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Strawberry Crunch Cake Recipe Easy Homemade Dessert with Vanilla Frosting

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A quick and easy strawberry crunch cake with a buttery cake base, a crunchy strawberry topping, and creamy vanilla frosting. Perfect for any occasion and loved by kids and adults alike.

Ingredients

Scale
  • 2 cups (240g) all-purpose flour
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1/2 cup (115g) unsalted butter, softened
  • 1 cup (200g) granulated sugar
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1/2 cup (120ml) whole milk
  • 1 1/2 cups (225g) fresh strawberries, hulled and sliced
  • 1/3 cup (65g) granulated sugar
  • 1/2 cup (60g) all-purpose flour
  • 1/3 cup (75g) cold unsalted butter, cubed
  • 1/3 cup (35g) slivered almonds or chopped pecans
  • 1/2 cup (115g) unsalted butter, softened (for frosting)
  • 2 cups (240g) powdered sugar
  • 1 teaspoon vanilla extract (for frosting)
  • 2 tablespoons (30ml) whole milk (for frosting)

Instructions

  1. Preheat your oven to 350°F (175°C). Grease a 9×9-inch pan with butter or non-stick spray and lightly dust with flour.
  2. In a medium bowl, whisk together 2 cups all-purpose flour, 2 teaspoons baking powder, and 1/4 teaspoon salt. Set aside.
  3. In a large bowl, beat 1/2 cup softened unsalted butter with 1 cup granulated sugar until light and fluffy, about 3-5 minutes.
  4. Beat in 2 large eggs one at a time, then stir in 1 teaspoon vanilla extract.
  5. Add the flour mixture in three parts, alternating with 1/2 cup milk, starting and ending with flour. Mix gently until just combined.
  6. Prepare the strawberry crunch topping by tossing 1 1/2 cups sliced strawberries with 1/3 cup sugar. In another bowl, cut together 1/2 cup flour and 1/3 cup cold cubed butter until crumbly. Mix in 1/3 cup slivered almonds or chopped pecans. Gently fold strawberries into the crumb mixture.
  7. Pour the batter into the prepared pan and smooth the top. Evenly sprinkle the strawberry crunch topping over the batter without pressing down.
  8. Bake for 40-45 minutes or until a toothpick inserted in the center comes out clean and the topping is golden brown.
  9. Let the cake cool completely in the pan on a wire rack for at least 1 hour.
  10. Make the vanilla frosting by beating 1/2 cup softened butter until creamy. Gradually add 2 cups powdered sugar, 1 teaspoon vanilla extract, and 2 tablespoons milk. Beat until smooth and fluffy, adjusting consistency as needed.
  11. Spread the frosting evenly on the cooled cake. Slice and serve immediately or chill for firmer frosting.

Notes

If strawberries are very juicy, pat them dry before mixing to avoid soggy topping. Fold batter gently to keep cake tender. Use cold butter in topping for crisp crumbs. Cool cake completely before frosting to prevent melting. For gluten-free, substitute with gluten-free flour blend. For dairy-free, use dairy-free butter and milk alternatives.

Nutrition

Keywords: strawberry cake, crunch cake, vanilla frosting, easy dessert, homemade cake, fruit topping, family recipe

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