Fluffy Strawberry Crunch Sheet Cake
A delightful Strawberry Crunch Sheet Cake topped with a crispy strawberry-flavored cereal layer.
Equipment
- 1 9x13 inch baking pan greased and floured
- 1 electric mixer
- 1 Mixing Bowl large
Ingredients
Dry Ingredients
- 2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
Wet Ingredients
- 1/2 cup unsalted butter softened
- 1 1/2 cups granulated sugar
- 2 large eggs room temperature
- 1 tsp vanilla extract
- 1 cup buttermilk
Strawberry Crunch Topping
- 1 cup strawberry-flavored cereal crushed
- 1/4 cup unsalted butter melted
- 1/4 cup granulated sugar
Instructions
Preparation
- In a large bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
- In another bowl, cream the butter and sugar until light and fluffy. Add eggs one at a time, beating well after each addition. Stir in vanilla extract.
- Gradually add the dry ingredients to the creamed mixture alternately with buttermilk, beginning and ending with the dry ingredients. Mix until just combined.
- Pour the batter into a greased and floured 9x13 inch pan and spread evenly.
- Bake in a preheated oven at 350°F for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
- Combine crushed cereal, melted butter, and sugar in a small bowl. Mix until combined and crumbly.
- Once the cake is baked, remove from oven and spread softened butter on top. Sprinkle the cereal mixture evenly over the cake and press lightly to adhere.
Serving
- Allow the cake to cool completely before slicing. Serve with fresh strawberries on the side for an added touch.
Storage
- Store any leftovers in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days.
Notes
Pro Tips: Ensure all ingredients are at room temperature for best results. Press the topping gently to adhere to the cake.
Ingredient Substitutions: You can use whole wheat flour for a healthier option, or replace buttermilk with a mixture of milk and lemon juice.
How to Serve: Serve with fresh strawberries and a dollop of whipped cream.
Storage & Freshness: Store in an airtight container to maintain freshness.
Make-Ahead Tips: Bake the cake a day in advance and add the topping just before serving.
Ingredient Substitutions: You can use whole wheat flour for a healthier option, or replace buttermilk with a mixture of milk and lemon juice.
How to Serve: Serve with fresh strawberries and a dollop of whipped cream.
Storage & Freshness: Store in an airtight container to maintain freshness.
Make-Ahead Tips: Bake the cake a day in advance and add the topping just before serving.