Description
This Strawberry Crunch Cake is a delightful dessert featuring layers of moist strawberry-flavored cake, wrapped in creamy homemade buttercream, and topped with a crunchy strawberry Jell-O Oreo crumble. The cake is beautifully decorated with fresh strawberries and whipped cream for a festive and flavorful treat perfect for gatherings and celebrations.
Ingredients
Scale
Cake Ingredients
- 3 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 tablespoon vanilla extract
- 3/4 cup vegetable oil
- 4 eggs
- 1 3/4 cups sugar
- 1 package (85 g) strawberry gelatin
- 1 1/2 cups milk
Buttercream Frosting
- 1.5 cups butter, room temperature
- 1/2 teaspoon salt
- 1.5 pounds powdered sugar
- 1.5 tablespoons vanilla extract
- 6 tablespoons heavy cream (or milk; more as needed for consistency)
Strawberry Crunch Topping
- 24 Golden Oreos
- 1 box strawberry Jell-O
- 4 tablespoons butter, melted
Decoration
- 8 fresh strawberries, for decorating
- Whipped cream, for decorating
Instructions
- Prepare Cake Pans and Oven: Preheat your oven to 350°F (175°C). Butter and flour three 8-inch round cake pans and line each with parchment paper on the bottom to ensure easy removal of the cakes.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt thoroughly. Set this mixture aside for later use.
- Mix Wet Ingredients: In the bowl of a standing mixer, beat together the vegetable oil, eggs, and vanilla extract on medium speed until the mixture becomes smooth and fully blended.
- Add Sugar and Gelatin: Incorporate the sugar and strawberry gelatin powder into the wet mixture and mix until everything is well combined.
- Combine Dry and Wet Mixtures: Alternately add the flour mixture in four portions and the milk in three portions to the wet ingredients, starting and ending with the flour mixture. Mix after each addition until fully incorporated to form the cake batter.
- Bake the Cakes: Evenly divide the batter among the prepared cake pans (about 483 grams per pan). Place them in the center of the preheated oven and bake for approximately 30 minutes, or until a cake tester inserted in the center comes out clean and edges begin to pull away. Avoid opening the oven before 20 minutes.
- Cool the Cake Layers: Let the cakes cool in their pans for 10-15 minutes. Then run a butter knife around the edges, turn the cakes out onto wire racks, and allow them to cool completely before frosting.
- Make the Buttercream Frosting: In a mixing bowl, beat the room-temperature butter and salt until light and fluffy. Gradually sift in the powdered sugar in 3-4 portions, mixing slowly at first and then increasing the speed after each addition. Scrape down the bowl as necessary. Add vanilla extract and gradually incorporate the heavy cream, beating until you achieve a smooth and spreadable consistency.
- Prepare Strawberry Crunch: Preheat the oven to 350°F again. Crush the Golden Oreos into fine crumbs using a food processor or by placing them in a sealed plastic bag and crushing with a rolling pin. Mix the crumbs with strawberry Jell-O powder and melted butter until combined. Spread the mixture evenly over a parchment-lined or greased baking sheet and bake for 8 minutes. Allow to cool completely to harden.
- Assemble the Cake: If necessary, level the cake layers. Place the first layer on a serving plate or cake turntable, then spread an even layer of buttercream frosting over the top. Repeat with the second layer, then add the third layer. Apply a thin crumb coat of buttercream over the entire cake and chill for 15-20 minutes to set the crumb coat.
- Finish and Decorate: After chilling, spread a final layer of buttercream smoothly over the cake. Gently press the cooled strawberry crunch onto the sides and top of the cake to add texture. Finally, arrange fresh strawberries and pipe swirls of whipped cream around the top to create a beautiful and inviting presentation.
Notes
- Ensure the cakes are completely cooled before frosting to prevent the buttercream from melting.
- You can substitute milk for heavy cream in the frosting for a lighter version, adjusting quantity for desired consistency.
- For best results, chill the cake after applying the crumb coat to make final frosting easier.
- Golden Oreos are used for the strawberry crunch to keep a complementary color and flavor; regular Oreos will alter the texture and taste.
- Use fresh, ripe strawberries for decorating to enhance flavor and appearance.
- Store the assembled cake in the refrigerator and allow it to come to room temperature before serving for optimal taste.
