Strawberry Crunch Cake
servings
Strawberry Crunch Cake brings back those nostalgic Strawberry Shortcake Ice Cream Bars from childhood. With real strawberry flavor and that favorite strawberry crunch topping, you'll love every bite!
Ingredients
Strawberry Cake
- 1 ½ tablespoons white vinegar *See note.
- 1 ½ cups whole milk
- 2 ½ cups all-purpose flour
- 3 tablespoons strawberry Jell-O powder from a 3 ounce package. *See note.
- 1 teaspoon baking powder
- 1 teaspoon kosher salt
- ½ teaspoon baking soda
- 1 cup unsalted butter, room temperature
- 2 cups granulated sugar
- 3 large eggs
- 2 teaspoons pure vanilla extract
Vanilla Frosting
- ½ cup butter, room temperature
- 2 cups powdered sugar, sifted
- 1 ½ teaspoons pure vanilla extract
- 2 tablespoons milk
Strawberry Crunch Topping
- ½ cup freeze-dried strawberries
- 10 Golden Oreos with filling
- 1 tablespoon strawberry Jell-O powder
- 3 tablespoons butter melted
- pinch of salt
- Fresh strawberries for garnish and serving, if desired
Instructions
Strawberry Cake
- In a 2-cup liquid measuring cup, mix the 1 1/2 tablespoons white vinegar with the 1 1/2 cups milk. Stir and let sit for a minimum for 15 minutes.
- Preheat oven to 350°F. and prepare a 9 X 13-inch baking pan by spraying it with cooking spray.
- In a medium bowl, whisk together the 2 1/2 cups flour, 3 tablespoons strawberry gelatin, 1 teaspoon baking powder, 1 teaspoon salt, and 1/2 teaspoon baking soda.
- Cream the butter in a mixing bowl until soft and smooth, about 2-3 minutes. Gradually add the 2 cups granulated sugar, and beat until light and fluffy, about 3 minutes. Add the eggs, one at a time, fully incorporating each one before adding the next. Mix in the vanilla completely. *Be sure to scrape down the sides and bottom of the mixing bowl occasionally to make sure all ingredients are completely combined.
- With the mixer on low, add dry ingredients to the butter mixture in 3 parts alternating with the buttermilk. Begin and end with the flour mixture and and beat until just combined after each addition. Pour batter into the prepared 9 X 13-inch pan.
- Bake for 40 minutes or until a toothpick or cake tester inserted into the middle comes out clean. Cool completely in the pan on a wire rack before frosting, about 1 1/2 - 2 hours.
Vanilla Frosting
- In a clean mixing bowl, cream the 1/2 cup butter until light and fluffy. Gradually add the 2 cups powdered sugar until well mixed.
- Beat in the 1 1/2 teaspoon vanilla and 2 tablespoons milk. Mix until light and fluffy, about 3-4 minutes. Spread entirely over the cooled strawberry cake.
Strawberry Crunch Topping
- Place the 1/2 cup freeze-dried strawberries and 10 Golden Oreos in a food processor or blender. Pulse until coarse crumbs form.
- Add the 1 tablespoon strawberry gelatin powder, and pulse very briefly to mix.
- Melt the 3 tablespoons butter. Pour into the food processor and pulse just until mixture holds together when pressed.
- Spread on a plate and place into the refrigerator to chill for 15 minutes.
- Sprinkle topping over the entire cake just before serving. Decorate or serve with fresh strawberries.
Notes
- You can replace the vinegar and whole milk with 1 1/2 cups buttermilk, if you'd like.
- The 3 ounce package of strawberry Jell-O will have enough powder for both the 3 tablespoons needed for the cake, and the 1 tablespoon for the crunch topping.
Nutrition
Calories: 667kcal | Carbohydrates: 93g | Protein: 6g | Fat: 30g | Saturated Fat: 18g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 119mg | Sodium: 406mg | Potassium: 279mg | Fiber: 2g | Sugar: 67g | Vitamin A: 918IU | Vitamin C: 120mg | Calcium: 79mg | Iron: 4mg