Strawberry Crunch Cake Recipe

Introduction

Strawberry Crunch Cake is a delightful layered dessert combining moist strawberry-flavored cake, creamy buttercream frosting, and a crunchy golden Oreo topping. This cake is perfect for celebrations or whenever you crave a fruity, textured treat.

Ingredients

• 3 cups all-purpose flour
• 1 tablespoon baking powder
• 1/2 teaspoon salt (for cake batter)
• 1 tablespoon vanilla extract
• 3/4 cup vegetable oil (or butter for a denser cake)
• 4 eggs
• 1 3/4 cups sugar
• 1 package (85 g) strawberry gelatin
• 1 1/2 cups milk
• 1.5 cups butter (room temperature, for frosting)
• 1/2 teaspoon salt (for frosting)
• 1.5 pounds powdered sugar
• 1.5 tablespoons vanilla extract (for frosting)
• 6 tablespoons heavy cream or milk (for frosting, adjust for consistency)
• 24 Golden Oreos
• 1 box strawberry Jell-O
• 4 tablespoons butter (melted, for crunch)
• 8 fresh strawberries (optional, for decorating)
• Whipped cream (optional, for decorating)

Instructions

1. Step 1: Preheat the oven to 350°F (175°C). Prepare three 8-inch cake pans by buttering, flouring, and lining with parchment paper.
2. Step 2: In a medium bowl, combine the flour, baking powder, and 1/2 teaspoon salt. Set aside.
3. Step 3: In a stand mixer bowl, beat vegetable oil, eggs, and 1 tablespoon vanilla extract on medium speed until smooth.
4. Step 4: Add sugar and strawberry gelatin, mixing until combined.
5. Step 5: Alternately add the flour mixture (in 4 parts) and milk (in 3 parts), beginning and ending with the flour mixture. Mix well after each addition until smooth.
6. Step 6: Divide the batter evenly among the prepared pans (about 483 grams each if using a scale). Bake in the center of the oven for about 30 minutes or until a toothpick inserted comes out clean. Do not open the oven before 20 minutes to prevent the cakes from falling.
7. Step 7: Cool the cakes for 10-15 minutes in the pans, then remove and transfer to wire racks to cool completely. Run a butter knife around the edges before removing to avoid sticking.
8. Step 8: For the buttercream frosting, beat room temperature butter and 1/2 teaspoon salt in a stand mixer until fluffy. Scrape the bowl and beaters occasionally.
9. Step 9: Gradually sift in powdered sugar (in 3-4 portions), starting on low speed and increasing gradually to avoid lumps.
10. Step 10: Add 1.5 tablespoons vanilla extract and slowly add heavy cream or milk, beating to your desired spreading consistency.
11. Step 11: To make the strawberry crunch, preheat oven to 350°F (175°C). Crush Golden Oreos into small crumbs using a food processor or by pounding in a bag.
12. Step 12: In a bowl, combine crushed Oreos, strawberry Jell-O powder, and melted butter. Mix gently and spread on a greased or parchment-lined baking sheet.
13. Step 13: Bake for 8 minutes, then remove and let cool completely.
14. Step 14: Level cake layers if needed. Place the first layer on a serving plate or turntable, spread a generous amount of buttercream evenly over it, then add the second layer and repeat.
15. Step 15: Add the third layer and apply a thin crumb coat of frosting over the entire cake. Chill in the refrigerator for 15-20 minutes to set.
16. Step 16: Remove from the fridge and apply a final layer of buttercream frosting, smoothing it evenly over the top and sides.
17. Step 17: Press the cooled strawberry crunch gently onto the sides and top of the cake to create a textured coating.
18. Step 18: Decorate with fresh strawberries and whipped cream if desired before serving.

Tips & Variations

• For a denser cake, substitute vegetable oil with melted butter.
• If you prefer a stronger strawberry flavor, add a tablespoon of strawberry extract to the batter or frosting.
• Use cream cheese in place of some butter for a tangier frosting.
• Try different flavored Oreos or add chopped nuts to the crunch for texture variations.
• Ensure cakes are completely cooled before frosting to prevent melting and sliding layers.

Storage

Store the cake covered in the refrigerator for up to 4 days. Bring to room temperature before serving for the best flavor and texture. Leftover crunch topping can be kept in an airtight container at room temperature for up to one week.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh strawberries inside the cake layers?

Fresh strawberries can add moisture that might affect baking, so it’s best to fold chopped strawberries into the batter gently or serve them as a garnish or filling between layers instead.

How do I make sure the cake layers bake evenly?

Using a scale to divide the batter evenly helps achieve uniform layers. Also, avoid opening the oven door before 20 minutes and rotate pans if needed to ensure even baking.

Strawberry Crunch Cake Recipe

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4.5 from 373 reviews

Strawberry Crunch Cake is a delightful layered cake featuring moist strawberry-flavored sponge layers, velvety buttercream frosting, and a crunchy strawberry Oreo coating. This visually stunning and delicious dessert combines the sweetness of strawberry gelatin and fresh strawberries with the richness of buttercream and the satisfying texture of the Oreo crunch, making it perfect for special occasions or anytime you crave a luscious berry treat.

• Author: Sophie
• Prep Time: 25 minutes
• Cook Time: 30 minutes
• Total Time: 1 hour 15 minutes
• Yield: 12 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Cake Batter

• 3 cups all-purpose flour
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1 tablespoon vanilla extract
• 3/4 cup vegetable oil (can use more butter but cake will be more dense)
• 4 eggs
• 1 3/4 cups sugar
• 1 package (85 g) strawberry gelatin
• 1 1/2 cups milk

Buttercream Frosting

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

Strawberry Crunch

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

Decoration

• 8 fresh strawberries (optional)
• Whipped cream (optional)

Instructions

1. Prepare Cake Batter: Preheat your oven to 350°F (175°C). Butter, flour, and line three 8-inch cake pans with parchment paper to prevent sticking. In a medium bowl, whisk together the dry ingredients: all-purpose flour, baking powder, and salt, then set aside. In the stand mixer bowl, beat the vegetable oil, eggs, and vanilla extract on medium speed until smooth. Gradually add sugar and strawberry gelatin and mix until well combined. Alternately add the flour mixture in four parts and milk in three parts, beginning and ending with the flour. Mix each addition until just combined to create a smooth batter.
2. Bake the Cakes: Divide the batter evenly among the three prepared cake pans, approximately 483 grams per pan if weighing. Bake in the center of the preheated oven for about 30 minutes or until a toothpick inserted in the center comes out clean and the edges slightly pull away from the pans. Start testing with a toothpick after 20 minutes but do not open the oven before 20 minutes to prevent cake collapse. Cool cakes in pans for 10-15 minutes, then remove and transfer to wire racks to cool completely. Carefully loosen edges with a butter knife before removing from pans.
3. Make Buttercream Frosting: In a clean bowl, beat room temperature butter and salt on medium-high speed until fluffy, scraping down the bowl frequently. Sift powdered sugar and add gradually in 3-4 portions, starting slowly and increasing speed as you go to prevent lumps. Add vanilla extract and slowly incorporate heavy cream or milk until your desired spreadable consistency is reached. Test the frosting by spreading a small amount on a cake layer.
4. Prepare Strawberry Crunch: Preheat oven to 350°F (175°C). Crush Golden Oreos finely using a food processor or by placing them in a plastic bag and pounding with a mallet or rolling pin. In a medium bowl, combine Oreo crumbs with strawberry Jell-O powder and melted butter. Mix gently and spread the mixture evenly onto a greased or parchment-lined baking sheet. Bake for 8 minutes and then allow to cool completely. The mixture will form a crunchy coating after cooling.
5. Assemble the Cake: Level the cooled cake layers if needed. Place the first layer on a serving plate or cake turntable and spread a generous amount of buttercream evenly on top. Add the second layer and repeat frosting. Place the third layer on top and apply a thin crumb coat layer of frosting to seal in crumbs. Chill the cake in the refrigerator for 15-20 minutes to set the crumb coat. Remove and apply a final smooth layer of buttercream over the top and sides. Press the cooled strawberry crunch mixture gently onto the sides and top for textured coverage.
6. Decorate: Arrange fresh strawberries and optional whipped cream on top of the cake for a beautiful finishing touch. Serve and enjoy this luscious strawberry crunch cake!

Notes

• For best results, ensure cake layers are fully cooled before frosting to prevent melting the buttercream.
• Crushing Oreos finely helps the strawberry crunch adhere better and creates more even texture.
• The strawberry gelatin adds flavor and subtle color to the cake but can be substituted with another berry gelatin if preferred.
• Adjust buttercream consistency with more or less cream depending on climate and preference.
• This cake can be stored covered in the refrigerator for up to 3 days.
• Allow cake to come to room temperature before serving for optimal flavor and texture.
• Using parchment paper on cake pans ensures easy removal without damage.

Keywords: Strawberry cake, Strawberry crunch cake, Layer cake, Buttercream frosting, Oreo dessert, Strawberry gelatin cake