To prepare a strawberry biscoff crunch cake recipe, you will first need to prepare the ingredients. You will need: 1 cup (240 ml) granulated sugar, 1 tablespoon (2.5 g) vanilla extract, and 2 tablespoons (60 milliliters) of milk. Preheat the oven to 350?F (180?C) and grease and flour two 9-inch (23.25-centimeter) round cake pans. In the bowl of an electric mixer fitted with the paddle attachment, cream together the butter and sugar until light and fluffy, about 2 minutes. Add the eggs and vanilla and mix until combined. Pour the dry ingredients into the wet ingredients and beat on medium speed until the batter is stiff peaks. Gradually add the flour mixture, beating after each addition until just combined and no streaks of flour remain. Scrape down the sides of the mixing bowl with your rubber spatula to remove any flour that has accumulated. Bake the cake for 35 to 40 minutes, or until toothpick inserted in the center comes out clean. Allow to cool before removing from the pan and serving.