Description
This nostalgic Strawberry Crunch Cake 2 features a moist, vibrant pink base topped with a buttery, shortcake-inspired Golden Oreo crumble. It combines the ease of a classic cake mix with a rich, homemade buttercream frosting for a dessert that is as beautiful as it is delicious.
Ingredients
- 1 box (13.25 ounce) strawberry cake mix
- 2 small boxes (0.3 ounce each) strawberry gelatin, divided
- 1 cup water
- 8 tablespoons butter, melted and divided
- 2 tablespoons vanilla extract, divided
- 3 large eggs
- 1/2 teaspoon salt
- 1 tablespoon whole milk
- 4 to 5 cups powdered sugar
- 20 to 24 Golden Oreos
- 2 sticks (16 tablespoons) unsalted butter, softened
Instructions
- Preheat your oven to 350 degrees Fahrenheit and grease and flour two nine-inch round baking pans.
- In a large glass bowl, combine the strawberry cake mix, one box of strawberry gelatin, one cup of water, six tablespoons of melted butter, one tablespoon of vanilla extract, and three eggs; beat for approximately two minutes until smooth.
- Divide the pink batter evenly between your prepared pans and bake for 25 to 30 minutes, or until a toothpick inserted into the center comes out clean.
- While the cakes cool completely on wire racks, crush the Golden Oreos in a plastic bag and mix the crumbs with the second box of strawberry gelatin and the remaining two tablespoons of melted butter.
- In a mixer, cream the two sticks of softened butter with the powdered sugar, salt, remaining vanilla, and milk until the frosting is pale, fluffy, and holds its shape.
- Place the first cake layer on a plate, spread a layer of frosting and a sprinkle of crunch over the top, then place the second layer on top, frost the entire cake, and press the remaining strawberry crunch into the sides and top.
Notes
To ensure the most authentic texture, avoid using a food processor for the Golden Oreos; crushing them by hand with a rolling pin leaves larger, crunchy bits that mimic classic ice cream bars. For the neatest presentation, let the cake layers chill in the refrigerator for 30 minutes before frosting to minimize crumbs and help the buttercream set quickly.
- Prep Time: 25 mins
- Cook Time: 30 mins
- Category: Dessert
- Method: Baking
- Cuisine: American