Strawberry Crunch Cake Bars (Print)
Moist strawberry cake layered with creamy frosting and a vibrant, nostalgic crunch topping.
# Ingredients:
→ Strawberry Cake
01 -
300 g all-purpose flour
02 -
250 g granulated sugar
03 -
2 teaspoons baking powder
04 -
0.5 teaspoon fine salt
05 -
115 g unsalted butter, softened
06 -
3 large eggs
07 -
150 g strawberry puree (from fresh or thawed frozen strawberries, blended smooth)
08 -
125 ml whole milk
09 -
1 teaspoon vanilla extract
→ Vanilla Frosting
10 -
225 g unsalted butter, softened
11 -
375 g powdered sugar
12 -
30 ml heavy cream (plus extra if needed)
13 -
1 teaspoon vanilla extract
14 -
Pinch fine salt
→ Strawberry Crunch Topping
15 -
160 g golden sandwich cookies (such as Golden Oreos), crushed
16 -
16 g freeze-dried strawberries, finely crushed
17 -
45 g unsalted butter, melted
# Steps:
01 -
Set oven to 175°C. Grease and flour two 20 cm round cake pans or line with parchment paper.
02 -
In a medium bowl, whisk together flour, baking powder, and salt. In a large bowl, beat butter and sugar on medium speed until pale and fluffy, about 3 minutes. Add eggs one at a time, mixing well after each addition. Stir in strawberry puree, milk, and vanilla. Add dry ingredients in two additions, mixing just until combined.
03 -
Divide batter evenly between prepared pans. Smooth tops and bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean. Cool in pans for 10 minutes, then turn onto a wire rack to cool completely.
04 -
In a bowl, beat softened butter until creamy. Mix in powdered sugar, heavy cream, vanilla, and salt, beating until fluffy and smooth. Add extra cream if necessary for a spreadable consistency.
05 -
Pulse golden sandwich cookies and freeze-dried strawberries in a food processor until they form fine crumbs. Combine crumbs with melted butter in a bowl, mixing until evenly coated and crumbly.
06 -
Place one cooled cake layer on a platter and cover with a generous layer of frosting. Top with the second layer and frost the top and sides with the remaining frosting.
07 -
Press strawberry crunch topping onto the sides and sprinkle over the top of the cake for a vibrant finish.
08 -
Refrigerate the finished cake for at least 30 minutes before slicing for clean, even portions. Serve at room temperature or slightly chilled.
# Additional Notes:
01 -
For an intense strawberry flavor, add finely chopped fresh strawberries to the frosting or between layers.
02 -
Store covered in the refrigerator for up to 4 days; add the crunch topping just before serving to maintain its texture.
03 -
To slice cleanly, chill the assembled cake, and use a sharp knife dipped in hot water and wiped dry between cuts.
04 -
Cookies like vanilla wafers or shortbread can be substituted for golden sandwich cookies in the crunch.