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Chef Tara’s Strawberry Crunch Cake

Just another sweet moment in the Atlantic Shores kitchen. Fresh out of the oven, Bakery Chef Tara’s Strawberry Crunch Cake will leave you crazy for cakes!

strawberry crunch cake


Flour 5 ½ cups flour
Baking powder 5 tsp
Sugar 4 cups
Strawberry Jello 2 boxes
Butter 16 oz
Eggs 8
Buttermilk 16 oz
Vanilla extract 2 TBSP
Pureed fresh strawberries 1 cup
Butter 16 oz
Confectioners’ sugar 32 oz
Vanilla 1 TBSP
Heavy cream ¼ cup
Salt ½ tsp
Vanilla wafers 1 box
Vanilla pudding 1 box
Butter 16 oz
Strawberries 1 box (For Garnish)

Method Of Preparation

Sift flour and baking powder in a bowl, set aside.
Cream sugar, butter and jello in mixing bowl until lighter in color 5 minutes.
Add eggs one at a time. Making sure each one is fully incorporated.
Alternate flour and buttermilk.
Add in pureed strawberries and vanilla.
Do not over mix.
Divide batter into 3- 8’ cake pans.
Bake at 325* for 25 minutes until cake is done.

Mix softened butter in mixer for 5 minutes until light in color
Add in confectioner sugar, dash of salt and vanilla.
Slowly add in heavy cream and let mix 7 minutes at low speed.

Crush up vanilla wafers and divide between two bowls.
Add half of the vanilla pudding to one bowl and strawberry jello to the other half of wafers
Add butter into both and mix.
Lay out onto sheet pan and bake for 10 minutes.
Let cool then combine together.
This will be your topping for the top and sides of cake.

Time to decorate
On a cake board, place one layer of cake down and spread on buttercream. Repeat the process with the other two layers and buttercream. Place topping on sides and top of cake. Decorate with Strawberries/Whipped Cream as desired