How To Make Strawberry Crunch Cake
Satisfy your sweet tooth craving with this strawberry crunch cake that has layers of moist strawberry & vanilla cakes and creamy frosting.
Ingredients
For Cake:
- ½ cup strawberry puree, (1 lb strawberries) reduced
- 3 cups all-purpose flour
- 1 tbsp baking powder
- 1 tsp salt
- 1¾ cups granulated sugar
- ½ cup unsalted butter, (1 stick) at room temperature
- ½ cup canola oil
- 6 egg whites, large
- ¼ cup Greek yogurt
- 1 tbsp vanilla extract
- 1 cup whole milk, at room temperature
- red food coloring, 2 drops, optional
For Vanilla Frosting:
- 2 cups unsalted butter, (4 sticks) at room temperature
- 6 cups powdered sugar
- 4 tsp vanilla extract
- ¼ cup heavy cream
For Strawberry Crunch:
- 2 cups strawberries, freeze-dried
- 32 Golden Oreos
- ¼ cup unsalted butter, melted
Instructions
Cake:
-
Puree strawberries in a food processor. Add to a saucepan and heat for 30 minutes over medium heat. It should reduce to about ½ cup. Let cool to room temperature.
-
Preheat oven to 350 degrees F and prepare 2 9-inch round cake pans. Line the bottoms with parchment paper and then butter the pans. Toss a tablespoon of flour in the pans and turn to coat the entire pan, tossing the extra flour out. Set aside.
- In a medium bowl, whisk together the flour, baking powder and salt. Set aside.
-
In the bowl of a stand mixer, cream together the sugar, butter, and oil for 2 minutes until light and fluffy. Beat in the egg whites on high speed for 2 minutes until combined. Add the Greek yogurt and vanilla and beat until combined.
- With the mixer on low speed, add the dry ingredients and mix until just incorporated. Add ½ cup of the milk and mix until just combined.
-
Now divide the batter evenly between 2 bowls. In one bowl, stir in the remaining milk until combined. In the other bowl, stir in the strawberry puree and red food coloring if desired.
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Divide the batter between the cake pans.
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Bake for 30 to 35 minutes or until the tops are set and no longer wiggly. Inserting a toothpick should come out mostly clean with some moist crumbs, but no wet batter. Remove and let cool for 10 minutes and then run a knife around the edges of the pan.
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Invert on a cooling rack and allow to cool completely before frosting.
Vanilla Frosting:
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In a stand mixer fitted with a whisk attachment, add butter and sugar. Mix on low speed until blended and then increase speed to medium and beat for about 3 minutes.
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Add vanilla extract and heavy cream and continue to beat on medium speed for 1 more minute, adding some more cream if needed for spreading consistency. Place in fridge until ready to use on the cake.
Strawberry Crunch:
- In a large Ziploc bag, crush freeze-dried strawberries and Golden Oreos using a rolling pin. Add butter to bag and toss until everything is combined.
To Assemble:
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Once the cakes are cool, cut the white cake in half horizontally to form 2 even layers. Place the first layer on a stand or serving plate. Evenly cover the top with frosting.
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Add the strawberry cake layer and cover with frosting. Finish with the second white cake layer. Add the remaining frosting on the top and the sides.
- Press the strawberry crunch into the frosting and cover the entire cake with it.
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Serve and enjoy!
Nutrition
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