Strawberry Crunch Cake: A Scrumptious Delight for Dessert Lovers
Prep: 45 mins
Cook: 60 mins
Total: 105 mins
Servings: 12 slices
Yield: 1 layered cake
Nutrition Facts (per serving)
Calories: 1038
Fat: 59g
Carbs: 124g
Protein: 7g
Heavenly Strawberry Crunch Cake Recipe for Dessert Lovers
Do you remember those yummy ice cream bars with strawberry bits on top from when you were a kid? This cake is just like that, but homemade! We make our own strawberry crunch by mixing freeze-dried strawberries and crushed vanilla wafer cookies with melted butter. It’s a fancy, fun, and nostalgic dessert that’ll take you back in time.
The cool part is that we use freeze-dried strawberries in two ways in this recipe. They not only go into the strawberry crunch, but they also add a burst of strawberry flavor to the buttercream frosting between the cake layers. So, when you take a bite, you get a mix of different flavors and textures that are surprising and delicious.
Strawberry Crunch Cake has a rich history that traces back to its origin and evolution over the years. The exact origin of this cake is unclear, but it is believed to have its roots in the United States, where it has become a beloved dessert in many households. It has gained popularity for its scrumptious taste and the satisfying crunch it offers with every bite. Over time, different bakers and home cooks have put their creative spin on the cake, resulting in various variations and adaptations of the classic recipe.
Ingredients
White Cake:
- 1 15 1/4 ounces box white cake box
- 1 cup water
- 1/3 cup vegetable oil
- 4 large egg whites
Strawberry Cake:
- 1 15 1/4 ounces box of strawberry cake mix
- 1 cup water
- 1/3 cup vegetable oil
- 3 large eggs
Buttercream:
- 8 cups powdered sugar
- 2 cups softened unsalted butter
- 2 teaspoons vanilla extract
- 2 tablespoons milk
- 1/4 cup crushed freeze-dried strawberries
Strawberry Crunch:
- 2 cups freeze-dried strawberries
- 6 ounces vanilla wafer cookies
- 3 tablespoons melted butter
Steps to Make It
Step 1: Gather the ingredients. Preheat the oven to 350 F.
Step 2: Prepare the white cake layers. In a large mixing bowl, combine the white cake mix, water, oil, and egg whites until moistened. Beat at medium speed for 2 minutes or by hand until ingredients are smooth.
Step 3: Divide the white cake batter into two 8-inch round cake pans coated with cooking spray. Bake for 26 to 31 minutes. The cakes are done when a toothpick inserted in the center comes out clean.
Step 4: Cool in the pans for 15 minutes and then remove from pans to cooling racks. Cool completely before assembling the cake.
Step 5: Prepare the strawberry cake layers. In a large mixing bowl, combine the strawberry cake mix, water, oil, and eggs until moistened. Beat at medium speed for 2 minutes or by hand until ingredients are smooth.
Step 6: Divide the strawberry cake batter into two 8-inch round cake pans coated with cooking spray. Bake for 26 to 31 minutes. The cakes are done when a toothpick inserted in the center comes out clean.
Step 7: Cool in the pans for 15 minutes and then remove from pans to cooling racks. Cool completely before assembling the cake.
Step 8: Make the buttercream. In a large mixing bowl fitted with a wire whisk, combine 4 cups of powdered sugar, 1 cup of butter, and 1 teaspoon of vanilla extract. Beat well to combine. Add the milk 1 teaspoon at a time until the desired spreadable consistency is achieved.
Step 9: Remove 1/3 of the white buttercream frosting to a bowl. To the remaining 2/3 still in the mixing bowl, add the 1/4 cup of crushed freeze-dried strawberries. Beat well to combine and set aside.
Step 10: In another large mixing bowl, fitted with a wire whisk, combine the remaining 4 cups of powdered sugar, 1 cup of butter, and 1 teaspoon of vanilla extract. Beat well to combine. Add the milk, one teaspoon at a time, until the desired spreadable consistency is achieved.
Step 11: Using a serrated knife, cut the rounded top off of the cakes to make a level surface.
Step 12: Place one of the strawberry layers down on a cake stand or serving platter. Top with half of the pink strawberry buttercream.
Step 13: Stack one of the white cake layers on top. Frost with about 1/4 of the white buttercream.
Step 14: Place the other strawberry cake layer on top. Frost with the remaining pink strawberry buttercream.
Step 15: Place the last white layer on top. Frost the top and the sides of the cake with the remaining white buttercream.
Step 16: Prepare the strawberry crunch. In a large zip bag, crush freeze-dried strawberries and vanilla wafer cookies using a rolling pin until a coarse meal is reached.
Step 17: Add melted butter to the bag and toss until the mixture is evenly combined.
Step 18: Cover the cake completely with strawberry crunch, pressing the mixtures all over the sides and top. Chill until ready to serve.
Occasions and Seasonal Use (Continued):
Birthdays – Strawberry Crunch Cake is a perfect choice for birthday celebrations, especially for those who love strawberries and creamy desserts. The crunchy layer adds a delightful texture to the cake, making it a crowd-pleaser for all ages.
Bridal Showers – The elegant presentation and luscious flavors of Strawberry Crunch Cake make it a popular choice for bridal showers. The combination of fresh strawberries, creamy frosting, and crunchy layers creates a stunning dessert that will impress the guests and make the occasion even more special.
Spring and Summer Parties – With the abundance of fresh strawberries during the spring and summer seasons, Strawberry Crunch Cake is a refreshing and delightful dessert to serve at outdoor parties, picnics, and barbecues. The bright red color of the strawberries adds a pop of color to the cake, making it a perfect choice for warm-weather gatherings.
Mother’s Day – Surprise your mom with a homemade Strawberry Crunch Cake on Mother’s Day. The sweet and tangy flavors of the strawberries combined with the creamy and crunchy layers will make her feel special and loved.
Valentine’s Day – Show your loved one how much you care with a romantic and indulgent dessert like Strawberry Crunch Cake. The vibrant red strawberries and the luscious layers of cream cheese and whipped cream make it a perfect treat for Valentine’s Day celebrations.
Christmas – While strawberries may not be in season during Christmas, you can still enjoy Strawberry Crunch Cake by using frozen strawberries or opting for other berries. The festive colors and flavors of the cake make it a great addition to holiday dessert tables.
FAQs (Frequently Asked Questions)
1. Can I use frozen strawberries to make Strawberry Crunch Cake?
Yes, you can use frozen strawberries as a substitute for fresh strawberries in Strawberry Crunch Cake. Just make sure to thaw and drain the frozen strawberries before using them in the recipe.
2. Can I make Strawberry Crunch Cake in advance?
Yes, you can make Strawberry Crunch Cake in advance. However, it is recommended to assemble the cake just before serving to ensure that the layers remain fresh and the cookies retain their crunchiness.
3. Can I use a different type of cake mix for this recipe?
Yes, you can use a different type of cake mix, such as vanilla or white cake mix, if you prefer a different flavor. However, using strawberry cake mix adds an extra layer of flavor that complements the strawberries in the cake.
Yes, you can use a different type of cookie for the crunchy layer, such as graham crackers or shortbread cookies, if you prefer a different taste or texture. Just make sure to crush them to the desired consistency before using them in the recipe.
