Description
This Strawberry Crunch Cake is a delightful dessert featuring moist strawberry-flavored cake layers made with strawberry gelatin and a light, fluffy buttercream frosting. The cake is uniquely finished with a crunchy topping made from crushed Golden Oreos mixed with strawberry Jell-O powder and butter, baked to perfection for a sweet and crispy texture. Fresh strawberries and whipped cream decorate the top for a fresh and elegant touch. Perfect for celebrations and strawberry lovers.
Ingredients
Scale
Cake
- 3 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 tablespoon vanilla extract
- 3/4 cup vegetable oil
- 4 eggs
- 1 3/4 cups sugar
- 1 package (85 g) strawberry gelatin
- 1 1/2 cups milk
Buttercream Frosting
- 1.5 cups butter, room temperature
- 1/2 teaspoon salt
- 1.5 pounds powdered sugar
- 1.5 tablespoons vanilla extract
- 6 tablespoons heavy cream (or milk; more as needed for consistency)
Strawberry Crunch Topping
- 24 Golden Oreos
- 1 box strawberry Jell-O
- 4 tablespoons butter, melted
Decoration
- 8 fresh strawberries, for decorating
- Whipped cream, for decorating
Instructions
- Prepare Cake Pans and Oven: Preheat the oven to 350°F (175°C). Butter and flour three 8-inch round cake pans, then line each with parchment paper on the bottom to ensure easy cake removal after baking.
- Mix Dry Ingredients: Whisk together the flour, baking powder, and salt in a medium bowl. Set this mixture aside for later use.
- Mix Wet Ingredients: In a standing mixer bowl, beat together the vegetable oil, eggs, and vanilla extract on medium speed until the mixture is smooth and fully blended.
- Add Sugar and Gelatin: Incorporate the sugar and strawberry gelatin into the wet ingredients, mixing until everything is well combined and smooth.
- Combine Dry and Wet Mixtures: Alternately add the flour mixture in four portions and milk in three portions to the wet mixture, starting and ending with the flour. Mix after each addition until just incorporated to create a smooth batter.
- Bake the Cakes: Divide the batter evenly among the prepared pans (approximately 483g per pan). Bake in the center of the oven for about 30 minutes or until a cake tester inserted in the center comes out clean and the edges start to pull away from the pans. Begin checking doneness after 20 minutes but avoid opening the oven before then to ensure proper rising.
- Cool the Cake Layers: Let the cakes cool in their pans for 10-15 minutes. Then, carefully run a butter knife around the edges and invert them onto wire racks. Cool completely before frosting to prevent melting the buttercream.
- Make the Buttercream Frosting: Beat room-temperature butter and salt in a mixer until light and fluffy. Gradually sift in powdered sugar in 3 to 4 portions, mixing slowly at first, then increasing speed after each addition. Scrape down the bowl as necessary. Add vanilla extract, then gradually beat in the cream until the frosting reaches a smooth, spreadable consistency.
- Prepare Strawberry Crunch: Preheat the oven to 350°F. Crush the Golden Oreos into fine crumbs using a food processor or by placing them in a sealed plastic bag and crushing with a rolling pin. In a bowl, mix the Oreo crumbs with strawberry Jell-O powder and melted butter until combined. Spread the mixture evenly on a parchment-lined or greased baking sheet and bake for 8 minutes. Let it cool completely for the crunch to set.
- Assemble the Cake: Level the cake layers if needed. Place the first layer on a serving plate or cake turntable and spread an even layer of buttercream over the top. Repeat with the second layer, then add the third layer. Apply a thin crumb coat of buttercream over the entire cake to seal in crumbs and chill it for 15-20 minutes to set the coat.
- Finish and Decorate: Apply a final thick layer of buttercream frosting over the cake. Gently press the cooled strawberry crunch onto the sides and top of the cake for added texture and appearance. Arrange fresh strawberries and pipe whipped cream swirls on top for a decorative and delicious finish.
Notes
- Ensure the cake layers are completely cool before frosting to avoid melting the buttercream.
- For the best strawberry flavor, use fresh, ripe strawberries for decoration.
- If heavy cream is unavailable, whole milk can be used in the frosting, though heavy cream gives a richer texture.
- Golden Oreos can be substituted with regular Oreos for a slightly different color and flavor profile.
- Crushing the Oreos finely ensures a crispier crunch topping when baked.
- Chilling the cake after the crumb coat helps achieve a cleaner final frosting application.
