Feeling Foodish Strawberry Crunch Cake
This Strawberry Crunch Cake is inspired by the classic Strawberry Shortcake ice cream bars. It features moist strawberry cake layers, silky vanilla buttercream, and a signature crunchy topping made from Golden Oreos and strawberry gelatin for the ultimate nostalgic dessert.
Equipment
- Electric mixer
- 8-inch round cake pans
- Baking sheet
Ingredients
- 3 cups all-purpose flour
- 1 tbsp baking powder
- 1/2 tsp salt
- 1 3/4 cups granulated sugar
- 1 package (3 oz) strawberry gelatin (Jello)
- 4 large eggs
- 3/4 cup vegetable oil
- 1 1/2 cups whole milk
- 1 tbsp vanilla extract
- 24 Golden Oreo cookies, crushed
- 1 package (3 oz) strawberry gelatin (Jello)
- 4 tbsp unsalted butter, melted
- 1 1/2 cups unsalted butter, room temperature
- 6 cups powdered sugar, sifted
- 6 tbsp heavy cream or milk
- 1 1/2 tbsp vanilla extract
- 1/2 tsp salt
Instructions
- Preheat oven to 350°F. Mix crushed Golden Oreos and strawberry gelatin with melted butter until combined. Spread onto a parchment-lined baking sheet and bake for 8 minutes. Cool completely.
- Grease and flour three 8-inch cake pans. Whisk flour, baking powder, salt, sugar, and strawberry gelatin. Add eggs, oil, milk, and vanilla; mix until just combined.
- Divide batter evenly among pans and bake for about 30 minutes, until a toothpick comes out clean. Cool completely.
- Beat butter until creamy. Gradually add powdered sugar, cream, vanilla, and salt. Beat until light and fluffy.
- Place first cake layer on a stand, frost with buttercream, and sprinkle with strawberry crunch. Repeat with second layer.
- Frost top and sides of cake with remaining buttercream. Gently press remaining strawberry crunch onto the cake.
- Refrigerate cake for 30 minutes to set. Slice and serve.
Notes
For the best texture, allow the crunch topping to cool completely before assembling the cake.