Description
Strawberry crunch sheet cake delivers pure summer bliss with its layers of moist vanilla cake, fresh strawberries, and crispy streusel topping. Sweet strawberry glaze and creamy frosting complete this irresistible dessert that promises to delight your taste buds at any gathering.
Ingredients
Scale
Strawberry Crunch Topping:
Dry Ingredients:
- 0.75 cup (95 g) all-purpose flour
- 6 tablespoons (75 g) granulated sugar
- 2 tablespoons (16 g) whole milk powder
- 1 tablespoon (8 g) cornstarch
- 0.25 teaspoon baking powder
- 0.25 teaspoon fine sea salt
- 3 tablespoons (21 g) freeze-dried strawberry powder
Wet Ingredients:
- 6 tablespoons (84 g) unsalted butter, melted
- 0.5 teaspoon vanilla extract
Strawberry Buttermilk Cake:
Dry Ingredients:
- 1.75 cups all-purpose flour
- 0.5 teaspoon baking soda
- 0.5 teaspoon baking powder
- 0.5 teaspoon fine sea salt
Wet Ingredients:
- 0.5 cup (113 g) unsalted butter, at room temperature
- 1 cup (200 g) granulated sugar
- 2 large eggs, at room temperature
- 0.33 cup (80 g) buttermilk, at room temperature
- 2 tablespoons (28 g) vegetable oil
- 1 teaspoon vanilla extract
- 1 tablespoon Amoretti Natural Wild Strawberry Artisan Flavor
Additional:
- 1–2 drops red food coloring (optional)
Buttermilk Frosting:
Wet Ingredients:
- 1 cup (226 g)
Instructions
- Craft a delicate crumble mixture by combining flour, sugar, milk powder, cornstarch, baking powder, and salt in a mixing bowl.
- Incorporate melted butter and vanilla into the dry ingredients, creating a textured, crumbly dough.
- Refrigerate the dough for 20-30 minutes to enhance its consistency.
- Spread the chilled crumble onto a parchment-lined baking sheet, ensuring even distribution.
- Bake the crumble at 250°F until it transforms into a light golden hue, approximately 30 minutes.
- While still warm, dust the crumble with strawberry powder for an intense fruity essence.
- Allow the crumble to cool completely, developing a crisp texture.
- Prepare the cake batter by whisking together dry ingredients in a separate bowl.
- Cream butter and sugar until light and fluffy, creating a smooth base.
- Gently fold in eggs, then gradually incorporate half the dry ingredients.
- Mix in buttermilk, oil, vanilla, strawberry flavor, and food coloring to enhance the cake’s moisture and flavor profile.
- Fold in the remaining dry ingredients until just combined, avoiding overmixing.
- Transfer the batter to a buttered and parchment-lined 13-by-9-inch baking pan.
- Bake at 350°F for 18-22 minutes, or until a toothpick emerges clean when inserted.
- Allow the cake to cool completely before frosting.
- Whisk cream, buttermilk, sugar, milk powder, vanilla, and salt until achieving a silky smooth consistency.
- Beat butter until it reaches a pale, creamy state.
- Gradually incorporate the cream mixture into the butter, creating a luscious frosting.
- Adjust the frosting’s texture by beating or modifying its temperature as needed.
- Generously spread the buttermilk frosting over the cooled cake.
- Sprinkle the prepared strawberry crunch topping evenly across the frosted surface.
Notes
- Prep ahead by chilling crumble dough to ensure perfect crispy texture and easier handling during baking.
- Use fresh, high-quality strawberry powder for intense flavor and vibrant color in the crunch topping.
- Control cake moisture by not overmixing batter and checking doneness with a toothpick for perfect springy consistency.
- Achieve smooth frosting by bringing butter to room temperature and gradually incorporating cream mixture to prevent separation.
- Allow cake to cool completely before frosting to prevent melting and ensure clean, professional decorative finish.
- Store cake in refrigerator and consume within 3-4 days for optimal taste and texture preservation.
- Prep Time: 30 minutes
- Cook Time: 50 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 366
- Sugar: 29 g
- Sodium: 220 mg
- Fat: 24 g
- Saturated Fat: 15 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 36 g
- Fiber: 0.5 g
- Protein: 3 g
- Cholesterol: 75 mg