Strawberry Crunch Cake Recipe

Introduction

Strawberry Crunch Cake is a delightfully moist and fluffy layered cake infused with strawberry gelatin and topped with a crunchy strawberry Oreo coating. This cake is perfect for special occasions or whenever you’re craving a sweet, fruity treat with texture and flavor.

Ingredients

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

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 1/2 teaspoon salt. Set aside.
3. Step 3: In a standing mixer bowl, beat together the vegetable oil, eggs, and 1 tablespoon vanilla extract on medium speed until smooth.
4. Step 4: Add the sugar and strawberry gelatin to the mixture and blend until combined.
5. Step 5: Alternately add the dry flour mixture (in 4 increments) and milk (in 3 increments) to the batter, starting and ending with the flour mixture. Mix each addition until just combined before adding the next.
6. Step 6: Divide the batter evenly among the three prepared pans.
7. Step 7: Bake in the center of the oven for about 30 minutes or until a toothpick inserted into the center comes out clean and the edges pull slightly from the pan. Begin testing at 20 minutes. Avoid opening the oven before 20 minutes to prevent the cake from falling.
8. Step 8: Cool the cakes in pans for 10-15 minutes, then run a butter knife around the edges and remove from pans to wire racks to cool completely.
9. Step 9: For the buttercream frosting, beat room temperature butter and 1/2 teaspoon salt in a mixer until fluffy. Scrape the bowl as needed during mixing.
10. Step 10: Gradually sift and add powdered sugar in 3-4 portions, starting slow and increasing speed with each addition to avoid lumps.
11. Step 11: Add 1.5 tablespoons vanilla extract and gradually beat in heavy cream or milk until the desired frosting consistency is reached.
12. Step 12: To prepare the strawberry crunch, preheat the oven to 350°F. Crush Golden Oreos into small crumbs using a food processor or by pounding in a plastic bag with a rolling pin.
13. Step 13: In a medium bowl, mix crumbled Oreos with strawberry Jell-O powder and melted butter until combined.
14. Step 14: Spread the mixture on a greased or parchment-lined baking sheet and bake for 8 minutes. Let cool completely.
15. Step 15: If needed, level the cooled cake layers.
16. Step 16: Place the first cake layer on a serving plate. Spread a generous layer of buttercream on top.
17. Step 17: Add the second layer and repeat with more buttercream.
18. Step 18: Place the third layer on top and apply a thin crumb coat of frosting over the entire cake. Chill for 15-20 minutes to set.
19. Step 19: Remove the cake from the fridge and apply a final smooth layer of frosting on top and sides.
20. Step 20: Gently press the cooled strawberry crunch onto the sides and top of the cake to create a textured coating.
21. Step 21: Decorate the top with fresh strawberries placed on whipped cream swirls, if desired.

Tips & Variations

• Use room temperature ingredients for the batter and frosting to ensure smooth mixing and fluffy texture.
• Try substituting vegetable oil with melted butter for a richer cake, keeping in mind it will be denser.
• Add a splash of strawberry or raspberry liqueur to the frosting for an extra flavor boost.
• To make this cake dairy-free, substitute milk and butter with plant-based alternatives and use vegan powdered sugar.
• Press the strawberry crunch gently but firmly to ensure it adheres well to the frosting.

Storage

Store the cake covered in the refrigerator for up to 4 days. Allow it to come to room temperature for about 30 minutes before serving for the best flavor and texture. Leftover cake can be wrapped tightly and frozen for up to 2 months; thaw overnight in the refrigerator before serving. Reheat slices briefly in the microwave if desired, but avoid overheating to maintain moisture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh strawberries inside the cake layers?

This recipe uses strawberry gelatin for flavor inside the cake layers, which adds moisture and color. Adding fresh strawberries inside can add extra moisture and texture but may affect the crumb structure. If adding fresh strawberries, chop them finely and fold gently into the batter before baking.

How do I prevent the cake layers from falling?

Do not open the oven door before 20 minutes of baking to avoid sudden temperature changes that cause falling. Also, make sure to measure ingredients accurately and avoid overmixing the batter to maintain its structure.

Strawberry Crunch Cake Recipe

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★★★★★

4.6 from 131 reviews

A delightful Strawberry Crunch Cake featuring moist strawberry-flavored layers topped with creamy buttercream frosting and a crunchy golden Oreo and strawberry Jell-O topping, finished with fresh strawberries and whipped cream for an elegant and delicious celebration dessert.

• Author: Marco
• Prep Time: 25 minutes
• Cook Time: 38 minutes
• Total Time: 1 hour 3 minutes
• Yield: 12 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Cake Ingredients

• 3 cups all-purpose flour
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1 tablespoon vanilla extract
• 3/4 cup vegetable oil
• 4 eggs
• 1 3/4 cup sugar
• 1 package strawberry gelatin (85 g)
• 1 1/2 cup milk

Buttercream Frosting Ingredients

• 1.5 cup butter (room temperature)
• 1/2 teaspoon salt
• 1.5 pound powdered sugar
• 1.5 tablespoon vanilla extract
• 6 tablespoons heavy cream or milk (or more for desired consistency)

Strawberry Crunch Topping

• 24 Golden Oreos
• 1 box strawberry Jell-O
• 4 tbsp butter (melted)

Decoration

• 8 fresh strawberries (for decorating top, optional)
• Whipped cream (for decorating top, optional)

Instructions

1. Prepare Cake Batter: Preheat the oven to 350°F. Butter, flour, and line three 8-inch cake pans with parchment paper. In a medium bowl, combine flour, baking powder, and salt. In a stand mixer bowl, beat oil, eggs, and vanilla extract on medium speed until smooth. Add sugar and strawberry gelatin and mix until combined. Alternate adding flour mixture (in 4 increments) and milk (in 3 increments), starting and ending with flour, mixing well after each addition.
2. Bake the Cakes: Divide batter evenly among prepared pans (about 483 grams or roughly one third each). Bake in the center of the oven for about 30 minutes or until a cake tester inserted in the center comes out clean. Begin testing at 20 minutes, but do not open oven before then to avoid falling. Cool cakes in pans for 10-15 minutes, then transfer to wire racks, running a knife around the edges to release. Let cool completely before frosting.
3. Make Buttercream Frosting: In a stand mixer bowl, beat room temperature butter with salt until fluffy, scraping sides and bottom occasionally. Gradually add sifted powdered sugar in 3-4 portions, starting slow and increasing speed gradually. Add vanilla extract and gradually add heavy cream or milk until smooth and spreadable consistency is reached. Adjust cream as needed based on consistency tests on the cake layers.
4. Prepare Strawberry Crunch: Preheat oven to 350°F. Crush Golden Oreos into small crumbles using a food processor or by pounding inside a sealed bag. In a medium bowl, mix crushed Oreos, strawberry Jell-O powder, and melted butter gently to combine. Spread mixture evenly onto a greased or parchment-lined baking sheet. Bake for 8 minutes, then remove and let cool completely.
5. Assemble Cake: If needed, level cake layers. Place first layer on serving plate or cake turntable. Spread generous layer of buttercream frosting evenly. Repeat with second layer and frosting. Place third cake layer and apply a thin crumb coat of buttercream frosting over entire cake to seal crumbs. Chill cake in refrigerator for 15-20 minutes to set crumb coat.
6. Final Frosting and Decoration: Remove cake from fridge and apply a smooth final layer of frosting over top and sides. Press cooled strawberry crunch topping gently but evenly on sides and top of the cake to create a textured coating. Decorate top by arranging fresh strawberries atop whipped cream swirls around the cake perimeter for an elegant finish.

Notes

• Use room temperature ingredients for better mixing and texture.
• Do not open oven before 20 minutes baking to prevent cake collapse.
• Sift powdered sugar to avoid lumpy frosting.
• Adjust buttercream consistency with cream or milk for easier spreading.
• Crush Oreos fine but not to powder for best crunch.
• Chill cake after crumb coating to make final frosting easier.
• Fresh strawberries and whipped cream are optional but add beautiful presentation and fresh flavor.

Keywords: Strawberry cake, strawberry crunch cake, buttercream frosting, Golden Oreo topping, layered cake, celebration cake, dessert