Ingredients
Method
Instructions
- Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans. In a large mixing bowl, whisk together flour, sugar, baking powder, and salt. Add softened butter and mix until mixture resembles coarse crumbs.
- In a separate bowl, whisk together milk, eggs, and vanilla extract. Gradually add wet ingredients to dry ingredients, mixing until just combined. Divide batter evenly between prepared pans and bake for 25-30 minutes, or until toothpick inserted in center comes out clean.
- While cakes cool, prepare strawberry cream frosting. In a medium saucepan, cook mashed strawberries over medium heat until they release juices and thicken slightly (about 5-7 minutes). Remove from heat and let cool completely.
- In a mixing bowl, beat cream cheese and butter until smooth and creamy. Gradually add powdered sugar and vanilla extract, beating until well combined. Fold in cooled strawberry mixture until fully incorporated.
- In a small bowl, combine crushed golden Oreo cookies, melted butter, and sugar. Mix until crumbs are evenly moistened. Set aside until ready to assemble cake.
- Once cake layers are completely cool, place one layer on serving plate. Spread generous layer of strawberry cream frosting over top. Place second cake layer on top and frost entire cake with remaining strawberry cream frosting.
- Gently press crunchy topping onto sides and top of cake. Garnish with fresh strawberry slices and mint leaves if desired. Refrigerate for at least 30 minutes before serving to allow frosting to set.
Notes
Room temperature ingredients ensure smoother mixing and better texture. Never frost a warm cake - allow cake layers to cool completely. Store leftover cake in airtight container in refrigerator for up to 3 days. Frozen strawberries can be substituted for fresh (thaw and drain excess liquid first).