Ingredients:
For the Cake Layers:
2 1/2 cups all-purpose flour
2 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup unsalted butter, softened
1 3/4 cups granulated sugar
4 large eggs
1 tablespoon vanilla extract
1 cup buttermilk
1/2 cup strawberry puree (fresh or frozen strawberries blended)
A few drops pink food coloring (optional)
For the Strawberry Crunch Topping:
20 golden sandwich cookies (like Golden Oreos), crushed
1/2 cup freeze-dried strawberries, crushed
4 tablespoons unsalted butter, melted
For the Frosting:
1 cup unsalted butter, softened
4 cups powdered sugar
2–3 tablespoons heavy cream
1 teaspoon vanilla extract
1/4 cup strawberry puree
Directions:
Prepare the Cake Batter: Preheat oven to 350°F (175°C). Grease and line two or three round cake pans. In a bowl, whisk together flour, baking powder, baking soda, and salt.
Cream Butter & Sugar: In a large mixing bowl, beat the butter and sugar until light and fluffy.
Add Eggs & Flavoring: Add eggs one at a time, mixing well after each addition. Stir in vanilla extract and strawberry puree.
Combine Wet & Dry: Gradually add the dry ingredients, alternating with buttermilk. Mix until just combined. Add food coloring if desired.
Bake: Divide batter evenly into pans and bake for 25–30 minutes or until a toothpick inserted in the center comes out clean. Cool completely.
Make Crunch Topping: In a bowl, mix crushed cookies, freeze-dried strawberries, and melted butter until crumbly. Set aside.
Prepare Frosting: Beat butter until smooth. Gradually add powdered sugar, then mix in cream, vanilla, and strawberry puree until fluffy.
Assemble the Cake: Place one cake layer on a serving plate. Spread frosting evenly, then add the next layer. Repeat as needed.
Frost Exterior: Cover the entire cake with frosting smoothly.
Add Crunch Coating: Gently press the strawberry crunch mixture onto the sides and sprinkle on top for a beautiful textured finish.
Chill & Serve: Refrigerate for 30–60 minutes before slicing for best results.
