Ingredients:
- All-purpose flour: 1 1/2 cups (180g)
- Granulated sugar: 3/4 cup (150g)
- Light brown sugar, packed: 1/2 cup (100g)
- Unsalted butter, cold and cubed: 10 tablespoons (140g or 5 oz)
- Freeze-dried strawberries, crushed: 1/4 cup (15g)
- Pinch of salt
- All-purpose flour: 2 cups (240g)
- Baking powder: 2 teaspoons
- Salt: 1/2 teaspoon
- Unsalted butter, softened: 1/2 cup (113g or 4 oz)
- Granulated sugar: 1 cup (200g)
- Large eggs: 2
- Vanilla extract: 1 teaspoon
- Milk: 1 cup (240ml)
- Heavy cream: 1 1/2 cups (360ml)
- Powdered sugar: 1/4 cup (30g)
- Vanilla extract: 1/2 teaspoon
- Strawberry jam: 1/2 cup (150g)
Instructions:
- Make the Strawberry Crunch Topping: Combine dry ingredients in a bowl. Cut in cold butter using a pastry blender or your fingers until a coarse, crumbly mixture forms. Stir in crushed freeze-dried strawberries. Refrigerate.
- Prepare the Vanilla Cake Batter: Preheat oven to 350°F (175°C). Grease and flour a 9-inch springform pan. Whisk together dry ingredients. Cream butter and sugar until light and fluffy. Beat in eggs one at a time, then stir in vanilla. Gradually add dry ingredients alternately with milk, beginning and ending with dry ingredients.
- Assemble and Bake: Pour cake batter into prepared pan. Sprinkle the chilled strawberry crunch topping evenly over the batter. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Let cool completely in the pan.
- Make the Strawberry Cream Filling: In a chilled bowl, beat heavy cream with powdered sugar and vanilla extract until stiff peaks form. Gently fold in strawberry jam.
- Assemble the Cake: Run a thin knife around the edge of the cake to loosen it from the pan. Carefully release the springform. Slice the cake horizontally in half. Spread the strawberry cream filling evenly over the bottom layer of the cake. Top with the second cake layer.
- Chill and Serve: Refrigerate the assembled cake for at least 30 minutes to allow the cream filling to set. Slice and serve.