Strawberry Crunch Cake

Step 1

Preheat the oven to 350 degrees Fahrenheit. Spray a 9x13-inch baking pan with non-stick cooking spray and set aside.

Step 2

Beat 1 stick of room temperature butter in a large bowl with an electric mixer until smooth. Add the granulated sugar and beat again until creamy. Add the egg whites and egg and beat until fluffy, about 2 minutes on high speed.

Step 3

Pour in the milk, jello powder, and vanilla extract and beat until combined.

Step 4

Whisk the flour, baking powder, baking soda, and salt together in a large separate bowl. Add it to the wet mixture and beat on low speed until just combined.

Step 5

Pour the batter into the prepared baking pan and bake for 20-25 minutes, or until a toothpick comes out clean when inserted into the center of the cake. Let it cool for at least one hour before frosting.

Step 6

To make the buttercream frosting, beat 2 sticks of softened butter over medium speed with an electric mixer until creamy. Pour in the heavy cream, vanilla, and salt and whip again until fully incorporated. Continue to beat over medium speed as you gradually add the powdered sugar. Beat over medium speed until frosting is light and fluffy.

Step 7

Crush the golden Oreo cookies and dried strawberries together in a Ziploc bag with a rolling pin until it forms a rough, pea-size crumb. Pour in 4 Tablespoons of melted butter, seal the bag, and toss to combine.

Step 8

Spread the buttercream frosting on top of the cake, then sprinkle the crunch mix evenly over the top. Serve and enjoy!