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Strawberry Crunchy Layer Cake

Irresistibly Moist Strawberry Crunchy Layer Cake Recipe

This Strawberry Crunchy Layer Cake captivates the senses with moist layers and a crispy crunch, making it a delightful dessert for any occasion.
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Prep Time 30 minutes
Cook Time 45 minutes
Cooling Time 15 minutes
Total Time 1 hour 30 minutes
Servings: 12 slices
Course: Dessert
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake Layers
  • 2.5 cups all-purpose flour Use a gluten-free blend if necessary.
  • 1 tablespoon baking powder Ensure it's fresh for proper rising.
  • 0.5 teaspoon salt Opt for sea salt for a finer texture.
  • 0.5 cups unsalted butter Can substitute with margarine for a dairy-free option.
  • 0.5 cups vegetable oil Melted coconut oil can provide a delicious twist.
  • 1.5 cups granulated sugar Coconut sugar is a low-glycemic alternative.
  • 4 large eggs Use aquafaba or flax eggs for a vegan substitute.
  • 2 teaspoons vanilla extract Pure vanilla yields the best results.
  • 1 cup milk Plant-based milk works beautifully as a substitute.
  • 2 cups fresh strawberries Feel free to substitute with other berries.
For the Crunch Topping
  • 0.5 cups freeze-dried strawberries Finely chopped nuts can be used if preferred.
  • 0.5 cups additional flour Adjust based on desired texture.
  • 0.5 cups sugar Reduce quantity if using sweetened freeze-dried strawberries.
For the Frosting
  • 1 batch strawberry buttercream Homemade adds a personal touch.
  • 1 batch vanilla buttercream Ideal for frosting the exterior.
Color Enhancement
  • to taste red food coloring May omit for a more natural look.

Equipment

  • Mixing bowls
  • electric mixer
  • Saucepan
  • Spatula
  • 8-inch round cake pans
  • Parchment Paper
  • Baking Sheet

Method
 

Step‑by‑Step Instructions
  1. Prepare the Strawberry Puree: Wash and hull fresh strawberries, then cook in a saucepan over medium heat for about 10–15 minutes.
  2. Preheat Oven and Prepare Cake Pans: Preheat the oven to 350°F (176°C) and grease and flour four 8-inch round cake pans.
  3. Mix Dry Ingredients: Whisk together the flour, baking powder, and salt in a large mixing bowl.
  4. Cream Butter and Sugar: Combine softened butter, vegetable oil, and granulated sugar until light and fluffy.
  5. Incorporate the Eggs: Add eggs one at a time, beating well after each addition, then mix in vanilla extract.
  6. Combine Dry Ingredients and Milk: Gradually add dry mixture to wet ingredients, alternating with milk.
  7. Color and Flavor the Batters: Divide the batter and mix in the cooled strawberry puree and red food coloring to one half.
  8. Bake the Cake Layers: Pour batter into prepared pans and bake for approximately 22-25 minutes.
  9. Prepare the Crunch Topping: Mix flour, sugar, and softened butter with crushed freeze-dried strawberries, bake until golden.
  10. Make the Frosting: Prepare strawberry and vanilla buttercream in separate bowls until smooth.
  11. Assemble the Cake: Layer cake with alternating strawberry buttercream and vanilla cake layers.
  12. Frost and Decorate the Cake: Frost the exterior with vanilla buttercream and add the crunchy topping.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 50gProtein: 2gFat: 15gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 40mgSodium: 200mgPotassium: 100mgFiber: 1gSugar: 30gVitamin A: 500IUVitamin C: 30mgCalcium: 60mgIron: 1mg

Notes

Ensure to cream butter properly for light texture and avoid overmixing to prevent dense cake.

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