Strawberry Crunch Cake Recipe

Introduction

Strawberry Crunch Cake is a delightful dessert combining moist, fluffy cake layers with creamy buttercream and a crunchy strawberry-coated Oreo topping. Perfect for celebrations or any time you crave a fruity and textured treat, this cake is sure to impress your guests with its beautiful presentation and irresistible flavors.

Ingredients

• 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
• 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)
• 24 Golden Oreos
• 1 box strawberry Jello
• 4 tablespoons butter (melted)
• 8 fresh strawberries (for decorating, optional)
• Whipped cream (for decorating, optional)

Instructions

1. Step 1: Preheat the oven to 350°F (175°C). Prepare three 8-inch cake pans by greasing, flouring, and lining the bottom 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 the bowl of a standing mixer, beat the vegetable oil, eggs, and 1 tablespoon vanilla extract on medium speed until smooth.
4. Step 4: Add sugar and strawberry gelatin powder to the mixer and blend until combined.
5. Step 5: Alternately add the dry flour mixture and milk to the batter, beginning and ending with the flour mixture. Add flour in four increments and milk in three increments, mixing gently until incorporated each time.
6. Step 6: Divide the batter evenly among the three prepared pans (about 483 grams per pan if using a scale). Bake in the center of the oven for 30 minutes or until a toothpick inserted in the center comes out clean and edges begin to pull away.
7. Step 7: After 20 minutes, begin testing doneness with a toothpick. Do not open the oven before 20 minutes to prevent the cakes from falling.
8. Step 8: Cool the cakes in the pans for 10-15 minutes, then run a butter knife around the edges and remove them to a wire rack 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.
10. Step 10: Gradually sift and add the powdered sugar in 3-4 portions, beginning with low speed and increasing gradually to avoid lumps.
11. Step 11: Add 1.5 tablespoons vanilla extract and slowly add heavy cream or milk to reach the desired spreading consistency. Test the frosting by spreading a little on a cake layer.
12. Step 12: To make the strawberry crunch, preheat oven to 350°F. Crush Golden Oreos into fine crumbs using a food processor or by pounding in a plastic bag.
13. Step 13: Mix the Oreo crumbs with strawberry Jello 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. Allow it to cool completely.
15. Step 15: Level the cooled cake layers if needed.
16. Step 16: Place the first cake layer on a serving plate or turntable. Spread an even layer of buttercream on top.
17. Step 17: Add the second cake layer and repeat spreading buttercream evenly.
18. Step 18: Place the third cake layer on top and apply a thin crumb coat of frosting over the entire cake. Chill in the refrigerator for 15-20 minutes.
19. Step 19: Remove the cake and apply a final smooth layer of buttercream. Gently press strawberry crunch crumbs onto the sides and top of the cake for a textured finish.
20. Step 20: Decorate the top edge of the cake with fresh strawberries placed on whipped cream swirls, if desired.

Tips & Variations

• Use room temperature ingredients to help the batter come together smoothly and bake evenly.
• If you prefer a denser cake, substitute oil with butter, but expect a richer texture.
• Replace heavy cream with milk in the frosting for a lighter version, but cream adds more richness.
• For a different flavor twist, try using raspberry or cherry Jello instead of strawberry for the crunch topping.
• Make sure the cake layers are completely cool before frosting to prevent melting the buttercream.

Storage

Store the assembled Strawberry Crunch Cake in an airtight container or cake dome in the refrigerator for up to 4 days. To serve, allow it to come to room temperature for about 30 minutes for the best texture and flavor. Leftover frosting can be stored separately in the fridge for up to one week. The crunch topping maintains its crispness best when assembled close to serving time.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cake gluten-free?

You can substitute the all-purpose flour with a gluten-free flour blend that measures cup-for-cup. However, the texture might vary slightly, so be sure to choose a blend suitable for cakes and follow any additional instructions from the blend’s manufacturer.

How do I prevent the cake from sinking in the middle?

Make sure not to open the oven door before 20 minutes of baking as temperature fluctuations can cause the cake to deflate. Also, measuring ingredients accurately and properly mixing the batter help maintain structure. Avoid overmixing which can incorporate too much air or develop gluten unevenly.

Strawberry Crunch Cake Recipe

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★★★★★

4.6 from 56 reviews

This Strawberry Crunch Cake is a delightful layered dessert featuring a moist strawberry-flavored cake made with strawberry gelatin and golden Oreos, frosted with a smooth and creamy buttercream, and finished with a crunchy strawberry Oreo topping. Perfect for celebrations or anytime you crave a fruity, crunchy, and creamy treat.

• Author: Toney
• Prep Time: 30 minutes
• Cook Time: 38 minutes
• Total Time: 1 hour 8 minutes
• Yield: 12 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Cake Batter

• 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

Buttercream Frosting

• 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 jello powder
• 4 tablespoons butter (melted)

Decoration (Optional)

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

Instructions

1. Prepare Cake Batter: Preheat the oven to 350°F. Prepare three 8-inch cake pans by buttering, flouring, and lining with parchment paper. In a medium bowl, whisk together the flour, baking powder, and salt and set aside. In the bowl of a stand mixer, beat vegetable oil, eggs, and vanilla extract on medium speed until smooth. Add sugar and strawberry gelatin and mix until combined. Alternately add the dry flour mixture in four increments and milk in three increments, beginning and ending with flour, mixing well after each addition.
2. Bake the Cakes: Divide the batter evenly into the prepared pans (about 483 grams per pan if using a scale). Place pans in the center of the preheated oven. Bake for about 30 minutes or until a toothpick inserted comes out clean and edges pull slightly away from the pan. Start testing after 20 minutes but do not open the oven before 20 minutes to avoid cake collapse. Let cakes cool 10-15 minutes in pans, then run a butter knife around edges and transfer to wire racks to cool completely.
3. Make Buttercream Frosting: In a mixer bowl, beat room temperature butter and salt until fluffy, scraping sides and bottom occasionally. Gradually sift in powdered sugar in 3-4 portions, beating slowly at first then increasing speed after each addition to avoid lumps. Add vanilla and slowly add heavy cream or milk, beating until smooth and spreadable. Adjust cream quantity for desired consistency by testing it on a cake layer.
4. Prepare Strawberry Crunch: Preheat oven to 350°F. Crush Golden Oreos into small crumbs using a food processor or by pounding them in a plastic bag with a rolling pin. In a bowl, combine the Oreo crumbs with strawberry Jell-O powder and melted butter. Spread the mixture evenly on a greased baking sheet lined with parchment paper or silicone mat. Bake for 8 minutes, then remove and cool.
5. Assemble the Cake: Level the cooled cake layers if needed. Place one layer on a serving plate or cake turntable. Spread a generous layer of buttercream frosting on top, then add the second layer and repeat. Add the third cake layer on top and apply a thin crumb coat of frosting all over the cake. Refrigerate for 15-20 minutes to set. Once chilled, apply a final thick smooth layer of frosting. Press the strawberry crunch mixture gently onto the sides and top of the cake to create a crunchy crust.
6. Decorate: Arrange fresh strawberries on top of whipped cream swirls placed around the perimeter of the cake for a fresh, beautiful finish.

Notes

• Use room temperature butter and eggs for better mixing and texture.
• Don’t open the oven before 20 minutes to prevent the cake from collapsing.
• Sifting powdered sugar helps prevent lumps in the frosting.
• Adjust cream quantity in frosting for preferred spreading consistency.
• Golden Oreos provide a buttery, less chocolaty crunch that complements strawberry flavor well.
• Ensure cakes are fully cooled before frosting to avoid melting the buttercream.

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