Strawberry Crunch Cake

INGREDIENTS

• 2 ½ cups all-purpose flour
• Strawberry Jell-O (3 oz. package)
• 1 teaspoon baking powder
• 1 teaspoon kosher salt
• ½ teaspoon baking soda
• 1 cup unsalted butter, softened
• 2 cups granulated sugar
• 3 large eggs
• 2 teaspoons McNess Champion Madagascar Vanilla Compound
• 1 ½ cups whole buttermilk

FROSTING

• 1 ½ cups unsalted butter, softened
• ¼ teaspoon kosher salt
• 1 tablespoon vanilla
• 4 cups powdered sugar, sifted
• 2 tablespoons heavy cream

CRUMBLE

• 25 golden Oreo cookies
• ⅔ cup freeze-dried strawberries
• ⅛ teaspoon kosher salt
• 4 tablespoons unsalted butter, melted

INSTRUCTIONS

1. Preheat the oven to 350 degrees. Grease 2 (8-inch) round cake pans with baking spray with flour and line bottom of the pans with parchment paper.
2. In a medium size bowl, whisk together flour, gelatin, baking powder, salt, and baking soda. Set aside.
3. Mix butter at medium speed until creamy, 2 to 3 minutes in the bowl of a stand mixer fitted with the paddle attachment. Gradually add sugar, beating until light and fluffy, about 3 minutes. Add eggs, 1 at a time, beating on low speed until just combined. Scrape down the sides of the bowl as need then beat in the vanilla.
4. Add flour mixture alternately with buttermilk, beginning and ending with flour mixture and beating on low speed just until combined after each addition. Divide batter evenly between the prepared pans.
5. Bake in the preheated oven until a wooden pick inserted in center comes out clean, about 40 minutes.
6. Cool in pans on a wire rack for 10 minutes. Next, remove the cakes from pans and cool completely on a wire rack for approximately 55 to 65 minutes.
7. For the frosting: Using a hand-held mixer with beaters or stand mixer fitted with paddle attachment, cream butter and salt on medium speed until creamy, about 6 minutes then add in the vanilla and beat for another minute.
8. Gradually add powdered sugar, alternate with cream, beating on low speed until fully incorporated. Next, beat on medium high until nice and fully, 3 to 5 minutes.
9. For the Crumble: Place cookies, strawberries, and salt in a food processor and coarsely chop until you have chunky bits of cookies and strawberries. Pour cookie mixture into a medium size bowl and mix the melted butter in until all ingredients are completely saturated in the butter.
10. To Assemble the Cake: Place one cake layer on serving platter; spread the cake layer evenly with one cup of frosting at a time. Top with remaining cake layer.
11. Spread top and sides of cake with the remaining frosting.
12. Sprinkle the Crumble mixture over the top and sides of the cake, pressing lightly to adhere until completely covered. Chill cake for about 1 hour before serving.