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Easy Strawberry Crunch Cake Recipe That Tastes Like Childhood

This nostalgic dessert features layers of moist vanilla cake, sweet strawberry filling, and a signature crunchy cookie topping that captures the essence of classic bakery-style strawberry crunch cakes. Perfect for parties and special occasions, this approachable recipe delivers the perfect combination of textures and flavors that will have everyone asking for seconds.
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Prep Time 25 minutes
Cook Time 40 minutes
Total Time 1 hour 5 minutes
Servings: 12 servings
Calories: 380
Ingredients Method Notes

Ingredients
  

Ingredients
  • 2 cups all-purpose flour
  • 1 ½ cups granulated sugar
  • 1 cup unsalted butter, softened
  • 3 large eggs
  • 1 cup buttermilk
  • 2 teaspoons vanilla extract
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 3 cups fresh strawberries, hulled and sliced
  • ½ cup granulated sugar
  • 2 tablespoons cornstarch
  • 1 tablespoon lemon juice
  • 2 cups shortbread cookies, crushed
  • ½ cup unsalted butter, melted
  • ¼ cup powdered sugar
  • 1 teaspoon vanilla extract

Method
 

Instructions
  1. In a medium saucepan, combine the sliced strawberries, sugar, cornstarch, and lemon juice. Cook over medium heat, stirring frequently, until the mixture thickens and the strawberries break down slightly (about 8-10 minutes). Remove from heat and let it cool completely.
  2. Preheat your oven to 350°F (175°C). In a large mixing bowl, cream together the softened butter and sugar until light and fluffy. Add eggs one at a time, beating well after each addition. Stir in vanilla extract.
  3. In a separate bowl, whisk together flour, baking powder, baking soda, and salt. Gradually add the dry ingredients to the butter mixture alternating with buttermilk, beginning and ending with the dry ingredients. Mix until just combined.
  4. Pour half of the cake batter into a greased 9x13 inch baking pan. Spread the cooled strawberry filling evenly over the batter. Carefully spoon the remaining cake batter over the strawberry layer, spreading gently to cover.
  5. In a small bowl, mix together the crushed shortbread cookies, melted butter, powdered sugar, and vanilla until well combined. Sprinkle this crunchy mixture evenly over the top of the cake batter.
  6. Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean. The top should be golden brown and the cookie topping nicely crunchy.

Notes

Use room temperature ingredients for the cake batter to ensure even mixing and better rising. Don't overmix the batter - mix until just combined to avoid a tough cake. Let the strawberry filling cool completely before adding it to prevent it from cooking the batter prematurely. For extra strawberry flavor, you can add a tablespoon of strawberry extract to the filling. Serve slightly warm for that 'fresh from the oven' experience, or chilled for a firmer texture.