Description
My Strawberry Strawberry Crunch Sheet Cake is a moist and delicious dessert with juicy strawberries, creamy frosting, and a buttery, nutty crunch topping. Perfect for family gatherings or cozy afternoons in the kitchen.
Ingredients
Scale
- 2 ½ cups all-purpose flour
- 2 ½ tsp baking powder
- ½ tsp salt
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs, room temperature
- 1 tsp vanilla extract
- 1 cup whole milk
- 1 ½ cups finely chopped fresh strawberries
- 1 cup crushed graham crackers or digestive biscuits
- ½ cup chopped pecans or walnuts
- ¼ cup brown sugar
- ½ tsp cinnamon
- 4 tbsp unsalted butter, melted
- 1 ½ cups unsalted butter, softened (frosting)
- 4 cups powdered sugar
- ½ tsp salt (frosting)
- 2 tsp vanilla extract (frosting)
- ¼ cup heavy cream
- 1 cup finely chopped strawberries (frosting)
Instructions
- Preheat oven to 350°F (175°C). Line a 9×13-inch pan with parchment.
- Whisk flour, baking powder, and salt.
- Beat butter and sugar until fluffy. Add eggs and vanilla.
- Alternate adding flour mixture and milk. Fold in strawberries.
- Pour batter into pan. Make crunch topping and sprinkle over batter.
- Bake 35-40 mins until toothpick comes out clean. Cool completely.
- Beat frosting ingredients until fluffy. Fold in chopped strawberries.
- Spread frosting over cooled cake. Slice and serve.
Notes
- Toss strawberries in flour to prevent sinking.
- Toast nuts for enhanced flavor.
- Store cake in fridge up to 4 days.
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 35g
- Sodium: 150mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 80mg