Eggless Strawberry Crunch Cake

Place 1/2 lb (225 g) of fresh or frozen (thaw) strawberries in a food processor or blender and puree until smooth. Add the strawberry puree to a saucepan or skillet. Cook over medium heat, stirring constantly until mixture begins to thicken and bubble, about 5 minutes. Reduce the heat to medium-low and allow the strawberry mixture to simmer for 10 – 15 minutes until reduced to half, about 1/3 cup or so. The puree must have a consistency similar to that of tomato paste. Remove from heat, pour into a bowl, and set aside to cool.Tip: Make the strawberry puree up to 2–3 days ahead and store it in the fridge to save time later! Check out my How to Make Strawberry Puree post for more details and step-by-step photos.

Preheat oven to 350º F (180º C). Line a baking sheet with parchment paper. Set aside.

Add the cookies to the food processor bowl. Pulse until medium crumbs are formed. Don't worry if your crumbs aren't all uniform, but break up the bigger pieces with your hands. Then, pulse again until small crumble pieces are formed. Be careful not to create a fine texture, or it will not be crunchy. Transfer cookie crumbs to a bowl.

Add the strawberry Jell-O, melted butter, and emulsion to the cookie crumbs. Mix until even distributed.

Transfer the crumbs to the prepared baking sheet and spread them into an even layer.

Bake for 8 -10 min 350º F (180º C). Remove from the oven and let it cool before using.Tip: You can make the strawberry crunch topping up to 2–3 days ahead and store it in an airtight container at room temperature to save time later! Check out my 3 Ingredient Easy Strawberry Crunch post for more details and step-by-step photos.

Preheat oven to 350º F (180º C). Line an 8×8-inch square cake pan with parchment paper. Lightly grease with baking spray with flour.

Sift the flour, baking powder, baking soda, and salt into a large bowl.

Combine milk and vinegar in a small bowl. Set aside.

Using an electric hand mixer or a stand mixer, beat butter and sugar until creamy at medium-high speed for about 3 – 4 minutes. Add the oil and beat on high speed for 3 more minutes until creamed and pale, scraping down the sides and up the bottom of the bowl with a rubber spatula as needed. Then, add 6 tablespoons (about 20 g) of the strawberry puree you made earlier, vanilla, and strawberry emulsion, and food color (if using); continue beating to combine, about 1 minute.

Turn the mixer to low and add the flour mixture in three batches, alternating with milk mixture, beginning and ending with the flour mixture; beat until just combined, about 30 – 45 seconds. Do not overmix.

Pour the batter into the pan. Bake for 30- 40 minutes, or until a toothpick inserted in the center comes out clean. Let the cake cool in the pan on wire racks for 10 minutes before removing them from the pans. Allow the cake to cool completely, right-side up, on a wire rack before removing the parchment paper.

Using an electric mixer or a stand mixer with the whisk attachment, whip the heavy cream at medium-high speed until it reaches medium peaks, for 3 to 4 minutes.

Add the confectioners’ sugar, cream cheese, and vanilla and continue whipping until stiff peaks form, 2 to 4 minutes.

Spread the whipped frosting evenly over the top of the cooled cake.

Sprinkle the strawberry crunch on top. Note: You can add as much or as little as you’d like.

Slice and serve.