Description
Strawberry Crunch Cake is a delightful dessert with layers of strawberry-flavored cake, creamy frosting, and a crunchy topping.
Ingredients
Scale
- For the Strawberry Cake Layers:
- 2 ½ cups all-purpose flour
- 2 ½ teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 1 cup whole milk
- 1 cup fresh strawberries, pureed
- For the Cream Cheese Frosting:
- 8 ounces cream cheese, softened
- 1/2 cup unsalted butter, softened
- 4 cups powdered sugar
- 1 teaspoon vanilla extract
- 2 tablespoons heavy cream (optional, for a smoother consistency)
- For the Crunch Topping:
- 1 cup strawberry-flavored cereal (like Strawberry Crunch)
- 1/4 cup unsalted butter, melted
- 1/4 cup granulated sugar
Instructions
- Preheat your oven to 350°F (175°C) and grease and flour three 9-inch round cake pans.
- In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside.
- In a large mixing bowl, cream the softened butter and granulated sugar until light and fluffy.
- Beat in the eggs one at a time, followed by the vanilla extract, mixing until well combined.
- Gradually add the dry ingredients to the butter mixture, alternating with the milk. Mix until just combined, then fold in the pureed strawberries.
- Divide the batter evenly among the prepared cake pans.
- Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Once baked, remove the cakes from the oven and let them cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.
- In a large mixing bowl, beat the softened cream cheese and butter until smooth and creamy.
- Gradually add the powdered sugar and vanilla extract, mixing until well combined. If desired, add heavy cream for a smoother consistency.
- In a medium bowl, mix the strawberry-flavored cereal, melted butter, and granulated sugar until well combined. Set aside.
- Once the cake layers are completely cool, place one layer on a serving platter. Spread a layer of cream cheese frosting on top.
- Place the second cake layer on top and repeat the frosting process. Top with the third layer.
- Frost the top and sides of the entire cake with the remaining cream cheese frosting.
- Press the strawberry crunch topping onto the sides and top of the frosted cake, ensuring an even distribution.
- Slice the cake into wedges and serve. This cake is best enjoyed fresh but can be stored in an airtight container in the refrigerator for up to three days.
Notes
- Use vegan butter for a dairy-free version.
- Substitute granulated sugar with coconut sugar or a sugar alternative for a healthier option.
- Use dairy-free cream cheese for a vegan option.
- Prep Time: 25 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 35g
- Sodium: 240mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 80mg
Keywords: Strawberry Crunch Cake, Cake Recipe, Dessert Recipe, Strawberry Cake