Notes
Ingredients
For the cake:
- 2 1/2 cups (300g) all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 cup (226g) unsalted butter, softened
- 1 3/4 cups (350g) granulated sugar
- 4 large eggs, room temperature
- 1 (3 oz) box strawberry gelatin (Jell-O)
- 1 cup (240ml) whole milk
- 1 teaspoon vanilla extract
- 8 oz (226g) full-fat cream cheese, softened
- 1/2 cup (113g) unsalted butter, softened
- 4 cups (480g) powdered sugar
- 1 teaspoon vanilla extract
- 24 Golden Oreos, whole (with filling)
- 1 cup (about 1 oz) freeze-dried strawberries
- 6 tablespoons (85g) unsalted butter, melted
- Preheat oven to 350°F (175°C). Grease a 9x13-inch cake pan.
- Cream butter and sugar until light and fluffy. Beat in eggs one at a time.
- Mix in the dry strawberry gelatin powder. Alternate adding the flour mixture and milk, mixing just until combined.
- Pour batter into the pan and bake 30 to 35 minutes, until a toothpick comes out clean. Cool completely.
- Pulse Golden Oreos and freeze-dried strawberries in a food processor to coarse crumbs. Stir in melted butter until coated.
- Spread the crumb mixture thinly on a lined baking sheet and bake at 350°F for 6 to 8 minutes. Cool completely on the tray.
- Beat cream cheese and butter until smooth. Gradually add powdered sugar and vanilla, beating until fluffy.
- Spread frosting over the cooled cake.
- Sprinkle the cooled crunch topping generously over the frosted cake just before serving.