Delightful Strawberry Crunch Layer Cake
Ingredients:
For the Cake:
2 1/2 cups all-purpose flour
2 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 1/2 cups granulated sugar
1 cup unsalted butter, softened
4 large eggs
1 cup whole milk
1 tablespoon vanilla extract
1/2 cup strawberry puree (fresh or frozen strawberries, blended)
For the Crunch Topping:
1 cup crushed vanilla wafer cookies
1/2 cup freeze-dried strawberries, crushed
1/4 cup melted butter
For the Frosting:
8 oz cream cheese, softened
1/2 cup unsalted butter, softened
4 cups powdered sugar
2 teaspoons vanilla extract
1/4 cup heavy cream (if needed for consistency)
Directions:
Preheat oven to 350°F (175°C). Grease and flour three 8-inch round cake pans.
In a large bowl, whisk together flour, baking powder, baking soda, and salt.
In another bowl, beat together sugar and butter until light and fluffy. Add eggs one at a time, beating well after each addition.
Mix in vanilla extract and strawberry puree.
Gradually add dry ingredients to wet ingredients, alternating with milk, beginning and ending with dry ingredients.
Divide the batter evenly among the prepared pans.
Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Allow cakes to cool in pans for 10 minutes, then remove and cool completely on wire racks.
To make the Crunch Topping:
In a bowl, mix crushed vanilla wafer cookies, crushed freeze-dried strawberries, and melted butter until combined.
To make the Frosting:
In a large bowl, beat cream cheese and butter until smooth and creamy.
Gradually add powdered sugar, one cup at a time, beating well after each addition.
Mix in vanilla extract. If frosting is too thick, add heavy cream, one tablespoon at a time, until desired consistency is reached.
Assemble the Cake:
Place one cake layer on a serving plate. Spread a layer of frosting over the top.
Sprinkle a portion of the crunch topping over the frosting.
Repeat with the second and third layers.
Frost the top and sides of the cake, then press the remaining crunch topping onto the sides of the cake.
Prep Time: 30 minutes | Baking Time: 30 minutes | Total Time: 60 minutes
Kcal: 540 kcal | Servings: 12 servings
