Strawberry Crunch Cake
Equipment
Ingredients
Cake Layers
all-purpose flour (sifted)
300 g
granulated sugar
250 g
butter (softened)
120 g
large eggs
3 piece
whole milk
180 ml
baking powder
15 g
vanilla extract
10 ml
Strawberry Compote
fresh strawberries (hulled, quartered)
400 g
granulated sugar
60 g
fresh lemon juice
30 ml
Strawberry Crunch Topping
freeze-dried strawberries (crushed)
30 g
granulated sugar
50 g
butter (melted)
60 g
all-purpose flour
60 g
Whipped Cream Frosting
heavy whipping cream (cold)
500 ml
powdered sugar (sifted)
60 g
vanilla extract
5 ml
Instructions
Preheat oven
Preheat the oven to 175°C and prepare two 20cm round cake pans by greasing and lining with parchment paper.
Make cake batter
Cream butter and sugar until light and fluffy, then add eggs one at a time, followed by vanilla extract.
Combine dry and wet ingredients
Mix flour and baking powder, then alternate adding dry ingredients with milk to the wet mixture until just combined.
Bake cake layers
Divide batter evenly between prepared pans and bake for 30-35 minutes until a toothpick inserted in the center comes out clean.
Prepare strawberry compote
Combine strawberries, sugar, and lemon juice in a saucepan and cook over medium heat until berries break down and mixture thickens.
Make strawberry crunch topping
Mix crushed freeze-dried strawberries, sugar, melted butter, and flour until crumbly, then bake briefly until lightly golden.
Whip the cream frosting
Beat cold heavy cream with powdered sugar and vanilla until stiff peaks form.
Assemble the cake
Layer cooled cake with strawberry compote, then cover with whipped cream frosting and sprinkle generously with strawberry crunch topping.
Original recipe
Storage
Store covered in refrigerator. Bring to room temperature 30 minutes before serving for best texture. Crunch topping may soften in fridge.
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