Oh, let me tell you about the joy of baking this strawberry crunch cake! It all started on a sunny Saturday afternoon when I had a craving for something sweet and fruity. I rummaged through my pantry and stumbled upon some fresh strawberries. The moment I mixed those juicy berries into the batter, I knew I was onto something special! This cake is bursting with strawberry flavor and topped with a deliciously crunchy layer that gives each bite an irresistible texture. Trust me, it’s perfect for everything from birthday celebrations to a delightful weeknight dessert. The vibrant color and aroma will have everyone flocking to the kitchen, and the best part? It’s so easy to whip up! I promise, once you bake this cake, it’ll become a staple in your home, just like it is in mine.

Ingredients List

Here’s what you’ll need to make this delightful strawberry crunch cake! I always recommend using the freshest ingredients for the best flavor, especially those strawberries!

• 2 cups all-purpose flour: I prefer using a brand like King Arthur for its consistent quality.
• 1 1/2 cups sugar: Granulated sugar works best here to sweeten the cake just right.
• 1/2 cup unsalted butter, softened: Make sure it’s at room temperature for easy mixing. I like to leave mine out for about an hour before baking.
• 1 cup milk: Whole milk gives it a rich texture, but you can use whatever milk you have on hand.
• 3 large eggs: Room temperature eggs blend in better, so it’s worth taking them out of the fridge ahead of time.
• 1 tablespoon baking powder: This is the leavening agent that makes your cake rise, so don’t skip it!
• 1 teaspoon vanilla extract: Go for pure vanilla extract if you can; it really enhances the flavor.
• 1 cup crushed strawberries: Fresh strawberries are ideal, but if you’re in a pinch, frozen ones will work too—just make sure to thaw and drain them first.
• 1 cup crushed cookies for topping: I love using golden Oreos for a sweet crunch, but feel free to experiment with your favorite cookies!

Gather these ingredients, and you’ll be ready to create something absolutely scrumptious. I can almost smell the strawberries already!

How to Prepare Strawberry Crunch Cake

Now that you’ve gathered all your ingredients, let’s dive into the fun part—baking! This strawberry crunch cake comes together quickly, so make sure you have everything within reach. Don’t worry if you’re new to baking; I’ll walk you through it step by step!

Step-by-Step Instructions

1. First, preheat your oven to 350°F (175°C). This is super important because you want your cake to bake evenly and rise beautifully!
2. In a large mixing bowl, combine the 2 cups of all-purpose flour, 1 1/2 cups of sugar, and 1 tablespoon of baking powder. Give it a good whisk to mix everything together. This is where the magic begins!
3. Next, add in the 1/2 cup of softened unsalted butter, 1 cup of milk, and 3 large eggs. Mix until the batter is smooth and creamy—about 2 minutes on medium speed if you’re using a mixer.
4. Now comes the best part! Gently fold in the 1 cup of crushed strawberries and 1 teaspoon of vanilla extract. The smell will be heavenly, trust me!
5. Grease your cake pan (I love using a 9×13 inch pan for this) and pour in the batter. Use a spatula to spread it evenly—this ensures even baking.
6. Pop it in the oven and bake for 30-35 minutes. You’ll know it’s done when a toothpick inserted in the center comes out clean. Ah, the anticipation!
7. Once baked, let the cake cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely. I know it’s hard to wait, but letting it cool gives you a better texture!

And there you have it! A gorgeous strawberry crunch cake ready to be topped with those crushed cookies. Can you feel the excitement? I can’t wait for you to try it!

Why You’ll Love This Recipe

• Quick Preparation: This cake comes together in just about an hour, making it perfect for those last-minute dessert cravings!
• Vibrant Flavor: The fresh strawberries really shine through, offering a burst of fruity goodness in every bite.
• Appealing Appearance: With its bright pink hue and crunchy topping, this cake looks as good as it tastes—ideal for impressing guests!
• Easy to Make: Even if you’re a beginner, the simple steps will have you feeling like a baking pro in no time.
• Versatile: Enjoy it as a dessert, breakfast treat, or snack! It’s delightful any time of day.
• Customizable: Feel free to swap in different fruits or toppings to make it your own—this cake is a canvas for your creativity!

Tips for Success

I want you to nail this strawberry crunch cake on your first try, so here are some of my top tips to ensure it turns out perfectly every time!

• Use Fresh Strawberries: The flavor of fresh strawberries is unmatched! Look for ripe, juicy berries that are bright red for the best taste. If you can, go to a local farmer’s market—they’re often fresher and sweeter!
• Measure Accurately: Baking is a science, so be sure to measure your ingredients carefully. Use the spoon-and-level method for flour, and don’t pack it down in the measuring cup. This will help your cake rise beautifully!
• Don’t Overmix: When you combine the wet and dry ingredients, mix just until everything is combined. Overmixing can lead to a dense cake, and we’re aiming for light and fluffy!
• Cool Completely: Allow your cake to cool completely before adding the crushed cookie topping. This prevents the cookies from getting soggy and keeps that delightful crunch!
• Check for Doneness: Ovens can vary, so keep an eye on your cake as it bakes. Start checking for doneness a few minutes before the recommended time. It’s ready when a toothpick comes out clean—no wet batter clinging to it!
• Enhance with Extras: If you want to take it up a notch, try adding a drizzle of melted chocolate or a dollop of whipped cream on top before serving. It adds an extra layer of deliciousness!

Remember, baking should be fun! Don’t stress if things don’t go perfectly the first time—just enjoy the process and the delicious results that follow!

Variations

One of the things I love most about this strawberry crunch cake is how easy it is to mix things up! Let your creativity run wild and try some of these fun variations to make it your own!

• Mixed Berry Delight: Swap out the strawberries for a medley of berries! Raspberries, blueberries, or blackberries can bring a lovely tartness to the cake. Just be sure to adjust the sugar slightly if you’re using more tart fruits.
• Tropical Twist: For a sunny spin, replace the strawberries with crushed pineapple or mango. The tropical flavors will transport you to a beachy paradise—just like a vacation in a slice!
• Nutty Topping: Instead of crushed cookies, try topping your cake with chopped nuts like almonds or walnuts. They add a lovely crunch and a nutritious boost!
• Chocolate Lover’s Cake: If you’re a chocolate fan, fold in some mini chocolate chips into the batter or use chocolate sandwich cookies for the topping. Chocolate and strawberry is a match made in heaven!
• Gluten-Free Option: You can easily make this cake gluten-free by substituting the all-purpose flour with a 1:1 gluten-free baking blend. Just check the packaging for any specific instructions!
• Vegan Version: To make this cake vegan, substitute the eggs with flax eggs (1 tablespoon of flaxseed meal mixed with 2.5 tablespoons of water equals 1 egg). Use almond milk or any plant-based milk and coconut oil instead of butter for a delicious dairy-free treat!

These variations make this cake so versatile, you could bake a different version every week and never get bored! I can’t wait to hear which one you try first!

Storage & Reheating Instructions

Now that you’ve baked this delightful strawberry crunch cake, let’s talk about how to store it properly so you can enjoy every last crumb! If you happen to have leftovers (which is rare because it’s so delicious), here’s what I recommend:

• Storing Leftovers: Allow the cake to cool completely before storing. Once cooled, cover the cake with plastic wrap or transfer it to an airtight container. It’ll keep in the refrigerator for up to 3 days. Just be sure to keep it sealed to maintain that scrumptious flavor and moisture!
• Freezing: If you want to save some for later, you can freeze the cake! Slice it into individual pieces, wrap each slice tightly in plastic wrap, and then place them in a freezer-safe bag. It’ll last up to 2 months in the freezer. When you’re ready to enjoy a slice, just thaw it in the fridge overnight.

When it comes to reheating, you have a couple of options:

• Microwave: If you’re eager for a quick treat, pop a slice in the microwave for about 15-20 seconds. This will warm it up nicely without drying it out. Just be careful—microwaves can be tricky and might overheat it if you’re not paying attention!
• Oven: For a more evenly heated slice, preheat your oven to 350°F (175°C), place the slice on a baking sheet, and warm it for about 5-10 minutes. This method really helps to refresh the cake and keep that delightful texture intact!

So, go ahead and enjoy your cake at your leisure, knowing that with these storage and reheating tips, it’ll taste just as good as the day you baked it!

Nutritional Information

Alright, let’s chat about the nutritional side of this delicious strawberry crunch cake! I always think it’s nice to know what you’re indulging in, right? Here are the estimated nutritional values for one slice of this delightful cake:

• Calories: 320
• Total Fat: 12g
• Saturated Fat: 7g
• Trans Fat: 0g
• Cholesterol: 60mg
• Sodium: 150mg
• Carbohydrates: 48g
• Fiber: 1g
• Sugar: 18g
• Protein: 4g

Keep in mind, these values are just estimates and can vary based on the specific ingredients you use. But hey, it’s always nice to have a rough idea, right? Enjoy your baking with a little mindful awareness of what’s in your scrumptious creation!

FAQ Section

I’ve gathered some of the most common questions I hear about this delightful strawberry crunch cake so you can bake with confidence! Let’s dive in!

Can I use frozen strawberries instead of fresh?
Absolutely! Frozen strawberries work just fine—just make sure to thaw and drain them first to avoid excess moisture in your cake. It’s a great option when fresh strawberries aren’t available!

What can I substitute for eggs?
If you’re looking to make this cake egg-free, you can use flax eggs! Mix 1 tablespoon of flaxseed meal with 2.5 tablespoons of water for each egg you need. Let it sit for a few minutes to thicken up before adding it to your batter.

How do I know when the cake is done baking?
You’ll want to start checking your cake a few minutes before the timer goes off. Insert a toothpick into the center; if it comes out clean or with just a few crumbs, your cake is ready! If you see wet batter, give it a few more minutes.

Can I add other fruits to this cake?
Definitely! This cake is super versatile. You can mix in or swap out other fruits like blueberries, raspberries, or even peaches. Just keep in mind that you might need to adjust the sugar based on the sweetness of the fruit you choose.

What’s the best way to serve this cake?
I love serving it with a dollop of whipped cream or a scoop of vanilla ice cream on the side! It also looks stunning with a sprinkle of fresh strawberries on top. Your guests will be impressed, I promise!

Strawberry Crunch Cake: 7 Delightful Reasons to Bake It

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• Author: Julia marin
• Total Time: 55 minutes
• Yield: 8 servings 1x
• Diet: Vegetarian

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Description

A delicious strawberry crunch cake with layers of strawberry flavor and a crunchy topping.

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Ingredients

Scale 1x2x3x

• 2 cups all-purpose flour
• 1 1/2 cups sugar
• 1/2 cup unsalted butter, softened
• 1 cup milk
• 3 large eggs
• 1 tablespoon baking powder
• 1 teaspoon vanilla extract
• 1 cup crushed strawberries
• 1 cup crushed cookies for topping

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Instructions

1. Preheat your oven to 350°F (175°C).
2. In a bowl, mix flour, sugar, and baking powder.
3. Add softened butter, milk, and eggs. Mix until smooth.
4. Fold in crushed strawberries and vanilla extract.
5. Pour batter into a greased cake pan.
6. Bake for 30-35 minutes or until a toothpick comes out clean.
7. Let the cake cool, then top with crushed cookies.

Notes

• Keep leftovers in the refrigerator.
• Use fresh strawberries for best flavor.
• Can substitute crushed cookies with granola.

• Prep Time: 20 minutes
• Cook Time: 35 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 slice
• Calories: 320
• Sugar: 18g
• Sodium: 150mg
• Fat: 12g
• Saturated Fat: 7g
• Unsaturated Fat: 4g
• Trans Fat: 0g
• Carbohydrates: 48g
• Fiber: 1g
• Protein: 4g
• Cholesterol: 60mg

Keywords: strawberry crunch cake