Strawberry Crunch Cake Recipe

Introduction

Strawberry Crunch Cake is a delightful layered dessert combining moist strawberry-flavored cake with creamy buttercream and a crispy golden Oreo crunch. Its sweet, fruity flavor and crunchy texture make it a perfect treat for celebrations or any special occasion.

Ingredients

• 3 cups all-purpose flour
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1 tablespoon vanilla extract
• 3/4 cup vegetable oil (can substitute with butter for a denser cake)
• 4 eggs
• 1 3/4 cups sugar
• 1 package strawberry gelatin (85 g)
• 1 1/2 cups milk
• 1.5 cups butter (room temperature, for frosting)
• 1/2 teaspoon salt (for frosting)
• 1.5 pounds powdered sugar (for frosting)
• 1.5 tablespoons vanilla extract (for frosting)
• 6 tablespoons heavy cream or milk (for frosting, adjust for consistency)
• 24 Golden Oreos
• 1 box strawberry Jell-O powder
• 4 tablespoons melted butter
• 8 fresh strawberries (optional, for decorating)
• Whipped cream (optional, for decorating)

Instructions

1. Step 1: Preheat the oven to 350°F (175°C). Prepare three 8-inch cake pans by buttering, flouring, and lining them with parchment paper.
2. Step 2: In a medium bowl, combine the flour, baking powder, and salt. Set aside.
3. Step 3: In the bowl of a stand mixer, beat the vegetable oil, eggs, and vanilla extract on medium speed until smooth.
4. Step 4: Add the sugar and strawberry gelatin powder to the wet mixture and mix until fully combined.
5. Step 5: Alternately add the flour mixture and milk to the wet ingredients, starting and ending with the flour. Add the flour in four parts and the milk in three parts, mixing well after each addition.
6. Step 6: Divide the batter evenly among the three prepared pans. Bake for about 30 minutes or until a toothpick inserted in the center comes out clean. Begin checking at 20 minutes but avoid opening the oven early to prevent the cakes from falling.
7. Step 7: Let the cakes cool in the pans for 10-15 minutes before transferring to a wire rack to cool completely.
8. Step 8: To make the frosting, beat the room-temperature butter and salt in a stand mixer until fluffy. Gradually add sifted powdered sugar in batches, beating slowly at first and increasing speed each time.
9. Step 9: Add vanilla extract and beat in heavy cream or milk gradually until the frosting reaches a smooth, spreadable consistency.
10. Step 10: For the strawberry crunch, preheat the oven to 350°F (175°C). Crush the Golden Oreos into small crumbs using a food processor or by pounding in a bag.
11. Step 11: In a medium bowl, mix the Oreo crumbs with the strawberry Jell-O powder and melted butter. Spread evenly on a greased or parchment-lined baking sheet and bake for 8 minutes.
12. Step 12: Remove the crunch from the oven and cool completely.
13. Step 13: To assemble, level the cake layers if needed. Place the first layer on a serving plate and spread a generous layer of frosting over it. Add the second layer and repeat.
14. Step 14: Place the third layer on top and apply a thin crumb coat of frosting to seal in crumbs. Chill the cake for 15-20 minutes.
15. Step 15: Apply a final, smooth layer of frosting over the entire cake.
16. Step 16: Gently press the strawberry crunch onto the sides and top of the cake to create a textured coating.
17. Step 17: Decorate the top with fresh strawberries placed on whipped cream swirls if desired.

Tips & Variations

• Swap vegetable oil for melted butter for a richer, denser cake texture.
• Use heavy cream in the frosting for a creamier texture, or milk for a lighter version.
• For extra strawberry flavor, add fresh chopped strawberries between layers along with the frosting.
• Make the strawberry crunch a day ahead and store it in an airtight container to keep it crisp.

Storage

Store the assembled cake covered in the refrigerator for up to 4 days. To retain freshness, wrap loosely with plastic wrap or place in a cake container. Before serving, let the cake rest at room temperature for about 30 minutes for the best flavor and texture. Leftover frosting can be refrigerated in an airtight container for up to one week.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use different flavored gelatin instead of strawberry?

Yes, you can substitute strawberry gelatin with another fruit flavor like raspberry or cherry for a different twist, but the flavor will vary accordingly.

How do I ensure the cake layers are even?

Using a kitchen scale to divide the batter evenly among cake pans helps create uniform layers. Also, level the tops of the baked cakes with a serrated knife if needed before assembling.

Strawberry Crunch Cake Recipe

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★★★★★

4.7 from 68 reviews

This Strawberry Crunch Cake is a delightful layered dessert featuring a moist strawberry-flavored cake made with strawberry gelatin, topped with creamy buttercream frosting and finished with a crunchy strawberry Oreo topping. Perfect for celebrations or a sweet treat, this cake combines classic flavors and textures that are sure to impress.

• Author: zara
• Prep Time: 25 minutes
• Cook Time: 30 minutes
• Total Time: 1 hour 15 minutes
• Yield: 12–16 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

For the Cake:

• 3 cups all-purpose flour
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1 tablespoon vanilla extract
• 3/4 cup vegetable oil (can use more butter but cake will be more dense)
• 4 eggs
• 1 3/4 cup sugar
• 1 package strawberry gelatin (85 g)
• 1 1/2 cup milk

For the Frosting (makes ~6 to 7 cups):

• 1.5 cups butter, room temperature
• 1/2 teaspoon salt
• 1.5 pounds powdered sugar
• 1.5 tablespoons 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 powder
• 4 tablespoons butter, melted

For the Assembly and Serving (optional):

• 8 fresh strawberries for decorating top
• Whipped cream for decorating top

Instructions

1. Preheat and Prepare Pans: Preheat the oven to 350°F (175°C). Prepare three 8-inch cake pans by buttering, flouring, and lining them with parchment paper to prevent sticking.
2. Mix Dry Ingredients: In a medium bowl, combine the all-purpose flour, baking powder, and salt. Set aside.
3. Mix Wet Ingredients: In the bowl of a standing mixer, beat together the vegetable oil, eggs, and vanilla extract on medium speed until smooth.
4. Add Sugar and Gelatin: Add the sugar and strawberry gelatin to the wet mixture and mix until fully combined.
5. Incorporate Dry and Milk Alternately: Add the flour mixture in four increments, alternating with the milk added in three increments, beginning and ending with the flour. Mix thoroughly after each addition until just combined.
6. Distribute Batter and Bake: Pour approximately one third of the batter (~483 grams) into each prepared cake pan. Place pans in the center of the preheated oven and bake for about 30 minutes or until a toothpick inserted in the center comes out clean and the edges pull slightly away from the pans. Do not open the oven before 20 minutes.
7. Cool Cakes: Allow the cakes to cool in the pans for 10 to 15 minutes. Run a butter knife around the edges and then transfer them to wire racks to cool completely before frosting.
8. Make Buttercream Frosting: Beat the room temperature butter and salt together in a standing mixer until fluffy. Gradually sift in the powdered sugar in 3 to 4 portions, starting slow and increasing speed with each addition to avoid lumps. Add vanilla extract and heavy cream gradually, beating until smooth and spreading consistency is achieved.
9. Prepare Strawberry Crunch Topping: Preheat the oven to 350°F. Crush Golden Oreos into small crumbs using a food processor or by placing them in a plastic bag and pounding with a rolling pin. Combine the crumbs with strawberry Jell-O powder and melted butter, mix gently. Spread the mixture evenly on a greased or lined baking sheet and bake for 8 minutes. Let cool completely.
10. Assemble the Cake: If needed, level the tops of the cake layers. Place the first cake layer on a serving plate or cake turntable. Spread a generous layer of buttercream frosting evenly over the top. Repeat with the second layer and frosting. Place the third layer on top and apply a thin crumb coat of frosting over the entire cake to seal in crumbs. Chill in the refrigerator for 15-20 minutes.
11. Final Frosting and Decoration: Remove the cake from the refrigerator and apply a final smooth layer of buttercream frosting on top and sides. Gently press the cooled strawberry crunch onto the sides and top of the cake to create a textured coating. Decorate the top perimeter with fresh strawberries placed on whipped cream swirls.

Notes

• Do not open the oven door before 20 minutes of baking to avoid the cake sinking.
• Use a kitchen scale to evenly divide the batter for uniform cake layers.
• Sift powdered sugar to ensure smooth, lump-free frosting.
• Adjust the amount of cream in the frosting according to your preferred spreading consistency.
• Crunch topping adds texture and flavor but use only about one cup on the cake; store extra for other uses.
• For a denser cake, substitute vegetable oil with butter.
• Make sure cakes are completely cooled before frosting to prevent melting the buttercream.

Keywords: Strawberry cake, buttercream frosting, Oreo crunch topping, layered cake, strawberry gelatin cake