry gelatin powder, and vanilla extract until just combined. Scrape down the bowl sides to ensure even mixing.
4. Step 4: In a separate bowl, whisk together the sifted flour, baking powder, baking soda, and salt.
5. Step 5: Gradually add the dry ingredients to the wet mixture on low speed until just combined. Avoid overmixing; mix only until no flour streaks remain.
6. Step 6: Pour the batter into the prepared pan and bake for 20-25 minutes, or until a toothpick inserted in the center comes out clean and the top is lightly golden and springs back when touched.
7. Step 7: Let the cake cool in the pan on a wire rack for 15-20 minutes, then invert onto the rack to cool completely before frosting.
8. Step 8: For the buttercream, beat 1 cup softened butter in a large bowl until smooth. Add heavy cream, vanilla extract, and salt, then mix until fully combined.
9. Step 9: Gradually add sifted confectioners’ sugar to the butter mixture, starting on low speed to avoid a sugar cloud, then increase to medium-high speed. Beat for 3-5 minutes until light and fluffy.
10. Step 10: Prepare the crunch topping by crushing the sandwich cookies and freeze-dried strawberries finely, either in a food processor or by hand with a rolling pin in a sturdy bag. Transfer crumbs to a bowl and stir in the cooled melted butter until evenly coated.
11. Step 11: Once the cake is completely cool, spread an even layer of buttercream frosting on top. Sprinkle the strawberry crunch mixture evenly over the frosting. Chill for at least 30 minutes before slicing and serving.

Tips & Variations

• Use parchment paper to line the baking pan for easy cake removal.
• Sifting flour and sugar prevents lumps and ensures smooth textures.
• Mix the batter only until combined to keep the cake tender and light.
• For a non-strawberry variation, swap the strawberry gelatin with raspberry or cherry gelatin.
• If you don’t have freeze-dried strawberries, substitute with finely chopped dried cranberries or raspberries for a similar tart crunch.
• Ensure melted butter for the crunch is cooled to avoid soggy topping.

Storage

Store the cake covered in an airtight container in the refrigerator for up to 4 days. Before serving, allow it to come to room temperature for about 20 minutes for the best texture. Leftover cake can also be frozen for up to 2 months; thaw overnight in the refrigerator and bring to room temperature before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular gelatin instead of flavored gelatin powder?

For best flavor and color, use strawberry flavored gelatin powder as it adds both taste and a vibrant pink hue. Using unflavored gelatin won’t provide the same strawberry flavor, so if using unflavored, consider adding strawberry extract and red food coloring.

Why are the egg whites and whole egg added separately?

Separating the egg whites and beating them with the whole egg helps create a lighter, airier cake texture. Egg whites provide structure and lift, while the whole egg adds richness and moisture.

Strawberry Crunch Cake Recipe

Print Recipe

★★★★★

5 from 58 reviews

This Strawberry Crunch Cake is an effortlessly delightful dessert featuring a moist strawberry-flavored cake layered with luscious vanilla buttercream and topped with a crunchy, buttery strawberry cookie crumble. Its vibrant color, light texture, and combination of creamy and crunchy elements make it a crowd-pleaser perfect for any occasion.

• Author: Bella
• Prep Time: 20 minutes
• Cook Time: 25 minutes
• Total Time: 1 hour 15 minutes
• Yield: 12 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Cake:

• 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 (such as Jell-O)
• 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

Buttercream 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 (powdered sugar), sifted

Crunch Topping:

• 12 Golden sandwich cookies (cream filling removed) or 1 ½ cups crushed shortbread cookies
• 1 cup (about 25g) freeze-dried strawberries, lightly crushed
• 4 Tablespoons (56g) unsalted butter, melted and cooled

Instructions

1. Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Lightly grease and flour a 9×13 inch baking pan, or line it with parchment paper to ensure the cake releases easily after baking.
2. Beat Butter and Sugar: In a large mixing bowl, beat the softened unsalted butter with an electric mixer until light and creamy, about 1-2 minutes. Gradually add granulated sugar and beat on medium-high speed until pale and fluffy, about 2-3 minutes, creating a tender crumb.
3. Add Eggs and Wet Ingredients: Add the three egg whites and one whole egg one at a time, beating well after each until incorporated and mixture is light and airy. Mix in whole milk, strawberry gelatin powder, and vanilla extract until just combined, scraping bowl sides for even mixing.
4. Combine Dry Ingredients: In a separate bowl, whisk together sifted all-purpose flour, baking powder, baking soda, and fine sea salt to prevent lumps and ensure even leavening.
5. Mix Dry into Wet: Gradually add the dry ingredients to the wet mixture on low speed, mixing just until no flour streaks remain. Avoid overmixing to prevent a tough cake texture.
6. Bake the Cake: Pour batter into the prepared pan and bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean. The cake surface should be lightly golden and spring back to touch.
7. Cool the Cake: Let the cake cool in the pan on a wire rack for 15-20 minutes, then invert onto the rack to cool completely before frosting to prevent melting.
8. Make the Buttercream: Beat softened butter in a large bowl on medium speed until creamy. Add heavy cream, vanilla extract, and salt and blend until fully combined.
9. Add Sugar to Frosting: Gradually add sifted confectioners’ sugar starting on low speed to reduce dust, then increase to medium-high. Beat for 3-5 minutes until frosting is light, fluffy, and spreadable.
10. Prepare Crunch Topping: Place Golden sandwich cookies without cream filling and crushed freeze-dried strawberries in a food processor; pulse until fine crumbs form. Alternatively, crush in a bag with a rolling pin. Toss crumbs with cooled melted butter to coat evenly, avoiding sogginess.
11. Assemble and Chill: Spread buttercream evenly over cooled cake. Sprinkle strawberry crunch topping generously over frosting. Chill the cake at least 30 minutes to set the frosting for clean slicing and serving. Enjoy your Strawberry Crunch Cake!

Notes

• Make sure all eggs and milk are at room temperature to ensure even mixing and a tender texture.
• Sifting flour and powdered sugar helps avoid lumps and creates a smoother batter and frosting.
• Removing cookie cream filling from Golden Oreos or using shortbread cookies enhances the crunch texture without excessive sweetness.
• Use cooled melted butter for the topping to prevent it from becoming soggy.
• Allow the cake to fully cool before frosting to avoid melting the buttercream.
• Chilling the cake after assembling improves slicing and presentation.

Keywords: Strawberry cake, Crunch topping, Buttercream frosting, Easy strawberry dessert, Strawberry gelatin cake