Copycat Strawberry Crunch Cake Food

STRAWBERRY CRUNCH CAKE

Steps:

• Drain the strawberries (thawed), reserving syrup. Set aside.
• Cream butter and sugar until light and fluffy.
• Add eggs; beat well.
• Blend in sour cream.
• Mix flour, baking soda, salt, and baking powder. Add to the creamed mixture.
• Spread 1/2 of the batter in a greased 13x9 inch baking pan.
• Spoon drained strawberries on top of batter.
• Combine walnuts, brown sugar, sugar, and cinnamon; sprinkle 1/2 of the nut mixture on top of the strawberries.
• Spread remaining batter ofver all; sprinkle remaining nut mixture.
• Bake in a 350 degree oven for about 35 minutes.
• In a small saucepan, combine cornstarch and the reserved syrup; heat and stir until thickened and bubbly. Add lemon juice; cool.
• Serve over warm or cool cake.

COPYCAT STRAWBERRY CRUNCH CAKE

Steps:

• Gather the ingredients. Preheat the oven to 350 F.
• 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.
• 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.
• Cool in the pans for 15 minutes and then remove from pans to cooling racks. Cool completely before assembling the cake.
• 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.
• 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.
• Cool in the pans for 15 minutes and then remove from pans to cooling racks. Cool completely before assembling the cake.
• Make the buttercream. In a large mixing bowl fitted with a wire whisk, combine 4 cups of the powdered sugar, 1 cup of the butter, and 1 teaspoon of the vanilla extract. Beat well to combine. Add the milk 1 teaspoon at a time until the desired spreadable consistency is achieved.
• 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.
• 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.
• Using a serrated knife, cut the rounded top off of the cakes to make a level surface.
• Place one of the strawberry layers down on a cake stand or serving platter. Top with half of the pink strawberry buttercream.
• Stack one of the white cake layers on top. Frost with about 1/4 of the white buttercream.
• Place the other strawberry cake layer on top. Frost with the remaining pink strawberry buttercream.
• Place the last white layer on top. Frost the top and the sides of the cake with the remaining white buttercream.
• 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.
• Add melted butter to the bag and toss until the mixture is evenly combined.
• Cover the cake completely with strawberry crunch, pressing the mixtures all over the sides and top. Chill until ready to serve.