CakeDessert

Strawberry Crunch Cake

Strawberry Crunch Cake

Prep Time: 1 hour, 30 minutes

Ingredients

2 (8 inch round) French vanilla cake layers, baked and cooled
2 (8 inch round) strawberry cake layers, baked and cooled

Strawberry Crunch:

12 Golden Oreo cookies
12 shortbread cookies (I used Lorna Doone)
3 Tablespoons salted butter, melted
1 cup freeze dried strawberries

Strawberry frosting:

1 cup salted butter, softened
2 Tablespoons heavy cream
1 cup frozen strawberries, thawed and pureed (alternatively, you could use fresh)
4 cups powdered sugar
Cream cheese frosting:
4 oz cream cheese, softened
1/2 cup salted butter, softened
1/4 cup heavy cream
1 teaspoon vanilla extract
4 cups powdered sugar

Instructions

Prepare the strawberry crunch

In the bowl of your food processor, pulse Golden Oreos and shortbread cookies until they are in coarse crumbs. Add melted butter and pulse until combined. Add freeze-dried strawberries and pulse until combined.

Prepare strawberry frosting:

In the bowl of your mixer, beat butter on medium speed until smooth. Add heavy cream and strawberry puree, mixing on medium-low and scraping the sides of the bowl as needed until combined. With the mixer on low, slowly add powdered sugar until combined. Increase mixer speed to high and beat for one minute.

Assemble:

Place one strawberry cake layer on a plate and frost generously with 1/3 of strawberry frosting. Repeat, alternating layers until assembled.

Prepare cream cheese frosting:

In the bowl of your mixer, beat butter and cream cheese on medium speed until smooth. Add heavy cream and vanilla, mixing on medium-low and scraping the sides of the bowl as needed until combined. With the mixer on low, slowly add powdered sugar until combined. Increase mixer speed to high and beat for one minute. Frost the outside of the cake (don’t worry if it doesn’t look perfect — you’ll cover it all in crumbs)
Add strawberry crunch: Cupping some of the crumb mixture in your hand, work your way around the cake, gently pressing the crumb mixture into the frosting. Repeat until entire top and sides of cake is covered in crumbs.

Notes

Store uneaten cake in the refrigerator.

Laura J. Boss

Meet Laura J. Boss, a passionate blogger and cooking enthusiast who loves to experiment with different recipes and cuisines from around the world. Born and raised in a small town, I grew up watching my mother cook and developed a keen interest in the art of cooking from an early age.After completing my education, I decided to pursue my passion for cooking and started my own food blog. My blog features a wide range of recipes, from traditional family favorites to fusion dishes that I have created myself. My blog has gained a huge following, with many of my readers trying out my recipes and sharing their own cooking experiences.When I am not cooking up a storm in the kitchen, I enjoy traveling and exploring new cultures. I believe that food is an important part of every culture, and love to learn about new ingredients and cooking techniques from around the world.Through my blog, I aim to inspire and encourage others to cook and experiment with different flavors and ingredients. I believe that cooking is not just about making delicious meals, but also about sharing love and creating memories with family and friends.Whether you are a beginner or an experienced cook, my blog has something for everyone. So why not give my recipes a try and discover the joy of cooking for yourself?