Strawberry Crunch Cake

This delightful cake is inspired by the nostalgic strawberry shortcake ice cream bars. It features two layers of moist strawberry-flavored cake, complemented by a rich vanilla buttercream frosting and a crunchy topping made from golden Oreo cookies and freeze-dried strawberries. The combination of textures and flavors makes it a perfect dessert for celebrations or a sweet treat any time.

Ingredients

For the cake:

• 2½ cups all-purpose flour

• 3 tablespoons strawberry-flavored gelatin (such as Jell-O)

• 1 teaspoon baking powder

• 1 teaspoon kosher salt

• ½ teaspoon baking soda

• 1 cup unsalted butter, softened

• 2 cups granulated sugar

• 3 large eggs

• 2 teaspoons vanilla extract

• 1½ cups whole buttermilk
  
  

For the frosting:

• 1½ cups unsalted butter, softened

• ¼ teaspoon kosher salt

• 1 tablespoon vanilla extract

• 4 cups powdered sugar, sifted

• 2 tablespoons heavy cream (or more as needed)
  
  

For the crumble topping:

• 25 golden Oreo cookies

• ⅔ cup freeze-dried strawberries

• ⅛ teaspoon kosher salt

• 4 tablespoons unsalted butter, melted

Directions

1. Preheat the oven to 350°F (175°C). Grease and flour two 8-inch round cake pans, lining the bottoms with parchment paper.

2. Prepare the cake batter: In a medium bowl, whisk together the flour, strawberry gelatin, baking powder, salt, and baking soda. In a large bowl, beat the softened butter until creamy, about 2-3 minutes. Gradually add the granulated sugar, beating until light and fluffy, approximately 3 minutes. Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract. Alternately add the dry ingredients and buttermilk to the butter mixture, beginning and ending with the dry ingredients. Divide the batter evenly between the prepared pans. Bake for about 40 minutes, or until a toothpick inserted into the center comes out clean. Allow the cakes to cool in the pans for 10 minutes, then remove from pans and cool completely on a wire rack.

3. Make the frosting: In a large bowl, beat the softened butter and salt until creamy. Add the vanilla extract. Gradually add the sifted powdered sugar, alternating with the heavy cream, until the frosting is smooth and fluffy.

4. Prepare the crumble topping: In a food processor, combine the golden Oreo cookies, freeze-dried strawberries, and salt. Pulse until the mixture is slightly chunky. Drizzle in the melted butter and pulse a few more times to combine.

5. Assemble the cake: If necessary, level the tops of the cooled cake layers. Place one layer on a serving platter and spread with about 1 cup of frosting. Top with the second cake layer. Spread the remaining frosting over the top and sides of the cake. Press the crumble topping gently onto the frosting, covering the entire cake.

6. Chill the cake: Refrigerate the assembled cake for at least 1 hour before slicing to allow the flavors to meld and the frosting to set.

Nutritional Information (per serving)

• Calories: 1111 kcal

• Total Fat: 61g

• Saturated Fat: 33g

• Cholesterol: 165mg

• Sodium: 497mg

• Total Carbohydrates: 134g

• Dietary Fiber: 2g

• Sugars: 93g

• Protein: 11g

• Vitamin C: 6mg (6% DV)

• Calcium: 100mg (8% DV)

• Iron: 5mg (29% DV)

• Potassium: 230mg (5% DV)