Strawberry Crunch Cake Recipe

Rating 5.0
| 1
Share the love with this strawberry crunch cake. Inspired by the iconic strawberry crunch ice cream, this cake boasts four layers of vanilla and strawberry cake, strawberry and vanilla buttercream and of course, a generous coating of strawberry crunch.
Dessert
New American
31
ingredients
27
steps
275
minutes
Giselle is a recipe developer and content creator that loves all things sweet and savory. She runs her own food blog, The Busy Spatula, and her work has been featured on Yahoo!, Marvel Studios and the Kitchn.

Ingredients

Servings:
16
For the Strawberry Reduction
2 pt
strawberries, hulled and sliced, plus more for garnish
1 tblsp
lemon juice
For the Vanilla Cake
1 1/2 cup(s)
cake flour
2 tsp
baking powder
1/4 tsp
salt
4 oz
unsalted butter, room temperature
1 cup(s)
granulated sugar
2
large eggs
1
egg yolk
2 tsp
pure vanilla extract
2/3 cup(s)
buttermilk, room temperature
For the Strawberry Cake
1 1/2 cup(s)
cake flour
2 tsp
baking powder
1/4 tsp
salt
1/2 cup(s)
buttermilk, room temperature
1/4 cup(s)
strawberry reduction
4 oz
unsalted butter, room temperature
1 cup(s)
granulated sugar
2
large eggs
1
egg yolk
2 tsp
pure vanilla extract
For the Strawberry and Vanilla Buttercream
10
large egg whites
2 1/4 cup(s)
granulated sugar
1/4 tsp
salt
32 oz
unsalted butter, cut into tablespoons
1 1/2 tblsp
vanilla extract, divided
1/2 cup(s)
strawberry reduction
1 cup(s)
freeze-dried strawberries, crushed to a fine powder
For the Strawberry Crunch
12
vanilla sandwich cookies
12
shortbread cookies
1 cup(s)
freeze-dried strawberries

Directions 27 steps | 275 Minutes

Step 1

Make the strawberry reduction. Add the sliced strawberries to a blender and puree until smooth.

Step 2

In a small pot over medium heat, add the strawberry puree and the lemon juice. Simmer while constantly stirring for about 15-20 minutes, or until the mixture has thickened so that a spatula leaves disappearing tracks on the bottom of the pan. Remove from the heat and let cool. Transfer to a refrigerator and let it cool fully before using.

Step 3

Make the vanilla cake. Preheat the oven to 325°F. Grease and line the bottom of four 6-inch cake pans with parchment paper. In a medium bowl, whisk together the cake flour, baking powder and salt.

Step 4

In a large bowl, cream the butter and sugar together until light and fluffy.

Step 5

Add the eggs and egg yolk and mix until combined. Add the vanilla extract and mix until combined.

Step 6

Add a third of the flour mixture and stir just until combined.

Step 7

Add half of the buttermilk and stir just until combined. Repeat ending with the flour mixture.

Step 8

Divide the batter evenly between two 6-inch pans and bake for 22-25 minutes or until a toothpick inserted in the center of the cake comes out clean.

Step 9

While the vanilla cakes are baking, make the strawberry cake. In a medium bowl, whisk together the cake flour, baking powder and salt.

Step 10

In a measuring cup, whisk together the buttermilk and strawberry reduction.

Step 11

In a large bowl, cream the butter and sugar together until light and fluffy.

Step 12

Add the eggs and egg yolk and mix until combined. Add the vanilla extract and mix until combined. 

Step 13

Add a third of the flour mixture and stir just until combined.

Step 14

Add half of the strawberry buttermilk mixture and stir just until combined. Repeat ending with the flour mixture.

Step 15

Divide the batter evenly between two 6-inch pans and bake for 22-25 minutes or until a toothpick inserted in the center of the cake comes out clean. Let the cakes cool in the pan for 10 minutes before removing them from the pan and letting the cakes cool completely on a wire rack.

Step 16

Make the frosting. Fill a medium pot with an inch of water and bring to a strong simmer. In the bowl of a standing mixer, whisk egg whites, sugar and salt together. Place the bowl over the pot of simmering water and whisk the egg whites and sugar mixture continuously until the mixture becomes lighter and no longer grainy, about 5 minutes.

Step 17

Remove the bowl from the pot and transfer the bowl into the mixer fitted with a whisk attachment. Mix on high until the mixture becomes white, fluffy and cool (check for this by checking if the outside of the bowl is cool to the touch).

Step 18

Mix in the butter, one tablespoon at a time, until a silky smooth frosting forms.

Step 19

Make the vanilla frosting. Remove half of the frosting into a large bowl, mix in one tablespoon of vanilla extract until well combined. Set aside.

Step 20

Make the strawberry froting. In the bowl of the standing mixer with the remaining frosting base, add the strawberry puree, half of the freeze-dried strawberry powder and ½ tablespoon vanilla extract. Taste the frosting. If it needs more strawberry flavor, add more of the freeze-dried strawberries to taste. 

Step 21

Assemble your cake. Use a serrated knife to flatten the tops of your cake, if necessary. Place a layer of vanilla cake on a cake board and spread a layer of strawberry frosting. 

Step 22

Top with a layer of strawberry cake and spread a layer of strawberry frosting. Repeat ending with a layer of vanilla cake, with the crumb side down.

Step 23

Crumb coat the cake. Cover the cake with a thin layer of vanilla frosting. Transfer into the freezer to set the crumb coat, about 15 minutes.

Step 24

While the cake is chilling, make the strawberry crunch. In the bowl of a food processor, add the vanilla sandwich cookies, shortbread cookies and freeze-dried strawberries. Pulse until fine crumbs are formed.

Step 25

Remove the cake from the freezer and frost the cake smooth with the vanilla frosting.

Step 26

Cover the cake with the strawberry crunch.

Step 27

Use a star piping tip to decoratively pipe swirls on top of the cake and top with a slice of fresh strawberry on each swirl. Slice and serve. Enjoy!


Notes:

  • The strawberry reduction can be made 1-2 days in advance.
  • The strawberry crunch can be made 1-2 days in advance. 
  • The cake can be baked a day in advance. Remember to wrap each cake layer with plastic wrap after it has cooled.

Nutrition Per Serving
View All
CALORIES
977
FAT
64.3 g
PROTEIN
8.8 g
CARBS
94.2 g

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1 Comments
1 Comments
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Chrystal G.

Chrystal

28 Jul 2022

Love the different textures in this cake

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