Strawberry Crunch Cake Recipe: A Step-by-Step Guide to Sweet Perfection

The Strawberry Crunch Cake has taken the dessert world by storm, and for good reason! It’s a delightful combination of moist cake, creamy frosting, and that irresistible crunchy topping that everyone loves. If you’ve been tempted by those viral videos and tantalizing photos, you’re in the right place. This comprehensive guide will walk you through every step of making a stunning and delicious Strawberry Crunch Cake from scratch. Get ready to impress your friends and family with your baking skills!

Why This Strawberry Crunch Cake Recipe Works

This recipe isn’t just about throwing ingredients together. It’s carefully crafted to ensure:

• Moist Cake: The cake layers are infused with strawberry flavor and have a tender, moist crumb.
• Creamy Frosting: The cream cheese frosting is perfectly balanced – tangy, sweet, and oh-so-smooth.
• Crunchy Topping: The star of the show! This homemade topping provides the iconic crunch and complements the strawberry flavors perfectly.
• Easy-to-Follow Instructions: Even if you’re a beginner baker, you’ll be able to create this cake with confidence.

Ingredients You’ll Need

Let’s break down the ingredients for each component of the cake:

For the Strawberry Cake Layers:

• 2 ½ cups all-purpose flour: Provides the structure for the cake.
• 1 ½ cups granulated sugar: Adds sweetness and moisture.
• 3 teaspoons baking powder: Helps the cake rise and become light.
• ½ teaspoon baking soda: Works in conjunction with baking powder to create lift and texture.
• 1 teaspoon salt: Enhances the flavors and balances the sweetness.
• 1 cup (2 sticks) unsalted butter, softened: Adds richness and flavor to the cake. Make sure it’s softened but not melted for best results.
• 4 large eggs: Bind the ingredients together and add moisture.
• 1 cup buttermilk: Contributes to a tender crumb and a slight tang. If you don’t have buttermilk, you can make a substitute by adding 1 tablespoon of lemon juice or white vinegar to a measuring cup, then filling the cup with milk to the 1-cup mark. Let it sit for 5 minutes before using.
• 1 teaspoon vanilla extract: Enhances the overall flavor of the cake.
• 1 (3 ounce) package strawberry gelatin (Jell-O): This is key for that vibrant strawberry flavor and color!
• ½ cup vegetable oil: Adds moisture and helps keep the cake tender.
• ½ cup fresh strawberries, pureed: Boosts the strawberry flavor naturally. You can use frozen strawberries that have been thawed and drained.

For the Cream Cheese Frosting:

• 8 ounces cream cheese, softened: Provides the signature tangy flavor and creamy texture. Make sure it’s softened completely to avoid lumps in the frosting.
• 1 cup (2 sticks) unsalted butter, softened: Adds richness and helps create a smooth, spreadable frosting.
• 6 cups powdered sugar: Sweetens and thickens the frosting.
• 2 teaspoons vanilla extract: Enhances the flavor of the frosting.
• 2-4 tablespoons milk or heavy cream: Adjust the consistency of the frosting to your liking.

For the Strawberry Crunch Topping:

• 1 ½ cups Golden Oreo cookies, finely crushed: These provide the base for the crunch and a lovely golden color.
• ½ cup freeze-dried strawberries, finely crushed: These add intense strawberry flavor and a beautiful pink color.
• ¼ cup unsalted butter, melted: Helps bind the crumbs together and creates a crispy texture.
• 2 tablespoons strawberry gelatin (Jell-O): Enhances the strawberry flavor and adds a touch of color to the topping.

Equipment You’ll Need

• Three 8-inch round cake pans: Ensure even baking and consistent cake layers.
• Parchment paper: Prevents the cake from sticking to the pans.
• Mixing bowls: For mixing the cake batter, frosting, and topping.
• Electric mixer (stand mixer or hand mixer): Makes creaming butter and sugar much easier.
• Rubber spatula: For scraping down the sides of the bowl and gently folding ingredients.
• Measuring cups and spoons: For accurate ingredient measurements.
• Wire rack: For cooling the cake layers.
• Offset spatula: For frosting the cake smoothly.
• Food processor (optional): For quickly crushing the cookies and freeze-dried strawberries. You can also use a zip-top bag and a rolling pin.

Step-by-Step Instructions

Now, let’s get baking! Follow these detailed instructions to create your Strawberry Crunch Cake masterpiece.

Part 1: Making the Strawberry Cake Layers

1. Preheat and Prepare: Preheat your oven to 350°F (175°C). Grease and flour three 8-inch round cake pans. Line the bottoms with parchment paper circles for easy removal.
2. Combine Dry Ingredients: In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. This ensures the baking powder and soda are evenly distributed throughout the flour, leading to a more consistent rise.
3. Cream Butter and Sugar: In a separate bowl, cream together the softened butter and sugar using an electric mixer until light and fluffy. This process incorporates air into the mixture, which is essential for a tender cake. This usually takes 3-5 minutes.
4. Add Eggs: Beat in the eggs one at a time, mixing well after each addition. Make sure each egg is fully incorporated before adding the next. Add the vanilla extract.
5. Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk, beginning and ending with the dry ingredients. Mix until just combined. Overmixing can lead to a tough cake.
6. Add Strawberry Goodness: Stir in the strawberry gelatin powder, vegetable oil, and pureed strawberries until well combined. The batter will have a beautiful pink hue.
7. Divide and Bake: Divide the batter evenly among the prepared cake pans. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
8. Cool Completely: Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely. Make sure the cakes are completely cool before frosting to prevent the frosting from melting.

Part 2: Making the Cream Cheese Frosting

1. Cream Cheese and Butter: In a large bowl, cream together the softened cream cheese and butter using an electric mixer until smooth and creamy. Again, ensure both are fully softened for a lump-free frosting.
2. Add Powdered Sugar: Gradually add the powdered sugar, one cup at a time, mixing on low speed until combined. Mixing on low speed prevents the powdered sugar from creating a cloud in your kitchen.
3. Add Vanilla and Milk: Add the vanilla extract and milk (or heavy cream), one tablespoon at a time, until the frosting reaches your desired consistency. You may need more or less milk depending on the humidity in your kitchen.
4. Beat Until Fluffy: Beat the frosting on medium-high speed for 2-3 minutes, or until light and fluffy.

Part 3: Making the Strawberry Crunch Topping

1. Crush the Cookies: Place the Golden Oreo cookies in a food processor and pulse until finely crushed. If you don’t have a food processor, place the cookies in a zip-top bag and crush them with a rolling pin.
2. Crush the Strawberries: Place the freeze-dried strawberries in a food processor and pulse until finely crushed. Again, a zip-top bag and rolling pin will work if needed.
3. Combine Ingredients: In a medium bowl, combine the crushed cookies, crushed freeze-dried strawberries, melted butter, and strawberry gelatin powder. Mix well until the crumbs are evenly moistened.

Part 4: Assembling the Strawberry Crunch Cake

1. Level the Cakes: If the cake layers are uneven, use a serrated knife to level them. This will ensure a stable and beautiful cake.
2. Frost the First Layer: Place one cake layer on a cake stand or serving plate. Spread a generous layer of cream cheese frosting over the top.
3. Add Second Layer: Place the second cake layer on top of the frosting. Spread another layer of cream cheese frosting.
4. Top with Third Layer: Place the final cake layer on top. Frost the entire cake with the remaining cream cheese frosting, creating a smooth and even surface.
5. Add the Crunch: Generously sprinkle the strawberry crunch topping over the entire cake, pressing lightly to help it adhere to the frosting.
6. Chill and Serve: Refrigerate the cake for at least 30 minutes before serving to allow the frosting to set and the flavors to meld.

Tips for Success

• Use Room Temperature Ingredients: Room temperature butter, cream cheese, and eggs will emulsify better, resulting in a smoother batter and frosting.
• Don’t Overmix the Batter: Overmixing develops the gluten in the flour, leading to a tough cake. Mix until just combined.
• Cool Cakes Completely: Frosting warm cakes will cause the frosting to melt and slide off.
• Chill the Cake: Chilling the cake before serving allows the frosting to set and the flavors to meld, resulting in a more delicious cake.
• Make Ahead: You can make the cake layers and frosting ahead of time and store them separately. Wrap the cake layers tightly in plastic wrap and store them at room temperature for up to 2 days or in the freezer for up to 2 months. Store the frosting in an airtight container in the refrigerator for up to 3 days.
• Get Creative with Decorations: Add fresh strawberries, strawberry sauce, or sprinkles to further enhance the presentation of your cake.

Variations and Substitutions

• Strawberry Extract: For an even more intense strawberry flavor, add 1 teaspoon of strawberry extract to the cake batter and/or frosting.
• Other Flavors: You can easily adapt this recipe to other flavors. Try using vanilla cake mix instead of strawberry gelatin, and then flavor the frosting and topping with other extracts or freeze-dried fruits.
• Gluten-Free: To make this cake gluten-free, use a gluten-free all-purpose flour blend and ensure all other ingredients are gluten-free.
• Dairy-Free: To make this cake dairy-free, use dairy-free butter, cream cheese, and milk.
• Cake Mix Shortcut: For a quicker version, use a strawberry cake mix as a base. Follow the box instructions, then proceed with the cream cheese frosting and strawberry crunch topping.
• Individual Cupcakes: Bake the cake batter in cupcake liners for individual strawberry crunch cupcakes. Reduce the baking time accordingly.

Troubleshooting

• Cake is Dry: Make sure you’re not overbaking the cake. Also, ensure you’re using enough liquid in the batter.
• Frosting is Too Thin: Add more powdered sugar, one tablespoon at a time, until the frosting reaches your desired consistency.
• Frosting is Too Thick: Add more milk or heavy cream, one tablespoon at a time, until the frosting reaches your desired consistency.
• Crunch Topping is Soggy: Make sure the topping is stored in an airtight container. Avoid refrigerating the cake for extended periods, as the moisture can cause the topping to soften.

Serving Suggestions

This Strawberry Crunch Cake is perfect for:

• Birthday parties
• Holidays
• Potlucks
• Family gatherings
• Any special occasion
• Or simply as a delightful treat for yourself!

Serve it chilled or at room temperature. Pair it with a scoop of vanilla ice cream or a dollop of whipped cream for an extra special dessert.

Nutritional Information (approximate per serving)

(Note: This is an estimate and will vary depending on the specific ingredients and serving size.)

• Calories: 500-600
• Fat: 30-40g
• Saturated Fat: 20-25g
• Cholesterol: 100-150mg
• Sodium: 200-300mg
• Carbohydrates: 60-70g
• Sugar: 40-50g
• Protein: 5-7g

Frequently Asked Questions (FAQs)

• Can I use frozen strawberries instead of fresh? Yes, you can use frozen strawberries that have been thawed and drained.
• Can I make this cake without buttermilk? Yes, you can substitute buttermilk by adding 1 tablespoon of lemon juice or white vinegar to a measuring cup, then filling the cup with milk to the 1-cup mark. Let it sit for 5 minutes before using.
• Can I freeze the cake? Yes, you can freeze the cake layers separately or the assembled cake. Wrap the cake layers tightly in plastic wrap and then in foil. Freeze for up to 2 months. Thaw overnight in the refrigerator.
• How long will the cake last? The cake will last for 3-4 days in the refrigerator.
• Can I use a different type of cookie for the crunch topping? While Golden Oreos are traditional, you can experiment with other vanilla wafers or shortbread cookies. The taste and texture will vary slightly.
• Why is my crunch topping not crunchy? Ensure the butter is fully melted and evenly coats the crumbs. Also, avoid refrigerating the cake for too long before serving, as the moisture can soften the topping.

Printable Recipe Card

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Strawberry Crunch Cake

Prep Time: 45 minutes
Cook Time: 25-30 minutes
Total Time: 1 hour 15 minutes + chilling
Servings: 12-16

Ingredients:

Strawberry Cake Layers:

• 2 ½ cups all-purpose flour
• 1 ½ cups granulated sugar
• 3 teaspoons baking powder
• ½ teaspoon baking soda
• 1 teaspoon salt
• 1 cup (2 sticks) unsalted butter, softened
• 4 large eggs
• 1 cup buttermilk
• 1 teaspoon vanilla extract
• 1 (3 ounce) package strawberry gelatin (Jell-O)
• ½ cup vegetable oil
• ½ cup fresh strawberries, pureed

Cream Cheese Frosting:

• 8 ounces cream cheese, softened
• 1 cup (2 sticks) unsalted butter, softened
• 6 cups powdered sugar
• 2 teaspoons vanilla extract
• 2-4 tablespoons milk or heavy cream

Strawberry Crunch Topping:

• 1 ½ cups Golden Oreo cookies, finely crushed
• ½ cup freeze-dried strawberries, finely crushed
• ¼ cup unsalted butter, melted
• 2 tablespoons strawberry gelatin (Jell-O)

Instructions:

1. Preheat oven to 350°F (175°C). Grease and flour three 8-inch round cake pans. Line the bottoms with parchment paper circles.
2. In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
3. In a separate bowl, cream together butter and sugar until light and fluffy.
4. Beat in eggs one at a time, then add vanilla extract.
5. Gradually add dry ingredients to wet ingredients, alternating with buttermilk, beginning and ending with dry ingredients. Mix until just combined.
6. Stir in strawberry gelatin powder, vegetable oil, and pureed strawberries until well combined.
7. Divide batter evenly among prepared cake pans. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
8. Let cakes cool in pans for 10 minutes before inverting them onto a wire rack to cool completely.
9. For the Frosting: In a large bowl, cream together cream cheese and butter until smooth and creamy. Gradually add powdered sugar, mixing on low speed until combined. Add vanilla extract and milk (or heavy cream), one tablespoon at a time, until the frosting reaches your desired consistency. Beat on medium-high speed for 2-3 minutes, or until light and fluffy.
10. For the Topping: Place Golden Oreo cookies and freeze-dried strawberries in a food processor and pulse until finely crushed. In a medium bowl, combine crushed cookies, crushed freeze-dried strawberries, melted butter, and strawberry gelatin powder. Mix well.
11. Assembly: Level the cake layers if needed. Place one cake layer on a cake stand. Spread a generous layer of frosting. Add second layer, spread with frosting. Top with third layer. Frost the entire cake. Generously sprinkle the strawberry crunch topping over the entire cake.
12. Refrigerate for at least 30 minutes before serving.

Conclusion

Congratulations! You’ve successfully created a stunning and delicious Strawberry Crunch Cake. This recipe is sure to impress your friends and family and become a new favorite for special occasions. Enjoy the sweet and crunchy goodness!

Don’t forget to share your creations on social media using #StrawberryCrunchCakeRecipe! We’d love to see your baking masterpieces.

Happy Baking!