Description
A delightful Strawberry Crunch Cake bursting with flavor, showcasing a perfect balance of soft cake, creamy frosting, and a crunchy topping.
Ingredients
Scale
- 1/2 cup (113g) unsalted butter, softened
- 1 1/4 cups (250g) granulated sugar
- 3 large egg whites, at room temperature
- 1 large whole egg, at room temperature
- 2/3 cup (160ml) whole milk, at room temperature
- 3-ounce package (85g) strawberry-flavored gelatin powder
- 2 teaspoons pure vanilla extract
- 2 1/4 cups (270g) all-purpose flour, sifted
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon fine sea salt
- 1 cup (226g) unsalted butter, softened
- 1/4 cup (60ml) heavy cream
- 2 teaspoons pure vanilla extract
- 1/8 teaspoon fine sea salt
- 4 cups (480g) confectioners’ sugar, sifted
- 12 golden sandwich cookies (like Golden Oreos), cream filling removed
- 1 cup (about 25g) freeze-dried strawberries, lightly crushed
- 4 tablespoons (56g) unsalted butter, melted and cooled
Instructions
- Preheat your oven to 350°F (175°C). Prepare your 9×13 inch baking pan by lightly greasing it or lining it with parchment paper for easy removal.
- Cream the butter and sugar in a large mixing bowl until light and creamy. Gradually add in the granulated sugar and beat until fluffy.
- Add the egg whites and whole egg one at a time, beating well after each addition. Mix in the milk, gelatin powder, and vanilla extract until just combined.
- Combine the dry ingredients in a separate bowl, whisking together flour, baking powder, baking soda, and sea salt.
- Mix the dry ingredients into the wet mixture until no flour streaks remain, being careful not to overmix.
- Pour the batter into the prepared pan and bake for 20-25 minutes or until a toothpick inserted in the center comes out clean.
- Cool the cake in the pan on a wire rack for 15-20 minutes, then invert to cool completely.
- Beat the unsalted butter for the frosting until smooth, then mix in cream, vanilla, and salt. Gradually incorporate sifted powdered sugar until fluffy and spreadable.
- Create the crunch topping by pulsing the cookies and freeze-dried strawberries in a food processor, then mix with melted butter.
- Frost the cooled cake with buttercream and sprinkle the strawberry cookie crunch on top. Chill for at least 30 minutes before slicing and serving.
Notes
Make-ahead tips: Prepare the cake a day in advance and frost just before serving for the best crunch.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 32g
- Sodium: 200mg
- Fat: 16g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 51g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg