This delightful dessert is perfect for gatherings, holiday celebrations, or any occasion that calls for a vibrant and delicious treat. What sets this cake apart is its unique layered structure, featuring soft, moist cake interspersed with fresh strawberries and a delightful crunchy topping.
Ingredients
Scale:
For the Cake:
2 cups all-purpose flour
1 ½ cups granulated sugar
½ cup unsalted butter, softened
1 cup whole milk
3 large eggs
2 tsp baking powder
1 tsp vanilla extract
½ tsp salt
For the Strawberry Filling:
3 cups fresh strawberries, hulled and sliced
½ cup granulated sugar
1 tbsp lemon juice
For the Crunchy Topping:
1 cup crushed graham crackers
½ cup chopped nuts (such as almonds or pecans)
½ cup unsweetened coconut flakes
¼ cup unsalted butter, melted
For the Whipped Cream Frosting:
2 cups heavy whipping cream
½ cup powdered sugar
1 tsp vanilla extract
Instructions
Preheat your oven to 350°F (175°C). In a large mixing bowl, combine the flour, baking powder, and salt, whisking them together until they are well blended. In another bowl, cream together the softened butter and granulated sugar until light and fluffy. Add the eggs one at a time, mixing well after each addition, and then stir in the vanilla extract.
Gradually add the dry ingredients into the wet mixture, alternating with the milk. Mix until just combined and smooth, being careful not to overmix.
Grease and flour two 9-inch round cake pans, divide the batter evenly between the pans, and bake for approximately 25-30 minutes. Allow the cakes to cool in the pans for about 10 minutes, then transfer to a wire rack to cool completely.
While the cake cools, combine the sliced strawberries, granulated sugar, and lemon juice in a bowl. Toss them gently and let sit for about 20 minutes.
In a separate bowl, mix together the crushed graham crackers, chopped nuts, coconut flakes, and melted butter. Spread this mixture onto a baking sheet and bake at 350°F (175°C) for about 10 minutes. Let it cool completely.
In a large mixing bowl, combine the heavy whipping cream, powdered sugar, and vanilla extract. Beat until stiff peaks form.
Once the cakes are completely cool, place one layer on a serving plate, spread a layer of whipped cream frosting, followed by the strawberry filling. Add the second cake layer on top and repeat the frosting and filling layers.
Generously sprinkle the crunchy topping over the assembled cake.
Refrigerate the cake for at least 1 hour before serving. Slice and serve chilled.
