Description

Strawberry crunch cake is a stunning dessert featuring layers of moist, buttery cake intertwined with luscious strawberry frosting and topped with a delightful crunchy layer. This irresistible treat bursts with fresh strawberry flavor and textures, making it perfect for birthdays, summer picnics, or any gathering where you want to impress your guests.

Ingredients

Scale

2 cups all-purpose flour
1 ½ cups granulated sugar
1 tbsp baking powder
½ tsp salt
½ cup unsalted butter (room temperature)
4 large eggs
2 tsp vanilla extract
1 cup fresh strawberries (sliced)
½ cup melted butter (for crunch topping)
3 cups crushed cereal (e.g., Cornflakes)

Instructions

Preheat your oven to 350°F (175°C) and grease two round cake pans.
In a large bowl, whisk together the flour, sugar, baking powder, and salt.
In another bowl, cream the butter and sugar until light and fluffy.
Add eggs one at a time to the butter mixture, mixing well after each addition; stir in vanilla.
Gradually mix dry ingredients into the wet mixture until just combined.
Divide batter between prepared pans and bake for 25-30 minutes or until golden brown.
Let cakes cool completely before frosting; layer with frosting and sliced strawberries.
Drizzle additional frosting over the top and sprinkle with the crunchy topping.

Nutrition

Serving Size: 1 slice (100g)
Calories: 360
Sugar: 24g
Sodium: 210mg
Fat: 18g
Saturated Fat: 10g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 45g
Fiber: 1g
Protein: 5g
Cholesterol: 80mg

Keywords: - Use room temperature ingredients for best results.- Substitute other berries or add lemon juice for a zesty twist.- Store leftovers in an airtight container in the fridge for up to three days.