Ingredients
Method
Instructions
- Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans. In a large bowl, cream together the butter and sugar until light and fluffy. Add eggs one at a time, beating well after each addition. Mix in the vanilla extract.
- In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the butter mixture, alternating with the milk. Mix until just combined - be careful not to overmix.
- Divide the batter evenly between the prepared pans. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Let the cakes cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
- While the cakes cool, prepare the frosting. Beat the butter until creamy, then gradually add the powdered sugar. Mix in the strawberry puree, heavy cream, vanilla extract, and salt. Beat until smooth and fluffy.
- Combine the crushed cookies, melted butter, and strawberry gelatin powder in a bowl. Mix until the crumbs are evenly coated and the mixture has a sandy texture.
- Place one cake layer on your serving plate. Spread a generous layer of strawberry frosting over the top. Place the second cake layer on top. Frost the entire cake with the remaining frosting, then generously press the crunchy topping onto the sides and top of the cake.
Notes
Make sure butter and eggs are at room temperature for best texture. Don't overmix when combining wet and dry ingredients. Ensure cake layers are completely cool before frosting. Can use different cookie combinations for the crunchy topping - graham crackers or vanilla wafers work well.