Description
This Strawberry Crunch Cake is a nostalgic, vibrant dessert that perfectly balances a moist, strawberry-infused sponge with a silky cream cheese frosting. Finished with a buttery, golden-pink strawberry cookie crumble, it offers a sophisticated yet approachable texture. Inspired by childhood strawberry shortcake bars, this treat is the ultimate mood-lifter for garden parties or quiet weekend afternoons. It is a forgiving, make-ahead-friendly bake that brings a beautiful, festive flair to any table.
Ingredients
1/2 cup unsalted butter, softened
1 1/2 cups granulated sugar
2 large eggs
1 teaspoon vanilla extract
1/2 cup strawberry gelatin powder
2 cups cake flour
2 teaspoons baking powder
1/2 cup whole milk
1/2 cup sour cream
8 oz cream cheese, softened
1/4 cup unsalted butter, softened
2 cups powdered sugar
1 cup crushed golden sandwich cookies
1/4 cup strawberry gelatin powder
3 tablespoons melted butter
Instructions
Preheat oven to 350°F (175°C) and grease a 9-inch cake pan.
Cream the softened butter and sugar together until light and fluffy.
Beat in eggs one at a time, followed by the vanilla extract.
Whisk together flour, baking powder, and strawberry gelatin in a separate bowl.
Add dry ingredients to the butter mixture, alternating with milk and sour cream.
Pour batter into the pan and bake for 30-35 minutes until a toothpick inserted comes out clean.
Allow the cake to cool completely before frosting.
For the crunch topping, mix crushed cookies with strawberry gelatin and melted butter until crumbly.
Beat cream cheese and butter until smooth, then add powdered sugar until creamy.
Spread frosting over cooled cake and top generously with the strawberry crunch mixture.
Notes
Store the cake in the refrigerator to keep the cream cheese frosting stable. The crunch topping is best added right before serving to maintain its crisp texture. If you want a more vibrant color, you can add a drop of pink food coloring to the cake batter.
Nutrition
- Serving Size: 1 slice
- Calories: 385
- Sugar: 42g
- Sodium: 210mg
- Fat: 18g
- Saturated Fat: 11g
- Carbohydrates: 52g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 65mg