Description
This delightful Strawberry Crunch Cake combines a moist strawberry-infused sponge layered with creamy buttercream frosting and topped with a crunchy, strawberry-flavored Oreo crumble. Perfectly balanced sweetness enhanced with fresh strawberry decoration and whipped cream makes it ideal for birthdays, special occasions, or any strawberry lover’s celebration.
Ingredients
Scale
Cake Batter
- 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 cups sugar
- 1 package (85 g) strawberry gelatin
- 1 1/2 cups milk
Buttercream Frosting
- 1.5 cups butter, room temperature
- 1/2 teaspoon salt
- 1.5 pounds powdered sugar
- 1.5 tablespoons vanilla extract
- 6 tablespoons heavy cream (or milk, more as needed for consistency)
Strawberry Crunch Topping
- 24 Golden Oreos
- 1 box strawberry Jell-O powder
- 4 tablespoons butter, melted
Decoration
- 8 fresh strawberries
- Whipped cream, for decorating
Instructions
- Prepare Pans: Preheat the oven to 350°F (175°C). Butter and flour three 8-inch round cake pans, and line each bottom with parchment paper to ensure easy removal of the cakes.
- Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, and salt; set aside.
- Combine Wet Ingredients: Using a standing mixer, beat the vegetable oil, eggs, and vanilla extract on medium speed until smooth and fully incorporated.
- Add Sugar and Gelatin: Mix in the sugar and strawberry gelatin with the wet ingredients until combined.
- Incorporate Dry and Milk Alternately: Add the flour mixture in four parts and milk in three parts to the wet mixture alternately, starting and ending with the flour mixture. Mix well after each addition.
- Bake the Cake Layers: Evenly divide the batter among the prepared pans (approximately 483g each). Bake in the center rack for about 30 minutes or until a cake tester inserted in the center comes out clean and edges pull away. Start checking at 20 minutes without opening the oven early.
- Cool Layers: Let cakes cool in pans for 10-15 minutes, then run a knife around edges and invert onto wire racks to cool completely before frosting.
- Make Buttercream Frosting: Beat room-temperature butter and salt until fluffy. Gradually sift in powdered sugar in portions, mixing slowly first then speeding up. Add vanilla extract and then cream gradually, beating until the frosting reaches spreadable consistency.
- Prepare Strawberry Crunch: Preheat oven to 350°F (175°C). Crush the Golden Oreos finely using a food processor or rolling pin inside a plastic bag. Mix the crumbs with strawberry Jell-O powder and melted butter. Spread evenly on parchment-lined baking sheet and bake for 8 minutes. Cool completely.
- Assemble the Cake: Level the cake layers if needed. Place first layer on serving plate, spread an even layer of buttercream. Repeat for second layer and then place the third on top. Apply a thin crumb coat over the cake and chill for 15-20 minutes.
- Finish Decoration: Apply a final thick buttercream layer. Press the cooled strawberry crunch onto the sides and top for texture. Decorate with fresh strawberries and piped whipped cream swirls for an elegant touch.
Notes
- Ensure all ingredients are at room temperature for best cake texture.
- Do not open the oven before 20 minutes to prevent cake sinking.
- The strawberry crunch topping can be prepared a day ahead and stored in an airtight container.
- Adjust the consistency of the buttercream by adding more or less cream as needed.
- Use fresh strawberries for decoration to enhance the strawberry flavor profile.
