Strawberry Crunch Cake

Preheat the oven to 325 degrees F. Line a 9x13 cake pan with parchment paper.

In the bowl of a stand mixer fitted with the paddle attachment, combine the flour, sugar, baking powder, and salt.

Cut up the butter into small cubes and add to the dry ingredients. Mix on low speed until it resembles wet sand.

Add the oil, buttermilk, strawberry purée, eggs, and vanilla, and mix until just combined.

Pour the cake batter into the prepared cake pan. Use an offset spatula to spread it into an even layer.

Bake for about 30 minutes or until a toothpick inserted comes out clean. Immediately turn the cake out onto a wire rack to cool completely.

In a large bowl, add the mascarpone and sugar. Use an electric hand mixer to beat on low speed until smooth.

Continue mixing on low speed while pouring in the heavy cream in 2-3 additions. Turn the mixer up to medium speed and beat until stiff peaks form.

Once the cake is cool, spread the frosting on top and smooth out into an even layer. Place the cake in the fridge while you make the strawberry crunch topping.

Combine all ingredients in a food processor, and pulse until it turns into pea-sized crumbs.

Cover the cake with the strawberry crunch topping. When ready to serve, cut it into 24 squares and enjoy!