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Strawberry Crunch Cake

Delightful Strawberry Crunch Cake That Takes You Back

This Strawberry Crunch Cake evokes nostalgic flavors with a moist base, rich buttercream, and a crunchy topping, perfect for any celebration.
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Prep Time 30 minutes
Cook Time 25 minutes
Cooling Time 10 minutes
Total Time 1 hour 5 minutes
Servings: 12 slices
Course: Desserts
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 1 cup Unsalted Butter Softened
  • 1.5 cups Granulated Sugar Can substitute with coconut sugar
  • 4 large Egg Whites Room temperature
  • 1 whole Whole Egg Room temperature
  • 1 cup Whole Milk Can replace with buttermilk
  • 3 tablespoons Strawberry Gelatin Powder Use only the powder
  • 1 teaspoon Vanilla Extract Opt for pure extract
  • 2 cups All-Purpose Flour Sifted to avoid lumps
  • 1.5 teaspoons Baking Powder Ensure it's fresh
  • 0.5 teaspoon Baking Soda Ensure it's fresh
  • 0.5 teaspoon Fine Sea Salt Balances sweetness
For the Frosting
  • 1 cup Heavy Cream Can substitute with whole milk
  • 4 cups Confectioners’ Sugar Sifted to avoid lumps
For the Crunch Topping
  • 1 cup Golden Sandwich Cookies Crushed
  • 0.5 cup Freeze-Dried Strawberries
  • 0.5 cup Melted Unsalted Butter Coole before mixing

Equipment

  • Mixing Bowl
  • 9×13-inch baking pan
  • Spatula
  • Wire rack

Method
 

Step-by-Step Instructions for Strawberry Crunch Cake
  1. Preheat your oven to 350°F (175°C) and grease a 9x13 inch baking pan.
  2. Cream together softened unsalted butter until light and fluffy, then gradually add granulated sugar.
  3. Add egg whites and whole egg, mixing well before gradually pouring in milk, gelatin, and vanilla.
  4. Sift together flour, baking powder, baking soda, and salt, then gently fold into the wet ingredients.
  5. Pour batter into prepared pan and bake for 20-25 minutes until golden brown.
  6. Cool for 10 minutes in the pan, then remove to a wire rack to cool completely.
  7. Beat softened butter for frosting, then add heavy cream, vanilla, salt, and sifted sugar until creamy.
  8. Combine crushed cookies and strawberries with cooled melted butter for the crunch topping.
  9. Frost the cooled cake generously, then sprinkle the crunch topping evenly over the frosting.
  10. Chill the assembled cake for 30 minutes before slicing and serving with fresh strawberries.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 45gProtein: 4gFat: 17gSaturated Fat: 10gMonounsaturated Fat: 5gCholesterol: 55mgSodium: 210mgPotassium: 110mgFiber: 1gSugar: 25gVitamin A: 500IUVitamin C: 2mgCalcium: 50mgIron: 1mg

Notes

Ensure butter is softened before mixing and allow cake to cool completely before frosting.

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