Strawberry Crunch Cake
Strawberry Crunch Cake is a delightful treat that beautifully blends the flavors of fresh strawberries and creamy frosting, making it an ideal choice for birthdays, gatherings, or just a sweet indulgence at home. I stumbled upon this gem during a summer barbecue, and it quickly became a favorite among friends and family. The crunch from Golden Oreos mixed with freeze-dried strawberries adds just the right texture, ensuring each bite is an experience worth savoring.
## What Makes This Recipe Stand Out
Why bother with a store-bought cake when you can whip up this Strawberry Crunch Cake at home? It’s perfect for those quiet family weekends or special celebrations when you want to impress without the immense effort. Here are a few reasons you’ll love making it:
- **Family-Friendly**: Kids and adults alike will adore the sweet strawberry flavor and the fun crunch topping.
- **Easy Preparation**: With straightforward steps and common ingredients, this recipe is accessible to bakers of all levels.
- **Impressive Presentation**: The vibrant color of strawberries combined with the rustic crunch makes for a delightful showstopper at any gathering.
> "I made this Strawberry Crunch Cake for a summer picnic, and it was a huge hit! The combination of textures was phenomenal, and everyone asked for the recipe." – Jamie, a satisfied home baker.
## How Strawberry Crunch Cake Comes Together
This cake is not just about throwing ingredients together; it’s about creating a delectable harmony of flavors and textures. Think of it like this: first, you’ll prepare a crunchy, flavorful topping, followed by a moist, rich cake, and finally, a luscious cream cheese frosting that brings it all together.
### What You’ll Need
Gather these items to get started:
- **Crunch Topping**:
- 14 Golden Oreo cookies (with filling)
- 1/2 cup crushed freeze-dried strawberries (37 grams)
- 2.5 tbsp unsalted butter (melted) (35 grams)
- **For the Cake**:
- 1 3/4 cup chopped strawberries
- 1 tbsp all-purpose flour
- 1 1/2 cup all-purpose flour (191 grams)
- 1 tsp baking powder
- 1/4 tsp salt
- 3/4 cup unsalted butter (room temperature) (170 grams)
- 1 cup granulated sugar (200 grams)
- 3 large eggs
- 1/2 tbsp vanilla extract
- 1/3 cup buttermilk (78 ml)
- **For the Frosting**:
- 1/3 cup cream cheese at room temperature (75 grams)
- 3 tbsp unsalted butter (42 grams)
- 1/3 cup powdered sugar (41 grams)
- 1-2 tbsp milk
### Directions to Follow
1. Preheat your oven to the required temperature and prepare your baking pans by greasing them.
2. For the crunch topping: Crush the Golden Oreos into fine crumbs, then mix them with melted butter and crushed freeze-dried strawberries until everything is combined. Set aside.
3. Chop the fresh strawberries and set them aside for later.
4. To make the cake batter: In a mixing bowl, cream the room temperature butter and sugar until light and fluffy. Add the eggs one at a time, mixing thoroughly after each addition. Stir in the vanilla extract and buttermilk until well-combined.
5. In another bowl, whisk together the all-purpose flour, baking powder, and salt. Gradually mix this dry ingredient blend into the wet mixture until just combined.
6. Carefully fold in the chopped strawberries, ensuring they're evenly distributed throughout the batter.
7. Pour the batter into your prepared cake pans and bake until a toothpick inserted comes out clean.
8. While your cake is cooling, prepare the cream cheese frosting by beating the room temperature cream cheese and butter together until smooth. Gradually add powdered sugar and milk, mixing to reach your desired consistency.
9. Once the cake is cooled, slather on that indulgent cream cheese frosting and generously top with the Strawberry Crunch Crumb for a perfect finish.
10. Enjoy immediately or store leftovers in the refrigerator.
## Best Ways to Enjoy It
This Strawberry Crunch Cake can stand alone, but pairing it with a scoop of vanilla ice cream or a drizzle of chocolate sauce elevates it to new heights. Consider serving it with a side of fresh strawberries or a dollop of whipped cream for added flair. It’s also a delightful addition to brunch services, giving guests an unexpected treat alongside their morning coffee.
## Keeping Leftovers Fresh
To store your Strawberry Crunch Cake, cover it well with plastic wrap or place it in an airtight container. It can be refrigerated for up to 3 days. If you want to preserve it for longer, consider wrapping pieces tightly and freezing them. Just remember, when you're ready to enjoy it again, let it thaw in the fridge overnight.
## Pro Chef Tips
- **Room Temperature Ingredients**: Ensure your butter and cream cheese are at room temperature before starting; this helps achieve that smooth, creamy texture.
- **Don’t Overmix**: When combining your dry and wet ingredients, be gentle. Overmixing can lead to a denser cake.
- **Taste Testing**: Always taste your batter before baking. It’s a great way to check that it’s flavored just right!
## Creative Twists to Try
This recipe can easily be adapted to suit your taste buds. Consider these variations:
- **Berry Medley**: Swap out strawberries for raspberries or blueberries for a mixed berry crunch cake.
- **Vegan Version**: Substitute eggs with flax eggs and use coconut oil instead of butter for a dairy-free twist.
- **Chocolate Lover’s Delight**: Add cocoa powder to the cake batter for a chocolate cake version and pair with a chocolate frosting.
## Your Questions Answered
### What is the prep time for Strawberry Crunch Cake?
Typically, it takes about 20-30 minutes to prepare the batter and toppings, followed by 25-30 minutes of baking.
### Can I make this cake in advance?
Yes! You could bake the cake a day ahead and store it covered in the fridge. Just frost it on the day you plan to serve it.
### How do I ensure my cake doesn't stick to the pan?
Make sure you're greasing the pans generously and consider lining the bottoms with parchment paper for easy removal.
Now, roll up your sleeves, gather your ingredients, and let’s create some delicious memories with this Strawberry Crunch Cake!
Strawberry Crunch Cake
A delightful blend of fresh strawberries and creamy frosting, this Strawberry Crunch Cake is perfect for any occasion, from birthdays to casual family gatherings.
Ingredients
Method
Preparation
- Preheat your oven to the required temperature and prepare your baking pans by greasing them.
- For the crunch topping: Crush the Golden Oreos into fine crumbs, then mix them with melted butter and crushed freeze-dried strawberries until everything is combined. Set aside.
- Chop the fresh strawberries and set them aside for later.
Making the Cake
- In a mixing bowl, cream the room temperature butter and sugar until light and fluffy.
- Add the eggs one at a time, mixing thoroughly after each addition.
- Stir in the vanilla extract and buttermilk until well-combined.
- In another bowl, whisk together the all-purpose flour, baking powder, and salt.
- Gradually mix this dry ingredient blend into the wet mixture until just combined.
- Carefully fold in the chopped strawberries, ensuring they're evenly distributed throughout the batter.
- Pour the batter into your prepared cake pans and bake until a toothpick inserted comes out clean.
Frosting and Assembly
- While your cake is cooling, prepare the cream cheese frosting by beating the room temperature cream cheese and butter together until smooth.
- Gradually add powdered sugar and milk, mixing to reach your desired consistency.
- Once the cake is cooled, slather on that indulgent cream cheese frosting and generously top with the Strawberry Crunch Crumb for a perfect finish.
- Enjoy immediately or store leftovers in the refrigerator.
Nutrition
Serving: 1gCalories: 300kcalCarbohydrates: 40gProtein: 4gFat: 15gSaturated Fat: 9gSodium: 200mgFiber: 1gSugar: 20g
Notes
To store your Strawberry Crunch Cake, cover it well with plastic wrap or place it in an airtight container. It can be refrigerated for up to 3 days. If you want to preserve it for longer, consider wrapping pieces tightly and freezing them. Just remember, when you're ready to enjoy it again, let it thaw in the fridge overnight.
Tried this recipe?Let us know how it was!
