Strawberry Crunch Cake

## Strawberry Crunch Cake

Oh, friend, you’re about to fall in love with this Strawberry Crunch Cake! Picture slicing into layers of fluffy, moist strawberry cake, slathered with creamy vanilla frosting, and topped with a nostalgic strawberry crunch topping that’s like a throwback to those ice cream truck bars. Every bite bursts with sweet, fruity goodness and a satisfying crumble that makes your taste buds dance. It’s the kind of cake that turns any day into a celebration—perfect for birthdays, picnics, or just because you deserve a slice of joy. Trust me, this one’s so easy and fun to make, you’ll be beaming with pride when you set it on the table!

Given your love for vibrant, crowd-pleasing desserts like the Raspberry Crumble Bars and Samoa Cheesecake we’ve chatted about before, I know this cake’s bold strawberry flavor and crunchy texture will be right up your alley. Let’s bake something unforgettable!

### Why You’ll Love Strawberry Crunch Cake

This cake is pure sunshine in dessert form—simple to whip up and guaranteed to make everyone swoon. Whether you’re hosting a party, treating your family, or indulging in a sweet escape, it’s a showstopper that delivers big on flavor. Here’s why it’s a total winner:

– **Versatile**: Perfect for summer barbecues, holiday gatherings, or a cozy night in. It’s a crowd-pleaser that fits any vibe.

– **Budget-Friendly**: Uses everyday ingredients like flour, sugar, and strawberries—no fancy stuff needed for this beauty.

– **Quick and Easy**: Straightforward steps that even newbie bakers can nail. The crunch topping is the fun part—no stress involved!

– **Customizable**: Swap in different berries or play with the frosting to make it your own. It’s super flexible and always delicious.

– **Crowd-Pleasing**: That strawberry-crunch combo is a hit with kids and adults alike—everyone will be fighting for the last slice.

### Ingredients in Strawberry Crunch Cake

(Note: the full ingredients list, including measurements, is provided in the recipe card directly below.)

This cake is built with simple ingredients that come together for a show-stopping dessert. Here’s what makes it so special:

#### Strawberry Cake

– **All-Purpose Flour**: The foundation for a tender, fluffy cake that holds up to all that frosting.

– **Granulated Sugar**: Sweetens the cake and keeps it moist, letting the strawberry flavor shine.

– **Baking Powder**: Gives the cake its light, airy lift—perfect for stacking those layers.

– **Salt**: A pinch to balance the sweetness and enhance every bite.

– **Unsalted Butter**: Adds rich, buttery goodness for a melt-in-your-mouth texture.

– **Eggs**: Bind the batter and give the cake structure and a golden hue.

– **Strawberry Puree**: Made from fresh or frozen berries, it’s the heart of the cake’s vibrant flavor and pink color.

– **Milk**: Keeps the batter smooth and the cake tender.

– **Vanilla Extract**: A splash for warmth, rounding out the strawberry sweetness.

#### Vanilla Frosting

– **Unsalted Butter**: Whipped into a creamy base for smooth, spreadable frosting.

– **Powdered Sugar**: Sweetens and thickens the frosting for that perfect pipeable texture.

– **Heavy Cream**: Adds a touch of richness and helps the frosting spread like a dream.

– **Vanilla Extract**: Brings classic flavor to complement the strawberry cake.

#### Strawberry Crunch Topping

– **Golden Sandwich Cookies**: Crushed for a buttery, crispy base that mimics those classic crunch bars.

– **Freeze-Dried Strawberries**: Ground into a powder for intense strawberry flavor and that iconic pink hue.

– **Butter**: Melted to bind the crumbs, creating a crunchy, sprinkle-able topping.

### Instructions

Let’s bake this strawberry masterpiece:

#### Preheat Your Oven

Set your oven to 350°F (175°C). This temp ensures a perfectly baked cake with a tender crumb.

#### Prep the Pans

Grease and flour two 8-inch round cake pans, or line with parchment for easy release. Trust me, this makes popping the cakes out a breeze.

#### Make the Cake Batter

In a large bowl, whisk flour, baking powder, and salt. In another bowl, beat butter and sugar until fluffy—about 3 minutes. Add eggs one at a time, then mix in strawberry puree, milk, and vanilla. Gradually add dry ingredients, mixing until just combined. The batter will be pink and smell like a strawberry dream!

#### Bake the Cakes

Divide the batter evenly between the pans, smoothing the tops. Bake for 25-30 minutes, until a toothpick comes out clean. Let them cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.

#### Whip Up the Frosting

Beat butter until creamy, then gradually add powdered sugar, heavy cream, and vanilla. Whip until smooth and fluffy—it’ll look like a cloud you want to dive into!

#### Make the Crunch Topping

Pulse golden sandwich cookies and freeze-dried strawberries in a food processor until fine. Mix with melted butter until crumbly and vibrant pink. Set aside—this stuff is gold!

#### Assemble the Cake

Place one cake layer on a plate and spread with a generous layer of frosting. Top with the second layer, then frost the top and sides evenly. Press the strawberry crunch topping onto the sides and sprinkle some on top for that wow factor.

#### Chill and Set

Pop the cake in the fridge for 30 minutes to set the frosting and make slicing easier—it’s worth the wait for clean cuts.

#### Serve and Enjoy

Slice and serve at room temp or slightly chilled. Each bite is a perfect mix of creamy, fruity, and crunchy—pure happiness!

### Nutrition Facts

– **Servings**: 12

– **Calories per serving**: 480

### Preparation Time

– **Prep Time**: 20 minutes

– **Cook Time**: 30 minutes

– **Total Time**: 1 hour 20 minutes (includes cooling)

### How to Serve Strawberry Crunch Cake

This cake is a star all on its own, but here’s how to make every slice unforgettable:

– **With Ice Cream**: Pair with a scoop of vanilla or strawberry ice cream for a dessert that screams summer.

– **Fresh Berries**: Serve with extra strawberries or raspberries for a fruity burst and gorgeous color.

– **Whipped Cream**: A dollop on the side adds a fluffy touch for extra indulgence.

– **Coffee or Tea**: A hot latte or iced tea balances the sweetness—perfect for a cozy afternoon.

– **As a Party Centerpiece**: Display on a cake stand for birthdays or showers—it’s guaranteed to get gasps.

Presentation tip: Dust with a little powdered sugar or add edible glitter to the crunch for a sparkly, Instagram-worthy vibe!

### Additional Tips

Here’s how to make this cake shine, inspired by your knack for fun, adaptable recipes like the Purple Velvet Cake and Baileys Cheesecake Brownies we’ve talked about:

– **Prep Ahead**: Bake the cake layers a day early and wrap tightly—frost and decorate when ready to save time.

– **Berry Swap**: Try blueberry or mixed berry puree for a different flavor while keeping that vibrant look.

– **Dietary Swaps**: Use gluten-free flour or vegan butter and cream for dietary needs—it’s still a stunner.

– **Storage**: Keep in an airtight container in the fridge for up to 5 days. The crunch stays best if covered loosely.

– **Freeze It**: Freeze unfrosted layers for up to 2 months. Thaw, frost, and top with crunch when craving strikes.

### FAQ Section

**Q1: Can I use frozen strawberries for the puree?**

A1: Yup! Thaw and blend them smooth—drain excess liquid for a thicker puree that keeps the cake fluffy.

**Q2: Can I make this ahead of time?**

A2: Totally! Bake and frost up to a day ahead, but add the crunch topping just before serving to keep it crisp.

**Q3: How do I store leftovers?**

A3: Store in the fridge in an airtight container for up to 5 days. Cover cut edges to keep it moist.

**Q4: Can I freeze this cake?**

A4: Yes! Freeze unfrosted layers for up to 2 months. Thaw in the fridge, then frost and add crunch.

**Q5: What’s the best way to slice it?**

A5: Chill for 30 minutes, then use a sharp knife dipped in hot water and wiped dry for clean, pretty slices.

**Q6: Can I double the recipe?**

A6: Sure thing! Use four 8-inch pans or two 9×13 pans for a bigger cake—adjust bake time slightly.

**Q7: Can I use a different cookie for the crunch?**

A7: Vanilla wafers work great, or try shortbread for a buttery twist—just keep the vibe crumbly.

**Q8: What if I don’t have freeze-dried strawberries?**

A8: Strawberry gelatin powder can mimic the flavor and color, but freeze-dried is best for that authentic crunch.

**Q9: Can I make it dairy-free?**

A9: Yup! Use vegan butter, coconut milk, and dairy-free cream for frosting—it’s still delicious.

**Q10: How do I keep the crunch from softening?**

A10: Add it just before serving and store loosely covered to avoid moisture soaking in.

### Conclusion

This Strawberry Crunch Cake is like a slice of childhood joy wrapped in a grown-up dessert—fluffy, creamy, and oh-so-crunchy. It’s the kind of cake that makes everyone gather around, forks in hand, ready to dig into that strawberry goodness. With its easy prep and nostalgic charm, it’s perfect for any occasion or just a random Tuesday when you need a pick-me-up. So grab your mixing bowls, crank up some happy tunes, and bake a cake that’s as fun to make as it is to eat. You’ve got this, and it’s going to be absolutely scrumptious!