Strawberry Crunch Cake
This homemade Strawberry Crunch Cake recreates the ice cream truck favorite with layers of moist cake, strawberry cream, and that iconic crunchy topping everyone loves!
Equipment
- Mixing bowls
Ingredients
For the Cake Layers:
- 2½ cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ¾ cup unsalted butter softened
- 1½ cups granulated sugar
- 3 large eggs room temperature
- 1 tablespoon vanilla extract
- ½ cup sour cream room temperature
- ½ cup whole milk room temperature
- 1 cup fresh strawberries pureed and strained
- 2-3 drops pink food coloring optional
For the Strawberry Cream Filling:
- 16 oz cream cheese softened
- ½ cup unsalted butter softened
- 4 cups powdered sugar sifted
- 1 tablespoon vanilla extract
- ¼ cup strawberry preserves
- 2 tablespoons freeze-dried strawberry powder
- Pinch of salt
For the Signature Crunch Coating:
- 15 Golden Oreo cookies or vanilla sandwich cookies
- 10 vanilla wafer cookies
- 3 tablespoons unsalted butter melted
- 1 box 3 oz strawberry gelatin powder
- ¼ cup freeze-dried strawberries finely crushed
For the Frosting:
- 1 cup unsalted butter softened
- 4 cups powdered sugar sifted
- 1 teaspoon vanilla extract
- 3 tablespoons heavy cream
- Pinch of salt
- 2 tablespoons strawberry puree strained
Instructions
Preparing the Cake Layers
- Preheat oven to 350°F (175°C). Grease and line two 8-inch round cake pans with parchment paper.
- In a bowl, whisk together flour, baking powder, baking soda, and salt.
- In a large bowl, cream together softened butter and sugar until light and fluffy (3-4 minutes).
- Add eggs one at a time, beating well after each. Stir in vanilla extract.
- Puree fresh strawberries and strain.
- Gradually add dry ingredients, alternating with sour cream and milk. Fold in strawberry puree and food coloring.
- Divide batter evenly between pans and bake for 25-30 minutes or until a toothpick comes out clean.
- Let cakes cool in pans for 10 minutes, then transfer to wire racks to cool completely.
Creating the Crunch Coating
- In a food processor, pulse Oreos and vanilla wafers into coarse crumbs.
- Transfer to a bowl and mix in melted butter, strawberry gelatin powder, and crushed freeze-dried strawberries. Set aside.
Making the Strawberry Cream Filling
- Beat cream cheese and butter until smooth (2-3 minutes).
- Add sifted powdered sugar gradually, then mix in vanilla, strawberry preserves, freeze-dried strawberry powder, and salt.
Making the Frosting
- Beat butter until creamy. Add sifted powdered sugar gradually. Mix in vanilla, heavy cream, and strawberry puree until light and fluffy.
Assembling the Cake
- Level cake layers if needed. Place one layer on a plate.
- Pipe a frosting dam around the edge and fill the center with half of the strawberry cream filling.
- Repeat with the second cake layer and remaining filling.
- Apply a crumb coat of frosting and chill for 20 minutes.
- Frost the cake and press the crunch coating onto the sides and top.
- Pipe decorative frosting if desired. Chill for at least 1 hour before serving.
Notes
- Chocolate-Dipped Strawberry Crunch: Swap part of the vanilla cookies with chocolate sandwich cookies and add a chocolate ganache layer.
- Strawberry Lemonade Crunch: Add lemon zest to the batter and lemon juice to the filling for a bright citrus twist.
- Strawberry Cheesecake Crunch: Increase the cream cheese in the filling and mix graham crackers into the crunch topping.
- Coconut Strawberry Paradise: Use toasted coconut in the crunch topping and coconut extract in the frosting.
- Strawberry Shortcake Supreme: Use a true shortcake recipe and incorporate macerated strawberries between layers.
- Raspberry-Strawberry Crunch Fusion: Add raspberry puree to the cake and mix freeze-dried raspberries into the crunch coating.
Nutrition
Serving: 1gCalories: 550kcalCarbohydrates: 65gProtein: 7gFat: 30gSaturated Fat: 15gSodium: 350mgSugar: 50g
Tried this recipe?Let us know how it was!