Strawberry Crunch Cake
A stunning three-layer strawberry cake with fresh berry filling, velvety cream cheese frosting, and a signature crunchy vanilla wafer-strawberry topping that delivers both visual appeal and delightful texture in every bite.
Equipment
Ingredients
Cake Layers
all-purpose flour (sifted)
300 g
granulated sugar
200 g
butter (room temperature)
120 g
eggs
3 pcs
milk
180 ml
baking powder
12 g
Strawberry Filling & Crunch
fresh strawberries (hulled, quartered)
400 g
granulated sugar
50 g
cornstarch
15 g
vanilla extract
5 ml
Frosting & Topping
cream cheese (softened)
200 g
butter (softened)
100 g
powdered sugar (sifted)
150 g
vanilla extract
5 ml
freeze-dried strawberries (crushed)
30 g
vanilla wafer cookies (crushed)
150 g
Instructions
Preheat oven
Preheat oven to 175°C and prepare two 20 cm round cake pans.
Cream butter and sugar
In a large bowl, cream together butter and granulated sugar until light and fluffy.
Add eggs
Add eggs one at a time, beating well after each addition.
Mix dry ingredients
In a separate bowl, whisk together flour and baking powder.
Combine wet and dry ingredients
Alternate adding flour mixture and milk to the butter mixture, beginning and ending with flour.
Bake cake layers
Divide batter evenly between prepared pans and bake for 30-35 minutes until a toothpick inserted in center comes out clean.
Cool cake layers
Allow cakes to cool in pans for 10 minutes, then remove to wire racks to cool completely.
Prepare strawberry filling
Combine strawberries, sugar, and cornstarch in a saucepan. Cook over medium heat until thickened.
Prepare cream cheese frosting
Beat cream cheese and butter until smooth, then gradually add powdered sugar and vanilla.
Prepare crunch topping
Crush vanilla wafers and freeze-dried strawberries together for the signature crunch layer.
Assemble the cake
Level cake layers if needed. Place first layer on serving plate, spread with strawberry filling, add second layer and frost entire cake.
Add crunch topping
Press the strawberry-vanilla wafer mixture around the sides and on top of the frosted cake.
Original recipe
Storage
Store in airtight container. Best enjoyed within 3 days for optimal freshness and texture.
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