Description
This Easy Strawberry Crunch Cake is a moist and flavorful dessert that combines the sweetness of strawberry jello with a crunchy Oreo and freeze-dried strawberry topping. Perfectly baked and topped with a light whipped cream and fresh strawberries, this cake is a delightful treat for gatherings or a special occasion.
Ingredients
Cake Ingredients
- 150 g of all-purpose flour (sifted)
- 20 g of cornflour (sifted)
- 27 g of strawberry jello mix
- 0.75 tsp of baking powder
- 0.75 tsp of bicarbonate soda
- A pinch of salt
- 120 g of sugar
- 3 drops of pink gel
- 117 ml of milk
- 117 ml of water
- 60 ml of flavorless oil
- 1 egg (room temperature)
- 2 tsp of strawberry puree or crushed strawberries
Topping Ingredients
- 10 golden Oreos
- 2/3 cup of freeze dried strawberries
- 2 tbsp of unsalted butter (melted)
- 1 cup of fresh strawberries
- Heavy cream (quantity not specified, approx. 1 cup)
- Sugar for whipped cream (approx. 2 tbsp)
Instructions
- Preheat and Prepare Pan: Preheat your oven to 160°C fan/180°C conventional/325°F/Gas Mark 3. Line a 9×9 inch square cake tin with parchment paper and lightly grease it. Set aside.
- Mix Dry Ingredients: In a medium bowl, sift together the all-purpose flour, cornstarch, baking powder, bicarbonate soda, salt, and strawberry jello mix. Whisk well to blend all dry ingredients uniformly. Set aside.
- Mix Wet Ingredients: In a separate bowl, combine the sugar, water, milk, flavorless oil, strawberry puree or crushed strawberries, egg, and pink food gel. Mix until all ingredients are fully incorporated.
- Combine Batter: Pour the dry ingredient mixture into the wet ingredients. Stir gently until just combined, taking care not to overmix to maintain cake’s light texture.
- Pour Batter and Bake: Pour the batter into the prepared cake tin, smoothing the top evenly. Bake in the preheated oven for 30-33 minutes until a toothpick inserted comes out clean.
- Cool the Cake: Remove the cake from the oven and allow it to cool completely in the pan on a wire rack.
- Prepare Crunch Topping: While the cake cools, remove the cream from the center of the golden Oreos. Place the Oreo cookies and freeze dried strawberries into a zip-lock bag and crush them into crumb texture using a rolling pin or blunt object. Add the melted butter to the bag and shake well until fully combined.
- Make Whipped Cream: Pour heavy cream and sugar into a mixing bowl. Whisk for 3-5 minutes or until the cream reaches a spreadable, soft peak consistency.
- Assemble Cake: Once the cake is completely cooled, spread an even layer of the whipped cream over the top. Sprinkle the Oreo and freeze-dried strawberry crunch topping evenly over the whipped cream layer. Cut into 6 equal squares.
- Garnish and Serve: Top each square with an extra dollop of whipped cream and fresh strawberry slices. Serve immediately or chill for a refreshing treat.
Notes
- Ensure the egg is at room temperature for better batter emulsification.
- Do not overmix the batter to keep the cake light and fluffy.
- Use a light flavorless oil, such as vegetable or canola oil, to avoid altering the strawberry flavor.
- The whipped cream can be stabilized by adding a teaspoon of powdered sugar or gelatin if you plan to serve the cake later.
- For a stronger strawberry flavor, use fresh strawberry puree in the batter and additional freeze-dried strawberries in the crunch topping.
- Prep Time: 15 minutes
- Cook Time: 33 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
