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Strawberry Crunch Cake Recipe

Strawberry Crunch Cake Recipe

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4.5 from 86 reviews

Strawberry Crunch Cake is a delectable, layered dessert that combines moist strawberry cake with fluffy buttercream and a signature strawberry crunch topping, reminiscent of the iconic strawberry shortcake ice cream bar. With tender cake layers flavored by strawberry gelatin and topped with a crunchy, buttery strawberry Oreo blend, this show-stopping cake is perfect for celebrations or any time you crave a nostalgic sweet treat.

  • Total Time: 50 minutes
  • Yield: 16 servings

Ingredients

For the Cake:

  • 3 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1 tablespoon vanilla extract
  • 3/4 cup vegetable oil
  • 4 eggs
  • 1 3/4 cups sugar
  • 1 package (85 g) strawberry gelatin
  • 1 1/2 cups milk

For the Frosting:

  • 1.5 cups butter, room temperature
  • 1/2 teaspoon salt
  • 1.5 pounds powdered sugar
  • 1.5 tablespoons vanilla extract
  • 6 tablespoons heavy cream (or milk; more as needed for consistency)

For the Strawberry Crunch:

  • 24 Golden Oreos
  • 1 box strawberry Jell-O
  • 4 tablespoons butter, melted

For Assembly & Serving (Optional):

  • 8 fresh strawberries, for decorating
  • Whipped cream, for decorating

Instructions

  1. Prepare Cake Pans and Oven: Preheat the oven to 350°F (175°C). Butter and flour three 8-inch round cake pans and line each with parchment paper on the bottom for easy removal.
  2. Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
  3. Mix Wet Ingredients: In a standing mixer bowl, beat together the vegetable oil, eggs, and vanilla extract on medium speed until smooth and fully blended.
  4. Add Sugar and Gelatin: Add the sugar and strawberry gelatin to the wet ingredients and mix until combined.
  5. Combine Dry and Wet Mixtures: Alternate adding the flour mixture (in 4 portions) and milk (in 3 portions) to the wet mixture, beginning and ending with the flour mixture. Mix until each addition is incorporated before adding the next.
  6. Bake the Cakes: Divide the batter evenly among the prepared pans (about 483g per pan if using a scale). Bake in the center of the oven for about 30 minutes, or until a cake tester inserted in the center comes out clean and the edges begin to pull away from the pans. Begin checking after 20 minutes, but do not open the oven before then.
  7. Cool the Cake Layers: Allow the cakes to cool in the pans for 10-15 minutes, then carefully run a butter knife around the edges. Turn out onto a wire rack and cool completely before frosting.
  8. Make the Buttercream Frosting: In a mixer, beat room-temperature butter and salt until fluffy. Gradually sift in the powdered sugar in 3-4 portions, mixing slowly at first and then increasing speed after each addition. Scrape down the bowl as needed. Add vanilla extract, then gradually add the cream, beating until the desired consistency is reached.
  9. Prepare Strawberry Crunch: Preheat oven to 350°F. Crush Golden Oreos into small crumbles using a food processor or by sealing in a plastic bag and crushing with a rolling pin. In a bowl, mix the crumbs with strawberry Jell-O powder and melted butter. Spread on a parchment-lined or greased baking sheet and bake for 8 minutes. Allow to cool completely.
  10. Assemble the Cake: If needed, level the cake layers. Place the first layer on a serving plate or turntable, and spread an even layer of buttercream over the top. Repeat with the second layer, then top with the third. Spread a thin crumb coat of buttercream over the entire cake and chill for 15-20 minutes to set.
  11. Finish and Decorate: Apply a final layer of buttercream over the cake. Gently press cooled strawberry crunch onto the sides and top for texture. Arrange fresh strawberries and whipped cream swirls around the top for a beautiful finish.

Notes

  • If you prefer a lot of frosting, increase the recipe by 1.5x to make 8-9 cups total.
  • The strawberry crunch recipe yields about 3 cups, but only about 1 cup is needed; you can make a third of the recipe if desired.
  • Cake layers can be made ahead and stored tightly wrapped at room temperature for up to 2 days, or frozen for up to 2 months.
  • Buttercream can be made in advance and stored in the fridge for up to 1 week. Bring to room temperature and rewhip for best texture before using.
  • Author: Sophia
  • Prep Time: 20 minutes
  • Cook Time: 30 minutes
  • Category: Desserts
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Nutrition

  • Serving Size: 1/16 of cake
  • Calories: 677
  • Sugar: 69g
  • Sodium: 347mg
  • Fat: 34g
  • Saturated Fat: 15g
  • Unsaturated Fat: 16g
  • Trans Fat: 1g
  • Carbohydrates: 90g
  • Fiber: 1g
  • Protein: 5g
  • Cholesterol: 98mg

Find it online: https://sophiasplate.com/strawberry-crunch-cake-recipe/