Strawberry Crunch Cake
User Reviews
4.9
Strawberry Crunch Cake
Description
This Strawberry Crunch Cake blends a moist strawberry-flavored cake made using strawberry jello powder into the batter with a classic buttercream frosting. The cake, which includes both egg whites and egg yolks for structure and richness, is enhanced by vanilla and balanced with baking powder and soda, creating a tender crumb. Once baked and cooled, the cake is layered with a creamy and smooth buttercream made from butter, powdered sugar, heavy cream, vanilla, and salt.
The cake is finished with a unique crunch topping combining golden Oreos with the cream removed, crushed freeze-dried strawberries, and melted butter. This topping adds a crisp and fruity texture to contrast the softness of the cake and the smoothness of the frosting. The combination results in a dessert with multiple layers of flavor and texture, ideal for celebrations or casual treats.
Using room temperature eggs helps achieve a smooth batter, and cooling the cake fully before frosting prevents melting. Freeze-dried strawberries for the crunch topping can be found in most grocery stores or online. Leftovers store well at room temperature for up to three days or refrigerated. For a quicker version, box cake mix and store-bought frosting can suffice, but the homemade crunch topping remains essential for texture.
Ingredients
For the cake
- 1/2 cup butter 1 stick, room temperature, unsalted
- 1 1/4 cups sugar granulated white
- 3 egg white
- 1 egg
- 2/3 cup milk
- 3 ounce strawberry jello just the powder, package
- 2 teaspoons vanilla extract
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
For the frosting
- 1 cup butter 2 sticks, room temperature, unsalted
- 1/4 cup heavy cream
- 2 teaspoons vanilla extract
- 1/8 teaspoon salt
- 2 cups powdered sugar
For the crunch topping
- 12 golden Oreos separated and cream middles removed
- 1 cup freeze dried strawberries
- 4 Tablespoons butter melted, unsalted
Instructions
- Preheat the oven to 350 degrees Fahrenheit. Spray a 9x13-inch baking pan with non-stick cooking spray and set aside.
- Beat 1 stick of room temperature butter in a large bowl with an electric mixer until smooth. Add the granulated sugar and beat again until creamy. Add the egg whites and egg and beat until fluffy, about 2 minutes on high speed.
- Pour in the milk, jello powder, and vanilla extract and beat until combined.
- Whisk the flour, baking powder, baking soda, and salt together in a large separate bowl. Add it to the wet mixture and beat on low speed until just combined.
- Pour the batter into the prepared baking pan and bake for 20-25 minutes, or until a toothpick comes out clean when inserted into the center of the cake. Let it cool for at least one hour before frosting.
- To make the buttercream frosting, beat 2 sticks of softened butter over medium speed with an electric mixer until creamy. Pour in the heavy cream, vanilla, and salt and whip again until fully incorporated. Continue to beat over medium speed as you gradually add the powdered sugar. Beat over medium speed until frosting is light and fluffy.
- Crush the golden Oreo cookies and dried strawberries together in a Ziploc bag with a rolling pin until it forms a rough, pea-size crumb. Pour in 4 Tablespoons of melted butter, seal the bag, and toss to combine.
- Spread the buttercream frosting on top of the cake, then sprinkle the crunch mix evenly over the top. Serve and enjoy!
Notes
- Use room temperature eggs for better batter consistency; warm eggs briefly in warm water if needed.
- Freeze-dried strawberries can be found in grocery aisles with dried fruit or ordered online.
- The crunch topping is key to texture; prepare it fresh by combining crushed Oreos, freeze-dried strawberries, and melted butter.
- Leftover cake keeps well at room temperature up to three days or refrigerated for longer freshness.
- For a shortcut, box cake mix and store-bought vanilla frosting can be substituted for the homemade cake and frosting.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 680 kcal
% Daily Value*
| Calories | 680kcal | 34% |
| Carbohydrates | 92g | 31% |
| Protein | 6g | 12% |
| Fat | 32g | 49% |
| Saturated Fat | 19g | 95% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 9g | 45% |
| Trans Fat | 1g | 50% |
| Cholesterol | 92mg | 31% |
| Sodium | 276mg | 12% |
| Potassium | 386mg | 8% |
| Fiber | 3g | 12% |
| Sugar | 65g | 130% |
| Vitamin A | 940IU | 19% |
| Vitamin C | 241mg | 268% |
| Calcium | 57mg | 6% |
| Iron | 6mg | 33% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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