Description
Layered with soft strawberry-infused cake, fluffy whipped cream, and a nostalgic cookie-strawberry crunch topping—this Strawberry Crunch Cake captures the magic of strawberry shortcake ice cream in cake form. It’s perfect for birthdays, summer gatherings, or just a sweet weekend baking project.
Ingredients
For the Cake Layers
2 ½ cups all-purpose flour
1 ¾ cups granulated sugar
1 tsp baking powder
½ tsp baking soda
1 cup buttermilk
½ cup unsalted butter, softened
4 large eggs
1 tsp vanilla extract
½ cup strawberry puree
For the Whipped Cream Filling
1 ½ cups heavy whipping cream
½ cup powdered sugar
1 tsp vanilla extract
For the Crunch Topping
1 ½ cups Golden Oreos, crushed
¼ cup freeze-dried strawberries, crushed
4 tbsp melted butter
Instructions
Step 1: Make the Cake Layers
Preheat oven to 350°F (175°C). Grease and line two 8-inch cake pans.
In a bowl, mix flour, sugar, baking powder, and baking soda.
In another bowl, whisk buttermilk, butter, eggs, vanilla, and strawberry puree.
Combine wet and dry ingredients until just smooth.
Divide batter evenly and bake for 25–30 min. Cool completely.
Step 2: Prepare the Whipped Cream
6. Beat cream, powdered sugar, and vanilla until stiff peaks form. Chill until use.
Step 3: Make the Crunch Topping
7. Mix crushed Oreos, freeze-dried strawberries, and melted butter until crumbly.
Step 4: Assemble the Cake
8. Place one layer on a cake stand, spread whipped cream, then top with the second layer.
9. Cover entire cake with remaining cream.
10. Press the crunch topping onto the sides and top gently.
Step 5: Chill and Serve
11. Chill cake for at least 1 hour before slicing.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
Nutrition
- Serving Size: 12 slices
- Calories: 520 kcal
- Sugar: 46 g
- Sodium: 210 mg
- Fat: 23 g
- Carbohydrates: 69 g
- Protein: 6 g
- Cholesterol: 90 mg