Indulge in this Strawberry Crunch Layer Cake, a decadent dessert that brings together the fresh flavors of strawberries with a rich, buttery crust and a velvety vanilla filling. This recipe layers a crunchy base, soft sponge cake, and luscious cream, crowned with vibrant strawberries and a glossy jelly topping. It’s a delightful treat that combines texture and taste in every bite.
Why You’ll Love This: This cake is perfect for those who love the combination of fruit and cream. The base is made from a crumbly, buttery dough, providing a satisfying crunch that contrasts beautifully with the softness of the sponge cake. The vanilla cream filling is both rich and light, complementing the natural tartness of the strawberries. The jelly topping not only adds a visual appeal but also enhances the overall flavor, making this cake as delicious as it is attractive.
Perfect Occasion: This cake is ideal for celebrations such as birthdays, anniversaries, or any festive occasion that calls for something special. It’s also great for spring and summer gatherings when strawberries are in season, providing a fresh and fruity touch to your dessert table.
Decoration Tips: Arrange the sliced strawberries on top in a circular pattern for a professional look. Consider using whole strawberries with the stems attached for an added decorative touch. A final dusting of powdered sugar or edible flowers can also enhance the cake’s appearance before serving.
Ingredients:
For the Crumbly Base:
- 250g flour
- 125g butter, cold and cubed
- 75g sugar
- A pinch of salt
- 1 egg
For the Sponge Cake:
- 3 eggs
- 1 cup sugar (120g)
- 1 packet vanilla
- A pinch of salt
- 1/2 teaspoon baking powder
- 1 cup flour (140g)
For the Cream Filling:
- 1 packet vanilla pudding mix (38g)
- 500 ml milk
- A little less than 1 cup sugar
- 125g butter
For the Topping:
- 700g fresh strawberries, hulled and sliced
- 1 packet red jelly (suitable for cakes)
Instructions:
- Prepare the Crumbly Base:
- Mix flour, sugar, salt, and butter in a bowl until crumbly. Add the egg and combine to form a dough. Roll out to 3-4mm thickness, fit into a 24 cm cake pan, prick with a fork, and bake at 180°C (356°F) until lightly golden. Let cool.
- Bake the Sponge Cake:
- Beat eggs with salt, gradually add sugar and vanilla, and whip until pale and fluffy. Fold in sifted flour and baking powder. Pour into a parchment-lined cake pan and bake at 180°C for 20-25 minutes. Let cool and slice horizontally into two layers.
- Prepare the Vanilla Cream:
- Cook the pudding according to package instructions with milk and sugar, let cool, then whip with butter.
- Assemble the Cake:
- Spread strawberry jam on the cooled base, place one layer of sponge cake on top, and cover with most of the vanilla cream. Add the second sponge layer and spread the remaining cream.
- Arrange sliced strawberries on top and prepare the jelly according to package instructions. Pour over the strawberries and refrigerate until set, ideally for 4-5 hours.
- Serving:
- Carefully remove the cake from the pan. Slice, serve, and enjoy the delightful combination of crunchy, creamy, and fruity flavors in this exquisite Strawberry Crunch Layer Cake.
