Description
This Strawberry Crunch Sheet Cake with Buttermilk Frosting is a delightfully tender sheet cake with bright strawberry flavor, topped with a creamy buttermilk buttercream and an addictive strawberry crunch topping, reminiscent of nostalgic strawberry shortcake ice cream bars. The cake is moist and flavorful thanks to buttermilk and natural strawberry flavor, while the topping delivers a sweet, crispy contrast in every bite. It’s perfect for gatherings and celebrations, and is sure to be a crowd-pleaser!
Ingredients
Units
Scale
Strawberry Crunch Topping
- 3/4 cup (95g) all-purpose flour
- 6 tablespoons (75g) granulated sugar
- 2 tablespoons (16g) whole milk powder
- 1 tablespoon (8g) cornstarch
- 1/4 teaspoon baking powder
- 1/4 teaspoon fine sea salt
- 6 tablespoons (84g) unsalted butter, melted
- 1/2 teaspoon vanilla extract
- 3 tablespoons (21g) freeze dried strawberry powder
Strawberry Buttermilk Cake
- 1 3/4 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon fine sea salt
- 1/2 cup (113g) unsalted butter, at room temperature
- 1 cup (200g) granulated sugar
- 2 large eggs, at room temperature
- 1/3 cup (80g) buttermilk, at room temperature
- 2 tablespoons (28g) vegetable oil
- 1 teaspoon vanilla extract
- 1 tablespoon Amoretti Natural Wild Strawberry Artisan Flavor
- 1–2 drops red food coloring (optional)
Buttermilk Frosting
- 1 cup (226g) unsalted butter, at room temperature
- 1/4 cup (60g) heavy cream, at room temperature
- 1/4 cup (60g) buttermilk, at room temperature
- 1 3/4 cups (210g) powdered sugar, sifted
- 2 tablespoons (16g) whole milk powder
- 1 teaspoon vanilla extract
- Pinch of salt
Instructions
- Prepare the Strawberry Crunch Topping: Preheat the oven to 250°F (120°C) and line a baking sheet with parchment paper or a silicone baking mat. In a mixing bowl, whisk together flour, sugar, milk powder, cornstarch, baking powder, and salt. Drizzle in the melted butter and vanilla extract, mixing until no dry ingredients remain and the mixture forms a crumbly dough. Chill for 20-30 minutes, then crumble the dough onto the prepared baking sheet into pea-sized pieces. Bake for 30 minutes or until lightly golden. Remove from the oven, toss and break up any clumps. Sprinkle 2/3 of the crumbs with 2 tablespoons of the strawberry powder, toss to coat, then sprinkle with remaining strawberry powder and mix again. Let cool completely and combine crumbs together. Set aside until ready to use.
- Make the Strawberry Buttermilk Cake: Preheat oven to 350°F (175°C). Butter a 13-by-9-inch light or medium-colored metal baking pan and line with parchment paper. (For glass or dark metal pans, reduce temperature to 325°F and bake slightly longer.) In a bowl, whisk together flour, baking soda, baking powder, and salt. In a mixing bowl, beat butter until fluffy, then add sugar and continue to beat for 3-5 minutes until very fluffy. Add eggs one at a time, mixing well. Add half of the dry ingredients and mix until nearly incorporated. Add buttermilk, oil, vanilla, strawberry flavor, and food coloring, mixing until incorporated. Add remaining dry ingredients and mix just until combined. Spread batter in an even layer in prepared pan. Bake for 18-22 minutes, or until a toothpick inserted near the center comes out mostly clean. Let the cake cool completely in the pan on a wire rack.
- Prepare the Buttermilk Frosting: In a bowl, whisk together cream, buttermilk, sifted powdered sugar, milk powder, salt, and vanilla until smooth. In the bowl of a stand mixer, beat butter on medium-high speed for 5-7 minutes until very pale and fluffy. With the mixer on low, drizzle in about 1/4 of the cream mixture, then beat on medium-high until fluffy. Repeat in quarters, each time beating well until fully emulsified. Once all cream is added, increase speed and beat until the frosting is light and creamy. Reduce speed to low for a minute to remove air bubbles. If the frosting appears greasy (butter too cold), melt a small portion and drizzle back in, then beat until fluffy. If soupy (too warm), chill the bowl, then beat until fluffy.
- Assemble the Cake: Spread or pipe the buttermilk frosting evenly over the cooled cake. Sprinkle the strawberry crunch topping generously on top, pressing lightly so it adheres.
- Serve: Slice and serve at room temperature. Store covered or in an airtight container in the refrigerator for up to 3 days. Let come to room temperature before serving for best texture and flavor.
Notes
- The strawberry crunch topping can be made a few days ahead and stored in an airtight container at room temperature.
- If using a glass or dark pan, lower the oven temperature to prevent overbrowning.
- The cake can be baked, wrapped, and refrigerated overnight or frozen for up to 2 weeks before frosting.
- If your frosting isn’t fluffy, use the microwave or chilling trick mentioned in the instructions.
- For best flavor, let the cake come to room temperature before serving.
Nutrition
- Serving Size: 1 slice (1/15 of recipe)
- Calories: 420
- Sugar: 32g
- Sodium: 290mg
- Fat: 24g
- Saturated Fat: 14g
- Unsaturated Fat: 8g
- Trans Fat: 0.5g
- Carbohydrates: 49g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 81mg
