Strawberry Crunch Cake

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4.7 from 6 votes

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 all-purpose flour
1 ¼ cups granulated sugar or caster sugar
2 tsp baking powder
½ cup strawberry yogurt
½ cup butter softened or baking spread
2 egg large
1 tbsp lemon juice
2 tsp vanilla bean paste or extract

For the frosting

2 cups powdered sugar aka icing sugar
1 pound mascarpone or full fat cream cheese
1 ⅓ cups heavy cream or 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 strawberry fresh, sliced

Instructions

Make the cake layers

Cup of Yum

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.
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.
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.
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

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

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

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.
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 (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%)

Nutrition Facts

Serving: 12 Serving

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.