Ingredients
For the Cake:
- 1 cup (2 sticks) unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 1 tablespoon vanilla extract
- 2 ¾ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 cup sour cream
- ½ cup strawberry puree (or mashed fresh strawberries)
For the Strawberry Crunch Topping:
- 1 cup Golden Oreos, crushed
- ½ cup freeze-dried strawberries, crushed
- 2 tablespoons melted butter
For the Frosting:
- 8 oz cream cheese, softened
- ½ cup unsalted butter, softened
- 3 cups powdered sugar
- 1 teaspoon vanilla extract
- 2 tablespoons milk (optional, for thinner consistency)
Instructions
- Prepare the Cake Batter:
- Preheat oven to 325°F (163°C) and grease a bundt pan.
- Cream butter and sugar until light and fluffy.
- Add eggs one at a time, beating well after each. Stir in vanilla.
- In a separate bowl, combine flour, baking powder, and salt.
- Alternate adding dry ingredients and sour cream to the batter, mixing until just combined.
- Gently fold in the strawberry puree.
- Bake:
- Pour the batter into the prepared pan. Bake for 70-80 minutes, or until a toothpick comes out clean.
- Let cool in the pan for 10 minutes, then turn out onto a rack to cool completely.
- Make the Crunch Topping:
- Mix crushed Oreos, freeze-dried strawberries, and melted butter until crumbly and well combined. Set aside.
- Prepare the Frosting:
- Beat cream cheese and butter until smooth. Gradually add powdered sugar and vanilla.
- Adjust with milk for desired consistency.
- Assemble the Cake:
- Spread frosting evenly over the cooled cake.
- Sprinkle strawberry crunch topping all over the frosting, pressing gently to stick.
Would you like to add a glaze or maybe a swirl of strawberry filling inside the cake for an extra pop of flavor? 🍓✨