Description
A fluffy strawberry layer cake filled with vanilla cream and topped with a strawberry–vanilla crunch crumble inspired by the classic strawberry shortcake popsicle.
Ingredients
Cake:
- 1 box strawberry cake mix or homemade option
- 1.5 cups flour (for homemade)
- 1 cup sugar (for homemade)
- 1 box strawberry Jell-O (3 oz, for homemade)
- 0.5 cup unsalted butter, melted (homemade only)
- 0.5 cup milk (homemade only)
- 0.5 cup strawberry puree (homemade only)
- 3 eggs
- 1 tsp vanilla extract
Vanilla Cream Filling:
- 8 oz cream cheese, softened
- 0.5 cup powdered sugar
- 1 tsp vanilla extract
- 1 cup heavy cream
Strawberry Crunch Topping:
- 1 cup vanilla cookies, crushed
- 1 cup freeze-dried strawberries, crushed
- 4 tbsp unsalted butter, melted
Frosting:
- 1 cup unsalted butter, softened
- 4 cups powdered sugar
- 2 tbsp heavy cream
- 1 tsp vanilla extract
Instructions
1. Prepare strawberry cake layers using boxed mix or homemade recipe. Bake in three 8-inch pans and cool completely.
2. Make vanilla cream filling: Beat softened cream cheese, powdered sugar, and vanilla extract until smooth. In a separate bowl, whip the heavy cream to stiff peaks, then fold into cream cheese mixture.
3. Prepare strawberry crunch topping: Pulse vanilla cookies and freeze-dried strawberries in a food processor until crumbly. Mix with melted butter until combined.
4. Make buttercream frosting: Beat butter until smooth, gradually add powdered sugar, heavy cream, and vanilla. Beat until fluffy.
5. Assemble cake: Place one cake layer on a cake stand, spread a layer of vanilla cream filling on top, repeat with the remaining layers.
6. Frost the outside of the cake with the buttercream frosting.
7. Press strawberry crunch topping onto the sides and top of the cake. Decorate as desired.
8. Chill before serving for best texture.
Notes
Make sure cake layers are fully cooled before assembling. For extra strawberry flavor, brush cake layers with a little strawberry syrup. This cake is perfect for birthdays or nostalgic summer celebrations.