Ingredients
Method
Instructions
- Preheat oven to 350°F (175°C). In a large mixing bowl, cream together softened butter and sugar until light and fluffy. Add eggs one at a time, beating well after each addition. Mix in vanilla extract.
- In a separate bowl, whisk together flour, baking powder, and salt. Gradually add dry ingredients to butter mixture, alternating with milk. Mix until just combined - be careful not to overmix.
- Crush cookies into coarse crumbs using food processor or sealed bag with rolling pin. Combine cookie crumbs with melted butter and sugar until well coated.
- Pour half of cake batter into greased 9x13 inch baking pan. Top with sliced strawberries and dollops of strawberry jam. Spread remaining batter over strawberries, then sprinkle crunchy cookie topping evenly over surface.
- Bake for 35-40 minutes, or until toothpick inserted in center comes out clean. Cookie topping should be golden brown.
- Allow cake to cool completely before slicing to allow layers to set properly for cleaner slices.
Notes
Use room temperature ingredients for best blending. Don't overmix batter after adding flour to avoid tough cake texture. Frozen strawberries work if drained thoroughly. Topping can use different cookie types like vanilla wafers or graham crackers. Pairs well with vanilla ice cream or whipped cream. Cake can be made a day ahead and stored covered at room temperature.