Introduction:
If you’ve ever bitten into a strawberry shortcake ice cream bar and thought, “I wish this was a cake,” then let us introduce the show-stopping Strawberry Crunch Buttermilk Layer Cake. This dessert is what happens when old-school ice cream truck nostalgia meets Southern-style buttermilk baking — and it is everything.
With soft, tangy layers of buttermilk vanilla cake, creamy strawberry frosting, and that signature strawberry crunch topping made from crushed cookies and freeze-dried strawberries, this cake is rich, fluffy, and fun all at once. It’s perfect for birthdays, baby showers, or whenever you want a slice of something totally unforgettable.
📝 Ingredients:
For the Buttermilk Cake Layers:
- ¾ cup unsalted butter, softened
- 1¾ cups granulated sugar
- 3 large eggs
- 1 tablespoon vanilla extract
- 2½ cups all-purpose flour
- 2½ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup buttermilk
- Optional: ½ cup chopped fresh strawberries, tossed in a little flour
For the Strawberry Frosting:
- 1 cup (2 sticks) unsalted butter, softened
- 4 cups powdered sugar
- ½ cup freeze-dried strawberries, crushed into powder
- 2–3 tablespoons heavy cream or milk
- 1 teaspoon vanilla extract
- Pinch of salt
For the Strawberry Crunch Topping:
- 1 cup Golden Oreos or shortbread cookies, crushed
- ½ cup freeze-dried strawberries, crushed
- 2 tablespoons melted butter
👩🍳 Preparation:
Step 1: Preheat and Prepare
Preheat oven to 350°F (175°C). Grease and line two 8-inch or 9-inch round cake pans with parchment paper.
Step 2: Make the Cake Batter
Cream together the butter and sugar until light and fluffy (3–4 minutes). Add the eggs one at a time, beating after each. Stir in the vanilla extract.
In a separate bowl, whisk together flour, baking powder, baking soda, and salt.
Add the dry ingredients to the butter mixture in 3 additions, alternating with the buttermilk, beginning and ending with dry. Do not overmix.
Optional: Fold in chopped strawberries dusted in flour to prevent sinking.
Step 3: Bake
Divide the batter evenly between the pans. Bake for 28–33 minutes, or until a toothpick inserted into the center comes out clean.
Let cakes cool in pans for 10 minutes, then transfer to wire racks to cool completely.
Step 4: Make the Strawberry Frosting
In a large bowl, beat butter until fluffy. Add powdered sugar and crushed freeze-dried strawberries gradually. Add vanilla, salt, and enough cream or milk to reach a smooth, spreadable consistency.
Beat for 2–3 minutes until light and fluffy.
Step 5: Make the Crunch Topping
In a food processor or zip-top bag, crush cookies and freeze-dried strawberries. Mix with melted butter until crumbly and clumpy like strawberry “crumble” topping. Set aside.
Step 6: Assemble the Cake
Place one cake layer on a serving plate. Spread with strawberry frosting. Add the second layer and frost the top and sides.
While the frosting is still slightly soft, press the strawberry crunch topping onto the sides and top of the cake using your hands or a spoon.
Garnish with extra fresh strawberries or swirls of piped frosting if desired.
🔄 Variation:
- Make It Strawberry All the Way: Add 2 tablespoons of strawberry gelatin mix to the cake batter for pink color and extra flavor.
- Cupcake Style: Bake in cupcake tins and top with frosting + crunch topping for party-perfect treats.
- Mini Layer Cakes: Bake in sheet pans and cut into circles for mini stacked cakes.
- Cream Cheese Frosting Option: Mix half cream cheese with butter for a tangier frosting.
🍳 Cooking Note:
Using freeze-dried strawberries in the frosting and topping gives you bold flavor without adding extra moisture. Be sure to crush them finely for a smooth texture.
🍽️ Serving Suggestions:
- Serve chilled or room temperature.
- Pair with lemonade, strawberry milk, or prosecco.
- Add candles and make it your next go-to celebration cake!
- Great as a make-ahead dessert — it stays fresh and flavorful for days.
💡 Tips
- Don’t overmix once the flour goes in — it keeps the cake light and tender.
- For cleaner layers, chill the cake before slicing.
- Use parchment rounds in the pans to prevent sticking.
- Store in the fridge, covered, for up to 4–5 days.
⏱️ Prep Time:
30 minutes
⏲️ Baking Time:
30 minutes
⌛ Total Time:
1 hour (plus cooling and decorating)
🧪 Nutritional Information (Approx. per slice – serves 12):
Calories: 490
Protein: 4g
Sodium: 240mg
❓ FAQs
Q: Can I use strawberry jam instead of fresh or freeze-dried strawberries?
A: Yes! You can swirl a bit of jam into the frosting or cake batter for added flavor. For the topping, stick to freeze-dried for crunch.
Q: Can I make this cake ahead of time?
A: Definitely! You can bake the layers and freeze them unfrosted. Assemble the day you plan to serve.
Q: What can I use instead of buttermilk?
A: Make your own with 1 cup milk + 1 tablespoon lemon juice or vinegar. Let sit 5 minutes before using.
Q: Can I make this as a sheet cake?
A: Yes! Use a 9×13-inch pan and bake for 35–40 minutes.
📝 Conclusion:
This Strawberry Crunch Buttermilk Layer Cake is what dessert dreams are made of — light but rich, nostalgic yet elevated, and guaranteed to make people smile. With buttery, tangy cake layers, creamy strawberry frosting, and that irresistible crunch topping, every bite is a texture and flavor explosion.
Whether you’re celebrating something big or just want to turn an ordinary day into a special one, this cake brings the party with it. It’s the strawberry shortcake bar… all grown up.