adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Strawberry Crunch Cake
0 Likes
Prep Time:
40 minutes
Total Time:
210 minutes
Whimsical strawberry cake with buttercream icing and crumbles - a delightful twist on a classic treat!
Ingredients:
  • baking spray with flour
  • 2.5 cups all-purpose flour
  • 3 tablespoons strawberry-flavored gelatin, such as Jell-O (from 1 [3 oz.] package)
  • 1 teaspoon baking powder
  • 1 teaspoon kosher salt
  • 0.5 teaspoon baking soda
  • 2 cups granulated sugar
  • 1.5 cups whole buttermilk
  • 1.5 cups unsalted butter, softened
  • 0.25 teaspoon kosher salt
  • 1 tablespoon vanilla extract
  • 4 cups powdered sugar, sifted
  • 2 tablespoons heavy cream, or more as needed
  • 25 golden Oreo cookies
  • 0.66 cup freeze-dried strawberries
  • 0.125 teaspoon kosher salt
  • 4 tablespoons melted unsalted butter
Instructions:
  • Preheat the oven to 350 degrees F (175 degrees C) while you generously spray 2 (8-inch) round cake pans with baking spray containing flour and line their bottoms with parchment paper.
  • Combine flour, gelatin, baking powder, salt, and baking soda in a bowl and whisk until well blended.
  • Cream butter in a stand mixer with paddle attachment until creamy, about 2 to 3 minutes. Gradually add sugar, beat until light and fluffy, about 3 minutes. Add eggs one at a time, mixing on low speed and scraping the sides of the bowl, until combined. Mix in vanilla.
  • Alternate adding the flour mixture and buttermilk in 3 parts, starting and ending with the flour mixture. Mix on low speed until just combined after each addition. Divide the batter evenly between the pans.
  • Bake in the oven until a toothpick inserted in the center comes out clean, approximately 40 minutes.
  • Allow the cakes to cool in the pans on a wire rack for 10 minutes, then remove them from the pans and continue cooling on the wire rack until completely cooled, which will take about 1 to 1 1/2 hours.
  • In the stand mixer bowl with paddle attachment, combine butter and salt. Beat on medium speed until creamy, about 3 minutes. Mix in vanilla.
  • Add the powdered sugar and cream gradually, beating on low speed until smooth. Then, increase the mixer speed to medium-high and beat for 2 to 3 minutes until the mixture is smooth and fluffy.
  • Make a delectable crumble by combining cookies, strawberries, and salt in a food processor until slightly chunky (bits of strawberry and cookie should still be visible) in about 12 pulses. Then, drizzle in butter and pulse around 5 times to mix thoroughly.
  • Using a serrated knife, trim any excess cake to create a flat surface on top, if necessary.
  • Place one deliciously moist cake layer on a beautiful serving platter, generously spread with 1 cup of heavenly frosting, then layer the second cake on top.
  • Frost the cake with the remaining frosting, covering the top and sides evenly.
  • Cover the cake with the Crumble by gently pressing it onto the top and sides until fully coated. Refrigerate the cake for 1 hour before cutting into slices.

Similar Recipes