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Strawberry Crunch Cake The Easiest Recipe Ever

Strawberry Crunch Cake The Easiest Recipe Ever

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Indulge in the Strawberry Crunch Cake, a delightful dessert that’s perfect for any occasion. This easy-to-make cake features layers of moist strawberry goodness, complemented by creamy frosting and a satisfying crunchy topping.

Ingredients

Scale
  • 1/2 cup unsalted butter, softened
  • 1 1/4 cups granulated sugar
  • 3 large egg whites
  • 1 large whole egg
  • 2/3 cup whole milk
  • 3-ounce package strawberry flavored vegan gelatin powder
  • 2 teaspoons pure vanilla extract
  • 2 1/4 cups all-purpose flour, sifted
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon fine sea salt
  • 1 cup unsalted butter, softened (for frosting)
  • 1/4 cup heavy cream (or whole milk, for frosting)
  • 2 teaspoons pure vanilla extract (for frosting)
  • 1/8 teaspoon fine sea salt (for frosting)
  • 4 cups confectioners' sugar, sifted
  • 12 golden sandwich cookies, cream filling removed (or 1 ½ cups crushed shortbread cookies)
  • 1 cup freeze-dried strawberries, lightly crushed
  • 4 tablespoons unsalted butter, melted and cooled

Instructions

  1. Preheat the oven to 350°F (175°C) and prepare two round baking pans.
  2. In a mixing bowl, cream together softened butter and sugar until fluffy. Add the egg whites and whole egg, mixing well after each addition.
  3. Gradually mix in the milk, strawberry vegan gelatin powder, and vanilla extract. In another bowl, whisk together flour, baking powder, baking soda, and salt before combining with the wet ingredients.
  4. Divide the batter between the prepared pans and bake for about 25 minutes until a toothpick comes out clean. Let cool.
  5. For frosting, beat softened butter with heavy cream until smooth, then gradually add confectioners' sugar, vanilla extract, and salt.
  6. Assemble the cake by layering frosting between cooled cake layers and cover the top with remaining frosting. Top with a mixture of crushed cookies and freeze-dried strawberries.

Nutrition

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