Strawberry Crunch Cake

Time & Yield

Time: 7 Hours
Yield: 1 Cake (Serves 10-12 People)

Ingredients

STRAWBERRY PUREE

• 1 lb strawberries

STRAWBERRY CAKE

• 2½ cups (250g) sifted cake flour (spoon & leveled)*

• 2 tsp baking powder

• ½ tsp baking soda

• 1 tsp salt

• ¾ cup (1½ sticks; 170g) unsalted butter, softened to room temperature

• 1¾ cups (350g) granulated sugar

• 5 large egg whites, at room temperature

• ⅓ cup (75g) sour cream or plain yogurt, at room temperature

• 2 tsp vanilla extract

• ½ cup (120ml) whole milk, at room temperature

• ½ cup reduced strawberry puree

• optional: 1-2 drops red or pink food coloring

VANILLA CAKE

• 3⅔ cups (420g) cake flour* (spoon & leveled)

• 1 tsp salt

• 1 tsp baking powder

• ¾ tsp baking soda

• 1½ cups (345g) unsalted butter, softened to room temperature

• 2 cups (400g) granulated sugar

• 3 large eggs + 2 additional egg whites, at room temperature*

• 1 tbsp pure vanilla extract (yes, Tbsp!)

• 1½ cups (360ml) buttermilk, at room temperature*

STRAWBERRY CRUNCH

• 12 Golden Oreo cookies

• 12 shortbread cookies (Lorna Doone is ideal)

• 3 tbsp salted butter, melted

• 1 cup freeze dried strawberries

STRAWBERRY CREAM CHEESE FROSTING

• 1 cup freeze-dried strawberries

• 8oz block full-fat cream cheese, softened to room temperature

• ½ cup (1 stick; 115g) unsalted butter, softened to room temperature

• 3 cups (360g) confectioners’ sugar

• 1 tbsp milk

• 1 tsp vanilla extract

• salt, to taste

CREAM CHEESE FROSTING

• 8oz (224g) full-fat block cream cheese, softened to room temperature

• ½ cup (115g) unsalted butter, softened to room temperature

• 3 cups (360g) confectioners’ sugar, plus an extra 1/4 cup if needed

• 1 tsp vanilla extract

• ⅛ tsp salt

Recipe

STRAWBERRY PUREE

1. Puree 1lb of strawberries. You should have a little over 1 cup

2. Put the pureed strawberries in a small saucepan over low-medium heat. Stirring occasionally, simmer the puree until you’re left with about 1/2 cup. This takes at least 25-35 minutes, but could take longer depending on your pan or how juicy your strawberries were. Allow to cool

STRAWBERRY CAKE

1. For the strawberry cake, start by making the reduced strawberry puree and allow it to cool completely

2. Preheat the oven to 350°F. Grease and lightly flour two 9-inch cake pans

3. Whisk the cake flour (2½ cups), baking powder (2 tsp), baking soda (½ tsp), and salt (1 tsp) together. Set aside

4. Using a handheld or stand mixer fitted with a whisk attachment, beat the butter (¾ cup) and sugar (1¾ cups) together on high speed until smooth and creamed, about 2 minutes

5. Scrape down the sides and up the bottom of the bowl with a rubber spatula as needed. Beat in the egg whites (5) on high speed until combined, about 2 minutes. Then beat in the sour cream (⅓ cup) and vanilla extract (2 tsp). Scrape down the sides and up the bottom of the bowl as needed

6. With the mixer on low speed, add the dry ingredients until just incorporated. With the mixer still running on low, slowly pour in the milk (½ cup) *just* until combined. Do not overmix. Whisk in the ½ cup of reduced strawberry puree, making sure there are no lumps at the bottom of the bowl. The batter will be slightly thick. Stir in food coloring, if desired

7. Pour batter evenly into cake pans. Bake for around 24-25 minutes or until the cakes are baked through. To test for doneness, insert a toothpick into the center of the cake. If it comes out clean, it is done. Allow cakes to cool completely in the pans set on a wire rack. The cakes must be completely cool before frosting and assembling

VANILLA CAKE

1. Make the vanilla cake: Whisk the cake flour (3⅔ cups), salt(1 tsp), baking powder (1 tsp), and baking soda (¾ tsp) together. Set aside

2. Using a handheld or stand mixer fitted with a paddle or whisk attachment, beat the butter (1½ cups) and sugar (2 cups) together on high speed until smooth and creamy, about 3 minutes. Scrape down the sides and up the bottom of the bowl with a rubber spatula as needed

3. Beat in the 3 eggs, 2 egg whites, and vanilla extract (1 tbsp) on high speed until combined, about 2 minutes. (Mixture will look curdled as a result of the egg liquid and solid butter combining.) Scrape down the sides and up the bottom of the bowl as needed

4. With the mixer on low speed, add the dry ingredients just until combined. With the mixer still running on low, pour in the buttermilk (1½ cup) and mix just until combined. You may need to whisk it all by hand to make sure there are no lumps at the bottom of the bowl. The batter will be slightly thick

5. Pour batter evenly into cake pans. Weigh them to ensure accuracy, if desired. Bake for around 23-26 minutes or until the cakes are baked through. To test for doneness, insert a toothpick into the center of the cake. If it comes out clean, it’s done. Allow cakes to cool completely in the pans set on a wire rack. The cakes must be completely cool before frosting and assembling

STRAWBERRY CRUNCH

1. To prepare the strawberry crunch, in a food processor, pulse the Golden Oreos (12) and shortbread cookies (12) until they are coarse crumbs. Add the melted butter (3 tbsp) and pulse until combined. Add freeze-dried strawberries (1 cup) and pulse until combined

STRAWBERRY CREAM CHEESE FROSTING

1. Make the strawberry cream cheese frosting: Using a blender or food processor, process the freeze-dried strawberries (1 cup) into a powdery crumb. You should have around 1/2 cup crumbs. Set aside

2. In a large bowl using a hand-held or stand mixer fitted with a paddle or whisk attachment, beat the cream cheese (8oz) for 1 minute on high speed until completely smooth and creamy.

3. Beat in the butter (½ cup) until combined. Add the confectioners’ sugar (3 cups), strawberry powder from the freeze-dried strawberries, milk (1 tbsp), and vanilla (1 tsp) and beat on medium-high speed until combined and creamy. Add 1 more Tablespoon of milk to slightly thin out, if desired. Taste, then add a pinch of salt if needed. Yields about 3 cups of frosting.

CREAM CHEESE FROSTING

1. Then make the cream cheese frosting: In a large bowl using a handheld or stand mixer fitted with a paddle or whisk attachment, beat the cream cheese (8oz) and butter (½ cup) together on high speed until smooth and creamy.

2. Add confectioners’ sugar (3 cups), vanilla (1 tsp), and salt (⅛ tsp). Beat on low speed for 30 seconds, then switch to high speed and beat for 2 minutes.

ASSEMBLY

1. Assemble and frost: First, using a large serrated knife, slice a thin layer off the tops of the cakes to create a flat surface. Place one strawberry cake layer on a plate and frost generously with 1/3 of strawberry frosting. Repeat, alternating layers until assembled.

2. Frost the outside of the cake with the cream cheese frosting

3. Add strawberry crunch: Cupping some of the crumb mixture in your hand, work your way around the cake, gently pressing the crumb mixture into the frosting. Repeat until entire top and sides of cake is covered in crumbs. Enjoy!

Source:
Strawberry Crunch Cake: Confessions of a Cookbook Queen
Vanilla Cake: Sally’s Baking Addiction
Strawberry Cake and Frosting: Sally’s Baking Addiction
Cream Cheese Frosting: Sally’s Baking Addiction