Description
- Strawberry Crunch Cake is a layered vanilla dessert with strawberry filling and a crunchy golden Oreo topping. It delivers soft texture, fruity flavor, and crisp topping in every bite.
Ingredients
- Cake Base:
– 2 1/4 cups all-purpose flour
– 1 1/2 cups sugar
– 1/2 cup butter (room temperature)
– 3 egg whites + 1 whole egg
– 2/3 cup milk
– 2 tsp vanilla extract
– 1 tsp baking powder
– 1/2 tsp baking soda
– 1/2 tsp saltStrawberry Layer:
– 3 oz strawberry jello powder
– 1/2 cup warm waterFrosting:
– 1 cup butter (softened)
– 2 cups powdered sugar
– 2 tsp vanilla extract
– 2 tbsp creamCrunch Topping:
– 12 golden Oreos (crushed)
– 1/2 cup freeze-dried strawberries
Instructions
- Preheat oven to 350°F and prepare a 9×13 pan.
Cream butter and sugar until smooth and fluffy.
Add eggs and vanilla, mixing until combined.
Whisk dry ingredients in a separate bowl.
Add dry mix and milk into wet mixture slowly.
Spread half the batter into the pan.
Add prepared strawberry layer evenly on top.
Cover with remaining batter.
Bake for 35–40 minutes until lightly golden.
Cool completely before frosting.
Spread buttercream evenly over cooled cake.
Mix crushed Oreos and freeze-dried strawberries.
Sprinkle topping across cake and press lightly
Notes
- Let cake cool fully before frosting.
Chill before slicing for cleaner layers.
Add topping just before serving for best crunch.
Store in refrigerator up to 3 days.
- Prep Time: 25 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 38g
- Sodium: 200mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 55mg