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Easy Strawberry Crunch Cake Recipe That Tastes Like Childhood

This easy strawberry crunch cake recipe brings back all the nostalgic flavors of those childhood strawberry shortcake treats we all loved. With its delicate vanilla cake layers, sweet strawberry filling, and signature crunchy cookie topping, this dessert is perfect for summer gatherings, birthday parties, or whenever you're craving a taste of the past.
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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour 45 minutes
Servings: 8 servings
Calories: 380
Ingredients Method Notes

Ingredients
  

Ingredients
  • 2 cups all-purpose flour
  • 1 ½ cups granulated sugar
  • 3 teaspoons baking powder
  • ½ teaspoon salt
  • ½ cup unsalted butter, softened
  • 1 cup milk
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 4 cups fresh strawberries, sliced
  • ¼ cup granulated sugar
  • 1 tablespoon lemon juice
  • 2 tablespoons cornstarch
  • 1 package golden Oreos or vanilla sandwich cookies
  • ¼ cup melted butter
  • 2 tablespoons granulated sugar

Method
 

Instructions
  1. Preheat your oven to 350°F (175°C). Grease and flour two 8-inch round cake pans. In a large mixing bowl, whisk together flour, sugar, baking powder, and salt. Add softened butter, milk, eggs, and vanilla extract. Beat on medium speed for 2 minutes until smooth and creamy.
  2. Divide the batter evenly between the prepared pans. Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean. Let the cakes cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
  3. In a saucepan, combine sliced strawberries, sugar, and lemon juice. Cook over medium heat for 5 minutes until strawberries release their juices. Mix cornstarch with 2 tablespoons of water, then stir into the strawberry mixture. Cook for another 3-4 minutes until thickened. Remove from heat and let cool.
  4. Place cookies in a zip-top bag and crush them with a rolling pin until you have coarse crumbs. Mix with melted butter and sugar until well combined.
  5. Place one cake layer on a serving plate. Spread the cooled strawberry filling evenly over the top. Place the second cake layer on top. Generously sprinkle the cookie crunch mixture over the entire cake, pressing lightly to help it adhere.

Notes

For best results, use room temperature ingredients when making the cake batter. Don't overmix the cookie topping - you want some larger chunks for that perfect crunch. If fresh strawberries aren't available, frozen strawberries work well too. Let the cake rest for at least an hour before serving to allow flavors to meld.