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.
Nutrition Facts : Calories 1038 kcal, Carbohydrate 124 g, Cholesterol 157 mg, Fiber 1 g, Protein 7 g, SaturatedFat 27 g, Sodium 311 mg, Sugar 104 g, Fat 59 g, UnsaturatedFat 0 g
TEXAS STRAWBERRY CRUNCH SHEET CAKE
Food and drink are an important part of independence celebrations all over the world. Juneteenth is all about community, fellowship and the cookout is an essential part of that. Family and friends come together to celebrate and partake in red foods and drinks that some view as symbols of sacrifice and suffering and others embrace as signs of resilience and joy. This delicate cake is inspired by Texas sheet cake, substituting chocolate cake for strawberry cake and chocolate ganache for chantilly cream. The strawberry purée is a perfect way to use up slightly overripe strawberries and the strawberry cookie crunch topping adds a nostalgic feel and extra texture to this center-of-the-table cake.
Provided by Food Network
Categories dessert
Time 1h30m
Yield 12 servings
Number Of Ingredients 17
Steps:
- For the strawberry cake: Preheat the oven to 350 degrees F. Spray a 9-by-13-inch baking pan with cooking spray, then line with parchment paper, allowing the parchment to hang over the sides. Lightly coat the parchment with cooking spray.
- Put 8 ounces of the strawberries in a blender and process until pureed; you should have 1 cup. Set aside.
- Sift the flour, baking soda and salt into a large bowl.
- Beat the butter and sugar in the bowl of a stand mixer fitted with the paddle attachment on medium speed until light and fluffy, about 4 minutes, scraping down the sides of the bowl halfway through.
- Add the eggs, one at the time, beating to blend between additions and occasionally scraping down the sides and bottom of the bowl until the batter is completely combined, smooth and creamy.
- With the mixer on low, add the dry ingredients in 3 additions, alternating with the strawberry purée, beginning and ending with the dry ingredients.
- Add the vanilla and mix until combined, making sure not to overmix. Add a few drops of the pink food coloring if using until you reach the desired color. Chop the remaining 8 ounces strawberries; you should have 1 cup. Fold the chopped strawberries into the batter.
- Transfer the batter into the prepared pan. Bake until a toothpick inserted into the center comes out clean, 30 to 40 minutes (see Cook's Note).
- Allow the cake to cool slightly in the pan before inverting it on a wire rack or serving dish. Remove the parchment and allow to cool completely, 30 to 35 minutes.
- For the whipped cream: Add the gelatin to the heavy cream in the bowl of a stand mixer and whisk by hand until fully dissolved. Beat the heavy cream mixture in a stand mixer fitted with the whisk attachment on low speed. Slowly add the confectioners' sugar until combined. Increase to medium high speed and whisk until stiff peaks form, about 2 minutes. Whisk in the vanilla until combined.
- For the strawberry shortcake topping: The cookies and wafers each have different textures, so they need to be processed one at a time. Pulse the spiced biscuit cookies in a food processor until crushed, then transfer to a plate. Pulse the strawberry crème-filled sandwich cookies and transfer to the same plate. Pulse the strawberry-flavored wafer cookies, transfer to the plate and mix together the cookie crumbs.
- Spread the whipped cream on top of the cake, then sprinkle generously with the strawberry shortcake topping (see Cook's Note). Slice and serve.
STRAWBERRY CRUNCH CAKE
I only do EASY baking and this is a family favorite. The recipe can be cut in half if desired - just use an 8x8 pan instead.
Provided by Widget3
Categories Dessert
Time 50m
Yield 1 cake, 12 serving(s)
Number Of Ingredients 15
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.
STRAWBERRY CRUNCH CAKE
This is a great cake! It has strawberries buried in the center. With a wonderful glaze on top, this is definitely a winner. Great for cook-outs, pot lucks or for no other reason than it's a great cake. The glaze will yield 1 cup, and it will take about 10 minutes. Times are approximate.
Provided by FLUFFSTER
Categories Dessert
Time 1h30m
Yield 15 serving(s)
Number Of Ingredients 16
Steps:
- Drain strawberries, *reserving juice for glaze. Set strawberries and juice aside.
- Cream butter; gradually add 1 1/4 cups sugar, beating well at medium speed of an electric mixer. Add eggs, one at a time, beating well after each addition.
- Combine flour and next three ingredients; add to creamed mixture alternately with sour cream, beginning and ending with flour mixture. Mix after each addition.
- Combine brown sugar, pecans, and cinnamon; set aside. Pour half of batter into a lightly greased 13-x9-x2-inch baking pan. Spoon strawberries over the batter; sprinkle with half of brown sugar mixture. Top with remaining batter, and sprinkle with the remaining brown sugar mixture.
- Bake at 350°F for 40 to 45 minutes or until a wooden toothpick inserted in center of cake mixture comes out clean. Let cake cool; cut into squares. Top each square with warm glaze and a dollop of whipped cream.
- For the glaze:.
- Combine the reserved strawberry juice and cornstarch in a small saucepan; cook over medium heat, stirring constantly, until mixture begins to boil. Boil 1 minute, stirring constantly. Remove from heat; stir in lemon juice.
Nutrition Facts : Calories 360.9, Fat 19.1, SaturatedFat 10.3, Cholesterol 67.8, Sodium 252.1, Carbohydrate 46.1, Fiber 1.6, Sugar 30.7, Protein 3.7
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