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Strawberry Vanilla Crunch Cake with Golden Oreo

Strawberry Vanilla Crunch Cake

A soft vanilla cake infused with fresh strawberries and topped with a crunchy Golden Oreo crumble, perfect for celebrations and simple to prepare.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Course cake, Dessert
Cuisine American
Servings 12 people
Calories 320 kcal

Equipment

  • 1 9x13 inch baking pan greased and floured or lined with parchment paper
  • 1 electric mixer for creaming butter and sugar
  • 2 mixing bowls one medium for dry ingredients, one large for wet ingredients
  • 1 spatula for folding strawberries into batter

Ingredients
  

  • 2 ½ cups all-purpose flour 300 grams
  • 2 ½ tsp baking powder
  • ½ tsp salt
  • 1 cup unsalted butter 225 grams, softened
  • 1 ¾ cups granulated sugar 350 grams
  • 4 large eggs room temperature
  • 2 tsp pure vanilla extract
  • 1 cup whole milk 240 ml, room temperature
  • 1 ½ cups fresh strawberries 225 grams, chopped
  • 15 –20 Golden Oreo cookies roughly crumbled
  • ¼ cup light brown sugar 50 grams
  • 3 tbsp unsalted butter 45 grams, melted
  • Optional: powdered sugar for dusting
  • Optional: fresh strawberry slices for garnish

Instructions
 

  • Preheat oven to 350°F (175°C). Grease and lightly flour a 9x13-inch pan or line it with parchment paper.
  • In a medium bowl, whisk together flour, baking powder, and salt.
  • In a large bowl, beat softened butter and granulated sugar on medium speed until light and fluffy, about 3-4 minutes.
  • Add eggs one at a time, beating well after each addition, then stir in vanilla extract.
  • Alternately add flour mixture and milk in three batches to the butter mixture, starting and ending with flour, mixing gently on low speed just until combined.
  • Fold chopped strawberries gently into the batter with a spatula.
  • Pour batter into the prepared pan and smooth the top evenly.
  • In a small bowl, combine crumbled Golden Oreos, light brown sugar, and melted butter until coated.
  • Sprinkle the Oreo crumble mixture evenly over the cake batter without pressing down.
  • Bake for 40-45 minutes until a toothpick inserted near the center comes out clean or with a few moist crumbs.
  • Allow cake to cool completely in the pan on a wire rack for at least 30 minutes before slicing.
  • Optionally, dust with powdered sugar and garnish with fresh strawberry slices before serving.

Notes

  • Use softened, not melted, butter for optimal creaming.
  • Avoid overmixing after flour addition for a tender cake.
  • Pat strawberries dry to prevent excess moisture.
  • If topping browns too quickly, tent cake with foil while baking.
  • Fresh strawberries provide the best texture and flavor.