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A nostalgic dessert inspired by classic strawberry shortcake bars, this Strawberry Crunch Cake features three moist layers of strawberry-infused sponge cake, a light and fluffy cream cheese frosting, and a crunchy topping made from Golden Oreos and freeze-dried strawberries. It’s bursting with fresh strawberry flavor and a variety of textures, making it a showstopping treat.

Ingredients

  • Strawberry Reduction: 135 g (1/2 cup) strawberry puree (fresh or frozen), 30 g (2 tablespoons) granulated sugar, 8 g (1 1/2 tablespoons) fresh lemon juice
  • Strawberry Cake Layers (makes 3 layers): 190 g (3/4 cup) unsalted butter, room temperature; 170 g (3/4 cup) granulated sugar; 3 eggs, room temperature; 1 tablespoon vanilla bean paste; 300 g (2 1/2 cups) all-purpose flour, sifted; 1/2 teaspoon salt; 2 teaspoons baking powder, sifted; 100 g (1/3 cup) whole milk, room temperature; 90 g (2/3 cup) strawberry reduction, room temperature; pink gel or powdered food coloring; natural strawberry extract
  • Cream Cheese Frosting: 900 g (4 cups) full-fat cream cheese; 300 g (1 1/3 cups) full-fat mascarpone; 150 g (1 1/4 cups) powdered sugar, sifted; 1 tablespoon vanilla bean paste
  • Strawberry Crunch Topping: 215 g (1 1/3 cups) Golden Oreos; 21 g (1/3 cup) freeze-dried strawberries; 36 g (2 tablespoons) unsalted butter, melted but cooled; pinch of salt

Instructions

  1. For Strawberry Reduction: Combine strawberry puree, granulated sugar, and fresh lemon juice in a saucepan over medium-high heat. Heat until it gently boils, stirring occasionally to prevent sticking.
  2. Reduce heat and simmer for approximately 20 minutes until thick and syrupy, coating the back of a spoon. Remove from heat and cool completely to room temperature.
  3. For Sponge Cake Layers: Preheat oven to 170°C (338°F), no fan. Prepare three 15 cm (6-inch) round cake pans by greasing and lining with parchment paper.
  4. Mix pink food coloring and natural strawberry extract into room temperature milk. Stir in the cooled strawberry reduction to form the wet ingredients.
  5. Sift together all-purpose flour, salt, and baking powder in a bowl for dry ingredients.
  6. In a stand mixer, cream room temperature unsalted butter and granulated sugar until pale and fluffy. Add eggs one at a time, mixing well after each, then add vanilla bean paste.
  7. Add wet and dry ingredients alternately to the butter mixture in four parts: half wet, half dry, then the rest of the wet, and finally the rest of the dry. Finish with dry ingredients and mix gently. Adjust color with more food coloring if desired.
  8. Divide the batter evenly among prepared cake pans using a digital scale for accuracy.
  9. Bake for about 20 minutes or until a skewer inserted comes out clean. Cool completely on a wire rack, then chill before frosting.
  10. For Frosting: Whip mascarpone, cream cheese, vanilla bean paste, and sifted powdered sugar with a hand mixer until smooth and fluffy. Avoid overbeating to prevent runniness.
  11. For Strawberry Crunch Topping: Melt butter gently and let it cool slightly.
  12. Crush Golden Oreos and freeze-dried strawberries using a food processor or by placing them in a ziplock bag and pounding gently with a rolling pin. Leave some chunks for texture.
  13. Add a pinch of salt and stir in the cooled melted butter to the crushed mixture.
  14. Spread the crumble on a sheet pan or plate and chill in the fridge for 20-30 minutes to firm up and create crunchy chunks.
  15. Assembly: Using a digital scale, measure about 200 g of frosting and spread evenly between each layer as you stack the cake layers.
  16. If frosting softens or the cake becomes unstable during stacking, chill it in the refrigerator before continuing.
  17. Chill the fully stacked cake for at least 30 minutes to set.
  18. Apply a thin crumb coat of frosting all around the cake and refrigerate for another 30 minutes.
  19. Press the chilled strawberry crunch evenly onto the top and sides of the cake, working in sections for full coverage.
  20. Chill the cake for about 30 minutes to set the crunch topping.
  21. Fit a piping bag with a Wilton 1M nozzle tip and pipe decorative swirls or rosettes atop the cake with remaining frosting.
  22. Finish by arranging fresh strawberries on top for decoration.
  23. Keep the cake refrigerated until serving. Remove from fridge 30-60 minutes before serving to allow it to reach optimal texture and flavor.

Notes

Use a digital scale for precise ingredient measurement; accuracy is key for baking success., Ensure all dairy and eggs are at room temperature to improve mixing and texture., Prefer European-style butter with around 82% fat for best flavor and texture., Natural strawberry extract significantly enhances the strawberry flavor in both cake and frosting., High quality gel or powdered pink food coloring provides the best bright and stable color; avoid liquid or natural food coloring which fades or affects texture., Do not overbake the sponge layers to prevent dryness; test doneness with a skewer., Avoid overwhipping the cream cheese frosting; stop once it is smooth, fluffy, and pipeable to prevent runniness., Chill sponge layers before assembling to ensure frosting adheres well and cake remains stable., If cake or frosting softens during assembly, chilling helps firm the structure and avoids collapse., Crush cookie and freeze-dried strawberry pieces gently to retain some texture; chilling the crumble forms crunchy chunks.

Nutrition

Find it online: https://gingerbaking.com/the-ultimate-strawberry-crunch-cake-video-spatula-desserts/