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Creamy Strawberry Crunch Cake

creamy strawberry crunch cake - featured image
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A rich and creamy cake layered with fresh strawberries and topped with toasted almond crunch, perfect for any occasion and easy to make.

Ingredients

Scale
  • 2 cups (240g) all-purpose flour
  • 2 teaspoons (8g) baking powder
  • ½ teaspoon (3g) salt
  • ¾ cup (170g) unsalted butter, softened
  • 1 cup (200g) granulated sugar
  • 3 large eggs, room temperature
  • 2 teaspoons (10ml) vanilla extract
  • ¾ cup (180ml) whole milk (or dairy-free milk)
  • 2 cups (about 300g) fresh strawberries, hulled and sliced
  • 1 cup (240ml) heavy cream
  • 8 oz (225g) cream cheese, softened
  • ¾ cup (90g) powdered sugar
  • 1 teaspoon (5ml) vanilla extract
  • 1 cup (100g) sliced almonds
  • 2 tablespoons (25g) brown sugar
  • 1 tablespoon (14g) unsalted butter, melted
  • Pinch of salt

Instructions

  1. Preheat oven to 350°F (175°C). Grease and flour two 8-inch round cake pans or line with parchment paper.
  2. Toast the almonds: Spread sliced almonds on a baking sheet, sprinkle with brown sugar, drizzle melted butter, add a pinch of salt, and toss to coat. Toast for 8-10 minutes, stirring halfway, until golden and fragrant. Let cool.
  3. Prepare cake batter: Whisk flour, baking powder, and salt in a medium bowl. In a large bowl, beat softened butter and granulated sugar until light and fluffy (3-4 minutes). Add eggs one at a time, beating well after each. Stir in vanilla extract.
  4. Alternate adding flour mixture and milk to the butter mixture in three parts flour and two parts milk, beginning and ending with flour. Mix gently until smooth and slightly thick.
  5. Divide batter evenly into prepared pans. Tap pans to release air bubbles. Bake 25-30 minutes or until a toothpick comes out clean and cake springs back lightly.
  6. Cool cakes in pans for 10 minutes, then turn out onto wire racks to cool completely.
  7. Make creamy strawberry filling: Beat cream cheese until smooth. Add powdered sugar and vanilla extract, mixing until combined. Whip heavy cream to stiff peaks. Gently fold whipped cream into cream cheese mixture, then fold in sliced strawberries carefully.
  8. Assemble cake: Place one cake layer on serving plate. Spread half the strawberry filling evenly. Sprinkle half the toasted almond crunch over filling. Add second cake layer and repeat with remaining filling and almonds.
  9. Chill cake in refrigerator for at least 1 hour before serving.

Notes

Use room temperature ingredients for best texture. Do not overmix batter to avoid toughness. Toast almonds carefully to avoid burning. Fold strawberries gently into cream to keep texture light. Cake can be made dairy-free by substituting dairy-free cream cheese and coconut cream. Frozen strawberries can be used if thawed and drained well.

Nutrition

Keywords: strawberry cake, creamy cake, toasted almonds, homemade dessert, easy cake recipe, almond crunch, strawberry dessert

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