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Easy Strawberry Crunch Cake: The Ultimate Childhood Dessert Recipe

This nostalgic dessert brings the flavors of strawberry shortcake ice cream bars into a homemade cake with fluffy vanilla layers, fresh strawberries, and a crunchy cookie topping. Perfect for summer parties and birthdays, it features a delightful balance of textures that's both fun to make and delicious to eat.
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Prep Time 25 minutes
Cook Time 30 minutes
Total Time 1 hour 50 minutes
Servings: 8 servings
Calories: 420
Ingredients Method Notes

Ingredients
  

Ingredients
  • 2 cups all-purpose flour
  • 1 ½ cups granulated sugar
  • 3 tsp baking powder
  • ½ tsp salt
  • ½ cup unsalted butter, softened
  • 3 large eggs
  • 1 cup whole milk
  • 2 tsp vanilla extract
  • 2 cups fresh strawberries, sliced
  • 1 cup golden sandwich cookies, crushed
  • ½ cup powdered sugar
  • 1 cup heavy whipping cream

Method
 

Instructions
  1. Preheat your oven to 350°F (175°C). In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy. Add eggs one at a time, beating well after each addition. Mix in the vanilla extract.
  2. In a separate bowl, whisk together flour, baking powder, and salt. Gradually add the dry ingredients to the wet mixture, alternating with the milk, beginning and ending with the flour mixture. Mix until just combined – do not overmix.
  3. Pour the batter into two greased 8-inch round cake pans. Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool completely on wire racks.
  4. While the cakes cool, crush the golden cookies into coarse crumbs using a food processor or by placing them in a sealed bag and crushing with a rolling pin. Set aside.
  5. In a chilled bowl, whip the heavy cream with powdered sugar until stiff peaks form. This will be used between layers and for frosting.
  6. Place one cake layer on a serving plate. Spread half of the whipped cream over the layer, then arrange sliced strawberries evenly. Place the second cake layer on top. Frost the entire cake with the remaining whipped cream and press the cookie crumbs onto the sides and top of the cake.

Notes

Use room temperature ingredients for smoother batter. Don't overmix the batter. Fresh strawberries work best - pat dry before slicing. Chill cake before serving for cleaner slices. Cookie crumb variations work well with shortbread or graham crackers.