Strawberry Crunch Cake
Indulge in layers of decadence with this Strawberry Crunch Cake, a show-stopping dessert that perfectly combines the freshness of strawberries with a nostalgic crunch topping. This delightful cake features moist, fluffy layers infused with chopped strawberries and a hint of strawberry extract, all balanced by a luscious cream cheese frosting. The pièce de résistance is the crave-worthy topping made from crushed Golden Oreos and freeze-dried strawberries, adding a sweet, crunchy texture that elevates every bite. Perfect for celebrations or as a treat-yourself moment, this cake is as stunning as it is delicious. Ready in just an hour and beautifully chilled to perfection, the Strawberry Crunch Cake is a must-try for fans of fruity desserts and jaw-dropping presentation.
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Recipe Information
Ingredients
- 2.5 cups All-purpose flour
- 2 cups Granulated sugar
- 2.5 teaspoons Baking powder
- 0.5 teaspoons Salt
- 1 cup Unsalted butter (softened)
- 1 cup Whole milk
- 2 teaspoons Vanilla extract
- 4 Large eggs
- 1 cup Strawberry jam
- 1 teaspoon Strawberry extract
- 1 cup Strawberries (chopped)
- 8 ounces Cream cheese (softened)
- 2 cups Powdered sugar
- 1.5 cups Heavy whipping cream
- 20 cookies Golden Oreos (crushed)
- 1 cup Freeze-dried strawberries (crushed)
Instructions
Preheat your oven to 350°F (175°C) and grease and flour three 8-inch round cake pans.
In a large bowl, sift together the all-purpose flour, granulated sugar, baking powder, and salt.
Add the softened butter, milk, vanilla extract, eggs, and strawberry extract to the dry ingredients. Using a hand mixer or stand mixer, beat on medium speed until the batter is smooth and fluffy, about 2-3 minutes.
Fold in the chopped strawberries and evenly distribute the batter between the prepared cake pans.
Bake the cakes for 25-30 minutes or until a toothpick inserted into the center comes out clean. Let them cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
For the frosting, beat the cream cheese with powdered sugar in a medium bowl until smooth and creamy. Gradually add the heavy whipping cream and continue to beat until the mixture forms stiff peaks.
To assemble, spread a layer of strawberry jam over the top of one cake layer, then pipe or spread a layer of cream cheese frosting on top. Repeat with the second layer, and top with the third layer of cake.
Frost the entire cake with the remaining cream cheese frosting, smoothing it out with a spatula.
In a large bowl, combine the crushed Golden Oreos and freeze-dried strawberries. Gently press the mixture onto the sides and top of the cake to create the signature crunch topping.
Chill the cake in the refrigerator for at least 1 hour before serving to allow the flavors to meld together.
Slice, serve, and enjoy your delicious Strawberry Crunch Cake!
Nutrition Facts
Calories |
11719 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 544.3 g | 698% | |
| Saturated Fat | 292.3 g | 1462% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 1901 mg | 634% | |
| Sodium | 5276 mg | 229% | |
| Total Carbohydrate | 1607.3 g | 584% | |
| Dietary Fiber | 28.2 g | 101% | |
| Total Sugars | 1117.5 g | ||
| Protein | 109.1 g | 218% | |
| Vitamin D | 9.6 mcg | 48% | |
| Calcium | 1042 mg | 80% | |
| Iron | 33.0 mg | 183% | |
| Potassium | 3593 mg | 76% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
