Strawberry Crunch Cake Bars (Print Version)

# Ingredients:

→ Strawberry Cake

01 - 1 teaspoon vanilla extract
02 - 125 ml whole milk
03 - 150 g strawberry puree (just blend fresh or thawed berries until smooth)
04 - 3 large eggs
05 - 115 g unsalted butter, let it soften first
06 - 0.5 teaspoon fine salt
07 - 2 teaspoons baking powder
08 - 250 g granulated sugar
09 - 300 g all-purpose flour

→ Vanilla Frosting

10 - Pinch fine salt
11 - 1 teaspoon vanilla extract
12 - 30 ml heavy cream (plus a splash more if it feels too stiff)
13 - 375 g powdered sugar
14 - 225 g unsalted butter, softened

→ Strawberry Crunch Topping

15 - 45 g unsalted butter, melted and ready
16 - 16 g freeze-dried strawberries, crushed up fine
17 - 160 g golden sandwich cookies like Golden Oreos, smashed into bits

# Instructions:

01 - Pop the finished cake in the fridge for at least half an hour so the slices turn out nice and neat. Let it sit out for a bit to serve, or just go with a slightly cold slice.
02 - Grab the strawberry crunch and gently stick it all around the sides, then toss some up top for a pop of color.
03 - Put one totally cool cake layer down and load it up with frosting. Layer the second cake right on top, then cover the outside with the rest of the frosting.
04 - Take your crushed cookies and freeze-dried strawberries, mix them in a bowl. Pour in the melted butter and stir it up until everything looks coated and crumbly.
05 - Whip the softened butter in a bowl until super smooth. Shovel in powdered sugar, splash in cream, vanilla, and a pinch of salt. Mix until what's in the bowl is light and easy to spread. If it's too thick, just add a dash more cream.
06 - Spoon the batter into pans, try to keep 'em equal. Bake for 25 to 30 minutes. A toothpick in the middle should come out dry. Let them cool ten minutes in the pans, then move 'em to a rack until they're fully cooled.
07 - Grab your medium bowl and stir together flour, baking powder, and salt. In a big bowl, beat the butter and sugar for about three minutes—they should look lighter and fluffy. Add eggs one by one, beat between each. Mix in strawberry puree, milk, and vanilla. Dump in dry mix in two parts, scrape the bowl, and stop mixing when blended.
08 - Start off by getting your oven up to 175°C. Line or butter up two 20 cm round pans so nothing sticks.

# Notes:

01 - Want bigger strawberry taste? Stir chopped fresh berries right into the frosting or spread some between the cake layers.
02 - Keep leftovers in the fridge (covered!) for up to four days. Toss on the crunch just before you dig in so it stays crisp.
03 - For neat cake slices, chill before you cut. Dip your knife in hot water, wipe it off, then slice for best results.
04 - No golden sandwich cookies handy? Use vanilla wafers or even store-bought shortbread for the crunch instead.

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