Easy Strawberry Crunch Cake Recipe
This delicious and easy strawberry crunch cake is perfect for any occasion. Layers of fluffy cake, creamy frosting, and a crunchy strawberry topping make it irresistible!
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Servings:
Calories: 120kcal
Ingredients
Main Ingredients
- 1.5 cups all-purpose flour
- 1 cup granulated sugar
- 1.5 teaspoons baking powder
- 0.5 teaspoon salt
- 0.75 cup unsalted butter softened
- 3 large eggs at room temperature
- 0.5 cup milk at room temperature
- 1 teaspoon vanilla extract
- 1 cup fresh strawberries finely chopped
- 0.5 cup crushed vanilla wafers for topping
- 0.25 cup freeze-dried strawberries crushed, for topping
Instructions
Preparation Steps
- Preheat your oven to 350°F (175°C). Grease and flour a 9x13 inch cake pan.
- In a medium bowl, whisk together the flour, sugar, baking powder, and salt.
- In a large bowl, beat the softened butter until creamy. Add the eggs one at a time, beating well after each addition.
- Alternately add the dry ingredients and milk to the butter mixture, beginning and ending with the dry ingredients. Mix in the vanilla extract.
- Gently fold the chopped strawberries into the cake batter.
- Pour the batter into the prepared cake pan and level the surface.
- Mix together the crushed vanilla wafers and freeze-dried strawberries. Sprinkle evenly over the cake batter.
- Bake in the preheated oven for about 30 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan for 15 minutes, then transfer to a wire rack to cool completely before serving.
Notes
For the best results, use fresh, ripe strawberries to enhance the flavor of the cake. Optionally, serve with whipped cream or a scoop of vanilla ice cream.