Nostalgic Cornflake Strawberry Crunch Cake

Ingredients

• 2 cups flour, sifted
• 1 cups granulated sugar
• 1 cup unsalted butter, room temperature
• 4 large eggs, room temperature
• 1 cup whole milk, room temperature
• 1 tablespoon vanilla extract
• 2 teaspoons baking powder
• 1 teaspoon salt

• 3 cups cornflakes, lightly crushed
• 1 cup milk powder
• 2 tablespoons granulated sugar
• 1 teaspoon salt
• 6 tablespoons unsalted butter, melted

• 2 cups fresh strawberries, hulled and pureed
• 1 cup heavy cream, chilled
• 1 cup powdered sugar, sifted
• 1 teaspoon gelatin, dissolved in 2 tablespoons warm water

Method

1. 01
   Preheat your oven to 350°F (175°C). Grease and flour three 8-inch round cake pans.
2. 02
   In a large bowl, cream together butter and sugar until light and fluffy. Add eggs one at a time, beating well after each addition.
3. 03
   Mix in vanilla extract. In a separate bowl, combine flour, baking powder, and salt. Gradually add dry ingredients to the wet mixture, alternating with milk. Mix until just combined.
4. 04
   Divide the batter evenly among the prepared cake pans. Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean. Let cool completely.
5. 05
   For the Cornflake Crunch, combine cornflakes, milk powder, sugar, and salt in a bowl. Stir in melted butter until well coated. Spread on a baking sheet and bake for 10-15 minutes until golden brown. Let cool.
6. 06
   For the Strawberry Cream, whip the heavy cream and powdered sugar until soft peaks form. Gently fold in the strawberry puree and gelatin mixture until combined.
7. 07
   To assemble, place one cake layer on a serving plate. Spread a layer of strawberry cream over it, then sprinkle with cornflake crunch. Repeat with the remaining layers.
8. 08
   Decorate the top with additional cornflake crunch and fresh strawberry slices. Chill the cake for at least 2 hours before serving.