Strawberry Crunch Bars (Print Version)

Soft, fruity cake packed with strawberry flavor, topped with creamy icing and lots of crunchy bits for that playful throwback vibe.

# Ingredients:

→ Strawberry Cake

01 - 1 teaspoon vanilla extract
02 - 125 ml whole milk
03 - 150 g strawberry puree (just blend up thawed or fresh strawberries until smooth)
04 - 3 large eggs
05 - 115 g unsalted butter, at room temp
06 - 0.5 teaspoon fine salt
07 - 2 teaspoons baking powder
08 - 250 g regular sugar
09 - 300 g all-purpose flour

→ Vanilla Frosting

10 - Pinch fine salt
11 - 1 teaspoon vanilla extract
12 - 30 ml heavy cream (or a splash more if it needs thinning out)
13 - 375 g powdered sugar
14 - 225 g unsalted butter, at room temp

→ Strawberry Crunch Topping

15 - 45 g unsalted butter, melted
16 - 16 g freeze-dried strawberries, smashed into a powder
17 - 160 g golden sandwich cookies (think Golden Oreos), crushed up

# Steps:

01 - Pop that cake in the fridge for half an hour to let everything set up. When you're ready, slice and enjoy—let it warm up a tad or eat it just a bit cold.
02 - Grab your strawberry crunch and press it onto the cake sides, then scatter some over the top for those bright and tasty bits.
03 - Put the first cake layer on your serving plate, spread a thick layer of frosting, place the second cake on top, and cover the whole thing in the rest of the frosting.
04 - Toss your cookies and freeze-dried berries in a food processor until they’re super fine. Dump the crumbs in a bowl, pour melted butter over, and stir everything together till crumbly and coated.
05 - Whip the softened butter until it looks creamy. Mix in powdered sugar, vanilla, salt, and heavy cream, then keep beating a few minutes until it’s fluffy. Splash in extra cream if you need it spreadable.
06 - Even out the batter into your pans. Bake for 25 to 30 minutes—poke the center with a toothpick. If it comes out clean, they’re done. Let the cakes cool in the pans for 10 minutes. Then flip them out to finish cooling on a wire rack.
07 - Mix flour, baking powder, and salt in one bowl. In another, beat butter and sugar till fluffy. Drop in the eggs one by one, mixing as you go. Add strawberry puree, milk, and vanilla. Bring in the dry ingredients in two parts. Stir until barely mixed.
08 - Crank the oven up to 175°C. Grease and flour two 20-cm round pans, or do yourself a favor and line ‘em with parchment.

# Notes:

01 - Want extra berry punch? Try sneaking in finely cut strawberries into the frosting or between your layers.
02 - Keep leftovers covered in the fridge up to four days. If using crunch, sprinkle it on before serving so it stays crispy.
03 - A chilled cake slices way neater. Use a sharp knife dipped in hot water (wipe it off!) between each slice.
04 - No golden sandwich cookies? Vanilla wafers or shortbread will do the job for the crunch.

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