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–+ servings

Strawberry Crunch Cake

Soft vanilla cake layers are stacked with creamy strawberry frosting and finished with a buttery strawberry cookie crumble for that classic strawberry crunch bite.
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Prep Time 35 minutes
Cook Time 30 minutes
CHILL TIME 45 minutes
Total Time 1 hour 50 minutes
Course cake
Cuisine American
Servings 12 slices
Calories 610 kcal

Ingredients
  

Vanilla Cake Layers

  • 2½ cups all-purpose flour 300g
  • 2½ teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon fine salt
  • ¾ cup unsalted butter softened (170g)
  • 1¾ cups granulated sugar 350g
  • 4 large eggs room temperature
  • 1 tablespoon pure vanilla extract
  • ¾ cup sour cream room temperature (180g)
  • ¾ cup whole milk room temperature (180ml)

Strawberry Frosting

  • 8 ounces cream cheese softened (226g)
  • 1 cup unsalted butter softened (226g)
  • 5 cups powdered sugar 600g, plus more if needed
  • 1 cup freeze-dried strawberries crushed into powder (28g)
  • 3 tablespoons strawberry jam
  • 1 teaspoon pure vanilla extract
  • ¼ teaspoon fine salt
  • 1 to 2 tablespoons heavy cream optional

Strawberry Crunch Topping

  • 24 golden sandwich cookies filling included (about 300g)
  • 1 cup freeze-dried strawberries 28g
  • 6 tablespoons unsalted butter melted (85g)
  • Pinch of salt optional

Instructions
 

  • Preheat oven to 350°F (175°C). Grease two 8-inch round cake pans, line with parchment, and grease again.
  • Whisk flour, baking powder, baking soda, and salt in a bowl.
  • Beat butter and sugar until light and fluffy, 2 to 3 minutes.
  • Beat in eggs one at a time, then mix in vanilla.
  • Mix in sour cream until smooth. Add dry ingredients in three additions, alternating with milk, mixing just until combined.
  • Divide batter between pans. Bake 28 to 32 minutes, until a toothpick comes out clean or with a few moist crumbs. Cool 10 minutes in pans, then cool completely on a rack.
  • Make crunch topping: Pulse cookies into coarse crumbs, add freeze-dried strawberries, pulse a few times. Stir in melted butter until evenly coated.
  • Make frosting: Beat cream cheese and butter until smooth. Add powdered sugar gradually, then add strawberry powder, jam, vanilla, and salt. Adjust texture with heavy cream or more powdered sugar if needed.
  • Assemble: Level cakes if needed. Frost the first layer, add a thin jam layer if you like, then add the second layer. Crumb coat the cake, chill 20 minutes, then frost again.
  • Press crunch topping onto the sides and sprinkle over the top. Chill at least 1 hour before slicing for clean cuts.

Notes

  • Chill the cake layers before frosting for easier decorating and cleaner slices.
  • Keep the crumb topping slightly chunky for the best crunch.
  • Add fresh strawberry garnish right before serving so it doesn’t soften the topping.

Nutrition

Serving: 155gCalories: 610kcalCarbohydrates: 79gProtein: 6gFat: 31gSaturated Fat: 19gCholesterol: 125mgSodium: 330mgFiber: 2gSugar: 57gCalcium: 120mgIron: 2mg