Follow these simple steps to create your Strawberry Crunch Cake with Cream Cheese Frosting:

1. Preheat your oven: Set your oven to 350°F (175°C) and grease and flour two 9-inch round cake pans.
2. Prepare the cake batter:
– In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.
– Add in the eggs one at a time, mixing well after each addition.
– In another bowl, whisk together the flour, baking powder, and salt.
– Gradually add the dry ingredients to the creamed mixture, alternating with the milk, and mix until just combined.
– Stir in the vanilla extract and pureed strawberries until evenly incorporated.
3. Bake the cakes: Divide the batter evenly between the two prepared pans. Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean. Allow them to cool in the pans for 10 minutes, then transfer to wire racks to cool completely.
4. Make the frosting: In a mixing bowl, beat together the softened cream cheese and butter until smooth. Gradually add the powdered sugar and vanilla extract, mixing until well combined. Adjust the consistency with milk as needed.
5. Prepare the crunch topping: In a bowl, mix together crushed graham crackers, coconut flakes (if using), melted butter, and granulated sugar until well combined.
6. Assemble the cake:
– Once the cake layers are completely cool, spread a layer of cream cheese frosting on top of one cake layer.
– Sprinkle a generous amount of the crunch topping over the frosting.
– Place the second layer on top and frost the top and sides of the cake with the remaining cream cheese frosting.
– Finish by topping the cake with any remaining crunch topping.
7. Chill the cake: Place the assembled cake in the refrigerator for about 30 minutes to allow the frosting to set before serving.