Strawberry Shortcake Crunch Cake
Indulge in this Strawberry Shortcake Crunch Cake—a luscious dessert that’s creamy, crunchy, and bursting with fresh strawberry flavor. Perfect for birthdays, holidays, or anytime you crave a sweet treat that impresses.
Ingredients
- Ingredients:
- Cake:
- 2 cups all-purpose flour
- 1¾ cups granulated sugar
- ½ cup unsalted butter softened
- ½ cup vegetable oil
- 4 large eggs
- 1 cup buttermilk
- 2 tsp vanilla extract
- 1 tbsp baking powder
- ¼ tsp salt
- ½ cup strawberry puree
- Frosting:
- 1 cup unsalted butter softened
- 4 cups powdered sugar
- ¼ cup heavy cream
- 1 tsp vanilla extract
- 2 tbsp freeze-dried strawberry powder
- Crunch Topping:
- 1 cup crushed golden Oreos
- ¼ cup freeze-dried strawberries crushed
- 2 tbsp melted butter
Instructions
- Preheat oven to 350°F (175°C). Grease and flour two 8-inch round cake pans.
- Cream butter, sugar, and oil until fluffy. Beat in eggs, vanilla, and strawberry puree.
- Mix flour, baking powder, and salt; alternate adding dry mix and buttermilk.
- Pour batter into pans and bake for 25-30 minutes, until a toothpick is clean.
- Cool cakes 10 minutes, then transfer to a rack.
- Beat butter, powdered sugar, cream, vanilla, and strawberry powder for frosting.
- Mix crushed Oreos, freeze-dried strawberries, and butter for crunch topping.
- Frost between layers, top, and sides; press crunch topping onto sides and sprinkle on top.
Notes
Nutritional Recap (per slice):
- Calories: 380 kcal
- Protein: 5g
- Carbohydrates: 58g
- Fiber: 1g
- Sugars: 42g
- Fat: 20g
- Saturated Fat: 12g Source: USDA Food Database (2025). Values are approximate.