Description
Strawberry Crunch Cake brings summer memories right to your dessert plate, dancing with sweet berry freshness and crispy textured layers that make taste buds celebrate. Homemade goodness comes together easily with simple ingredients that turn an ordinary afternoon into something special.
Ingredients
Scale
Primary Ingredients:
- 3 large eggs
- 1 cup milk
- 1 cup crushed strawberries
- ½ cup unsalted butter, softened
Supporting Ingredients:
- 2 cups all-purpose flour
- 1 ½ cups sugar
Finishing Ingredients:
- 1 cup crushed cookies for topping
- 1 tablespoon baking powder
- 1 teaspoon vanilla extract
Instructions
- Warm the oven to precisely 350F and prepare a 9-inch cake pan with butter and flour.
- Combine 2 cups flour, 1 ½ cups sugar, and 1 tablespoon baking powder in a large mixing bowl, creating a smooth dry foundation.
- Incorporate ½ cup softened butter into the dry ingredients, blending until the mixture resembles coarse crumbs.
- Whisk 3 large eggs and 1 cup milk into the mixture, stirring until the batter becomes silky and uniform.
- Gently fold 1 cup crushed strawberries and 1 teaspoon vanilla extract into the batter, ensuring even distribution.
- Transfer the batter carefully into the prepared cake pan, spreading it evenly with a spatula.
- Slide the pan into the preheated oven and bake for exactly 32 minutes, checking doneness with a toothpick.
- Remove the cake and let it rest for 15 minutes, allowing the temperature to stabilize.
- Sprinkle 1 cup crushed cookies over the top of the cooled cake, creating a delicate, crunchy layer.
Notes
- Softened butter ensures a smoother, more even cake texture that blends perfectly with the batter.
- Choose ripe, fragrant strawberries for the most intense fruity flavor in your cake.
- Crushing the cookies just before topping keeps their crunch crisp and prevents them from getting soggy.
- For a gluten-free version, swap regular flour with a cup-for-cup gluten-free baking blend and use certified gluten-free cookies on top.
- Prep Time: 10 minutes
- Cook Time: 30-35 minutes
- Category: Cakes
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 365
- Sugar: 38 g
- Sodium: 210 mg
- Fat: 14 g
- Saturated Fat: 8 g
- Unsaturated Fat: 5 g
- Trans Fat: 0.3 g
- Carbohydrates: 53 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 70 mg