Strawberry Crunch Cake
Strawberry Crunch Cake
Ingredients
For the Strawberry Cake
- 1 1/2 cups all-purpose flour
- 1 cup granulated sugar
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1/2 cup milk
- 1/2 cup strawberry puree, from fresh or frozen strawberries
- 1 teaspoon vanilla extract
- 1/4 teaspoon red food coloring, optional
For the Strawberry Crunch Topping
- 2 cups Nilla Wafers
- 1 cup freeze-dried strawberries
- 1/4 cup unsalted butter, melted
For the Creamy Vanilla Frosting
- 8 ounces cream cheese, softened
- 1/2 cup unsalted butter, softened
- 3 cups powdered sugar
- 1 teaspoon vanilla extract
- 1 tablespoon milk, as needed
For Garnish (Optional)
- 4 fresh strawberries, halved
Instructions
- 1
Preheat your oven to 350°F (175°C). Grease and flour a 9x13 inch glass baking dish.
⏱️ 5 min•🌡️ 350
- 2
In a large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt for the strawberry cake.
⏱️ 2 min
- 3
In a separate medium bowl, cream together the softened unsalted butter and large eggs until light and fluffy. Stir in the milk, strawberry puree, vanilla extract, and red food coloring (if using).
⏱️ 5 min
- 4
Gradually add the wet ingredients to the dry ingredients, mixing until just combined. Be careful not to overmix the batter.
⏱️ 3 min
- 5
Pour the strawberry cake batter into the prepared baking dish and spread evenly.
⏱️ 1 min
- 6
Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean. Allow the cake to cool completely in the dish on a wire rack. This will take at least 1 hour.
⏱️ 35 min•🌡️ 350
- 7
While the cake cools, prepare the strawberry crunch topping. Place the Nilla Wafers and freeze-dried strawberries into a large resealable plastic bag. Using a rolling pin, crush them into a coarse crumb mixture.
⏱️ 5 min
- 8
Pour the melted unsalted butter into the bag with the crushed mixture. Seal the bag and mix by hand, ensuring the crumbs are evenly coated with butter. Set aside.
⏱️ 2 min
- 9
Once the cake is completely cool, prepare the creamy vanilla frosting. In a large bowl, beat the softened cream cheese and softened unsalted butter together until smooth and creamy.
⏱️ 3 min
- 10
Gradually add the powdered sugar, one cup at a time, beating until fully incorporated. Stir in the vanilla extract. If the frosting is too thick, add milk one tablespoon at a time until desired consistency is reached.
⏱️ 5 min
- 11
Using an offset spatula, generously spread the creamy vanilla frosting evenly over the cooled strawberry cake base.
⏱️ 3 min
- 12
Liberally sprinkle the prepared strawberry crunch topping over the frosted cake, pressing gently to adhere.
⏱️ 2 min
- 13
Cut the finished cake into square portions. Garnish with fresh strawberry halves, if desired. Serve immediately or chill until ready to serve. This cake pairs wonderfully with a scoop of vanilla ice cream.
⏱️ 4 min
Kitchen Tools
Nutrition Facts (per serving)
Strawberry Crunch Cake
For the Strawberry Cake
- 1 1/2 cups all-purpose flour
- 1 cup granulated sugar
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1/2 cup milk
- 1/2 cup strawberry puree, from fresh or frozen strawberries
- 1 teaspoon vanilla extract
- 1/4 teaspoon red food coloring, optional
For the Strawberry Crunch Topping
- 2 cups Nilla Wafers
- 1 cup freeze-dried strawberries
- 1/4 cup unsalted butter, melted
For the Creamy Vanilla Frosting
- 8 ounces cream cheese, softened
- 1/2 cup unsalted butter, softened
- 3 cups powdered sugar
- 1 teaspoon vanilla extract
- 1 tablespoon milk, as needed
For Garnish (Optional)
- 4 fresh strawberries, halved
Instructions
- 1
Preheat your oven to 350°F (175°C). Grease and flour a 9x13 inch glass baking dish.
⏱️ 5 min•🌡️ 350 - 2
In a large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt for the strawberry cake.
⏱️ 2 min - 3
In a separate medium bowl, cream together the softened unsalted butter and large eggs until light and fluffy. Stir in the milk, strawberry puree, vanilla extract, and red food coloring (if using).
⏱️ 5 min - 4
Gradually add the wet ingredients to the dry ingredients, mixing until just combined. Be careful not to overmix the batter.
⏱️ 3 min - 5
Pour the strawberry cake batter into the prepared baking dish and spread evenly.
⏱️ 1 min - 6
Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean. Allow the cake to cool completely in the dish on a wire rack. This will take at least 1 hour.
⏱️ 35 min•🌡️ 350 - 7
While the cake cools, prepare the strawberry crunch topping. Place the Nilla Wafers and freeze-dried strawberries into a large resealable plastic bag. Using a rolling pin, crush them into a coarse crumb mixture.
⏱️ 5 min - 8
Pour the melted unsalted butter into the bag with the crushed mixture. Seal the bag and mix by hand, ensuring the crumbs are evenly coated with butter. Set aside.
⏱️ 2 min - 9
Once the cake is completely cool, prepare the creamy vanilla frosting. In a large bowl, beat the softened cream cheese and softened unsalted butter together until smooth and creamy.
⏱️ 3 min - 10
Gradually add the powdered sugar, one cup at a time, beating until fully incorporated. Stir in the vanilla extract. If the frosting is too thick, add milk one tablespoon at a time until desired consistency is reached.
⏱️ 5 min - 11
Using an offset spatula, generously spread the creamy vanilla frosting evenly over the cooled strawberry cake base.
⏱️ 3 min - 12
Liberally sprinkle the prepared strawberry crunch topping over the frosted cake, pressing gently to adhere.
⏱️ 2 min - 13
Cut the finished cake into square portions. Garnish with fresh strawberry halves, if desired. Serve immediately or chill until ready to serve. This cake pairs wonderfully with a scoop of vanilla ice cream.
⏱️ 4 min