Strawberry Crunch Cake

This Strawberry Crunch Cake combines the classic flavors of strawberries and cream with a delightful crunch topping that makes it perfect for various presentations like tins, loafs, cupcakes, or cake jars. The soft, moist cake is layered with real strawberry puree and finished with a crunchy topping made from crushed cookies and strawberries, ensuring every bite is both sweet and satisfying. This recipe is cottage food safe, making it ideal for small batch baking.

Ingredients:

• 2 cups all-purpose flour
• 1 1/2 cups granulated sugar
• 1/2 cup unsalted butter, softened
• 1 cup buttermilk
• 3 large eggs
• 1 teaspoon vanilla extract
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup fresh strawberries, pureed
• 1 cup crushed vanilla wafers or graham crackers
• 1/2 cup unsweetened shredded coconut (optional)
• 1/4 cup melted butter (for topping)
• 1/4 cup powdered sugar (for dusting)

Instructions:

1. Preheat your oven to 350°F (175°C) and grease your cake pans or muffin tins.
2. In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.
3. Add the eggs, one at a time, mixing well after each addition. Then stir in the vanilla extract.
4. Combine the flour, baking powder, baking soda, and salt in a separate bowl.
5. Gradually add the dry ingredients to the wet mixture, alternating with the buttermilk until just combined.
6. Fold in the pureed strawberries gently until incorporated.
7. Pour the batter into the prepared pans and smooth the tops.
8. Bake for 25-30 minutes for cakes or 18-20 minutes for cupcakes, or until a toothpick inserted comes out clean.
9. While the cake cools, prepare the crunchy topping by mixing the crushed cookies and melted butter (and coconut if using) in a bowl.
10. Once the cake is completely cool, sprinkle the crunchy topping evenly over the cake.
11. Dust with powdered sugar before serving for an elegant finish.