strawberry crunch layer cake
A layer of strawberry, a layer of vanilla - best of both worlds. Hannah Montana would be proud.
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.
Notes
*To make ahead: Cake layers can be baked ahead, cooled, and stored in the fridge, undecorated, for up to 3 days. You can also freeze the layers for up to a month. Be sure to wrap them tightly in plastic wrap or place in a secure ziptop bag. I recommend storing the layers separate so they do not stick together.
*To store: Because of the cream cheese frosting, a finished cake should be stored in the fridge and will last up to 5 days, though the frosting structure may begin to do weird shit by day 3. If you don’t mind a less aesthetic cake, you’ll have a nice tasty treat for the full 5.