Strawberry Crunch Cake

 

Ingredients:

For the strawberry cake layers

2 1/2 cups all-purpose flour

2 teaspoons baking powder

1/2 teaspoon salt

3/4 cup unsalted butter, softened

1 3/4 cups granulated sugar

4 large egg whites, room temperature

1 tablespoon strawberry extract

3/4 cup whole milk

Pink or red food coloring (optional)

For the vanilla cream frosting

1 1/2 cups unsalted butter, softened

4 cups powdered sugar

1/4 cup heavy cream

1 tablespoon vanilla extract

For the strawberry crunch topping

1 1/2 cups golden sandwich cookies, crushed

1/2 cup freeze-dried strawberries, crushed

4 tablespoons unsalted butter, melted

Directions:

Preheat oven to 350°F (175°C). Grease and line two 8-

inch round cake pans.

In a bowl, whisk flour, baking powder, and salt.

Beat butter and sugar until light and fluffy.

Add egg whites and mix until smooth. Stir in strawberry

extract and food coloring if using.

Alternate adding dry ingredients and milk to the batter,

beginning and ending with dry ingredients.

Divide batter evenly between pans and bake for 28–32

minutes, until a toothpick comes out clean. Cool

completely.

For the frosting, beat butter until creamy, then add

powdered sugar, cream, and vanilla until fluffy.

For the crunch topping, mix crushed cookies, freeze-dried

strawberries, and melted butter until crumbly.

Assemble cake by frosting between layers and around

the cake.

Press strawberry crunch topping onto the sides and

sprinkle over the top. Chill briefly before serving.

Prep Time: 30 minutes | Cooking Time: 32 minutes |

Total Time: 1 hour 2 minutes

Kcal: 540 kcal | Servings: 12 servings