Strawberry Crunchy Layer Cake is a delicious dessert perfect for any occasion. This cake features soft layers filled with sweet strawberry flavor and crunchy bits on the outside. If you love strawberries, this cake is for you! It combines cake, frosting, and a fun crunchy topping, making it a delightful treat. You can bake this dessert for birthdays, picnics, or just to enjoy at home. Each slice is not just tasty; it looks beautiful too. With its bright colors and exciting textures, this cake will impress family and friends. So, let’s get started and learn how to make this gorgeous Strawberry Crunchy Layer Cake!
Why You’ll Love This Strawberry Crunchy Layer Cake
You will love this Strawberry Crunchy Layer Cake because it is bursting with flavor. The combination of strawberry puree and fresh strawberries makes each bite refreshing. The soft cake layers contrast perfectly with the crunchy topping, adding a delightful texture. This cake also looks amazing, making it perfect for celebrations. Plus, it is fun to make! You can enjoy the baking process and watch your creation come to life. Whether you are an experienced baker or just starting, this cake is a great choice for everyone.
How to Make Strawberry Crunchy Layer Cake
Ingredients You’ll Need
1 1/2 cups strawberry puree (3 cups [420g] chopped strawberries)
3 cups plus 2 tbsp (406g) all-purpose flour
3 1/4 tsp baking powder
3/4 tsp salt
10 tbsp (140g) unsalted butter, room temperature
1/2 cup plus 2 tbsp (150ml) vegetable oil
1 3/4 cups plus 2 tbsp (388g) sugar
1 tbsp vanilla extract
5 large eggs
3/4 cups plus 1 tbsp (195ml) milk, divided
1 1/4 tsp strawberry extract
15 drops red food coloring
1 cup (130g) all-purpose flour, divided
1/2 cup (155g) sugar, divided
3/4 cup freeze-dried strawberries
7 tbsp (98g) salted butter, room temperature, divided
1/2 tsp vanilla extract
3/4 cup plus 2 tbsp strawberry puree (1 3/4 cups [233g] chopped strawberries)
1 1/4 cups (280g) unsalted butter, room temperature
5 cups (575g) powdered sugar
1/2 tsp vanilla extract
Pinch or two of salt
2 1/2 cups (560g) unsalted butter, room temperature
10 cups (1150g) powdered sugar
2 1/2 tsp vanilla extract
4-6 tbsp water or cream
Pinch or two of salt
Step-by-Step Directions
NOTE: Strawberry puree is reduced down for both the cake layers and frosting. They are written out separately in the instructions, but you can cook it all at the same time if you’d like.
To make the cake layers, add the strawberry puree to a saucepan and cook over medium heat. Let it come to a slow boil, stirring consistently until it thickens to about 3/4 cup, about 15-20 minutes. Pour the puree into a measuring cup to check the amount. If it’s too much, put it back in the pan and cook it more.
When the puree is ready, let it cool. You can make it ahead and store it in the fridge. Prepare four 8-inch cake pans with parchment paper circles and grease the sides. Preheat the oven to 350°F (176°C).
Combine the flour, baking powder, and salt in a medium-sized bowl and set it aside. In a large mixer bowl, add the butter, oil, sugar, and vanilla extract. Mix until light and fluffy for about 3-4 minutes.
Add the eggs one at a time, mixing until mostly combined after each. Scrape down the sides of the bowl as needed. Add half of the dry ingredients and mix until mostly combined. Then add 1 tablespoon of the milk and mix. Add the rest of the dry ingredients and mix until just combined. The batter will be thick. Do not overmix.
Divide the batter into two bowls, each with a little more than 3 cups. To one bowl, add the rest of the milk and gently fold to combine. To the other bowl, add the strawberry puree, strawberry extract, and red food coloring, and gently fold together.
Divide each batter evenly between two pans, baking them for 22-25 minutes, until a toothpick comes out with a few crumbs.
To make the crunchies, preheat the oven to 350°F. Line two cookie sheets with parchment paper. In two bowls, add 1/2 cup of flour and 1/4 cup of sugar to each.
In a food processor, grind the freeze-dried strawberries into powder. Add this to the bowl for the strawberry crunchies and mix well. Add 4 tablespoons of butter and vanilla extract to the strawberry bowl and 3 tablespoons of butter to the vanilla bowl. Use a fork to combine each mixture until they form a crumble.
Spread the strawberry crumble onto one cookie sheet and the vanilla crumble on the other. Bake for about 5 minutes, keeping a close eye on them, especially the strawberry crumble, to avoid burning. Let them cool and break into smaller pieces if needed. Combine all of the crunchie pieces and gently toss together.
To make the strawberry frosting, cook 3/4 cup of strawberry puree the same way as before, reducing it down to about 1/2 cup, about 10-15 minutes. Let it cool.
In a large mixer bowl, beat the butter until smooth. Add half of the powdered sugar and continue mixing until smooth. Then add in half of the strawberry reduction and mix well. Finally, add vanilla and salt, then add the remaining powdered sugar and mix until smooth. Adjust the consistency with more strawberry reduction or milk.
For the vanilla frosting, beat the butter until smooth. Gradually add half of the powdered sugar, mixing until smooth. Add vanilla and water or cream, mixing until combined. Slowly add the remaining powdered sugar.
To build the cake, use a serrated knife to level the tops of the cakes. Place the first layer of strawberry cake on a serving plate. Pipe a dam of vanilla frosting around the edge and fill it with 1 cup of strawberry frosting, spreading it evenly.
Add the first layer of vanilla cake on top and repeat with another dam and more strawberry frosting. Continue layering with the second layer of strawberry cake and another dam of vanilla frosting filled with strawberry frosting. Add the last layer of vanilla cake and frost the whole cake with the remaining vanilla frosting.
Press the strawberry crunchies into the frosting to cover the cake completely. Use the leftover vanilla frosting to pipe swirls on top and finish with fresh strawberries. Store the cake in an airtight container until ready to serve. It’s fine at room temperature for a day, but after that, refrigerate it. Add the strawberries on top just before serving for the freshest look. Enjoy your cake within 3-4 days!
How to Serve Strawberry Crunchy Layer Cake
You can serve Strawberry Crunchy Layer Cake at room temperature. Slice it into even pieces and place each slice on a plate. Garnish with extra fresh strawberries if you like. This cake pairs well with whipped cream or a scoop of vanilla ice cream. It is great for birthdays, picnics, or casual gatherings.
How to Store Strawberry Crunchy Layer Cake
Store your Strawberry Crunchy Layer Cake in an airtight container. You can keep it at room temperature for a day. After that, put it in the fridge to keep it fresh. The cake tastes best when served close to room temperature. Try to eat it within 3-4 days for the best flavor and texture.
Tips for the Best Strawberry Crunchy Layer Cake
Use fresh strawberries for the puree to get the best flavor. Make sure to allow the purees to cool before adding them to the cake batter. Don’t skip the creaming step when mixing butter and sugar; this helps the cake rise nicely. Be careful not to overmix the batter. Finally, press the crunchies into the frosting right after frosting the cake to make them stick well.
Recipe Variations
You can try using other fruits to make different flavors of the cake. For example, substitute strawberries with raspberries or blueberries. You can also make a chocolate version by adding cocoa powder to the vanilla batter. Feel free to get creative and adjust the flavors to your liking!
Frequently Asked Questions (FAQs)
Q: Can I use frozen strawberries for the puree?
A: Yes, you can use frozen strawberries. Just make sure to thaw and drain them before making the puree.
Q: How long does it take to bake the cake layers?
A: The cake layers usually take about 22-25 minutes to bake.
Q: Can I make the cake ahead of time?
A: Yes! You can bake the cake layers and prepare the frostings ahead of time. Just store them separately in the fridge, and assemble the cake when you are ready to serve.
Strawberry Crunchy Layer Cake
Ingredients
Method
- Add the strawberry puree to a saucepan and cook over medium heat until thickened to about 3/4 cup, about 15-20 minutes.
- Let it cool and store it in the fridge.
- Prepare four 8-inch cake pans with parchment paper circles and grease the sides. Preheat the oven to 350°F (176°C).
- Combine the flour, baking powder, and salt in a medium bowl.
- In a large mixer bowl, cream the butter, oil, sugar, and vanilla until light and fluffy for 3-4 minutes.
- Add the eggs one at a time, mixing until mostly combined.
- Add half of the dry ingredients and mix, followed by 1 tablespoon of milk, then the rest of the dry ingredients until just combined.
- Divide the batter into two bowls; to one, add the rest of the milk. To the other, add the strawberry puree, strawberry extract, and red food coloring.
- Divide each batter evenly between two pans and bake for 22-25 minutes.
- Preheat the oven to 350°F and line two cookie sheets with parchment paper.
- In two bowls, combine 1/2 cup flour and 1/4 cup sugar each.
- Grind the freeze-dried strawberries and add to the strawberry bowl.
- Combine each mixture until they form a crumble and spread onto cookie sheets.
- Bake for about 5 minutes and let cool.
- Cook 3/4 cup of strawberry puree until reduced to about 1/2 cup, about 10-15 minutes.
- In a large mixer bowl, beat the butter and add half of the powdered sugar, mixing until smooth.
- Add the strawberry reduction and vanilla and mix well. Add remaining powdered sugar to adjust consistency.
- Level the tops of the cakes with a serrated knife.
- Layer the cakes with frosting in between and top with fresh strawberries.
- Press the strawberry crunchies into the frosting to cover the cake completely.
- Store in an airtight container.
