Ingredients:

  • 2 ½ cups (300g) all-purpose flour
  • 2 ½ tsp baking powder
  • ½ tsp baking soda
  • ½ tsp salt
  • 1 cup (227g) unsalted butter, softened
  • 1 ¾ cups (350g) granulated sugar
  • 2 large eggs
  • 1 tsp vanilla extract
  • 1 ¼ cups (300ml) buttermilk
  • 8 oz (227g) cream cheese, softened
  • ½ cup (113g) unsalted butter, softened
  • 4 cups (480g) powdered sugar, sifted
  • 1 tsp vanilla extract
  • ½ cup (120ml) strawberry puree (from fresh or frozen strawberries)
  • Optional: a few drops of red food coloring (gel is best)
  • 1 ½ cups (180g) all-purpose flour
  • ¾ cup (150g) granulated sugar
  • ½ tsp baking powder
  • ¼ tsp salt
  • ¾ cup (170g) cold unsalted butter, cut into cubes
  • ½ cup (75g) freeze-dried strawberries, crushed into a powder
  • 1/4 cup (30g) crushed golden oreos

Instructions:

  1. Prepare the Cake Pans: Grease and flour two 9-inch round cake pans. Line the bottoms with parchment paper rounds.
  2. Make the Vanilla Cake Batter: Whisk together dry ingredients (flour, baking powder, baking soda, salt). Cream together butter and sugar. Beat in eggs and vanilla. Alternate adding dry ingredients and buttermilk to the wet ingredients, beginning and ending with the dry ingredients.
  3. Bake the Cakes: Divide batter evenly between cake pans. Bake at 350°F (175°C) for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
  4. Cool the Cakes: Let the cakes cool in the pans for 10 minutes, then invert onto a wire rack to cool completely.
  5. Make the Strawberry Crunch Topping: Whisk together flour, sugar, baking powder, and salt. Cut in cold butter using a pastry blender or your fingers until the mixture resembles coarse crumbs. Stir in crushed freeze-dried strawberries and crushed golden oreos
  6. Bake the Crunch Topping: Spread the crumble mixture evenly on a baking sheet lined with parchment paper. Bake at 325°F (160°C) for 12-15 minutes, or until golden brown, stirring halfway through. Let cool completely.
  7. Make the Strawberry Cream Cheese Frosting: Beat cream cheese and butter together until smooth and creamy. Gradually add powdered sugar, beating until smooth. Mix in vanilla extract and strawberry puree. Add food coloring (if using).
  8. Assemble the Cake: Level the cake layers if needed. Place one cake layer on a serving plate or cake stand. Spread with a generous layer of strawberry cream cheese frosting. Top with the second cake layer. Frost the entire cake with the remaining frosting.
  9. Decorate with the Strawberry Crunch: Generously sprinkle the strawberry crunch topping all over the cake.
  10. Chill: Refrigerate the cake for at least 30 minutes to allow the frosting to set before serving.