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Strawberry Crunch Cake

This Strawberry Crunch Cake is simply bursting with fresh strawberry flavor! A simple vanilla sponge cake layered with strawberry frosting and strawberry and Golden Oreo crunch.

Servings: 12
Calories: 667 kcal
Course: Cake
Cuisine: American

Ingredients

For the cake
  • 2 cups (250g) flour, all purpose / plain
  • 1 ¼ cups (250g) sugar, granulated or caster
  • 2 tsp baking powder
  • ½ cup (120g) strawberry yogurt
  • ½ cup softened butter or baking spread
  • 2 large eggs
  • 1 tbsp lemon juice
  • 2 tsp vanilla bean paste or extract
For the frosting
  • 2 cups (260g) sugar (powdered / icing sugar)
  • 1 pound (450g) mascarpone or full fat cream cheese
  • 1 ⅓ cups (320 ml) cream (heavy / double cream COLD)
  • 4 tbsp freeze dried strawberry powder
  • 2 tsp vanilla bean paste or extract
For the crunch topping
  • 10 golden Oreo cookies (or custard creams)
  • 2 tbsp freeze dried strawberry powder
To decorate (optional)
  • 14 oz (400) fresh strawberries, sliced

Instructions

Make the cake layers
    Cup of Yum
  1. Preheat the oven to 350°F (175°C) and prepare three 6 inch cake pans by misting with cake release and lining with parchment paper.
  2. Add the flour, sugar and baking powder to a mixing bowl and stir to combine. Now add all the remaining ingredients in the order listed and beat together with a hand or stand mixer until the batter is completely smooth. This should only take you a couple of minutes.
  3. Divide the batter between the cake pans and bake for 22-25 minutes or until the cakes are cooked through when tested with a toothpick.
  4. Run a knife around the edges of the cake pans and invert the cakes onto a wire rack so they can cool down.
Make the frosting
  1. Place all the frosting ingredients into a mixing bowl and beat together until the frosting is smooth and holds peaks. Use a spatula halfway through to scrape the bottom and sides of the bowl.
Make the crunch topping
  1. Roughly chop the cookies and place in a mini chopper with the freeze dried strawberry powder. Pulse a few times until you have small crumbs. Alternatively crush the cookies in a ziplock bag using a rolling pin.
Assemble the cake
  1. Pipe or spread a generous amount of frosting over the first cake layer. Sprinkle with some of the crunch topping and top with the second layer. Add a layer of frosting / crunch over the second layer and top with the third.
  2. Cover the entire cake with frosting, smoothing with a palette knife and scraper. Press the crunchy topping all around the bottom of the cake and then press strawberry slices on the rest to decorate.

Notes

  • Freeze dried strawberries are often sold as snack packs but it’s more economical to buy a bag of freeze dried strawberry powder.
  • If you are using the fresh strawberries as decoration add them at last minute before serving the cake. Slice the strawberries and blot them on a piece of kitchen paper before sticking on the frosting.
  • The crunch topping can be made with Golden Oreos or Custard Cream biscuits (for those in the UK). Any leftover topping can be stored in a sealed container and used to top ice cream or used in desserts.
  • The cake will keep for 2-3 days in the fridge (*without the fresh strawberry decoration) but is best served at room temperature.

Nutrition Information

Calories 667kcal (33%) Carbohydrates 75g (25%) Protein 7g (14%) Fat 37g (57%) Saturated Fat 22g (110%) Polyunsaturated Fat 2g Monounsaturated Fat 6g Trans Fat 0.3g Cholesterol 116mg (39%) Sodium 145mg (6%) Potassium 254mg (7%) Fiber 2g (8%) Sugar 53g (106%) Vitamin A 1197IU (24%) Vitamin C 91mg (101%) Calcium 125mg (13%) Iron 3mg (17%)

Nutrition Facts

Serving: 12Serving

Amount Per Serving

Calories 667

% Daily Value*

Calories 667kcal 33%
Carbohydrates 75g 25%
Protein 7g 14%
Fat 37g 57%
Saturated Fat 22g 110%
Polyunsaturated Fat 2g 12%
Monounsaturated Fat 6g 30%
Trans Fat 0.3g 15%
Cholesterol 116mg 39%
Sodium 145mg 6%
Potassium 254mg 5%
Fiber 2g 8%
Sugar 53g 106%
Vitamin A 1197IU 24%
Vitamin C 91mg 101%
Calcium 125mg 13%
Iron 3mg 17%

* Percent Daily Values are based on a 2,000 calorie diet.