Embrace the sweetness of summer with this delightful Homemade Fresh Strawberry Cake! This cake recipe invokes the nostalgic flavor of my favorite childhood ice cream, Strawberry Shortcake with the memorable strawberry crunch topping.

Imagine layers of moist and tender cake bursting with the vibrant flavor of fresh strawberries, delicately layered with a creamy and tangy cream cheese frosting. This cake is a true showstopper, perfect for summer gatherings, birthdays, or any occasion that calls for a celebration.

This labor of love is a must-try recipe for any home baker. Get ready to savor the taste of fresh strawberries in every bite of this delicious and nostalgically beautiful cake!

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STRAWBERRY CRUNCH CAKE RECIPE CARD

Recipe Time Commitment: 2 hrs 30 mins

Servings to Share: 12 people

MOIST STRAWBERRY CAKE GROCERY LIST

• Fresh Strawberries 2 lbs

• Freeze Dried Strawberries 1.5-2 oz.

• Strawberry Jello Mix 3 oz.

• Golden Oreos

• Cream Cheese

• Unsalted Butter

• Sour Cream

• Milk

• Heavy Cream

• Eggs

• Vegetable Oil

• Vanilla Extract

• All-purpose Flour

• Powdered Sugar

• White Sugar

• Baking Powder

• Salt

FRESH STRAWBERRY CAKE INGREDIENTS

• 2 ½ Cups All Purpose Flour

• ½ Teaspoon Salt

• 1 Tablespoon Baking Powder

• 2 Tablespoons Strawberry Powder (Freeze Dried Strawberries)

• 8 Tablespoons of Unsalted Butter (Softened)

• ½ Cup Sour Cream

• ¾ Cup Milk

• ½ Cup Strawberry Puree (1 lb of Fresh Strawberries)

• 3 Eggs (Room Temperature)

• ½ Cup Vegetable Oil

• 1 Tablespoon Vanilla Extract

• 2 Cups Sugar

STRAWBERRY CREAM CHEESE FROSTING INGREDIENTS

• 16 Ounces of Cream Cheese (Softened)

• 8 Tablespoons of Unsalted Butter (Softened)

• 1 Tablespoon Vanilla Extract

• 2 Tablespoons Strawberry Powder (Freeze Dried Strawberries)

• 2 Cups Powdered Sugar

• ½ Cup Strawberry Puree (1 lb of Fresh Strawberries)

• 1 Cup Heavy Cream

STRAWBERRY CRUNCH INGREDIENTS

• 24 Golden Oreos

• 3 Ounces Strawberry Jello Mix or Freeze Dried Strawberries

• 4 Tablespoons Unsalted Butter (Melted)

HOMEMADE STRAWBERRY CAKE RECIPE STEPS OVERVIEW

• Let's bake this beautiful Fresh Strawberry Cake together! Follow these steps for a nostalgically delicious dessert:

  1. First, create your vibrant strawberry reduction. Gently wash your fresh strawberries, then chop in quarters to blend them on high until they form a smooth puree. Pour this puree into a large saucepan and simmer it over medium-low heat. Allow it to reduce for approximately 20 minutes to develop flavor and cook out the moisture. Once reduced, set it aside and let it cool completely.

  2. Next, make your natural strawberry powder. In a food processor or blender, pulse the freeze-dried strawberries on high until it forms a fine powder. This will develop the fresh strawberry taste!

  3. Now, prepare your dry ingredients. Sift the flour into a medium bowl, then add your other dry ingredients (baking powder and salt) and whisk them together until well combined. Set this mixture aside for a moment.

  4. Time to combine your wet ingredients! In a large mixing bowl, whisk together the softened butter, oil, and your homemade strawberry powder. Then, add the sugar and eggs, creaming them into the butter mixture until light and fluffy. Gently mix in the cooled strawberry reduction and sour cream until the wet ingredients are smooth and beautifully pink.

  5. Bring it all together. Gradually stir in the dry ingredients in small increments, alternating with the milk. Mix just until everything is well combined and you see no dry streaks. Be careful not to overmix!

  6. Bake your cake layers. Preheat your oven to 350 degrees F (175 degrees C). Lightly grease and flour three round cake pans. Evenly ladle the luscious cake batter into each eight-inch prepared pan. Bake the cakes on the middle oven rack for 20-25 minutes, or until a wooden skewer inserted into the center comes out clean.

  7. Whip up that dreamy cream cheese frosting! While the cake bakes, start by whipping the heavy cream in a separate bowl until it doubles in volume and forms fluffy peaks; then set this aside. Next, in a large bowl, whip the cream cheese and softened butter together until smooth and lump-free. Add the vanilla extract, strawberry powder, and strawberry reduction to this mixture, blending thoroughly. Gradually add the powdered sugar, tasting as you go to reach your desired level of sweetness. Finally, gently fold in the whipped cream until no streaks remain, creating a light and airy frosting.

  8. Create the nostalgic strawberry crunch topping! While the cake cools, remove the cream filling from each oreo and crush manually using a zip-loc bag and rolling pin or with an electronic food processor. Once coarse crumbs have formed, melt the butter in a microwave-safe bowl. In a medium-sized mixing bowl, combine the crushed oreos and jello mix. Pour the butter over the crunch topping and mix until well combined. Preheat the oven to 350 degrees F and line a baking sheet with parchment paper, spreading the crunch topping evenly to bake for 6-7 minutes. Once the topping is slightly golden with the desired crunch texture, cool for at least 15 minutes.

  9. Assemble and decorate! Allow both your cake layers and frosting to cool completely before you begin assembling. Once cooled, spread a generous layer of frosting between each cake layer. Coat the frosted cake with the strawberry crunch topping evenly along the top and sides of the cake until fully covered. Decorate the top with any leftover fresh strawberries. For the best slicing, chill your beautiful cake in the refrigerator for at least 30 minutes before serving.

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TIPS FOR MAKING THE BEST STRAWBERRY CAKE

CAKE BATTER

• Use a low mixing speed when adding your flour to avoid over mixing.

• Ensure all ingredients are incorporated by scraping the sides and bottom of your mixer bowl between each step.

• To prevent curdling texture in your batter, add eggs one at a time.

• If you desire a brighter batter color, add beet juice (approximately two tablespoons) for a light pink color. The beet juice will not impact the taste and will add moisture to the batter.

• If you plan to use food coloring, use a few drops of red food coloring to the batter.

• Sift the flour to avoid large lumps in the batter.

• A few lumps due to the sour cream in the batter is okay, avoid over-mixing. You can whip the lumps out of the sour cream in a separate bowl before adding to the cake batter.

• Use an ice cream scooper or measuring cup to evenly pour batter into each cake pan.

• The batter should yield three layers.

• Check the cake at the 20 minute mark, bake until the center is set (testing with a toothpick, a few crumbs is okay) and remove from the oven promptly.

• Allow the cake to cool on a wire rack for approximately 30-45 minutes before adding the frosting.

CAKE STORAGE

• The cake can be stored using an airtight container or foil for 4-5 days, refrigeration is required. You can set your cake on the counter to come to room temperature before serving.

• Cake slices can be frozen individually, wrap each cake slice in Saran Wrap tightly, followed by foil and put in a freezer safe plastic bag.

• Leftover cake is recommended to be stored in the freezer for up to three months to retain the desired texture and moisture.

• For frozen slices, allow the cake to come to room temperature by sitting on the counter for approximately one hour.

STRAWBERRY REDUCTION

• Simmer the strawberry reduction until it thickens (cook out the moisture), once you can see the bottom of the pan when gliding a flat spatula down the middle.

• If you have extra strawberry reduction after preparing the cake layers and frosting, use the leftover in between each layer or for decoration.

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DESSERT DEVOTIONAL

Fruits of the Spirit

Sunday service posed the question that fosters a well needed heart check, “Where’s Your Fruit?” Through Jesus and by the His Spirit we are empowered to bear fruit in our walk with God. We cannot bear fruit apart from Him, embodying the Fruits of the Spirit is only by the Holy Spirit that dwells in us once we accept Jesus at salvation. The Fruits of the Spirit is love, joy, peace, long-suffering, gentleness, goodness, faith, meekness, and temperance [Galatians 5:22-23]. Our walk is evident by our fruit, to display our oneness with His Spirit to be a witness to others and point back to Jesus. This is why as Christians we cannot be barren, as it is not for our sole benefit.

Seeds are planted through our walk, where God provides the increase of the seeds planted to harvest. A righteous harvest that does not glorify the one that bears the fruit (us) but the Vine (Jesus). To bear fruit, we must sow unto righteousness and not our flesh. Sowing unto righteousness requires total dependence in Christ, where your heart posture is fully surrendered. Allow the Lord to reveal to your heart the next steps to live and walk in the Spirit for fruitfulness.

John 15:5

⁵ “I am the vine; you are the branches. If you remain in me and I in you, you will bear much fruit; apart from me you can do nothing.

Galatians 5:22-23

²² But the fruit of the Spirit is love, joy, peace, forbearance, kindness, goodness, faithfulness, ²³ gentleness and self-control. Against such things there is no law.

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It wasn’t ironic that the same week after being in awe that a sinless man loved me so much that He died for me, Matthew 16 was shared during Sunday Service. Reminding me that as believers He is truly our example in every aspect; just as Jesus gave His life, we are to do the same. Beyond the first step of giving our lives to Christ through salvation, we are all called to deny ourselves (our flesh), take up His cross, and follow Him [Matthew 16:24-28]. We can be confident that in losing our life for Christ sake we shall find true life. As believers we cannot be deceived by the counterfeit life the world portrays as it all is destined to perish. We should be encouraged to choose the narrow path that will certainly lead us back to the Father. I hope you ponder on the goodness of the Lord when you enjoy your next slice of cake, may we adore Him more than our favorite dessert! 

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Devotional Scriptures

• Matthew 16:24-28

24 Then Jesus said to His disciples, “If anyone desires to come after Me, let him deny himself, and take up his cross, and follow Me. 25 For whoever desires to save his life will lose it, but whoever loses his life for My sake will find it. 26 For what profit is it to a man if he gains the whole world, and loses his own soul? Or what will a man give in exchange for his soul? 27 For the Son of Man will come in the glory of His Father with His angels, and then He will reward each according to his works. 28 Assuredly, I say to you, there are some standing here who shall not taste death till they see the Son of Man coming in His kingdom.”

• Romans 5:8

8 But God demonstrates His own love toward us, in that while we were still sinners, Christ died for us.

• 1 John 4:9-10

9 In this the love of God was manifested toward us, that God has sent His only begotten Son into the world, that we might live through Him. 10 In this is love, not that we loved God, but that He loved us and sent His Son to be the propitiation for our sins.

• John 10:10

10 The thief does not come except to steal, and to kill, and to destroy. I have come that they may have life, and that they may have it more abundantly.

HSO Dessert Highlight

NEW CAKE RECIPE

This isn't just a cake; it's a celebration of textures and flavors – the satisfying crunch of the browned butter cookies, the moist layers of chocolate cake, and decadent sweetness of smooth caramel. Perfect for special occasions, holiday hosting, or simply when you need an indulgent treat, this homemade version promises to be memorable.

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The Whole Foods Brown Butter Cookie Crunch Chocolate Cake Recipe Card

Caramel Sauce Ingredients

• 4 Tbsp Unsalted Butter (cubed)

• Dash of Salt (about 2/4 tsp or to taste)

• 1 ¼ Cup Heavy Cream

• 3 Tbsp Water

• 1 Cup Sugar

Homemade Caramel Recipe Steps

I recommend making the caramel sauce first to cool prior to cake assembly, you can alternatively use store-bought caramel.

1. First, cube your butter, measure the heavy cream, and set aside.

2. Using a heavy-bottom sauce pan, set your stovetop to medium heat and add the sugar and water, stirring frequently with a silicone spatula until the sugar has fully dissolved.

3. Transition from stirring to gently swirling the pot periodically for even cooking. 

4. Increase the heat to medium high and cook until it becomes an amber color. Don’t step away from the stove, keep an eye on the saucepan to avoid burning the sugar. Check around the five minute mark for a change in color and keep cooking until it reaches a deep amber color (this should be under ten minutes total). A light color saucepan such as stainless steel is recommended to see the change in color. 

5. Once the deep amber color is reached immediately whisk in the cubed butter and heavy cream, steam will release. 

6. Reduce the heat to low heat and continuously whisk the sauce to remove all lumps until the butter is melted. 

7. Lastly add the a dash of salt to taste. 

8. Remove from the heat to transfer the caramel in a bowl and allow it to come to room temperature on the counter.

9.  Cover the bowl with saran wrap and chill in the fridge. The caramel sauce will thicken while it cools. Remove it from the fridge about 5-10 minutes before cake assembly and stir gently.

Chocolate Cake Ingredients

• 1 ¾ Cup All- Purpose Flour

• ¾ Cup Cocoa Powder

• 2 tsp Baking Soda

• 1 tsp Baking Powder

• 1 tsp Salt

• 2 Cups Sugar

• ¾ Cup Sour Cream (room temperature)

• ¼ Cup Milk (room temperature)

• ½ Cup Avocado Oil (or neutral oil)

• 2 Eggs (room temperature)

• 1 Tbsp Vanilla Extract

• 1 Cup Hot Coffee (Dark Roast)

Chocolate Cake Recipe Steps

1. In a small bowl, sift the dry ingredients (flour, baking soda, and baking powder) together, add the salt and set aside. 

2. In a medium bowl, mix the cocoa powder, sugar, oil, and vanilla extract until well combined.

3. Brew a pot of coffee or a single serve cup for the medium or dark roast. Pour the hot coffee over the cocoa powder mixture to bloom the cocoa and enhance the chocolate flavor. 

4. In a separate bowl, whisk the sour cream to remove large lumps followed by adding one egg at a time, followed by the milk and combine until smooth. 

5. Add the cream mixture to the chocolate mixture, ensure everything is mixed at the bottom of the bowl. 

6. Add the flour in small increments and mix until smooth, scraping the sides of the bowl as you go. 

7. Cover the cake batter bowl with saran wrap to allow it to aerate while you preheat the oven to 350 degrees. 

8. Grease two cake pans generously and add the cake batter to each pan evenly using a ladle or measuring cup.

9. Place the cake pans on the middle rack and allow the cake to bake for 30-35 minutes. 

10. Keep an eye on the cake around the 25 minute mark, do not remove the cake from the oven if the center is still jiggly. Use a toothpick to test the center of the cake for doneness, a few crumbs is okay (raw batter will require additional cooking time). 

11. Remove the cake from the oven and allow the cake to cool for a minimum of 30 minutes on a wire rack prior to frosting the cake.

Ingredients and Recipe Steps on the HSO Food Blog

Homemade Browned Butter Chocolate Chip Cookies

I recommend baking the cookies the night before or use store-bought cookies. You can increase the cooking time by approx. two additional minutes for a crunchier cookie to create the crumbs for the buttercream.

Chocolate Chip Cookie Buttercream Ingredients

• 3 ½ Sticks of Unsalted Butter (Softened)

• 1 Cup Heavy Cream

• 1 ½ Cup Powder Sugar (or to taste)

• 1 Tbsp Vanilla Extract

• 2-3 Brown Butter Chocolate Chip Cookies Crushed

Chocolate Chip Cookie Buttercream Recipe Steps

I recommend making it while the cake is baking and frost once completely cool.

1. Using a hand-mixer or standing mixer, whisk the heavy cream on high until high peaks are formed for about two minutes and set aside.

2. Whisk the softened butter and vanilla extract until smooth, for about three to four minutes.

3. Add the powdered sugar in small increments and whisk until fluffy.

4. Crush the chocolate chip cookies and reserve one for an optional crumb decorative topping.

5. Fold in the whipped heavy cream followed by the chocolate chip cookies until there are no streaks. 

6. Taste the frosting and adjust the sweetness level by adding more powdered sugar. 

7. Allow the frosting to chill in the refrigerator with saran wrap until the cake is ready to be assembled. 

8. Remove the frosting from the fridge, gently fold to ensure the mixture is soft enough to frost. If not, allow the frosting to sit on the counter for a few minutes prior to cake assembly.

Cake Assembly Steps

1. First, add the caramel sauce to a piping bag or pastry bag, removing a small tip to evenly add caramel between the cake layers.

2. Add a dollop of frosting to the cake plate to serve as “glue” for the first layer.

3. Next, use a piping bag or ice cream scooper to frost the first layer of chocolate cake. Fill the center of the frosting layer with the caramel sauce. 

4. Place the second cake layer gently above the first layer, generously frost the cake top and sides of the cake. 

5. Drizzle the caramel sauce for a decorative drip method and add additional cookie crumbs as desired to the cake. 

Browned Butter Cookie Crunch Chocolate Cake Recipe Tips 

• The cake can remain covered at room temperature for about three days. 

• Store leftovers slices individually wrapped in saran wrap followed by foil, using a freezer safe bag for up to three months. 

• Excess caramel can be used for other desserts by storing in the fridge for about a week before discarding.

Dessert Devotional- “To Die For”

Her Seasoned Oven encourages you to always save room for dessert and sharing the gospel. Click the button below to read this week’s dessert devotional.

Dessert Devotional

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Beginnings are hard- But God.

Sharing your talents publicly unlocks a vulnerable space in our digital age. To share your gifts unapologetically negating social pressure or expectations takes a new found confidence. Not confidence in my gifts and talents but confidence from my true source and Creator. Shifting my focus to the Creator more than the creation I can be reminded that I am equipped without seeking validation that leads to self-doubt.

Why HSO, why now?

Her Seasoned Oven has been in my heart for years. Growing up I started cooking at the age of 14 and would host imaginary cooking shows as my parents let me take over the kitchen. Over the years, the kitchen has served me in every season of life. Whether it’s the fond memories of my dad grilling on the weekends, my mom showing me how her mother made pancakes to ten years later having a kitchen of my own hosting loved ones with my husband- the kitchen has served more than food. It has served love, from the laughter that leads to memories and the leftovers that bring excitement. As I get older, I look for ways to see His glory in the small things we often take for granted. I don’t take it lightly the opportunity to break bread with family, the intentionality of starting every meal with prayer, and creating a loving space to rejoice in living testimonies. For the past two years, I’ve talked myself out of the idea of expressing my passion for cooking publicly out of fear. Fear of the unknown, all rooted in people pleasing and not rooted in faith- that we are created to please God in all things. We all have the option to serve our flesh that feeds our fear or the Spirit who fuels our faith. Let this be your reminder to drown out the noise of fear with the word, to be strengthened to do what the Lord has called you to do.

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About Me

Let’s put a face with a name, I’m Jayanni- the home chef behind Her Seasoned Oven. My love for cooking has followed me in all seasons of life, and my journey started when I convinced my parents to let me cook Thanksgiving dinner, which was quite ambitious reflecting on that fond memory. Thanksgiving dinner was only the spark to my path as a home chef, it’s been filled with countless experiments, delicious discoveries, and the joy of sharing meals with loved ones. Similar to how my parents introduced me to cooking, they also led me to the most important introduction in this lifetime- accepting our Lord and Savior. I’m grateful for the seeds planted by my village over the years that have cultivated me being rooted in Christ!

Fun Facts about ME:

My favorite food is Chocolate Cake- Yes, I believe this can be a stand-alone entree.

My guilty pleasure is reality TV, Real Housewives (the whole franchise) is a staple for my living room.

The first thing I learned to cook was breakfast!

I attended Hampton University and graduated with my MBA in 2021.

My Alma Mater introduced me to my now husband, jumping the broom in Mexico two years ago- HBCU Love

My favorite seasons are spring and fall!

I hate bananas- banana flavored recipes will be rare.

My favorite color is pink and I barely wear it.

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