Description
Strawberry Crunch Cake is a showstopping, layered dessert inspired by the nostalgic flavors of strawberry shortcake ice cream bars. Featuring fluffy strawberry-infused cake, rich and creamy vanilla buttercream, and a delightfully crispy strawberry crunch topping made from Golden Oreos, this cake is perfect for celebrations and special occasions. Finished with fresh strawberries and whipped cream, every bite delivers a combination of sweet, creamy, and crunchy textures your guests will love.
Ingredients
For the Cake:
- 3 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 tablespoon vanilla
- 3/4 cup vegetable oil
- 4 eggs
- 1 3/4 cup sugar
- 1 package (85 g) strawberry gelatin
- 1 1/2 cup milk
For the Frosting (makes ~6 to 7 cups):
- 1.5 cup butter, room temperature
- 1/2 teaspoon salt
- 1.5 pound powdered sugar
- 1.5 tablespoon vanilla extract
- 6 tablespoons heavy cream or milk (or more for desired consistency)
For the Strawberry Crunch (makes ~3 cups; only 1 cup needed):
- 24 Golden Oreos
- 1 box strawberry Jell-O
- 4 tbsp butter, melted
For Assembly and Serving (optional):
- 8 fresh strawberries, for decorating top (optional)
- Whipped cream, for decorating top (optional)
Instructions
- Prepare the Cake Batter: Preheat the oven to 350°F. Butter, flour, and line three 8-inch cake pans with parchment paper. In a medium bowl, mix flour, baking powder, and salt, then set aside. In the bowl of a stand mixer, beat oil, eggs, and vanilla until smooth. Add sugar and strawberry gelatin, mixing to combine. Alternate adding the flour mixture in four parts and milk in three parts, starting and ending with flour, mixing well between each addition until smooth.
- Bake the Cakes: Divide the batter evenly among the prepared pans (about 483 grams per pan if weighing). Bake in the center of the oven for 30 minutes or until a toothpick inserted comes out clean and edges pull slightly from the pan—start checking at 20 minutes but do not open the oven before this. Cool the cakes in the pans for 10–15 minutes, then run a butter knife around the edges, unmold, and fully cool on a wire rack before frosting.
- Make the Buttercream Frosting: In a stand mixer, beat the room temperature butter and salt until fluffy. Gradually sift in the powdered sugar in 3—4 batches, beating slowly at first and then increasing speed for each addition. Scrape down bowl sides as needed. Add vanilla extract and gradually mix in cream (or milk) until you reach the desired consistency for spreading and piping.
- Prepare the Strawberry Crunch: Preheat oven to 350°F. Crush Golden Oreos into small crumbs using a food processor or zip-top bag with a mallet or rolling pin. In a bowl, combine Oreo crumbs, strawberry Jell-O powder, and melted butter, mixing gently. Spread onto a greased or parchment-lined baking sheet and bake for 8 minutes. Let the mixture cool completely before using.
- Assemble the Cake: If needed, level the cooled cake layers. Place one layer on a serving plate or cake turntable and spread evenly with buttercream. Add the second layer and repeat. Add the third layer and apply a thin crumb coat of frosting all over the cake to seal in crumbs; chill the cake for 15–20 minutes to set the coating. Remove, apply a thick, smooth layer of buttercream on the top and sides, then gently press strawberry crunch over the top and sides for decoration. Optionally, add whipped cream swirls and arrange fresh strawberries on top before serving.
Notes
- If you love extra frosting, make 1.5 times the frosting recipe to yield 8–9 cups of buttercream.
- The strawberry crunch recipe yields about 3 cups, but you only need approximately 1 cup for decorating. You can make a third of the recipe if desired.
- Storage: Wrap cooled cake layers individually in plastic wrap and store in an airtight container at room temperature for up to 2 days, or freeze for up to 2 months. Assemble and frost after thawing, if frozen.
- Make-ahead: Both cake layers and buttercream can be made ahead. Store buttercream refrigeratored for up to a week, and re-whip before using.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (1/16th of cake)
- Calories: 677 kcal
- Sugar: 69 g
- Sodium: 347 mg
- Fat: 34 g
- Saturated Fat: 15 g
- Unsaturated Fat: 16 g
- Trans Fat: 1 g
- Carbohydrates: 90 g
- Fiber: 1 g
- Protein: 5 g
- Cholesterol: 98 mg
