Strawberry Crunch Cake

This Strawberry Crunch Cake is a delightful blend of fresh strawberries, cream cheese frosting, and a crunchy topping that will leave your taste buds craving more.

Prep Time: 30 minutes

Cook Time: 1 hour

Cooling Time: 40 minutes

Total Time: 2 hours 10 minutes

Course: Dessert

Cuisine: American

Servings: 10 servings

Calories: 260 kcal

Ingredients

Strawberry Crunch:

14 Golden Oreo cookies with filling

1/2 cup crushed freeze-dried strawberries (37 grams)

2.5 tbsp unsalted butter, melted (35 grams)

Strawberries:

1 3/4 cup chopped strawberries

1 tbsp all-purpose flour

Cake Batter:

1 1/2 cup all-purpose flour (191 grams)

1 tsp baking powder

1/4 tsp salt

3/4 cup unsalted butter, room temperature (170 grams)

1 cup granulated sugar (200 grams)

3 large eggs

1/2 tbsp vanilla extract

1/3 cup buttermilk (78 ml)

Cream Cheese Frosting:

1/3 cup cream cheese, room temperature (75 grams)

3 tbsp unsalted butter (42 grams)

1/3 cup powdered sugar (41 grams)

1-2 tbsp milk

Instructions

Prepare for baking:

Preheat the oven to 350ºF.

Line an 8” or 9” springform cake pan with parchment paper and spray it with oil. If using an 8″ pan, make sure it’s at least 3 inches deep.

Strawberry Crunch Crumb:

Process the Oreos in a food processor until crumbs form. Retain some larger crumbs for texture.

Add the crushed strawberries to the Oreos and mix to combine.

Add the melted butter and mix. Set aside.

Strawberries:

Chop the strawberries into small, 1/2-inch cubes.

Place the chopped strawberries in a bowl, add the flour, and mix until combined. Set aside.

Cake Batter:

In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.

Use an electric mixer to beat the butter at medium speed for 1 minute.

Add the sugar and beat together with the butter for another 2 minutes until light and fluffy. Scrape the bowl as needed.

Add the eggs, one at a time, mixing until incorporated before adding the next. Add the vanilla and mix to combine.

Add half of the dry ingredient mixture to the bowl. Stir on low to combine.

Pour in the buttermilk and mix.

Add the remaining flour mixture to the bowl and mix on low to combine. You can also use a spatula to fold the batter during this final stage to avoid over-mixing.

Assembling the Cake:

Spread 1/2 of the batter on the bottom of the prepared cake pan.

Sprinkle 6 tablespoons of the crunch mixture on top of the batter.

Top with half of the chopped strawberries coated in flour.

Top with the remaining batter and smooth it out gently.

Pour the remaining strawberries on top and sprinkle another 3 to 4 tablespoons of crumb on top.

Use a spatula to smooth out the top of the cake, covering the strawberries and the crumb with a thin layer of batter.

Bake in the oven for about 45 to 55 minutes, or until the cake is fully set. If using a 9” pan, the cake will bake faster.

Checking for Doneness:

Touch the top of the cake. It should spring back and not form a deep indent.

Insert a toothpick into the cake. It should come out clean without any gooey batter attached to it.

Once done, remove the cake from the oven and let it cool for at least 30 minutes in the pan. Remove it from the pan and let it cool completely for another 30 minutes to an hour.

Cream Cheese Frosting:

Beat the cream cheese and butter together until combined, about 30 seconds.

Add the powdered sugar and mix on low until incorporated, then beat on medium-high for another minute until fluffy.

Add the vanilla and mix to combine.

Add half a tablespoon of milk and mix to combine. If needed, add more to achieve a thick but spreadable consistency.

To Decorate:

Spread the cream cheese frosting on top of the cooled cake with a spatula.

Sprinkle the remaining crunch mixture on top and serve.

Storage:

Store the cake in the fridge in an airtight container for up to 5 days.

You can freeze the cake by wrapping the baked and decorated cake in plastic wrap, and keep it in the freezer for up to 2 months. Thaw in the fridge overnight or on the counter for an hour.

You can also freeze slices of cake wrapped individually in plastic wrap and stored in an airtight container.

Notes

Golden Oreo Substitute: You can use any vanilla sandwich cookie with cream filling if you don’t want or can’t find Golden Oreos.

Buttermilk Substitute: Add a teaspoon of vinegar to regular milk, let it sit for 2 minutes, and use it in the recipe. Alternatively, use 1/2 cup sour cream and 1/4 cup milk.

Baking Time: Baking time will depend on the size of the pan. If using a 9″ pan, it might cook faster since the cake will be thinner. If using an 8″ pan, ensure it’s deep enough (3 inches) to fit all the batter.

Springform Pan: Line the pan with parchment paper and spray with oil. Cutting slits around the parchment paper helps fold the sides and tuck them in.

Enjoy your delicious Strawberry Crunch Cake!