Description
This Strawberry Crunch Cake combines moist, fluffy layers infused with strawberry gelatin and a rich homemade buttercream frosting. Topped with a unique strawberry-flavored Oreo crunch and fresh strawberries, this dessert offers a delightful balance of textures and flavors perfect for any celebration or sweet craving.
Ingredients
Scale
Cake Ingredients
- 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 powder
- 4 tablespoons butter, melted
Decoration
- 8 fresh strawberries, for decorating
- Whipped cream, for decorating
Instructions
- Prepare Cake Pans and Oven: Preheat your oven to 350°F (175°C). Butter and flour three 8-inch round cake pans and line the bottoms with parchment paper to ensure easy cake removal after baking.
- Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, and salt thoroughly. Set this mixture aside for later use.
- Mix Wet Ingredients: Using a standing mixer, beat the vegetable oil, eggs, and vanilla extract on medium speed until the mixture is smooth and fully combined.
- Add Sugar and Gelatin: Incorporate the sugar and strawberry gelatin into the wet ingredients, mixing until well blended and consistent.
- Combine Dry and Wet Mixtures: Gradually add the flour mixture alternating with milk to the wet ingredients, beginning and ending with the flour. Add in four portions of flour mixture and three portions of milk, mixing until each addition is fully incorporated before proceeding.
- Bake the Cakes: Divide the cake batter evenly among the three prepared pans (about 483g per pan). Bake on the center rack of the oven for approximately 30 minutes or until a toothpick/cake tester inserted in the center comes out clean and the edges start to pull away. Avoid opening the oven before 20 minutes into baking.
- Cool the Cake Layers: Let cakes cool in their pans for 10 to 15 minutes. Then run a butter knife around the edges, invert cakes onto wire racks, and let them cool completely before frosting.
- Make the Buttercream Frosting: Beat the room-temperature butter and salt until fluffy using a mixer. Gradually sift in powdered sugar in 3-4 portions, mixing slowly at first. After each addition, increase the mixer speed and scrape the bowl as needed. Add vanilla extract and then slowly add cream, beating until the frosting achieves the desired consistency.
- Prepare Strawberry Crunch: Preheat oven to 350°F. Crush Golden Oreos finely using a food processor or by placing them in a sealed bag and crushing with a rolling pin. Combine Oreo crumbs with strawberry Jell-O powder and melted butter. Spread the mixture evenly on a parchment-lined or greased baking sheet and bake for 8 minutes. Allow to cool completely before using.
- Assemble the Cake: If necessary, level the cooled cake layers. Place the first cake layer on a serving plate or turntable, spreading an even layer of buttercream over the top. Repeat the process with the second layer, then place the third layer on top. Apply a thin crumb coat of buttercream over the entire cake and chill for 15 to 20 minutes to set the crumb coat.
- Finish and Decorate: Apply a final smooth layer of buttercream over the cake. Gently press the cooled strawberry crunch onto the sides and top of the cake to add texture and flavor. Finish by decorating with fresh strawberries and whipped cream swirls arranged beautifully on top.
Notes
- Ensure cakes are completely cooled before frosting to prevent melting the buttercream.
- The strawberry crunch topping can be made ahead and stored in an airtight container until use.
- For thicker frosting, add more powdered sugar; for thinner, add a bit more cream or milk.
- Use fresh strawberries when fully ripe for best flavor and appearance.
- If you prefer, substitute heavy cream with whole milk for a lighter frosting.
