Strawberry Crunch Cake | Cake Queen Tanya

Preheat the oven to 350°F (175°C).

Grease and flour a cake pan.

In a mixing bowl, cream together butter and sugar until light and fluffy.

Add eggs one at a time, mixing well after each addition.

Stir in vanilla extract.

In another bowl, combine flour, baking powder, and salt.

Gradually add the dry ingredients to the wet mixture, alternating with milk, until just combined.

Pour the batter into the prepared cake pan and smooth the top.

Bake in the preheated oven for 25-30 minutes, or until a toothpick comes out clean.

Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

In a separate bowl, mix cream cheese and powdered sugar until smooth.

Fold in whipped cream gently until well combined.

Once the cake is cool, spread the cream cheese mixture on top.

In a small bowl, combine graham cracker crumbs and strawberry gelatin.

Sprinkle the graham cracker mixture evenly over the cream cheese layer.

Top with fresh strawberries before serving.

Spice Level:

Allergens