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Easy Strawberry Crunch Cake Recipe with Creamy Mousse and Topping Tips

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A quick and easy strawberry crunch cake combining fluffy cake, creamy strawberry mousse, and a crunchy nut and oat topping. Perfect for family gatherings, potlucks, or any occasion needing a delicious, comforting dessert.

Ingredients

Scale
  • 2 cups (240g) all-purpose flour, sifted
  • 2 tsp baking powder
  • 1/4 tsp salt
  • 1/2 cup (115g) unsalted butter, softened
  • 1 cup (200g) granulated sugar
  • 3 large eggs, room temperature
  • 1 tsp pure vanilla extract
  • 3/4 cup (180ml) whole milk, warmed slightly
  • 1 1/2 cups (225g) fresh strawberries, hulled and chopped
  • 1 cup (240ml) heavy cream, cold
  • 1/4 cup (50g) sugar
  • 1 tsp gelatin powder (optional)
  • 2 tbsp cold water (to bloom gelatin)
  • 1/2 cup (45g) rolled oats
  • 1/4 cup (30g) chopped almonds or pecans, toasted
  • 1/4 cup (50g) brown sugar
  • 2 tbsp (30g) unsalted butter, melted
  • 1/2 tsp ground cinnamon

Instructions

  1. Preheat oven to 350°F (175°C). Grease a 9-inch round cake pan with butter and dust with flour or line with parchment paper.
  2. In a medium bowl, whisk together sifted flour, baking powder, and salt. Set aside.
  3. Using an electric mixer, beat softened butter and granulated sugar until light and fluffy, about 3-4 minutes.
  4. Beat in eggs one at a time, mixing well after each addition, then stir in vanilla extract.
  5. Gradually add dry ingredients in three parts, alternating with warmed milk, beginning and ending with dry ingredients. Mix gently until just combined.
  6. Pour batter into prepared pan and smooth the top. Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean. Let cool completely.
  7. While cake bakes, sprinkle gelatin over cold water and let bloom for 5 minutes. Puree chopped strawberries until smooth. Warm gelatin gently until dissolved and stir into strawberry puree.
  8. In a cold bowl, whip heavy cream with sugar until soft peaks form. Gently fold strawberry-gelatin mixture into whipped cream. Chill mousse in fridge.
  9. Combine oats, toasted nuts, brown sugar, melted butter, and cinnamon in a bowl. Mix until clumps form.
  10. Spread topping mixture on a baking sheet and toast in oven at 350°F (175°C) for 8-10 minutes, stirring halfway through. Let cool.
  11. Once cake is cooled, spread mousse evenly over top. Sprinkle crunchy topping generously, pressing lightly to adhere. Refrigerate at least 1 hour before serving.

Notes

Do not rush cooling the cake before adding mousse to prevent melting and soggy topping. Toast nuts and oats carefully to avoid burning. Gelatin is optional for mousse stability; omit for softer mousse and chill longer. For gluten-free, substitute flour with gluten-free blend. For dairy-free, use coconut cream and plant-based butter.

Nutrition

Keywords: strawberry cake, crunch cake, creamy mousse, easy dessert, quick cake, family dessert, potluck dessert

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