Strawberry Shortcake Crunch Cake

Ingredients

• 2 cups all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup unsalted butter, softened
• 1 cup granulated sugar
• 2 large eggs
• 1 teaspoon pure vanilla extract
• 1 cup buttermilk
• 4 cups fresh strawberries, hulled and sliced
• 1/4 cup granulated sugar for strawberry filling
• 1 tablespoon lemon juice
• 2 cups heavy whipping cream, chilled
• 1/4 cup powdered sugar
• 1 teaspoon pure vanilla extract for whipped cream
• 1 cup crushed granola or cereal
• 1/4 cup melted butter for crunchy topping

Instructions

1. Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
2. In a bowl, whisk together the flour, baking powder, baking soda, and salt until well combined. Set aside.
3. In a large mixing bowl, cream the softened butter and granulated sugar together until light and fluffy, about 3-4 minutes.
4. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
5. Gradually add the flour mixture to the butter mixture, alternating with the buttermilk. Begin and end with the flour mixture.
6. Pour the batter evenly into the prepared cake pans. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
7. In a medium bowl, combine the sliced strawberries, granulated sugar, and lemon juice. Toss gently and let sit for about 15-20 minutes.
8. In a chilled mixing bowl, whip the heavy cream until it begins to thicken. Gradually add the powdered sugar and vanilla extract, continuing to whip until stiff peaks form.
9. In a small bowl, mix the crushed granola or cereal with the melted butter until well combined.
10. Place one cake layer on a serving platter. Spread half of the whipped cream topping over the first layer, followed by half of the strawberries.
11. Place the second layer on top, then repeat with the remaining whipped cream and strawberries.
12. Sprinkle the crunchy topping generously over the top of the whipped cream layer.
13. Refrigerate the assembled cake for at least 30 minutes before serving.

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