Description

Indulge in the delightful Strawberry Crunch Cake, a vibrant and easy-to-make dessert perfect for any occasion. This cake combines moist strawberry layers with rich cream cheese frosting and a crunchy topping made from golden sandwich cookies. Its eye-catching presentation and nostalgic flavor make it an instant crowd-pleaser, whether for birthdays, picnics, or casual gatherings. With each bite, the luscious strawberries and creamy frosting deliver a burst of flavor, while the crunchy topping adds an irresistible texture. Impress your guests with this beautiful cake that is as enjoyable to make as it is to eat!

Ingredients

Scale

1/2 cup unsalted butter, softened to room temperature
1 1/4 cups granulated sugar
3 large egg whites, at room temperature
1 large whole egg, at room temperature
2/3 cup whole milk, at room temperature
3-ounce package of strawberry flavored vegan gelatin powder
2 teaspoons pure vanilla extract
2 1/4 cups all-purpose flour, sifted
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon fine sea salt
1 cup unsalted butter, softened (for frosting)
1/4 cup heavy cream (or whole milk)
2 teaspoons pure vanilla extract (for frosting)
1/8 teaspoon fine sea salt (for frosting)
4 cups confectioners' sugar, sifted (for frosting)
12 Golden sandwich cookies, cream filling removed (or 1 ½ cups crushed shortbread cookies)
1 cup freeze-dried strawberries, lightly crushed
4 Tablespoons unsalted butter, melted and cooled (for crunch topping)

Instructions

Preheat your oven to 350°F (175°C) and grease two 9-inch round cake pans.
In a mixing bowl, beat together softened butter and sugar until light and fluffy. Add egg whites and whole egg one at a time, mixing well after each addition.
Pour in whole milk, vegan gelatin powder, and vanilla extract; mix until combined.
In another bowl, whisk together flour, baking powder, baking soda, and salt. Gradually add dry ingredients to wet ingredients until just combined.
Divide the batter evenly between prepared pans. Bake for about 25 minutes or until a toothpick inserted into the center comes out clean.
Remove from oven and let cakes cool in pans for about 10 minutes before transferring them to wire racks to cool completely.
In a large bowl, beat softened butter until creamy. Gradually add heavy cream, vanilla extract, salt, and confectioners' sugar. Beat until smooth.
Once cooled, place one cake layer on a serving plate and spread an even layer of frosting over it. Add the second cake layer on top and frost the top and sides of the entire cake.
In a bowl, combine crushed cookies with freeze-dried strawberries. Drizzle melted butter over this mixture and mix well.
Press the crunch topping onto the sides of the frosted cake.

Prep Time: 20 minutes
Cook Time: 25 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: 380
Sugar: 28g
Sodium: 230mg
Fat: 22g
Saturated Fat: 12g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 42g
Fiber: 1g
Protein: 4g
Cholesterol: 50mg

Keywords: Ensure all ingredients are at room temperature for best results. You can substitute other fruit-flavored vegan gelatin for variety. For a gluten-free version, replace all-purpose flour with a gluten-free blend.