strawberry crunch layer cake
Upgrading the old timey ice cream bar into a pretty cake.
I don’t think I’ve ever had one of those Good Humor Strawberry Cheesecake ice cream bars. Yet for some algorithmic reason, variations of the flavor combination keep popping up on various social media platforms. Bizarre how trends work.
But, you can’t deny it looks pretty.
Basically, the bar is strawberry ice cream wrapped in a case of pulverized cookies (Golden Oreos, more often than not, in homemade renditions) mixed with freeze dried strawberries. Nothing terribly dramatic or earth-shattering, but somehow pleasing.
And today, we’re turning it into a cake.
Strawberry Crunch Layer Cake contains a fluffy layer of vanilla cake and a layer of strawberry cake, enrobed in cream cheese frosting with a center of strawberry jam, and sprinkled generously with strawberry crunch topping. Light, airy, and summery, but undoubtedly indulgent. I wouldn’t know first-hand, but I’d imagine kids will enjoy the aesthetic. You can justify feeding them this sugar bomb by saying there’s fruit in it.
There technically is, but it’s hidden in a flurry of frosting, so I’m not sure it counts. But hey, if it makes you feel better!
One Cake, Two Cake, Red Cake, Not Blue Cake
Yeah that sucked.
So, for this beauty, we’re mixing up a layer of vanilla cake and a layer of strawberry cake. So grab those two 9-inch cake pans and grease em real good.
The vanilla cake is a pretty straightforward formulation. Cream butter with sugar, then whip in eggs, vanilla, and Greek yogurt (yogurt for a nice soft crumb). Add in your flour, baking powder, and baking soda. Leave the mixer a-goin’ while streaming in some buttermilk.
Pour that layer into one cake pan, then start on the strawberry layer.
The strawberry cake takes a wee bit more work. First, you’ll need a bag of freeze dried strawberries – easy enough to find at most grocery stores. I usually just get mine from Target. Add to a food processor and pulse them down into a powder. You should end up with about 1/4 cup smooshed strawbs with the 1 cup called for in the recipe card.
Sift the strawberry powder with the sugar. Makes for easier mixing. Then, cream the butter with the strawberry sugar, whip in your eggs, vanilla, and Greek yogurt, as well as a few drops of red food coloring if you’d like a pinkier hue. You can omit this if you’re not too picky. Finish, as with the vanilla cake, with flour, baking powder, baking soda, and buttermilk.
Pour the vanilla cake into one pan, and the strawberry into the other. Bake at 350 for 30-35 minutes. Cool in the pan about 10 minutes, then run a knife around the edge of each layer and flip onto a wire rack to cool completely.
Crunch Munch
The assembly of the cake is quite fun, I’d say. A few moving parts, but it morphs the humble layers into a stunning artistic centerpiece (especially if you aren’t ass at decorating like I am) you’ll be proud to boast on your hosting table.
The strawberry crunch topping is a simple three-ingredient phenomenon with a big kick of awesome. All you need to do is blitz some more freeze-dried strawberries with Golden Oreos and melted butter. Spread the crumbly mix onto a baking sheet to dry out. If you live in a humid environment, the crunch might not get too, well, crunchy, but it’ll still be incredibly tasty.
When the cakes are totally cool (sunglasses-wearing cool), make the frosting: a classic cream cheese buttercream as you’ve seen in my Red Velvet Layer Cake. Beat cold cream cheese with softened butter and vanilla, then measure in 4 cups of powdered sugar. Turn the speed up to high and whip for a couple minutes until soft and spreadable. If needed, add up to 1/2 cup more sugar to get the consistency correct.
Place one of your cake layers onto a cake stand or plate – doesn’t matter which is first. Use a piping bag or a ziptop bag with a corner snipped off to frost and approximately 1-inch ring around the perimeter of the cake layer, leaving the center bare. Here, spoon in strawberry jam. Place the second layer on top and finish frosting with your remaining buttercream.
Now, the charmingly messy part: sprinkling on the crunch topping. The amount listed will make enough to cover the entire cake, if you wish. I did so after the photos, but used about half for the facade you see in this here post. Use as much or as little as you want, and feel welcome to halve the recipe if you know you don’t want an aggressive slew of crunch topping on the cake.
No matter what, your cake will end up rad. Money back guaranteed. Except you ain’t paying me for shit, so I guess I’m keeping your imaginary money.
Birthday, spring dinner soiree, baby shower, bridal party…just a few ideas for this recipe’s practical uses. Or, just when you want to have fun in your kitchen and bake a more elaborate cake than normal. Kinda my reason for it, really, and a totally valid one at that.
Enjoy!
Tried this recipe out? Leave a rating and comment below with your thoughts, and don’t forget to come say hi on Instagram and show me what you made!
Berry good strawberry treats:
Baked Strawberry Glazed Doughnuts
Strawberry Cocoa Krispie Ice Cream Bars
Strawberry Jam Stuffed Chocolate Chip Cookies
strawberry crunch layer cake
Ingredients
vanilla cake layer
- 1 stick butter, softened
- 3/4 cup sugar
- 2 large eggs, at room temperature
- 1 1/2 tsp vanilla extract
- 1/4 cup plain whole milk Greek yogurt, at room temperature
- 1 1/4 cups all purpose flour
- 3/4 tsp baking powder
- 1/4 tsp baking soda
- 3/4 cup buttermilk, at room temperature
strawberry cake layer
- 1 stick butter, softened
- 1 cup freeze dried strawberries (1/4 cup ground)
- 3/4 cup sugar
- 2 large eggs, at room temperature
- 1 1/2 tsp vanilla extract
- 1/4 cup plain whole milk Greek yogurt
- 3-4 drops red food coloring (optional)
- 1 1/4 cup all purpose flour
- 3/4 tsp baking powder
- 1/4 tsp baking soda
- 3/4 cup buttermilk, at room temperature
strawberry crunch
- 1 cup Golden Oreos
- 1 1/2 cups freeze dried strawberries
- 4 tbsp butter, melted and cooled slihgtly
cream cheese buttercream
- 8 oz cream cheese, cold
- 1 stick butter, softened
- 2 tsp vanilla extract
- 4 – 4 1/2 cups powdered sugar
- 1/2 cup strawberry preserves
Instructions
- Preheat oven to 350 degrees. Grease 2 9 inch cake pans with butter or oil.
- Vanilla cake layer: In a large bowl, beat the butter and sugar until fluffy, about 3-4 minutes. Beat in the eggs, one at a time, until fully incorporated. Whip in the vanilla and Greek yogurt. Add the flour, baking powder, baking soda, and salt. With the mixer running, slowly stream in the buttermilk, mixing until just combined. Do not overmix.
- Strawberry cake layer: In a food processor, blitz the freeze dried strawberries into a powder. Sift in a bowl with the sugar. In a large bowl, beat the butter and strawberry sugar until fluffy, about 3-4 minutes. Beat in the eggs, one at a time, until fully incorporated. Whip in the vanilla, food dye (if using) and Greek yogurt. Add the flour, baking powder, baking soda, and salt. With the mixer running, slowly stream in the buttermilk, mixing until just combined. Do not overmix.
- Pour the vanilla batter into one cake pan and the strawberry into the other. Bake 30-35 minutes until the center is set and an inserted toothpick emerges with just a few moist crumbs. Let cool in the pans for 10 minutes, then run a knife around the edges to release the layers and flip onto a wire rack. Cool completely.
- To make the strawberry crunch, add the Golden Oreos and strawberries to a food processor. Blitz into coarse crumbs. Pour in the melted butter and pulse until crumbly and slightly cohesive. Spread onto a baking sheet in an even layer to dry for about 10 minutes.
- When the cakes are cooled, make the frosting. In a bowl, whip the cream cheese, butter, and vanilla on low speed until combined. Add in 4 cups of powdered sugar and mix to combine, then increase the speed to medium high and whip until very light and fluffy. If needed, pour in more sugar 1/4 cup at a time until the frosting is soft and spreadable.
- Place one cake layer on a flat plate or cake stand. Does not matter which flavor you start with! Frost a ring around the perimeter, then fill with the strawberry jam. Add the second layer. Frost all the way around the cake until completely covered. If you have extra frosting, feel free to pipe little decorations onto the cake. Press and sprinkle the strawberry crunch topping all over.
