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Feeling Foodish Strawberry Crunch Cake

Recapture the joy of childhood desserts with this Feeling Foodish Strawberry Crunch Cake - a heavenly layered creation that combines moist strawberry cake, creamy frosting, and that irresistible crunchy topping we all remember. This easy strawberry cake delivers pure dessert perfection with straightforward ingredients and techniques that anyone can master.
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Prep Time 25 minutes
Cook Time 30 minutes
Total Time 55 minutes
Servings: 12 servings
Calories: 450
Ingredients Method Notes

Ingredients
  

Ingredients
  • 2 cups all-purpose flour
  • 1½ cups granulated sugar
  • 3 tsp baking powder
  • 1 tsp salt
  • ¾ cup vegetable oil
  • 3 large eggs
  • 1 cup milk
  • 1 tsp vanilla extract
  • 1 cup fresh strawberries, mashed
  • 2 cups golden Oreos or shortbread cookies, crushed
  • 3 tbsp melted butter
  • 2 tbsp granulated sugar
  • 8 oz cream cheese, softened
  • ½ cup unsalted butter, softened
  • 4 cups powdered sugar
  • 1 tsp vanilla extract
  • ½ cup strawberry preserves
  • 2-3 tbsp heavy cream

Method
 

Instructions
  1. Preheat oven to 350°F (175°C). Grease and flour two 8-inch round cake pans. In a large bowl, whisk together flour, sugar, baking powder, and salt. In another bowl, combine oil, eggs, milk, and vanilla. Gradually mix wet ingredients into dry ingredients until just combined. Fold in mashed strawberries. Divide batter evenly between prepared pans and bake for 25-30 minutes or until a toothpick comes out clean.
  2. While cakes cool, prepare the crunchy topping. Place cookies in a plastic bag and crush with a rolling pin until you have fine crumbs mixed with some larger pieces. Mix with melted butter and sugar until well combined.
  3. Beat cream cheese and butter until smooth and creamy. Gradually add powdered sugar, then vanilla and strawberry preserves. Add heavy cream one tablespoon at a time until you reach your desired consistency. The frosting should be spreadable but hold its shape.
  4. Place one cake layer on your serving plate. Spread a generous layer of frosting, then sprinkle with about a third of the crunchy topping. Add the second cake layer and frost the entire cake. Press the remaining crunchy topping onto the sides and top of the cake.

Notes

Ensure cream cheese, butter, and eggs are at room temperature for smoother mixing. Let cakes cool completely before frosting to prevent melting. Store covered in refrigerator for up to 5 days - flavors improve after first day.