Strawberry Crunch Cake

Prep Time: 40 mins Bake Time: 40 mins Relaxed Time: […]

Prep Time: 40 mins

Bake Time: 40 mins

Relaxed Time: 1 hrs 10 mins

Chill Time: 1 hrs

Total Time: 3 hrs 30 mins

Servings: 12




baking spray with flour

2 ½ cups all-purpose flour

Three tablespoons strawberry-flavored gelatin, such as Jell-O (from 1 [3 oz.] package)

One teaspoon of baking powder

One teaspoon of kosher salt

½ teaspoon baking soda

1 cup unsalted butter, softened

2 cups granulated sugar

Three large eggs

Two teaspoons of vanilla extract

1 ½ cups whole buttermilk


1 ½ cups unsalted butter, softened

¼ teaspoon kosher salt

One tablespoon of vanilla extract

4 cups powdered sugar, sifted

Two tablespoons heavy cream, or more as needed


25 golden Oreo cookies

⅔ cup freeze-dried strawberries

⅛ teaspoon kosher salt4 tablespoons melted unsalted butter



The oven should be preheated to 350 degrees F (175 degrees C). Two 8-inch round cake pans should be floured and sprayed with baking spray before being lined with parchment paper.

In a bowl, combine the following ingredients: flour, gelatin, baking powder, salt, and baking soda.

In the bowl of a stand mixer with the paddle attachment, beat butter for two to three minutes at medium speed until it is creamy. Add sugar gradually while beating for three minutes or until light and fluffy. One at a time, add the eggs. Beat on low speed, scraping down the sides of the basin as necessary until just incorporated. Vanilla is beaten in.

Buttermilk should be added in three portions, starting and finishing with the flour mixture, and each addition should be beaten on low speed until just mixed. In the prepared pans, distribute the batter evenly.

Bake in the oven for about 40 minutes or until a wooden pick inserted in the center comes clean.

Cakes should cool in their pans on a wire rack for 10 minutes before being removed to finish cooling on the shelf, which should take 1 to 1 1/2 hours.

Butter and salt should be added to the bowl of a stand mixer with the paddle attachment for the frosting. For roughly 3 minutes, beat on medium speed until creamy. Vanilla is beaten in.

Alternatively, gradually add the cream and powdered sugar while beating moderately to achieve a creamy texture. Increase the mixer’s speed to medium-high, and beat for 2 to 3 minutes or until the mixture is smooth and fluffy.

For the Crumble, combine the cookies, strawberries, and salt in a food processor and pulse 12 times or until the mixture is somewhat chunky (pieces of cookie and strawberry should still be visible). Add the butter, then beat the cross five times to incorporate.

Use a serrated knife to trim the cakes’ tops so they are flat if necessary.

On a serving tray, place one cake layer and spread 1 cup of frosting equally. Add the last layer of cake on top.

The remaining frosting should be applied on the cake’s top and sides.

Sprinkle Crumble over the cake’s top and sides, pushing it lightly into place to ensure that it covers everything. Before slicing, let the cake cool for an hour.

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