The BEST Strawberry Crunch Cake (Gluten Free)

Ingredients

For the cake layers

• 1 ⅓ cups (197g) gluten free flour blend
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ¼ teaspoon fine sea salt
• ½ cup (113g) unsalted butter room temperature
• ¾ cup (150g) granulated sugar
• ½ cup (114g) Greek yogurt room temperature
• ½ cup (120ml) buttermilk room temperature
• ½ teaspoon vanilla extract

For the roasted strawberry filling

• 6 ounces (170g) strawberries roughly chopped
• 2 tablespoons granulated sugar

For the strawberry crunch topping

• 2 cups (60g) gluten free rice cereal
• 1 cup (20g) freeze dried strawberries
• 3 tablespoons (42g) unsalted butter melted and cooled to room temperature

For the buttercream frosting

• 1 cup (227g) unsalted butter room temperature
• 3 cups (340g) powdered sugar
• ⅛ teaspoon fine sea salt
• 3-4 tablespoons heavy cream

Instructions

For the cake layers

1. Preheat the oven to 350°F. Grease two 6-inch round cake pans and set aside.
2. In a medium bowl, whisk the flour, baking powder, baking soda, and salt together. Set aside.1 ⅓ cups (197g) gluten free flour blend,1 teaspoon baking powder,½ teaspoon baking soda,¼ teaspoon fine sea salt
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.½ cup (113g) unsalted butter,¾ cup (150g) granulated sugar,½ cup (114g) Greek yogurt,½ cup (120ml) buttermilk,½ teaspoon vanilla extract
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.

For the roasted strawberry filling

1. Preheat the oven to 400°F. In a glass baking dish, combine the strawberries and sugar. Bake for 20 minutes. Cool completely.6 ounces (170g) strawberries,2 tablespoons granulated sugar

For the strawberry crunch topping

1. 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.2 cups (60g) gluten free rice cereal,1 cup (20g) freeze dried strawberries,3 tablespoons (42g) unsalted butter

For the buttercream frosting

1. Using a hand mixer or a stand mixer fitted with the paddle attachment, beat the butter until smooth and creamy, about 5-6 minutes.1 cup (227g) unsalted butter
2. Add the powdered sugar and salt and beat to combine. Add the cream and beat for another 5-6 minutes.3 cups (340g) powdered sugar,⅛ teaspoon fine sea salt,3-4 tablespoons heavy cream

Assembly

1. 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.
2. 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.
3. 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.