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–+ servings
Strawberry crunch cake on a pedestal.
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5 from 1 vote

Strawberry Crunch Cake

Strawberry Crunch Cake is a delightful delightful celebration of fresh strawberries – just bursting with fresh strawberry flavor. This irresistible dessert features layers of fluffy strawberry cake, a creamy vanilla Ermine frosting (recipe included!), and a homemade strawberry crunch topping.
Prep Time40 minutes
Cook Time35 minutes
Total Time1 hour 15 minutes
Course: Cakes
Cuisine: American
Servings: 16
Calories: 298kcal
Author: Pat

Equipment

  • 2 8 inch Cake Pans

Ingredients

For Strawberry Cake

  • 2½ cup All-purpose flour 300 grams
  • 1½ teaspoon Baking soda
  • 1½ teaspoon Baking powder
  • 1 teaspoon Salt
  • 3 Eggs
  • 1½ cup Sugar 300 grams
  • 6 tablespoon Butter melted (85 grams)
  • ¼ cup Oil (50 grams)
  • ½ cup Strawberry jam 166 grams
  • 1 oz Freeze-dried strawberry powder optional
  • 1 tablespoon Strawberry extract
  • 1 teaspoon Vanilla extract
  • 1 teaspoon Pink gel food coloring optional
  • 1 cup buttermilk 237 grams

For Old Fashioned Ermine Frosting

  • ⅔ cup All-purpose flour
  • 2 cup Granulated sugar 400 grams
  • ⅛ tsp Salt
  • 2 cup Whole milk
  • 1 teaspoon Vanilla extract
  • 2 cup Butter 4 sticks, room temperature

For Homemade Strawberry Crunch Topping

  • 16 Golden Oreo cookies
  • 1 cup Freeze-dried strawberries 1 ounce
  • 4 tablespoon Butter melted
  • 16 Strawberries for garnish

Instructions

Bake The Strawberry Cake

  • Preheat the oven to 350°F. Line two 8-inch round cake pans with parchment paper and spray with nonstick baking spray.
  • In a medium bowl, combine the flour, baking soda, baking powder, and salt. Whisk the dry ingredients together and set aside for later.
    2½ cup All-purpose flour, 1½ teaspoon Baking soda, 1½ teaspoon Baking powder, 1 teaspoon Salt
  • Add the eggs and sugar to a large mixing bowl. Beat on high speed for 5 to 7 minutes until the mixture gets light in color and nearly triples in volume. If you lift the beater and let the mixture fall back into the bowl, it should fall in a ribbon-like pattern. This step will help add volume and lightness to the cake.
    3 Eggs, 1½ cup Sugar
  • Stir in the melted butter, oil, strawberry jam, freeze-dried strawberry powder, strawberry extract, vanilla extract, and pink food coloring (if using).
    6 tablespoon Butter, ¼ cup Oil, ½ cup Strawberry jam, 1 oz Freeze-dried strawberry powder, 1 tablespoon Strawberry extract, 1 teaspoon Vanilla extract, 1 teaspoon Pink gel food coloring
  • Sift half of the flour mixture over the batter and stir it with a wide spatula.
  • Stir in the buttermilk, then sift the rest of the flour mixture over the batter and stir it in until well combined.
    1 cup buttermilk
  • Spread the batter into the cake pan and bake for 35 to 40 minutes or until a toothpick inserted in the center comes out clean.

Prepare The Ermine Frosting

  • In a medium saucepan, whisk the flour, sugar, and salt together.
    ⅔ cup All-purpose flour, 2 cup Granulated sugar, ⅛ teaspoon Salt
  • Gradually add the milk and vanilla, stirring to combine. Cook over medium heat, stirring continually until the mixture becomes thick and pudding-like. Remove from the heat and transfer to a shallow dish, cover with plastic wrap, place in the fridge, and let cool to room temperature or a bit cooler.
    2 cup Whole milk, 1 teaspoon Vanilla extract
  • Using a stand mixer or hand-held mixer, beat the butter until it is light and fluffy, about 3-5 minutes. Add the cooled flour/milk mixture a tablespoon at a time, beating well after each addition until all of the flour/milk mixture is incorporated into the butter, and the frosting is creamy and fluffy about 5-7 minutes.
    2 cup Butter

Strawberry Crunch Topping

  • Place the cookies and dried strawberries into a closable plastic bag and crush them with a rolling pin until they become small pebble-size crumbs. Transfer to a bowl, pour in the melted butter, and toss with a fork to combine.
    16 Golden Oreo cookies, 1 cup Freeze-dried strawberries, 4 tablespoon Butter
  • Frost the cake with the frosting, then cover it with the crunch topping. Decorate with fresh strawberries, if desired.
    16 Strawberries
  • Refrigerate the cake until ready to serve.

Notes

  • To make freeze-dried strawberry powder, place 1 ounce of freeze-dried strawberries in a food processor or spice grinder. Process until you have a fine powder. 
  • You can also bake this cake in 9-inch round cake pans for 25 to 30 minutes.

Nutrition

Calories: 298kcal