📝 Ingredients
For the Cake
- 3 large eggs
- 1 cup granulated sugar
- ½ cup vegetable oil
- ¾ cup milk
- 1½ cups fresh strawberries, hulled
- 1 tsp vanilla extract
- 2 cups all-purpose flour
- 2 tsp baking powder
- ¼ tsp salt
For the Strawberry Crunch Topping
- 1 cup vanilla sandwich cookies or vanilla wafers, crushed
- ½ cup freeze-dried strawberries, crushed
- 3 tbsp melted butter
Optional Strawberry Cream Layer
- 1 cup heavy whipping cream (cold)
- ⅓ cup powdered sugar
- ½ tsp vanilla extract
👩🍳 Instructions
1️⃣ Prepare the Cake Batter
Preheat oven to 350°F (175°C). Grease and line an 8-inch or 9-inch round cake pan.
In a blender, add eggs, sugar, oil, milk, strawberries, and vanilla. Blend until completely smooth.
Pour the mixture into a large bowl.
Whisk in flour, baking powder, and salt just until combined. Do not overmix.
2️⃣ Bake the Cake
Pour batter into the prepared pan and smooth the top.
Bake for 35–40 minutes, or until a toothpick inserted in the center comes out clean.
Let the cake cool completely before adding toppings.
3️⃣ Make the Strawberry Crunch
In a bowl, mix crushed cookies, crushed freeze-dried strawberries, and melted butter until crumbly. Set aside.
4️⃣ (Optional) Whip the Cream
In a cold bowl, beat heavy cream, powdered sugar, and vanilla until stiff peaks form.
Spread evenly over the cooled cake.
5️⃣ Assemble
Sprinkle the strawberry crunch generously over the top.
Lightly press so it sticks.
Chill for 30 minutes before slicing for best texture.
🍰 Tips
- Use very ripe strawberries for maximum flavor.
- Freeze-dried strawberries give the crunch its intense color and taste.
- This cake stays moist for 2–3 days in the fridge.
🍓 Irresistible Blender Strawberry Crunch Cake That Melts in Your Mouth!
Ingredients
📝 Ingredients
For the Cake
-
- 3 large eggs
-
- 1 cup granulated sugar
-
- ½ cup vegetable oil
-
- ¾ cup milk
-
- 1½ cups fresh strawberries, hulled
-
- 1 tsp vanilla extract
-
- 2 cups all-purpose flour
-
- 2 tsp baking powder
-
- ¼ tsp salt
For the Strawberry Crunch Topping
-
- 1 cup vanilla sandwich cookies or vanilla wafers, crushed
-
- ½ cup freeze-dried strawberries, crushed
-
- 3 tbsp melted butter
Optional Strawberry Cream Layer
-
- 1 cup heavy whipping cream (cold)
-
- ⅓ cup powdered sugar
-
- ½ tsp vanilla extract
Instructions
Preheat oven to 350°F (175°C). Grease and line an 8-inch or 9-inch round cake pan.
In a blender, add eggs, sugar, oil, milk, strawberries, and vanilla. Blend until completely smooth.
Pour the mixture into a large bowl.
Whisk in flour, baking powder, and salt just until combined. Do not overmix.
Pour batter into the prepared pan and smooth the top.
Bake for 35–40 minutes, or until a toothpick inserted in the center comes out clean.
Let the cake cool completely before adding toppings.
In a bowl, mix crushed cookies, crushed freeze-dried strawberries, and melted butter until crumbly. Set aside.
In a cold bowl, beat heavy cream, powdered sugar, and vanilla until stiff peaks form.
Spread evenly over the cooled cake.
Sprinkle the strawberry crunch generously over the top.
Lightly press so it sticks.
Chill for 30 minutes before slicing for best texture.
