Strawberry Crunch Sheet Cake

The Strawberry Crunch Sheet Cake is a delightful dessert that brings back warm memories of summer picnics and family gatherings. I remember the first time I tried a cake like this at a friend’s birthday party, and it was love at first bite! The sweetness of fresh strawberries combined with the light, fluffy texture of the cake made it an instant favorite. This recipe has been a staple in our home ever since; it’s perfect for any occasion, whether it’s a birthday, a holiday, or just a regular Tuesday when you need a little pick-me-up. The way the buttermilk frosting melts in your mouth, paired with the crunchy strawberry topping, creates an explosion of flavors that is simply irresistible. If you’re looking for something to impress your friends or family, this cake is sure to do the trick!

Ingredients to Make Strawberry Crunch Sheet Cake

For this delicious Strawberry Crunch Sheet Cake, we’ll be using a combination of common baking ingredients that work beautifully together. The star of the show, of course, is the fresh strawberries, which not only add a burst of flavor but also a beautiful color to the cake. The buttermilk gives the cake a tender crumb, while the butter and sugar provide the necessary richness. Each ingredient plays a crucial role in achieving that perfect balance of taste and texture.

• ¾ cup all-purpose flour – The base of our cake, providing structure.
• 6 tablespoons granulated sugar – Adds sweetness to the cake layer.
• 2 tablespoons whole milk powder – Enhances the cake’s creaminess.
• 1 tablespoon cornstarch – Helps create a light texture.
• ¼ teaspoon baking powder – Leavens the cake for a perfect rise.
• ¼ teaspoon fine sea salt – Balances the sweetness of the cake.
• 6 tablespoons unsalted butter, melted – Adds richness and moisture.
• ½ teaspoon vanilla extract – Infuses flavor into the cake.
• 3 tablespoons freeze dried strawberry powder – Enhances the strawberry flavor.
• 1 ¾ cups all-purpose flour – For the cake batter, providing foundation.
• ½ teaspoon baking soda – Works in tandem with baking powder for leavening.
• ½ teaspoon baking powder – Works with baking soda for the perfect rise.
• ½ teaspoon fine sea salt – Enhances the overall flavor.
• ½ cup unsalted butter, at room temperature – Essential for a fluffy texture.
• 1 cup granulated sugar – Sweetness for the batter.
• 2 large eggs, at room temperature – Binds the ingredients together.
• ⅓ cup buttermilk, at room temperature – Adds moisture and richness.
• 2 tablespoons vegetable oil – Keeps the cake moist.
• 1 teaspoon vanilla extract – Additional flavor boost.
• 1 tablespoon Amoretti Natural Wild Strawberry Artisan Flavor – Intensifies the strawberry flavor.
• 1-2 drops red food coloring, optional – Enhances the cake’s color.
• 1 cup unsalted butter, at room temperature – The base for our frosting.
• ¼ cup heavy cream, at room temperature – Adds richness to the frosting.
• ¼ cup buttermilk, at room temperature – Creaminess for the frosting.
• 1 ¾ cups powdered sugar, sifted – Sweetness for the frosting.
• 2 tablespoons whole milk powder – Adds a creamy texture.
• 1 teaspoon vanilla extract – Flavoring for the frosting.
• pinch salt – Enhances sweetness.

Instructions for Strawberry Crunch Sheet Cake

Ready to bring this Strawberry Crunch Sheet Cake to life? Follow these detailed steps to create your masterpiece. Each step is crafted to ensure you get the best results, so let’s get started!

1. Preheat your oven to 250 degrees F. This may seem low, but we’ll be making the crunchy topping first. Line a baking sheet with parchment paper or a silicone mat to prevent sticking.

2. In a mixing bowl, combine ¾ cup of all-purpose flour, 6 tablespoons of granulated sugar, 2 tablespoons of whole milk powder, 1 tablespoon of cornstarch, ¼ teaspoon of baking powder, and ¼ teaspoon of fine sea salt. Whisk together until evenly incorporated.

3. Drizzle in 6 tablespoons of melted unsalted butter and ½ teaspoon of vanilla extract. Mix until no dry ingredients remain; the mixture should feel crumbly and stick together when pressed.

4. Chill the dough for 20 to 30 minutes. This step is crucial as it makes the dough easier to crumble.

5. After chilling, crumble the dough onto your prepared baking sheet. Spread it into a single layer, breaking up any large pieces until you have mostly pea-sized crumbs.

6. Bake for 30 minutes, or until the crumbs start to turn light golden brown. Remember, they will crisp up more as they cool.

7. As soon as you remove the baking sheet from the oven, use a spatula to lightly toss and break up the crumbs. Separate about 2/3 of the warm mixture and sprinkle with 2 tablespoons of strawberry powder, tossing gently to coat.

8. Let the crumbs cool completely on the baking sheet. Once cooled, mix the two colors of crumbs together to create a beautiful topping.

9. Now, let’s prepare the cake! Preheat your oven to 350 degrees F. For a light or medium-colored metal pan, lightly butter it and line with parchment paper. If using a glass or dark-colored pan, decrease the temperature to 325 degrees F.

10. In a bowl, whisk together 1 ¾ cups of all-purpose flour, ½ teaspoon of baking soda, ½ teaspoon of baking powder, and ½ teaspoon of fine sea salt. Set aside for later.

11. In a mixing bowl or the bowl of a stand mixer, beat ½ cup of unsalted butter on medium speed for 1 to 2 minutes until fluffy. Add 1 cup of granulated sugar and continue to beat for 3 to 5 minutes until very fluffy and aerated.

12. Add the 2 large eggs, one at a time, mixing well after each addition and scraping down the bowl as needed.

13. Add half of the dry ingredients and mix on low speed until almost incorporated. Then add ⅓ cup of buttermilk, 2 tablespoons of vegetable oil, 1 teaspoon of vanilla extract, 1 tablespoon of Amoretti Natural Wild Strawberry Artisan Flavor, and 1-2 drops of red food coloring if using. Mix until just incorporated.

14. Finally, add the remaining dry ingredients and mix until just combined. Pour the batter into the prepared pan, spreading it into an even layer.

15. Bake for 18 to 22 minutes, or until a toothpick inserted near the center comes out mostly clean with a few moist crumbs attached.

16. Let the cake cool in the pan on a wire rack. You can also wrap it tightly in plastic wrap and refrigerate overnight or freeze it for up to 2 weeks.

17. While the cake is cooling, let’s make the frosting. In a bowl, combine ¼ cup of heavy cream, ¼ cup of buttermilk, 1 ¾ cups of sifted powdered sugar, 2 tablespoons of whole milk powder, 1 teaspoon of vanilla extract, and a pinch of salt. Whisk until smooth.

18. In the bowl of a stand mixer, beat 1 cup of unsalted butter on medium-high speed for 5 to 7 minutes until pale white and fluffy.

19. With the mixer on low, drizzle in about ¼ of the cream mixture. Increase the speed and beat until fluffy again. Repeat with the remaining cream mixture until fully incorporated. Beat for a few more minutes until the frosting is smooth and creamy.

20. If the frosting seems greasy, it’s likely your butter was too cold. In this case, microwave about ½ cup of frosting for 10 to 15 seconds until just melted, then drizzle it into the mixing bowl while mixing on low speed.

21. Spread or pipe the frosting onto the cooled cake and sprinkle with the strawberry crunch topping, pressing lightly to adhere it. Slice and serve at room temperature, or refrigerate for up to 3 days, letting it come to room temperature before serving.

Variations to Try

If you’re looking to put your own spin on the Strawberry Crunch Sheet Cake, here are some exciting variations to consider. Get creative and tailor it to your taste!

• Change the Fruit: Swap out strawberries for other fruits like raspberries or blueberries for a different flavor profile.
• Add Nuts: Consider adding chopped nuts to the batter or as a topping for added crunch and flavor.
• Chocolate Twist: Incorporate cocoa powder into the batter to create a chocolate version of this cake.
• Frosting Variations: Experiment with different frostings, like cream cheese frosting or chocolate ganache.
• Gluten-Free Option: Use a gluten-free flour blend to make this cake gluten-free without sacrificing taste.
• Layered Cake: Instead of a sheet cake, bake in round pans to create a layered cake version.
• Flavored Extracts: Mix in other flavored extracts like almond or lemon to give the cake a unique twist.

How to Enjoy Strawberry Crunch Sheet Cake

The Strawberry Crunch Sheet Cake is incredibly versatile when it comes to serving suggestions. Here are some delightful ideas for enjoying this dish:

• Perfect for Picnics: This cake is an ideal treat for outdoor picnics or summer barbecues. It’s easy to transport and serves a crowd.
• Pair with Ice Cream: Serve slices of the cake warm with a scoop of vanilla or strawberry ice cream for a delightful dessert experience.
• Ideal for Birthdays: This cake is perfect for birthdays or celebrations, bringing joy to any festive gathering.
• Great with Coffee: Enjoy a slice with your morning coffee or afternoon tea as a sweet treat.
• Seasonal Celebrations: This cake shines during spring and summer gatherings, making it a hit for seasonal celebrations.
• Storage: Store leftovers covered in an airtight container at room temperature for up to three days, or refrigerate to extend freshness.
• Festive Decorations: Consider topping the cake with fresh strawberries or edible flowers for an elegant touch.

FAQ

Conclusion

The Strawberry Crunch Sheet Cake is a delightful treat that brings together rich flavors and a visually stunning presentation. It’s perfect for celebrations or even a cozy night in. I encourage you to give this recipe a try and experience the joy it brings to your table. You won’t regret it!

Strawberry Crunch Sheet Cake

The ultimate dessert that combines fluffy cake and crunchy strawberry topping! This Strawberry Crunch Sheet Cake is bursting with freshness and flavor, perfect for any occasion. You won't be able to resist its delightful taste!

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr 15 minutes mins

Course Desserts

Cuisine American

Servings 4 servings

Calories 350 kcal

Equipment

• Mixing Bowl
• Baking Sheet
• Chef's Knife
• Blender
• Whisk
• Frying Pan
• Oven

Ingredients

  

• ¾ cup all-purpose flour
• 6 tablespoons granulated sugar
• 2 tablespoons whole milk powder
• 1 tablespoon cornstarch
• ¼ teaspoon baking powder
• ¼ teaspoon fine sea salt
• 6 tablespoons unsalted butter, melted
• ½ teaspoon vanilla extract
• 3 tablespoons freeze dried strawberry powder
• 1 ¾ cups all-purpose flour
• ½ teaspoon baking soda
• ½ teaspoon baking powder
• ½ teaspoon fine sea salt
• ½ cup unsalted butter, at room temperature
• 1 cup granulated sugar
• 2 large eggs, at room temperature
• ⅓ cup buttermilk, at room temperature
• 2 tablespoons vegetable oil
• 1 teaspoon vanilla extract
• 1 tablespoon Amoretti Natural Wild Strawberry Artisan Flavor
• 1-2 drops red food coloring, optional
• 1 cup unsalted butter, at room temperature
• ¼ cup heavy cream, at room temperature
• ¼ cup buttermilk, at room temperature
• 1 ¾ cups powdered sugar, sifted
• 2 tablespoons whole milk powder
• 1 teaspoon vanilla extract
• pinch salt

Instructions

 

• Preheat your oven to 250 degrees F. This may seem low, but we’ll be making the crunchy topping first. Line a baking sheet with parchment paper or a silicone mat to prevent sticking.
• In a mixing bowl, combine ¾ cup of all-purpose flour, 6 tablespoons of granulated sugar, 2 tablespoons of whole milk powder, 1 tablespoon of cornstarch, ¼ teaspoon of baking powder, and ¼ teaspoon of fine sea salt. Whisk together until evenly incorporated.
• Drizzle in 6 tablespoons of melted unsalted butter and ½ teaspoon of vanilla extract. Mix until no dry ingredients remain; the mixture should feel crumbly and stick together when pressed.
• Chill the dough for 20 to 30 minutes. This step is crucial as it makes the dough easier to crumble.
• After chilling, crumble the dough onto your prepared baking sheet. Spread it into a single layer, breaking up any large pieces until you have mostly pea-sized crumbs.
• Bake for 30 minutes, or until the crumbs start to turn light golden brown. Remember, they will crisp up more as they cool.
• As soon as you remove the baking sheet from the oven, use a spatula to lightly toss and break up the crumbs. Separate about 2/3 of the warm mixture and sprinkle with 2 tablespoons of strawberry powder, tossing gently to coat.
• Let the crumbs cool completely on the baking sheet. Once cooled, mix the two colors of crumbs together to create a beautiful topping.
• Now, let's prepare the cake! Preheat your oven to 350 degrees F. For a light or medium-colored metal pan, lightly butter it and line with parchment paper. If using a glass or dark-colored pan, decrease the temperature to 325 degrees F.
• In a bowl, whisk together 1 ¾ cups of all-purpose flour, ½ teaspoon of baking soda, ½ teaspoon of baking powder, and ½ teaspoon of fine sea salt. Set aside for later.
• In a mixing bowl or the bowl of a stand mixer, beat ½ cup of unsalted butter on medium speed for 1 to 2 minutes until fluffy. Add 1 cup of granulated sugar and continue to beat for 3 to 5 minutes until very fluffy and aerated.
• Add the 2 large eggs, one at a time, mixing well after each addition and scraping down the bowl as needed.
• Add half of the dry ingredients and mix on low speed until almost incorporated. Then add ⅓ cup of buttermilk, 2 tablespoons of vegetable oil, 1 teaspoon of vanilla extract, 1 tablespoon of Amoretti Natural Wild Strawberry Artisan Flavor, and 1-2 drops of red food coloring if using. Mix until just incorporated.
• Finally, add the remaining dry ingredients and mix until just combined. Pour the batter into the prepared pan, spreading it into an even layer.
• Bake for 18 to 22 minutes, or until a toothpick inserted near the center comes out mostly clean with a few moist crumbs attached.
• Let the cake cool in the pan on a wire rack. You can also wrap it tightly in plastic wrap and refrigerate overnight or freeze it for up to 2 weeks.
• While the cake is cooling, let’s make the frosting. In a bowl, combine ¼ cup of heavy cream, ¼ cup of buttermilk, 1 ¾ cups of sifted powdered sugar, 2 tablespoons of whole milk powder, 1 teaspoon of vanilla extract, and a pinch of salt. Whisk until smooth.
• In the bowl of a stand mixer, beat 1 cup of unsalted butter on medium-high speed for 5 to 7 minutes until pale white and fluffy.
• With the mixer on low, drizzle in about ¼ of the cream mixture. Increase the speed and beat until fluffy again. Repeat with the remaining cream mixture until fully incorporated. Beat for a few more minutes until the frosting is smooth and creamy.
• If the frosting seems greasy, it's likely your butter was too cold. In this case, microwave about ½ cup of frosting for 10 to 15 seconds until just melted, then drizzle it into the mixing bowl while mixing on low speed.
• Spread or pipe the frosting onto the cooled cake and sprinkle with the strawberry crunch topping, pressing lightly to adhere it. Slice and serve at room temperature, or refrigerate for up to 3 days, letting it come to room temperature before serving.

Notes

• Storage: Keep leftovers in an airtight container at room temperature for up to 3 days.
• Freezing: The cake can be frozen for up to 2 weeks; thaw before serving.
• Pairing: Best served with vanilla ice cream or whipped cream.
• Serving Temperature: Serve at room temperature for the best flavor.
• Decoration: Top with fresh strawberries or edible flowers for a stunning presentation.

Keyword buttermilk frosting, sheet cake recipe, strawberry cake, strawberry desserts

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Meet Penny Porter

I bring the energy to our cooking sessions. I don’t have a “specialty” because I love it all I’m just as happy kneading dough as I am stirring a spicy curry. My favorite part of being on this team is the variety. One day we’re making pasta from scratch, and the next we’re grilling outdoors. I love the fast-paced creative process and am always the first one to grab an apron when a new idea pops up.