Ingredients:

  • 2 ¼ cups All-Purpose Flour (270 g), Sifted
  • 1 ¾ cups Granulated Sugar (350 g)
  • 1 ½ tsp Baking Powder (7.5 g)
  • ½ tsp Salt, fine sea (3 g)
  • 1 cup Unsalted Butter, softened (227 g)
  • 4 Large Eggs, Room temperature
  • 2 tsp Vanilla Extract (10 ml)
  • 1 cup Buttermilk (240 ml), Full fat, room temperature
  • 2 tbsp Freeze-Dried Strawberry Powder (15 g)
  • 1 ½ cups Fresh or Frozen Strawberries (225 g), Chopped (for reduction)
  • ¼ cup Granulated Sugar (50 g) (for reduction)
  • 1 tbsp Lemon Juice (15 ml), Freshly squeezed
  • 8 oz block Cream Cheese, full fat (226 g), Chilled
  • ½ cup Unsalted Butter, softened (113 g) (for frosting)
  • 1 tsp Vanilla Extract (5 ml) (for frosting)
  • 4 cups Powdered Sugar (480 g), Sifted
  • 2 tbsp Heavy Cream (Double Cream) (30 ml)
  • 2 ½ cups Vanilla Wafers (300 g), Crushed
  • 1 cup Freeze-Dried Strawberries (60 g), Crushed into a coarse powder (for crunch)
  • ½ cup Unsalted Butter, melted (113 g) (for crunch)

Instructions:

  1. Prep: Preheat the oven to 350°F (175°C). Grease and flour the two 9-inch cake pans and line the bases with parchment paper.
  2. Combine Dry Ingredients: Whisk together the sifted flour, strawberry powder, baking powder, and salt. Set aside.
  3. Cream Butter and Sugar: In the bowl of a stand mixer, cream the softened butter and granulated sugar until light and fluffy (about 3-4 minutes).
  4. Add Eggs and Vanilla: Incorporate the eggs one at a time, mixing well after each addition. Add the vanilla extract.
  5. Alternate Wet and Dry: On low speed, alternate adding the flour mixture and the buttermilk, beginning and ending with the flour. Mix only until just combined.
  6. Bake: Divide the batter evenly between the two prepared pans. Bake for 30–35 minutes, or until a toothpick inserted into the centre comes out clean.
  7. Cool: Allow cakes to cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely (at least 1 hour 30 minutes).
  8. Prepare Reduction: Combine chopped strawberries, sugar, and lemon juice in a small saucepan. Bring to a simmer over medium heat, stirring occasionally, until thickened (about 10 minutes). Cool completely.
  9. Make the Crunch: Pulse the vanilla wafers and the freeze-dried strawberries in a food processor until you have a coarse, sandy texture.
  10. Bind the Crunch: Transfer the mixture to a bowl and pour in the melted butter. Stir until all the crumbs are moistened.
  11. Set the Crunch: Spread the crunch mixture thinly onto a baking sheet lined with parchment. Chill in the refrigerator for at least 30 minutes to set.
  12. Cream Butter and Cheese (Frosting): Beat the room-temperature butter and the cold cream cheese together until smooth and well-combined (about 2 minutes).
  13. Add Sugar: Gradually add the sifted powdered sugar, alternating with the heavy cream, until the frosting is thick, fluffy, and spreadable. Beat for a final 2 minutes until light.
  14. Level the Cakes: Use a serrated knife to level the tops of the fully cooled cakes, ensuring flat layers.
  15. First Layer: Place the first cake layer on your serving platter. Spread a generous layer of cream cheese frosting over the top.
  16. Add Filling: Spoon the chilled strawberry reduction over the frosting, leaving a 1-inch border of plain frosting to act as a dam.
  17. Second Layer: Gently place the second cake layer on top.
  18. Crumb Coat: Apply a very thin layer of frosting to the entire exterior of the cake (the crumb coat). Chill the cake for 20 minutes.
  19. Final Frosting: Apply the remaining frosting smoothly to the sides and top of the chilled cake.
  20. Apply the Crunch: Take the chilled crunch mixture and gently press it onto the sides and the top perimeter of the cake.
  21. Chill: Chill the finished cake for at least 1 hour before slicing.