Strawberry Shortcake Crunch Cake with Cream Cheese Frosting
Ingredients:
For the cake:
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 2 tsp baking powder
- 1/2 tsp salt
- 1/2 cup unsalted butter, at room temperature
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 cup whole milk
- 2 cups fresh strawberries, hulled and diced
- 1/2 cup crushed shortbread cookies
For the frosting:
- 8 oz cream cheese, at room temperature
- 1/4 cup unsalted butter, at room temperature
- 3 cups powdered sugar
- 1 tsp vanilla extract
Directions:
- Preheat the oven to 350F (180C). Grease and flour three 6-inch round cake pans.
- In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt.
- In a separate mixing bowl, beat the butter, eggs, and vanilla extract together until well combined.
- Gradually add the dry ingredients to the butter mixture, alternating with the milk, mixing until just combined.
- Fold in the diced strawberries and crushed shortbread cookies.
- Divide the batter evenly among the prepared cake pans.
- Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Remove from the oven and let the cakes cool in the pans for 10-15 minutes before removing them from the pans and placing them on a wire rack to cool completely.
- To make the frosting, in a large mixing bowl, beat the cream cheese and butter together until light and fluffy, about 3-4 minutes.
- Gradually add the powdered sugar, one cup at a time, mixing well after each addition. Stir in the vanilla extract.
- Once the cakes are cooled, place one cake layer on a serving platter or cake stand. Spread a layer of frosting over the top. Repeat with the remaining cake layers and frosting.
- Garnish the cake with fresh strawberries and crushed shortbread cookies, if desired.
Enjoy your Strawberry Shortcake Crunch Cake with Cream Cheese Frosting! You can customize the recipe by adding different flavors or ingredients to the cake batter, such as nuts, or using a different type of frosting.
