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Strawberry Crunch Cake

This strawberry crunch cake captures the nostalgic 'feeling foodish' experience with tender vanilla cake layers infused with fresh strawberry flavor, creamy strawberry frosting, and a signature crunchy topping. Perfect for birthdays and special occasions, it blends childhood nostalgia with sophisticated dessert appeal.
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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour 35 minutes
Servings: 8 servings
Calories: 485
Ingredients Method Notes

Ingredients
  

Ingredients
  • 2 ½ cups all-purpose flour
  • 2 cups granulated sugar
  • 1 cup unsalted butter, softened
  • 4 large eggs
  • 1 cup buttermilk
  • 1 tsp vanilla extract
  • 2 tsp baking powder
  • ½ tsp salt
  • 1 cup fresh strawberries, pureed
  • 1 cup unsalted butter, softened
  • 4 cups powdered sugar
  • ½ cup strawberry puree
  • 1 tsp vanilla extract
  • Pinch of salt
  • 1 cup Golden Oreos or shortbread cookies, crushed
  • ½ cup freeze-dried strawberries, crushed
  • 3 tbsp melted butter
  • 2 tbsp granulated sugar

Method
 

Instructions
  1. Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans. Whisk together flour, baking powder, and salt in medium bowl. Cream butter and sugar until light and fluffy (3-4 minutes). Add eggs one at a time, beating after each addition. Stir in vanilla. Alternate adding flour mixture and buttermilk to butter mixture, beginning and ending with flour. Fold in strawberry puree until just combined. Divide batter evenly between prepared pans.
  2. Bake for 25-30 minutes until toothpick comes out clean. Cool cakes in pans for 10 minutes before transferring to wire racks to cool completely.
  3. Combine crushed cookies, freeze-dried strawberries, melted butter, and sugar in bowl. Mix until well combined and crumbly. Set aside.
  4. Beat softened butter until creamy. Gradually add powdered sugar, beating until smooth. Add strawberry puree, vanilla, and salt. Beat until light and fluffy. Adjust consistency with powdered sugar or milk if needed.
  5. Place one cake layer on serving plate. Spread with strawberry frosting. Place second layer on top and frost entire cake. Press crunchy topping onto sides and top of cake. Refrigerate for at least 30 minutes before serving.

Notes

Use room temperature ingredients for fluffiest texture. Don't overmix when adding strawberry puree. Freeze-dried strawberries provide intense flavor without moisture. Chill cake before serving for cleaner slices. Cake layers can be baked 2 days ahead, crunchy topping can be made ahead.