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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.

Ingredients

Scale

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

Find it online: https://spiceupwithsophie.com/strawberry-crunch-cake-recipe/