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Strawberry Crunch Cake Recipe

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4.1 from 60 reviews

  • Author: Ava
  • Total Time: 2 hours 30 minutes
  • Yield: 8 servings

Description

This Strawberry Crunch Cake is a delightful layered dessert featuring moist strawberry-flavored sponge cake, a luscious cream cheese and mascarpone frosting, and a crunchy strawberry-Oreo crumble that adds texture and balance. Perfect for celebrations or a special treat, it combines the freshness of strawberry reduction with a creamy, fluffy frosting and a crispy crumb coating for an indulgent yet elegant finish.

Ingredients

Strawberry Reduction

  • 135 g Strawberry puree (fresh or frozen)
  • 30 g Granulated sugar
  • 8 g Fresh lemon juice

Strawberry Sponge Layers

  • 190 g Unsalted butter (room temperature)
  • 170 g Granulated sugar
  • 3 Eggs (room temperature)
  • 1 tablespoon Vanilla bean paste (pure paste, e.g. Nielsen Massey)
  • 300 g All purpose flour (sifted)
  • ½ teaspoon Pinch of salt
  • 2 teaspoon Baking powder (sifted)
  • 100 g Whole milk (room temperature)
  • 90 g Strawberry reduction (room temperature)
  • Pink food coloring (Silikomart or Wilton)
  • Natural strawberry extract (a few drops)

Frosting

  • 900 g Cream cheese (full fat, e.g. Philadelphia)
  • 300 g Mascarpone (full fat)
  • 150 g Powdered sugar (sifted)
  • 1 tablespoon Vanilla bean paste (pure paste, e.g. Nielsen Massey)

Strawberry Crunch

  • 215 g Golden Oreos
  • 21 g Freeze dried strawberry
  • 36 g Unsalted butter

Instructions

  1. Make Strawberry Reduction: Place strawberry puree, granulated sugar, and fresh lemon juice into a saucepan over medium-high heat. Bring the mixture to a boil, stirring occasionally.
  2. Simmer Reduction: Lower the heat and simmer for about 20 minutes, stirring occasionally until the mixture thickens and coats the back of a spoon. Remove from heat and let cool.
  3. Preheat Oven: Heat the oven to 170°C / 338°F (no fan) and prepare three baking pans by greasing and lining them.
  4. Prepare Wet Ingredients: Mix pink food coloring and natural strawberry extract into the room temperature whole milk, then combine this mixture with the cooled strawberry reduction.
  5. Prepare Dry Ingredients: Sift together all-purpose flour, salt, and baking powder in a bowl.
  6. Cream Butter and Sugar: Using a stand mixer, cream the room temperature unsalted butter and granulated sugar until pale and fluffy. Beat in eggs one at a time, then mix in the vanilla bean paste.
  7. Combine Ingredients: Gently fold the wet and dry ingredients alternately into the creamed butter mixture starting with half of the wet ingredients, then half the dry, followed by the remaining wet, and finally the remaining dry. Finish with the dry ingredients, being careful not to overmix.
  8. Fill Pans and Bake: Divide the batter evenly among the three prepared baking pans and bake for about 20 minutes or until a skewer inserted into the center comes out clean. Remove and cool on a rack completely before frosting.
  9. Prepare Frosting: In a large bowl, whip mascarpone, cream cheese, vanilla bean paste, and powdered sugar using a hand mixer until smooth and fluffy but not overbeaten to avoid runniness.
  10. Make Strawberry Crunch: Melt the unsalted butter in the microwave and let it cool slightly. In a food processor or by placing Golden Oreos and freeze-dried strawberries in a ziplock bag, crush them to small chunks but not too fine.
  11. Mix Crunch: Add a pinch of salt to the crushed mixture, then pour in the melted butter and mix until combined. Spread out on a plate or sheet pan, then place in the fridge to chill and set, allowing the butter to act as a binder.
  12. Assemble Cake Layers: Place the first strawberry sponge layer on a cake board or plate. Spread about 200g of the cream cheese frosting evenly over the layer. Repeat for the next layers, stacking them carefully.
  13. Chill Cake: If the frosting softens or the cake becomes unstable, refrigerate it to firm up before continuing assembly.
  14. Refrigerate Assembled Cake: Once all layers are stacked and frosted between, place the entire cake in the fridge for at least 30 minutes to set.
  15. Apply Crumb Coat: On a turntable, apply a thin layer of frosting all around the cake and refrigerate for another 30 minutes to firm up.
  16. Add Strawberry Crunch: Generously coat the entire cake (top and sides) with the chilled strawberry crunch mixture, pressing gently to adhere.
  17. Final Chill: Refrigerate the cake for a final 30 minutes to set the crunch coating.
  18. Decorate: Using a piping bag fitted with a Wilton 1M nozzle tip, pipe the remaining cream cheese frosting decoratively on top of the cake. Add fresh strawberries on top for garnish and freshness.
  19. Storage and Serving: Store the cake in the refrigerator. Before serving, allow the cake to come to room temperature for 30 to 60 minutes to achieve the softest, moist texture.

Notes

  • Ensure butter, eggs, and milk are at room temperature for better mixing and texture.
  • Do not overwhip the frosting as it can become too soft and runny.
  • Use a digital scale to measure frosting for even layers and consistent texture.
  • Chilling the cake between steps helps maintain structure and prevents sliding.
  • The strawberry crunch adds important texture contrast; do not skip it for best results.
  • Storage in the fridge is necessary, but letting it come to room temperature before serving enhances flavor and softness.
  • Prep Time: 30 minutes
  • Cook Time: 2 hours
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://quickandsweetrecipes.com/strawberry-crunch-cake-recipe/