Strawberry Crunch Cake

Preheat oven to 350°F. Grease and flour a 9-inch round cake pan. Slice strawberries and set aside.

In a skillet over medium heat, combine rolled oats, brown sugar, melted butter, chopped walnuts, and salt. Toast, stirring often, for 5–7 minutes until golden and fragrant. Spread on a plate to cool and crisp.

In a bowl, whisk together flour, sugar, baking powder, and salt.

In another bowl, beat eggs, melted butter, and vanilla until combined. Fold into dry ingredients until just mixed.

Pour batter into prepared pan. Bake 30–35 minutes until a toothpick inserted in the center comes out clean. Cool in pan 10 minutes, then turn out onto a wire rack to cool completely.

Whip heavy cream with powdered sugar until soft peaks form.

Once cooled, split the cake into two layers or leave whole. Spread half the whipped cream on the bottom layer.

Layer sliced strawberries over the cream, then spread strawberry jam. Top with remaining cake layer (if split), or spread remaining cream on top of whole cake.

Arrange fresh strawberry slices on top and around the cake. Sprinkle the cooled crunch mixture generously over the top and sides.

Slice and serve immediately for maximum crunch, or refrigerate up to 2 hours before serving.