STRAWBERRY CRUNCHY LAYER CAKE

Steps:

• NOTE: Strawberry puree is reduced down for both the cake layers and frosting. They are written out separately in the instructions, but you can cook it all at the same time, if you'd like. To make the cake layers:
• Add the strawberry puree to a saucepan and cook over medium heat. Allow the mixture to come to a slow boil, stirring consistently to keep it from burning, until it has thickened and reduced by half to 3/4 cup, about 15-20 minutes. To measure, pour the puree into a measuring cup. If it's more than 3/4 cup, add it back to the pan and continue cooking. 2
• hen the puree has thickened and reduced, pour into a measuring cup and allow to cool to at least room temperature. This strawberry mixture can be made ahead, if you like, and stored in the fridge. 3
• repare four 8 inch cake pans with parchment paper circles in the bottom and grease the sides. Preheat oven to 350°F (176°C). 4.
• bine the flour, baking powder and salt in a medium sized bowl and set aside. 5.
• the butter, oil, sugar and vanilla extract to a large mixer bowl and beat together until light in color and fluffy, about 3-4 minutes. Do not skimp on the creaming time. 6.
• the eggs one at a time, mixing until mostly combined after each. Scrape down the sides of the bowl as needed to be sure all ingredients are well incorporated. 7.
• half of the dry ingredients to the batter and mix until mostly combined. 8.
• 1 tablespoon of the milk and mix just until combined. 9.
• the rest of the dry ingredients and mix until combined. Batter will be thick. Do not over mix. 10.
• ide the batter evenly between two bowls. It should be a little more than 3 cups each. 11.
• the remainder of the milk (3/4 cup) to one of the bowls and gently fold to combine. Add the reduced strawberry puree, strawberry extract and red food coloring to the other bowl and gently fold together to combine. 12.
• ide each batter evenly between two pans, for 4 pans total, and bake the layers for 22-25 minutes or until a toothpick comes out with a few crumbs. To make the crunchies: 13.
• heat oven to 350 degrees. Line two cookie sheets with parchment paper or a silicone baking mat and set aside. 14.
• 'll need two bowls - one for the vanilla crunchies and one for the strawberry. Add 1/2 cup of flour and 1/4 cup of sugar to each bowl. 15. A
• he freeze dried strawberries to a food processor and grind into a powder. Add the powder to the bowl for the strawberry crunchies. Stir well to combine. 16. A
• tablespoons of butter to the strawberry bowl and the vanilla extract and 3 tablespoons of butter to the vanilla bowl and use a fork to combine each mixture until it comes together to form a crumble. 17. L
• he strawberry crumble evenly out onto one of the cookie sheets and ay the vanilla crumble evenly out onto the other cookie sheet. 18. B
• the crumbles for about 5 minutes. Keep a close eye on it, particularly the strawberry crumble. The strawberry powder can brown quickly if left in for too long. 19. L
• rumble cool completely and then use your fingers to break into smaller pieces, if needed. It's ideal for the crumble pieces to be no larger than a small pea. 20. Com
• all of the crunchie pieces together and gently toss to combine. To make the strawberry frosting: 21. Add
• strawberry puree to a small saucepan and cook over medium heat. Allow the mixture to come to a slow boil, stirring consistently to keep it from burning, until it has thickened and reduced by half to a little less than 1/2 a cup, about 10-15 minutes. To measure, pour the puree into a measuring cup. If it's too much, add it back to the pan and continue cooking. 22. When
• puree has thickened and reduced, pour into a large measuring cup and allow to cool to at least room temperature. This strawberry mixture can be made ahead, if you like, and stored in the fridge. 23. Add t
• utter to a large mixer bowl and beat until smooth. 24. Add a
• half of the powdered sugar and beat until well combined and smooth. 25. Add a
• half of the strawberry reduction and beat until well combined and smooth. 26. Add t
• anilla extract and salt and mix until well combined. 27. Add t
• emaining powdered sugar and beat until well combined and smooth. 28. Add a
• ional strawberry reduction/milk or cream until your frosting is the right consistency. To make the vanilla frosting: 29. Add t
• utter to a large mixer bowl and beat until smooth. 30. Slowl
• d half of the powdered sugar and mix until smooth. 31. Add t
• anilla extract and 4 tablespoons of water or cream and mix until smooth. 32. Slowl
• d the remaining powdered sugar and mix until smooth. Add additional water or cream, as needed to get the right consistency of frosting. To build the cake: 33. Use a
• ge serrated knife to remove the domes from the top of the cakes so that they're flat. These cakes don't have a large dome, but I like to make sure they're completely flat. 34. Place the f
• layer of strawberry cake on a serving plate or a cardboard cake round. 35. Pipe a dam
• anilla frosting around the outer edge of the cake and fill it with about 1 cup of strawberry frosting. Spread evenly on top of the cake. 36. Place the f
• layer of vanilla cake on top of the frosting, then top it with another dam of vanilla frosting and fill it with another cup of strawberry frosting. 37. Add the sec
• layer of strawberry cake, another dam of vanilla frosting and fill it with another cup of strawberry frosting. 38. Add the fin
• ayer of vanilla cake on top, then frost the outside of the cake with the rest of the vanilla frosting. Refer to my tutorial for frosting a smooth cake, if needed. 39. Press the s
• berry crunchies into the frosting and cover the entire cake with them. The vanilla buttercream will crust over as it sits, so you want to add the crunchies immediately after frosting the cake or they won't stick. 40. Use the rem
• ng vanilla frosting to pipe some swirls on top of the cake and finish it off with some fresh strawberries. 41. The cake sh
• be stored in an sir tight container until serving. It's fine at room temperature for a day or so, but after that you'll want to refrigerate it. I suggest adding the strawberries on top shortly before serving so they are fresh looking. Cake is best served closer to room temperature and should be eaten within 3-4 days.