Go Back
–+ servings

Strawberry Crunchy Layer Cake

A delicious dessert featuring soft layers filled with strawberry flavor and a crunchy topping, perfect for any occasion.
Print Recipe Pin Recipe
Prep Time 1 hour
Cook Time 45 minutes
Total Time 1 hour 45 minutes
Servings: 12 slices
Course: Cake, Dessert
Cuisine: American
Calories: 450
Ingredients Method Nutrition Notes

Ingredients
  

Cake Layers
  • 1.5 cups strawberry puree (3 cups chopped strawberries) Cook down until thickened.
  • 3 cups all-purpose flour
  • 3.25 tsp baking powder
  • 0.75 tsp salt
  • 10 tbsp unsalted butter, room temperature
  • 0.5 cups vegetable oil Plus 2 tablespoons.
  • 1.75 cups sugar Plus 2 tablespoons.
  • 1 tbsp vanilla extract
  • 5 large eggs
  • 0.75 cups milk, divided Plus 1 tablespoon.
  • 1.25 tsp strawberry extract
  • 15 drops red food coloring
Crunchies
  • 1 cup all-purpose flour, divided
  • 0.5 cups sugar, divided
  • 0.75 cups freeze-dried strawberries Ground into powder.
  • 7 tbsp salted butter, room temperature, divided Find the right amount for each crumble.
  • 0.5 tsp vanilla extract
Frosting
  • 2.5 cups unsalted butter, room temperature
  • 10 cups powdered sugar
  • 2.5 tsp vanilla extract
  • 4-6 tbsp water or cream
  • 1 pinch salt

Method
 

Preparation of Strawberry Puree
  1. Add the strawberry puree to a saucepan and cook over medium heat until thickened to about 3/4 cup, about 15-20 minutes.
  2. Let it cool and store it in the fridge.
Cake Layers
  1. Prepare four 8-inch cake pans with parchment paper circles and grease the sides. Preheat the oven to 350°F (176°C).
  2. Combine the flour, baking powder, and salt in a medium bowl.
  3. In a large mixer bowl, cream the butter, oil, sugar, and vanilla until light and fluffy for 3-4 minutes.
  4. Add the eggs one at a time, mixing until mostly combined.
  5. Add half of the dry ingredients and mix, followed by 1 tablespoon of milk, then the rest of the dry ingredients until just combined.
  6. 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.
  7. Divide each batter evenly between two pans and bake for 22-25 minutes.
Crunchies Preparation
  1. Preheat the oven to 350°F and line two cookie sheets with parchment paper.
  2. In two bowls, combine 1/2 cup flour and 1/4 cup sugar each.
  3. Grind the freeze-dried strawberries and add to the strawberry bowl.
  4. Combine each mixture until they form a crumble and spread onto cookie sheets.
  5. Bake for about 5 minutes and let cool.
Frosting Preparation
  1. Cook 3/4 cup of strawberry puree until reduced to about 1/2 cup, about 10-15 minutes.
  2. In a large mixer bowl, beat the butter and add half of the powdered sugar, mixing until smooth.
  3. Add the strawberry reduction and vanilla and mix well. Add remaining powdered sugar to adjust consistency.
Assembly
  1. Level the tops of the cakes with a serrated knife.
  2. Layer the cakes with frosting in between and top with fresh strawberries.
  3. Press the strawberry crunchies into the frosting to cover the cake completely.
  4. Store in an airtight container.

Nutrition

Serving: 1Calories: 450kcalCarbohydrates: 70gProtein: 6gFat: 18gSaturated Fat: 10gSodium: 150mgFiber: 1gSugar: 40g

Notes

Use fresh strawberries for the best flavor. Don’t skip the creaming step when mixing butter and sugar. Store in an airtight container and consume within 3-4 days for best flavor.

Tried this recipe?

Let us know how it was!