Ingredients
Scale
- 1/2 cup unsalted butter, softened to room temperature
- 1 1/4 cups granulated sugar
- 3 large egg whites, at room temperature
- 1 large whole egg, at room temperature
- 2/3 cup whole milk, at room temperature
- 3-ounce package strawberry flavored vegan gelatin powder
- 2 teaspoons pure vanilla extract
- 2 1/4 cups all-purpose flour, sifted
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon fine sea salt
- 1 cup unsalted butter, softened (for frosting)
- 1/4 cup heavy cream (or whole milk)
- 2 teaspoons pure vanilla extract
- 1/8 teaspoon fine sea salt
- 4 cups confectioners' sugar, sifted
- 12 Golden sandwich cookies, cream filling removed (or 1 ½ cups crushed shortbread cookies)
- 1 cup freeze-dried strawberries, lightly crushed
- 4 Tablespoons unsalted butter, melted and cooled
Instructions
- Preheat your oven to 350°F (175°C) and grease two 9-inch round baking pans.
- In a mixing bowl, cream together softened butter and granulated sugar until fluffy. Add egg whites one at a time followed by the whole egg, mixing well.
- Mix in whole milk, strawberry gelatin powder, and vanilla extract. Gradually add sifted flour, baking powder, baking soda, and salt; mix until just combined.
- Divide the batter between the prepared pans and bake for about 25 minutes or until a toothpick comes out clean. Cool in pans before transferring to racks.
- For frosting, beat together softened butter and heavy cream until smooth. Gradually mix in confectioners' sugar until fluffy; add vanilla extract and salt.
- Assemble the cake by layering frosting between cooled cake layers and covering the top and sides with remaining frosting.
- Prepare the crunch topping by mixing crushed cookies with freeze-dried strawberries and melted butter; sprinkle over the frosted cake.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 28g
- Sodium: 220mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg