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Strawberry Crunch Sheet Cake

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!
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Prep Time 30 minutes
Cook Time 45 minutes
Total Time 1 hour 15 minutes
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