The BEST Strawberry Crunch Cake (Gluten Free)

Step 1

Preheat the oven to 350°F. Grease two 6-inch round cake pans and set aside.

Step 2

In a medium bowl, whisk the flour, baking powder, baking soda, and salt together. Set aside.

Step 3

Using a hand mixer or a stand mixer fitted with the paddle attachment, cream the butter with the sugar until smooth. Add the yogurt, buttermilk, and vanilla extract and beat to incorporate. Add the dry ingredients and mix on low speed until just combined.

Step 4

Divide the batter evenly between the pans. Bake for 28-30 minutes, or until a toothpick inserted into the centers of the cakes comes out clean. Cool in the pan for 10 minutes before transferring to a wire cooling rack to cool completely.

Step 5

Preheat the oven to 400°F. In a glass baking dish, combine the strawberries and sugar. Bake for 20 minutes. Cool completely.

Step 6

Add the rice cereal and freeze dried strawberries into a large zip-top bag and use a rolling pin to crush into crumbs. Transfer to a small bowl and add the melted butter. Stir until fully combined. Set aside.

Step 7

Using a hand mixer or a stand mixer fitted with the paddle attachment, beat the butter until smooth and creamy, about 5-6 minutes.

Step 8

Add the powdered sugar and salt and beat to combine. Add the cream and beat for another 5-6 minutes.

Step 9

Use a large serrated knife to level the top of each layer, if necessary, to create a completely flat surface. Place one layer on your cake stand and spread ¾ cup of frosting evenly on top.

Step 10

Pipe a border of frosting around the edge of the cake. Add the filling to the center of the cake layer and use a spatula to spread evenly.

Step 11

Place the second cake layer on top. Cover the top and sides with the remaining frosting. Use your hands to gently press the crunch topping all over the sides of the cake immediately after frosting.