About This Strawberry Crunch Cake Recipe
A major sign of celebration and happiness, cakes are a must-have at special events. But baking a cake can be quite intimidating to some people. However, by simply following directions, even the most amateur of cooks can bake a spectacular cake!
This strawberry crunch cake may take some time to make because everything is made from scratch, but it is easy to do and will be a raging success at the dessert table.
Every single layer of this cake is bursting with flavor, bringing out the perfect balance of strawberry and vanilla aromas in every bite. The cake is made from two vanilla and two strawberry cakes, layered with strawberry and vanilla buttercream, all covered in strawberry crunchies.
The mouthwatering aroma that will waft through your kitchen with this combination of flavors will be indescribable!
Not only is this cake stunningly gorgeous and delicious, it also doesn’t require any special ingredients. It’s quite easy to make and is wonderfully adaptable.
What You Need for This Homemade Strawberry Crunch Cake Recipe
- Strawberries: I have used fresh strawberries to make the puree for the cake layers and for the buttercream.
- Flour: I have used all-purpose flour.
- Eggs: I have used large eggs at room temperature.
- Butter: I always like to use unsalted butter because it allows me to control the salt quantity.
- Vegetable Oil: I have used sunflower oil, which helps to keep the cakes moist.
- Sugar: I have used white granulated sugar.
- Powdered Sugar: It is perfect for buttercream frosting as it gives a smooth consistency.
- Vanilla Extract: It gives a lovely sugary-floral aroma to the cakes and buttercream.
- Strawberry Extract: Just a few drops of strawberry extract will intensify the aroma and give an excellent color to the cakes.
- Milk: I have used full-fat milk, which keeps the cake from being dense and helps activate the baking powder.
- Cream: I have used a few tablespoons of heavy whipping cream to make a super fluffy, silky-smooth buttercream.
- Baking Powder: It helps the cake batter rise and lightens its texture.
- Freeze-dried strawberries: They provide an intense strawberry flavor and a lovely crunch.
- Vegetable Oil: I have used sunflower oil, but you can also use canola oil instead.
- Cream: I have used heavy cream for the vanilla frosting, but you can also use milk if you prefer.
- Strawberries: I have used fresh strawberries, but you can also use frozen strawberries, or you can even replace them with other fruits like blackberries, peaches, and apricots.
How can I store this cake?
You can store the cake in the refrigerator, but before serving, let it stay at room temperature for 10-15 minutes.
How do I prevent the cake from sticking to the baking pan?
To avoid the cake sticking to the baking pan, you need to line the pan with parchment paper, or you can spray the pan with cooking spray and dust with a little bit of flour.
Easy Strawberry Crunch Cake
Featuring layers of strawberry and vanilla cakes, fluffy buttercream, and strawberry crunchies, this magnificent cake is made completely from scratch and tastes like a dream!
Yield: 14 - 16 slices
For the strawberry puree:
For the cake layers:
For the strawberry crunchies:
For the strawberry buttercream:
For the vanilla buttercream:
How To Make Strawberry Crunch Cake Step By Step
Clean and cut the strawberries and puree them in a food processor.
Add the strawberries puree to a saucepan and let it simmer over medium heat, constantly stirring, for about 15-20 minutes or until the sauce has thickened and reduced by half. When ready, set it aside and let it cool completely. This strawberry puree can be made one day in advance and kept in the fridge.
Preheat the oven to 180℃ (350℉) and line four 20 cm (8 inches) cake pans with parchment paper. Combine the flour, baking powder, and salt in a bowl. Set aside.
Add the sugar, butter, oil, and vanilla extract to a bowl and beat together until light and fluffy, for about 2 minutes. Next, add the eggs, one at a time and mix well before adding every egg. Scrape down the sides if needed and make sure all the ingredients are well incorporated.
Add half of the dry ingredients and mix well.
Add one tablespoon of milk and the rest of the dry ingredients and mix until combined. Use two bowls and divide the batter equally. In one bowl, add the remaining milk and gently fold to combine. And in the other bowl, add the reduced strawberry puree and strawberry extract and gently fold until combined.
Pour the two batters equally into four pans: two vanilla batter and two strawberry batter. Bake them for 25-30 minutes. Insert a toothpick to check whether it comes out clean or with only a few crumbles.
Let the cakes cool completely.
To make the strawberry crunchies, place the freeze-dried strawberries in a food processor and pulse until they are chopped into small pieces. Set aside.
Start making the strawberry buttercream by beating the butter until smooth.
Add half of the powdered sugar to the butter and beat until combined and smooth.
Add half of the strawberry puree and beat until well combined and smooth.
Add the remaining powdered sugar, the vanilla extract, and salt, and mix well.
Add the remaining strawberry puree and mix well until combined and smooth.
For the vanilla buttercream, in a bowl, beat the butter until smooth.
Add half of the powdered sugar and mix well.
Add the vanilla extract, the cream, salt, and the rest of the powdered sugar and mix until well combined and smooth.
To assemble the cake, place the first strawberry cake on a serving plate, pipe a dam of vanilla buttercream around the outer edge of the cake, and fill the inside with strawberry buttercream.
Put the first layer of vanilla cake on the top, pipe a dam of vanilla buttercream around the edge of the cake, and fill with the strawberry buttercream.
Continue doing the same by adding the second layer of strawberry cake on top, piping another dam on vanilla buttercream, and filling the inside with strawberry buttercream.
Finally, add the last layer of vanilla cake and frost the entire cake with the remaining vanilla buttercream.
Finish the cake by pressing the strawberry crunchies into the frosting, covering the entire cake.
If you have any vanilla frosting left, use it to pipe some swirls on top of the cake and decorate with some fresh strawberries.
- For better results, while making cakes and frostings, I recommend using a digital scale so that you can measure the exact amount of ingredients.
- If you only have one cake pan available, divide the cake ingredients and prepare and bake one cake at a time.
- If the cake batters are too dense, add a little bit more milk to the vanilla cakes and more strawberry puree to the strawberry cakes.
- Same with the buttercream. If the frosting is too dense, add a little more cream to the vanilla buttercream and more strawberry puree to the strawberry buttercream.
- If you want a more red cake, you can add a few drops of red food coloring, but I suggest choosing a natural one.
- Allow the cakes to cool completely before adding the buttercream. Even better if you make them one day in advance.
- If you want, you can even crush a few golden Oreos and press them into the frosting at the bottom of the cake together with the strawberry crunchies.