Strawberry Crunch Cake

Strawberry Crunch Cake

Ingredients

• For the Cake:

• 2 ½ cups all-purpose flour
• 2 cups granulated sugar
• 4 large eggs
• 1 tbsp vanilla extract
• 1 cup whole milk
• 2 ½ tsp baking powder
• ½ tsp salt
• 1 cup unsalted butter (room temp)
• 1 cup finely chopped fresh strawberries

• For the Strawberry Frosting:

• 1 cup unsalted butter (room temp)
• 4 cups powdered sugar
• ⅓ cup freeze-dried strawberries, powdered
• 2–3 tbsp heavy cream or milk
• 1 tsp vanilla extract
• A pinch of salt
• For the Strawberry Crunch Topping:
• 20 Golden Oreos (crushed)
• ¾ cup freeze-dried strawberries
• 3 tbsp unsalted butter (melted)

• For Decoration:

• Fresh whole strawberries (as seen on top of your cake)
• Optional: pink rosettes (use extra frosting)

Instructions

1. Bake the Cake Layers:
Preheat oven to 350°F (175°C). Grease and line three 8-inch round pans.

In a bowl, whisk together flour, baking powder, and salt.

In a large bowl, cream butter and sugar until fluffy. Add eggs one at a time. Mix in vanilla.

Alternate adding flour mix and milk to the butter mix. Fold in chopped strawberries.

Divide batter evenly among pans and bake for 25–30 minutes. Let cool completely.

2. Make the Frosting:
Beat butter until creamy. Gradually add powdered sugar and freeze-dried strawberry powder.

Add vanilla, salt, and cream. Beat until fluffy and smooth.

3. Make the Crunch Topping:
Pulse Oreos and freeze-dried strawberries in a food processor (not too fine).

Add melted butter and mix until crumbly.

4. Assemble the Cake:
Stack cake layers with strawberry frosting between each.

Frost the outside and smooth the top.

Press strawberry crunch mixture onto the sides.

Pipe frosting rosettes on top edge and place whole strawberries on each swirl.

Chill 30 mins before serving for clean slices.