Strawberry Crunch Cake
Inspired by the strawberry shortcake ice cream bars, this strawberry crunch cake is made up of a fresh strawberry cake, light mascarpone frosting, and homemade strawberry crunch topping. The light pink color of the cake and crunch topping contrasted with the white frosting make this such a fun and unique summer dessert!
Ingredients
For the fresh strawberry cake:
- 360 g (3 cups) all-purpose flour
- 250 g (1 ¼ cup) granulated sugar
- 1 tablespoon baking powder
- 1 teaspoon kosher salt
- 113 g (8 tablespoon) unsalted butter, room temp
- 74 g (¼ cup + 2 tbsp) neutral oil
- 113 g (½ cup) buttermilk, room temp
- 340 g (1 ½ cup) strawberry purée
- 2 eggs, room temp
- 2 teaspoon vanilla extract
For the mascarpone frosting:
- 340 g (1 ½ cup) mascarpone, cold
- 150 g (¾ cup) granulated sugar
- 340 g (1 ½ cup) heavy cream, cold
For the strawberry crunch topping:
- 236 g (about 32) golden oreo thins
- 28 g (1 cup) freeze dried strawberries
- ½ teaspoon kosher salt
- 56 g (4 tablespoon) unsalted butter, melted
- 1 teaspoon vanilla extract
Instructions
For the fresh strawberry cake:
- Preheat the oven to 325 degrees F. Line a 9x13 cake pan with parchment paper.
- In the bowl of a stand mixer fitted with the paddle attachment, combine the flour, sugar, baking powder, and salt.
- Cut up the butter into small cubes and add to the dry ingredients. Mix on low speed until it resembles wet sand.
- Add the oil, buttermilk, strawberry purée, eggs, and vanilla, and mix until just combined.
- 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.
For the mascarpone frosting:
- In a large 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 cream in 2-3 additions. Turn the mixer up to medium speed and beat until stiff peaks form.
- 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.
For the strawberry crunch topping:
- Combine all ingredients in a food processor, and pulse until it turns into pea-sized crumbs.
- Cover the cake with the strawberry crunch topping. When ready to serve, cut it into 24 squares and enjoy!
Notes
- To make the strawberry purée... Add fresh strawberries to a blender (or use an immersion blender) to blend them until smooth.
- Store leftover cake in the fridge. This frosting needs to be stored in the fridge to last, but it also thickens up into a cheesecake-like consistency!
Nutrition Facts
Serving: 1slice | Calories: 375kcal | Carbohydrates: 38g | Protein: 4g | Fat: 23g | Saturated Fat: 12g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 4g | Trans Fat: 0.3g | Cholesterol: 59mg | Sodium: 260mg | Potassium: 90mg | Fiber: 1g | Sugar: 23g | Vitamin A: 612IU | Vitamin C: 23mg | Calcium: 75mg | Iron: 1mg
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