Strawberry Crunch Cake Recipe: A Slice of Nostalgic Bliss!

Remember those strawberry shortcake ice cream bars? That delightful combination of creamy vanilla ice cream, sweet strawberry flavor, and that irresistible crunchy coating? This Strawberry Crunch Cake recipe is a tribute to that childhood favorite, bringing all those nostalgic flavors into a stunning and delicious cake. Imagine layers of moist vanilla cake, filled with a homemade strawberry filling bursting with fresh strawberry flavor, and topped with a generous crumble of that iconic strawberry crunch. This cake is perfect for birthdays, celebrations, or just when you need a little something special to brighten your day. It’s surprisingly easy to make, and the results are absolutely unforgettable.

Why This Recipe Works

This Strawberry Crunch Cake recipe isn’t just delicious; it’s also carefully crafted to ensure success. Here’s why it works:

• Moist Cake Base: The recipe uses a classic vanilla cake base that’s known for its moist and tender crumb. The addition of buttermilk (or a simple buttermilk substitute) ensures a light and airy texture.
• Flavorful Strawberry Filling: Forget store-bought jam! This recipe features a homemade strawberry filling made with fresh (or frozen) strawberries, sugar, and a touch of lemon juice. Cooking the strawberries down intensifies their flavor and creates a luscious, spreadable filling.
• Authentic Strawberry Crunch: The key to capturing that iconic strawberry crunch flavor is using freeze-dried strawberries. When crushed and combined with Golden Oreos (or similar vanilla sandwich cookies), butter, and a touch of strawberry gelatin, they create a crumble that tastes just like the coating on those beloved ice cream bars.
• Balanced Sweetness: The recipe balances the sweetness of the cake, filling, and crunch, resulting in a cake that’s flavorful without being overly sugary.
• Clear Instructions: The step-by-step instructions are detailed and easy to follow, even for beginner bakers.

Ingredients

For the Vanilla Cake:

• 2 1/2 cups all-purpose flour
• 1 1/2 cups granulated sugar
• 3 1/2 teaspoons baking powder
• 1 teaspoon salt
• 1/2 cup (1 stick) unsalted butter, softened
• 1 cup buttermilk (or 1 cup milk + 1 tablespoon lemon juice, let sit for 5 minutes)
• 2 large eggs
• 2 teaspoons vanilla extract

For the Strawberry Filling:

• 2 cups fresh or frozen strawberries, hulled and sliced (if using frozen, thaw slightly)
• 1/2 cup granulated sugar
• 1 tablespoon lemon juice
• 1 tablespoon cornstarch (optional, for a thicker filling)

For the Strawberry Crunch Topping:

• 1 package (14.3 oz) Golden Oreos (or similar vanilla sandwich cookies), crushed
• 1 cup freeze-dried strawberries, crushed into a powder
• 1/2 cup (1 stick) unsalted butter, melted
• 1 (0.3 oz) package strawberry gelatin

For the Frosting (Optional):

• 1 cup (2 sticks) unsalted butter, softened
• 4 cups powdered sugar
• 1/4 cup milk or heavy cream
• 1 teaspoon vanilla extract

Instructions

Step 1: Prepare the Cake Layers

1. Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
2. In a large bowl, whisk together flour, sugar, baking powder, and salt.
3. Add softened butter and buttermilk to the dry ingredients. Beat with an electric mixer on low speed until just combined.
4. Add eggs and vanilla extract. Beat on medium speed for 2 minutes, until the batter is smooth and creamy.
5. Divide the batter evenly between the prepared cake pans.
6. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
7. Let the cakes cool in the pans for 10 minutes, then invert them onto a wire rack to cool completely.

Step 2: Make the Strawberry Filling

1. In a medium saucepan, combine strawberries, sugar, and lemon juice.
2. If using cornstarch, mix it with 1 tablespoon of water to form a slurry. Add the slurry to the saucepan.
3. Bring the mixture to a boil over medium heat, stirring occasionally.
4. Reduce heat to low and simmer for 10-15 minutes, or until the strawberries have softened and the filling has thickened.
5. Remove from heat and let cool completely.

Step 3: Prepare the Strawberry Crunch Topping

1. In a large bowl, combine crushed Golden Oreos, crushed freeze-dried strawberries, melted butter, and strawberry gelatin.
2. Mix well until all ingredients are evenly combined. The mixture should resemble coarse crumbs.

Step 4: Assemble the Cake

1. Level the tops of the cooled cake layers with a serrated knife, if needed.
2. Place one cake layer on a serving plate or cake stand.
3. Spread the cooled strawberry filling evenly over the cake layer.
4. Top with the second cake layer.
5. If using frosting, frost the top and sides of the cake with your favorite vanilla frosting. (See optional frosting recipe above).
6. Generously sprinkle the strawberry crunch topping over the top of the cake. You can also press some of the crunch around the sides of the cake.

Step 5: Chill and Serve

1. Refrigerate the cake for at least 30 minutes to allow the filling and frosting (if using) to set.
2. Slice and serve!

Tips for Success

• Use Room Temperature Ingredients: Softened butter and room temperature eggs will ensure a smooth and even cake batter.
• Don’t Overmix the Cake Batter: Overmixing can develop the gluten in the flour, resulting in a tough cake. Mix until just combined.
• Cool the Cakes Completely: Make sure the cake layers are completely cool before frosting and assembling. Warm cake will melt the frosting and make the filling runny.
• Adjust Sweetness to Taste: Taste the strawberry filling and crunch topping and adjust the sugar levels to your liking.
• Get Creative with Decoration: Add fresh strawberries, whipped cream, or a drizzle of white chocolate to the top of the cake for an extra touch of elegance.
• Freeze-Dried Strawberries are Key: Don’t substitute fresh or frozen strawberries in the crunch topping. Freeze-dried strawberries provide the unique texture and intense flavor that makes the crunch so special.

Storage Instructions

Store any leftover Strawberry Crunch Cake in an airtight container in the refrigerator for up to 3 days. The crunch topping may soften slightly over time, but the cake will still be delicious. You can also freeze individual slices of cake for longer storage. Wrap each slice tightly in plastic wrap and then place them in a freezer-safe bag or container. Frozen cake slices can be thawed in the refrigerator overnight.

FAQ

Q: Can I use frozen strawberries for the filling?

A: Yes, you can use frozen strawberries. Thaw them slightly before using and drain off any excess liquid.

Q: Can I make this cake ahead of time?

A: Yes, you can bake the cake layers and make the strawberry filling and crunch topping a day ahead of time. Store the cake layers wrapped tightly in plastic wrap at room temperature. Store the filling and crunch topping in separate airtight containers in the refrigerator. Assemble the cake the day you plan to serve it.

Q: Can I substitute the Golden Oreos?

A: Yes, you can use any vanilla sandwich cookies in place of the Golden Oreos.

Q: Where can I find freeze-dried strawberries?

A: Freeze-dried strawberries are available at most grocery stores, health food stores, and online retailers.

Q: Do I have to use strawberry gelatin in the crunch topping?

A: While strawberry gelatin contributes to the authentic flavor, you can omit it if you prefer. The crunch will still be delicious, but the flavor might be slightly different.

Conclusion

This Strawberry Crunch Cake is more than just a dessert; it’s a trip down memory lane, a celebration of simple pleasures, and a guaranteed crowd-pleaser. With its moist vanilla cake layers, homemade strawberry filling, and that irresistible strawberry crunch topping, this cake is sure to become a new family favorite. So, gather your ingredients, preheat your oven, and get ready to bake a slice of nostalgic bliss! Enjoy!