Strawberry Crunch Cake
Indulge in the sweet and crunchy Strawberry Crunch Cake, a delightful combination of moist strawberry cake layers, creamy frosting, and a deliciously crunchy topping. This dessert is sure to impress with its burst of strawberry flavor and unique texture.
Ingredients
Cake Layers
- 135 g Strawberry puree (Fresh or frozen)
- 30 g Granulated sugar
- 8 g Fresh Lemon juice
- 190 g Unsalted butter (room temp)
- 170 g Granulated sugar
- 3 Eggs (room temp)
- 1 tablespoon Vanilla bean paste
- 300 g All-purpose flour
- 1/2 teaspoon Pinch of salt
- 2 teaspoon Baking powder
- 100 g Whole milk
- 90 g Strawberry reduction
- Few drops Pink food coloring
- Few drops Natural Strawberry extract
Frosting and Topping
- 900 g Cream cheese
- 300 g Mascarpone
- 150 g Powdered sugar
- 1 tablespoon Vanilla bean paste
- 215 g Golden Oreos
- 21 g Freeze-dried strawberry
- 36 g Unsalted butter
Instructions
- Start building the cake layers from the bottom up, alternating with frosting in between.
- Apply a crumb coat and then cover the cake with the strawberry crunch topping.
- Decorate the cake with more frosting, piping decorations, and fresh strawberries on top.
- Chill the cake in the fridge before serving for the best texture.
Notes
For an extra strawberry kick, add extra strawberry puree to the cake layers.