Strawberry  Crunch Cake

Weigh out the ingredients


You'll need flour, sugar, baking powder, salt, vanilla, butter, oil, eggs, buttermilk, and strawberry puree.

Weigh out the ingredients


For the frosting and crunch topping, you'll need golden Oreos, butter, freeze dried strawberries, mascarpone, heavy cream, and sugar.

In the bowl of a stand mixer fitted with the paddle attachment, combine the flour, sugar, baking powder, and salt.

Mix dry ingredients


Cut up the butter into small cubes and add to the dry ingredient mixture. Mix on low speed until it resembles wet sand.

Mix in butter


Add the oil, buttermilk, strawberry purée, eggs, and vanilla, and mix until just combined.

Add wet ingredients


Pour the cake batter into the prepared cake pan. Use an offset spatula to spread it into an even layer. Bake for about 30 minutes or until a toothpick inserted comes out clean. Immediately turn the cake out onto a wire rack to cool completely.

Pour & Bake


In a large mixing bowl, add the mascarpone and sugar. Use an electric hand mixer to beat on low speed until smooth. Continue mixing on low speed while pouring in the heavy whipping cream in 2-3 additions. Turn the mixer up to medium speed and beat until stiff peaks form.

Make the frosting


Once the cake is cool, spread the frosting on top and smooth out into an even layer. Place the cake in the fridge while you make the strawberry crunch topping.

Spread & chill


Combine freeze-dried strawberries, Golden Oreo Thins, melted butter, vanilla, and salt in a food processor, and pulse until it turns into pea-sized crumbs.

Make crunch topping


Cover the cake with the strawberry crumble topping.

Add the crunch topping


When ready to serve, cut it into 24 squares and enjoy!