Recipe Details
Ingredients
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baking spray with flour
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2 ½cupsall-purpose flour
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3tablespoonsstrawberry-flavored gelatin, such as Jell-O (from 1 [3 oz.] package)
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1teaspoonbaking powder
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1teaspoonkosher salt
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½teaspoonbaking soda
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1cupunsalted butter, softened
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2cupsgranulated sugar
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3largeeggs
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2teaspoonsvanilla extract
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1 ½cupswhole buttermilk
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1 ½cupsunsalted butter, softened
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¼teaspoonkosher salt
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1tablespoonvanilla extract
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4cupspowdered sugar, sifted
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2tablespoonsheavy cream, or more as needed
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25golden Oreo cookies
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⅔cupfreeze-dried strawberries
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⅛teaspoonkosher salt
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4tablespoonsmelted unsalted butter
Cooking Directions
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Preheat the oven to 350 degrees F (175 degrees C). Coat 2 (8-inch) round cake pans with baking spray with flour and line bottoms with parchment.
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Whisk together flour, gelatin, baking powder, salt, and baking soda in a bowl.
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Beat 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 and scraping down sides of bowl as needed, until just combined. Beat in vanilla.
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Add flour mixture in 3 additions alternately with buttermilk, beginning and ending with flour mixture and beating on low speed just until combined after each addition. Divide batter evenly between prepared pans.
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Bake in the preheated oven until a wooden pick inserted in center comes out clean, about 40 minutes.
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Cool in pans on a wire rack for 10 minutes; remove cakes from pans and cool completely on a wire rack, 1 to 1 1/2 hours.
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For the frosting, add butter and salt to the bowl of a stand mixer fitted with the paddle attachment. Beat on medium speed until creamy, about 3 minutes. Beat in vanilla.
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Gradually add powdered sugar, alternately with cream, beating on low speed until completely incorporated and smooth. Increase mixer speed to medium-high and beat until smooth and fluffy, 2 to 3 minutes.
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For the crumble, place cookies, strawberries, and salt in a food processor and pulse until slightly chunky (bits of strawberry and cookie should still be visible), about 12 pulses. Drizzle in butter and pulse about 5 times to combine.
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Trim tops of cakes with a serrated knife if needed to make flat on top.
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Place 1 cake layer on serving platter; spread evenly with 1 cup frosting. Top with remaining cake layer.
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Spread top and sides of cake with the remaining frosting.
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Sprinkle Crumble over top and sides of cake, pressing lightly to adhere until completely covered. Chill cake for 1 hour before slicing.
Nutrition Facts
Full Nutrition Label | |
---|---|
Servings Per Recipe12 | |
Calories966 | |
% Daily Value * | |
Total Fat 51g |
66% |
Saturated Fat 29g |
144% |
Cholesterol 163mg |
54% |
Sodium 488mg |
21% |
Total Carbohydrate 122g |
44% |
Dietary Fiber 1g |
5% |
Protein 7g |
15% |
Potassium 138mg |
3% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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