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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.

Ingredients

Scale

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

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