This delicious strawberry crunch cake is perfect for any occasion! Made with fresh strawberries, a crunchy streusel topping, and a light cream cheese frosting, this cake is sure to be a hit with your guests. Follow the easy strawberry crunch cake recipe below to get started!

Ingredients to make strawberry crunch cake recipe:

  • 1 box of white cake mix
  • 1 cup all-purpose flour
  • 1/2 cup sugar
  • 3/4 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 cup milk
  • 2 tablespoons vegetable oil
  • 2 teaspoons vanilla extract
  • 4 eggs
  • 1 quart of fresh strawberries, hulled and sliced
  • 1/2 cup sugar
  • 1 tablespoon cornstarch

FOR THE FROSTING:

  • 1 and 1/2 cup. butter softened
  • 6 cup. powdered sugar
  • 2 tsp. pure vanilla extract
  • 6 tbsp. heavy cream

FOR THE STRAWBERRY CRUNCH:

  • 1 cup. freeze-dried strawberries
  • 1/2 box Nilla wafers, crushed
  • 3 tbsp. melted butter
  • fresh strawberries, for garnish

easy strawberry crunch cake recipe

Method:

  • In a large bowl, combine cake mix, flour, sugar, baking powder, and salt. Add milk, oil, and vanilla; mix well. Add eggs; beat just until blended. Pour into a greased and floured 13-in. x 9-in. baking pan. Arrange strawberries over top. Sprinkle with sugar and cornstarch. Bake at 350° for 45 minutes or until a toothpick inserted comes out clean. Cool on a wire rack.
  • Preheat oven to 180C/350F/Gas 4. Grease and line the base and sides of an 8-inch/20cm cake tin with baking parchment.
  • Place the softened butter, sugar, eggs, self-raising flour, and vanilla extract into a large bowl and mix together until pale and creamy.
  • Spoon three-quarters of the mixture into the cake tin and spread out evenly. Add a layer of whole strawberries over the top of the cake mixture, then spoon over the remaining cake mixture and smooth over with a spoon.
  • Bake in the oven for approximately 35 minutes, or until golden-brown in color and firm to the touch. A skewer inserted into the center of the cake should come out clean.
  • Remove from the oven and leave to cool in the tin for 10 minutes before transferring to a wire rack to cool completely.

FOR THE FROSTING:

Beat butter and powdered sugar together in a large bowl with a hand mixer until smooth. Using a mixer, beat 4 tablespoons of heavy cream, the remaining powdered sugar, vanilla, and vanilla extract until fluffy. Add more heavy cream if the mixture is too stiff.

FOR THE STRAWBERRY CRUNCH:

A rolling pin is used to crush freeze-dried strawberries and Nilla Wafers in a Ziploc bag. Mix butter into the bag and toss it. On each side of the cake plate, place parchment strips and a dab of frosting (to keep the cake in place). Place the strawberry cake down first, then frost it with frosting, and then top with the vanilla cake.

Once the sides and top are frosted, cover the cake completely with strawberry crunch, pressing the mixture all over. You can garnish the top of the cake with fresh strawberries, if you want, and serve it

strawberry crunch cake recipe

Tips and tricks:

Here are a few tips and tricks to help you make the perfect strawberry crunch cake:

  •  Be sure to use fresh, ripe strawberries for the best flavor.
  • If you don’t have time to make your own cake batter, you can use a store-bought mix. Just be sure to add more strawberries to the batter for a yummy flavor.
  • To get that perfect crunchy topping, simply sprinkle some sugar over the top of the cake before baking.
  • Let the cake cool completely before slicing and serving. This will help it stay nice and moist.

Conclusion:

This strawberry crunch cake recipe is so easy to make and delicious! The perfect summer dessert, this cake is sure to please everyone. Share this easy strawberry crunch cake recipe with your friends and family members. Be sure to try it for yourself and let us know what you think in the comments below!

By admin

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