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Strawberry Crunch Cake

This strawberry crunch cake combines the sweetness of fresh strawberries with a delightful crunchy topping, perfect for any occasion.
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Course: Dessert
Cuisine: American
Keyword: strawberry crunch cake, dessert, baking, summer
Prep Time: 30 minutes
Cook Time: 45 minutes
Total Time: 1 hour 15 minutes
Servings: 8 servings
Calories: 320kcal

Ingredients

  • 2 cups fresh strawberries pureed
  • 1 cup granulated sugar
  • 1/2 cup unsalted butter softened
  • 2 cups all-purpose flour
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 3 large eggs
  • 1 cup heavy cream
  • 1 cup crushed cereal e.g., cornflakes or graham crackers
  • Extra strawberries for decoration

Instructions

  • Preheat the oven to 350°F (175°C).
  • Grease and flour two 9-inch round cake pans.
  • In a bowl, cream together the butter and sugar until light and fluffy.
  • Add the eggs one at a time, mixing well after each addition.
  • Stir in the pureed strawberries.
  • In another bowl, whisk together flour, baking powder, and salt.
  • Gradually add the dry ingredients to the wet mixture, mixing until just combined.
  • Divide the batter evenly between the prepared pans.
  • Bake for 25-30 minutes or until a toothpick comes out clean.
  • Let the cakes cool completely before frosting them with whipped cream and topping with crushed cereal.

Nutrition

Calories: 320kcal | Carbohydrates: 45g | Protein: 3g | Fat: 15g | Fiber: 1g