Indulge in the delightful combination of strawberries and vanilla with this easy-to-follow recipe that delivers a light and fluffy cake layered with creamy vanilla frosting and topped with a crunchy layer.
Ingredients
Scale:
2 cups all-purpose flour
1 ½ cups granulated sugar
½ cup unsalted butter, softened
1 cup whole milk
3 large eggs
2 teaspoons baking powder
1 teaspoon vanilla extract (preferably pure for the best flavor)
½ teaspoon salt
1 cup fresh strawberries, pureed
1 cup crushed graham crackers
½ cup unsalted butter, melted
½ cup brown sugar (light or dark, depending on your sweetness preference)
1 cup unsalted butter, softened (for frosting)
4 cups powdered sugar (sifted for a smoother texture)
2 teaspoons vanilla extract (again, pure vanilla is preferred, for frosting)
2-3 tablespoons heavy cream (adjust for desired consistency)
Instructions
Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round baking pans thoroughly.
In a large bowl, cream together the softened butter and granulated sugar until light and fluffy, about 5 minutes.
Add the eggs, one at a time, mixing well after each addition. Stir in the vanilla extract.
In another bowl, whisk together the flour, baking powder, and salt until well combined.
Gradually add the dry ingredients to the butter mixture, alternating with the milk. Mix just until combined.
Gently fold in the strawberry puree until just blended.
Pour the batter evenly into the prepared baking pans. Bake for 25-30 minutes or until a toothpick comes out clean.
While the cakes are baking, prepare the crunch topping by mixing together crushed graham crackers, melted butter, and brown sugar.
After the cakes have baked, sprinkle the crunch topping over the hot cakes and return to the oven for an additional 5-7 minutes.
Allow the cakes to cool in the pans for 10 minutes, then transfer to wire racks to cool completely.
For the frosting, beat the softened butter until creamy, gradually add powdered sugar, then add vanilla extract and heavy cream, beating until light and fluffy.
Once the cakes are completely cool, place one layer on a serving plate and frost with vanilla frosting. Add the second layer and frost the top and sides of the cake.
Decorate with additional fresh strawberries if desired. Slice and serve.
