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Strawberry Crunch Cake

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A soft and moist strawberry cake layered with creamy frosting and topped with a buttery strawberry crunch for a nostalgic and eye-catching dessert.

Ingredients

  • 2 1/2 cups all-purpose flour
  • 2 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 cup unsalted butter, softened
  • 1 3/4 cups granulated sugar
  • 4 large eggs
  • 1 tablespoon strawberry gelatin powder
  • 1 teaspoon vanilla extract
  • 1 cup milk
  • 1/2 cup strawberry puree
  • 1 cup unsalted butter, softened (for frosting)
  • 4 cups powdered sugar (for frosting)
  • 2 tablespoons heavy cream (for frosting)
  • 1 teaspoon vanilla extract (for frosting)
  • 1 1/2 cups crushed vanilla sandwich cookies (for topping)
  • 1/2 cup crushed freeze-dried strawberries (for topping)
  • 1/4 cup melted butter (for topping)

Instructions

  1. Preheat oven to 350°F (175°C) and grease and line two round cake pans.
  2. Whisk together flour, baking powder, and salt in a bowl.
  3. In another bowl, beat butter and sugar until light and fluffy.
  4. Add eggs one at a time, mixing well after each addition.
  5. Mix in strawberry gelatin powder and vanilla extract.
  6. Alternate adding dry ingredients and milk, mixing until smooth.
  7. Fold in strawberry puree.
  8. Divide batter evenly between pans and bake for 25 to 30 minutes until a toothpick comes out clean.
  9. Cool cakes completely before assembling.
  10. For frosting, beat butter until smooth, then gradually add powdered sugar, heavy cream, and vanilla until fluffy.
  11. For topping, mix crushed cookies, freeze-dried strawberries, and melted butter until crumbly.
  12. Assemble by frosting between layers, then frost the top and sides.
  13. Press crunch topping onto the sides and sprinkle over the top.

Notes

  • Use cream cheese frosting for a tangy variation.
  • Add fresh strawberries between layers for extra flavor.
  • Store topping separately if making ahead to keep it crisp.
  • Can be made as cupcakes with adjusted baking time.
  • Freeze cake layers without topping for up to 2 months.
  • Let cake sit at room temperature before serving for best texture.

Nutrition

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