Strawberry Crunch Cake
Strawberry Crunch Cake is a delightful dessert featuring layers of moist strawberry cake, creamy vanilla frosting, and a crunchy topping made of graham crackers and freeze-dried strawberries. Perfect for special occasions or a fun weekend baking project!
Ingredients
Cake:
- 2 ½ cups all-purpose flour
- 2 ½ tsp baking powder
- ½ tsp salt
- 1 cup unsalted butter softened
- 2 cups granulated sugar
- 4 large eggs
- 1 tsp vanilla extract
- 1 cup whole milk
- ½ cup strawberry puree
Frosting:
- 2 cups unsalted butter softened
- 4 cups powdered sugar
- 2 tsp vanilla extract
- ¼ cup heavy cream
Crunch Topping:
- 2 cups graham crackers crushed
- ½ cup freeze-dried strawberries
- ½ cup melted unsalted butter
Instructions
- Preheat the oven to 350°F and prepare two 9-inch round cake pans.
- Mix dry ingredients in one bowl and cream butter and sugar in another. Add eggs, vanilla, and strawberry puree. Alternate adding dry ingredients and milk. Bake for 25–30 minutes.
- Prepare frosting by beating butter, powdered sugar, vanilla, and heavy cream until fluffy.
- Make the crunch topping by combining crushed graham crackers, freeze-dried strawberries, and melted butter.
- Assemble the cake by frosting the layers, covering the entire cake, and pressing the crunch topping onto the sides and top.