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strawberry-crunch-cake-recipe---belly-full-recipe_feature

Easy Strawberry Crunch Cake Recipe

This nostalgic dessert combines moist vanilla cake layers with sweet strawberry filling and a buttery golden crumble topping that creates perfect textural contrast. It's a versatile crowd-pleasing dessert that delivers restaurant-quality results with simple ingredients.
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Prep Time 30 minutes
Cook Time 42 minutes
Total Time 1 hour 12 minutes
Servings: 8 servings
Calories: 385
Ingredients Method Notes

Ingredients
  

Ingredients
  • 2 cups all-purpose flour
  • 1 ½ cups granulated sugar
  • ¾ cup unsalted butter, softened
  • 3 large eggs
  • 1 cup whole milk
  • 2 tsp baking powder
  • 1 tsp vanilla extract
  • ½ tsp salt
  • 4 cups fresh strawberries, hulled and sliced
  • ½ cup granulated sugar
  • 2 tbsp cornstarch
  • 1 tbsp lemon juice
  • 1 cup all-purpose flour
  • ¾ cup brown sugar
  • ½ cup unsalted butter, melted
  • 1 cup crushed vanilla cookies
  • ½ tsp cinnamon

Method
 

Instructions
  1. Preheat oven to 350°F (175°C). Grease two 9-inch round cake pans and line with parchment paper.
  2. In a large mixing bowl, cream together butter and sugar until light and fluffy. Add eggs one at a time, beating well after each addition. Mix in vanilla extract.
  3. In a separate bowl, whisk together flour, baking powder, and salt. Gradually add dry ingredients to butter mixture alternately with milk, beginning and ending with flour.
  4. Divide batter evenly between prepared pans and bake for 25-30 minutes or until toothpick inserted comes out clean. Let cakes cool completely.
  5. While cakes bake, combine sliced strawberries, sugar, cornstarch, and lemon juice in saucepan. Cook over medium heat, stirring frequently, until mixture thickens and becomes glossy (8-10 minutes). Remove from heat and let cool completely.
  6. In a medium bowl, combine flour, brown sugar, crushed cookies, and cinnamon. Pour in melted butter and mix until coarse crumbs form.
  7. Spread topping mixture on baking sheet and bake at 350°F for 10-12 minutes until golden brown. Let cool completely.
  8. Place one cooled cake layer on serving plate. Spread cooled strawberry filling evenly over bottom layer. Top with second cake layer.
  9. Generously sprinkle crunchy topping over entire cake, pressing gently to adhere.

Notes

Chill assembled cake for at least 2 hours before serving for best flavor. Frozen strawberries work well if fresh unavailable. Crunch topping can be made ahead and stored airtight for up to 3 days. Garnish with fresh mint leaves and whole strawberries for decorative finish.