Strawberry Crunch Cake
Ingredients:
1 box (15.25 oz) yellow cake mix
1 cup water
1/2 cup vegetable oil
3 large eggs
1 teaspoon vanilla extract
1 cup strawberry jam or preserves
1 cup fresh strawberries, sliced
For the Crunch Topping:
1 cup all-purpose flour
1/2 cup unsalted butter, melted
1/2 cup granulated sugar
1/2 cup brown sugar
1/2 teaspoon vanilla extract
1/4 teaspoon salt
Instructions:
Preheat Oven and Prepare Pan:
Preheat your oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan.
Make Cake Batter:
In a large bowl, combine cake mix, water, vegetable oil, eggs, and vanilla extract. Beat on medium speed for 2 minutes, until well combined and smooth.
Bake Cake:
Pour the cake batter into the prepared baking pan. Bake in the preheated oven according to the package instructions for a 9×13-inch cake, usually about 25-30 minutes, or until a toothpick inserted into the center comes out clean.
Remove from oven and let cool completely in the pan on a wire rack.
Prepare Crunch Topping:
In a medium bowl, stir together flour, melted butter, granulated sugar, brown sugar, vanilla extract, and salt until crumbly.
Assemble Cake:
Once the cake has cooled, spread strawberry jam or preserves evenly over the top.
Arrange sliced strawberries over the jam layer.
Add Crunch Topping:
Sprinkle the prepared crunch topping evenly over the strawberries, covering the entire surface of the cake.
Chill and Serve:
Refrigerate the cake for at least 1 hour to allow the flavors to meld and the topping to set before serving.
