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Strawberry Crunch Cake

A moist, flavorful layered strawberry cake topped with creamy frosting and a crunchy strawberry shortcake crumble.
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Prep Time 30 minutes
Cook Time 28 minutes
Total Time 1 hour 30 minutes
Servings: 12 slices
Course: Dessert, Snack
Cuisine: American, Autumn
Calories: 450

Ingredients
  

Cake Batter
  • 2.5 cups all-purpose flour
  • 2 cups granulated sugar
  • 1 tbsp baking powder
  • 1 tsp baking soda
  • 0.5 tsp salt
  • 1 cup unsalted butter softened
  • 4 eggs large
  • 1.5 cups buttermilk
  • 1 tbsp vanilla extract
  • 0.33 cup strawberry puree
Filling
  • 1 cup heavy whipping cream
  • 0.5 cup strawberry jam
  • 0.5 cup mascarpone or cream cheese
  • 0.25 cup powdered sugar
Frosting
  • 1 cup unsalted butter softened
  • 3 cups powdered sugar
  • 1 tbsp vanilla extract
  • 2-4 tbsp heavy cream
Crunch Topping
  • 1 cup Golden Oreos crushed
  • 1 cup freeze-dried strawberries crushed
  • 3 tbsp melted butter

Equipment

  • Mixing bowls
  • Baking sheet
  • Wire rack
  • Hand mixer or stand mixer

Method
 

  1. Preheat oven to 350°F (175°C). Line cake pans with parchment.
  2. Whisk dry ingredients for cake batter.
  3. Mix butter into dry ingredients until sandy.
  4. Add eggs, buttermilk, vanilla, and strawberry puree.
  5. Divide into pans and bake 23–28 minutes.
  6. Whip filling ingredients until fluffy.
  7. Prepare buttercream frosting.
  8. Mix crunch topping ingredients together.
  9. Assemble cake with filling, frosting, and crunch topping.

Notes

Chill cake before slicing for the cleanest layers.