Strawberry Crunchy Layer Cake Food

STRAWBERRY CRUNCHY LAYER CAKE

Steps:

• NOTE: Strawberry puree is reduced down for both the cake layers and frosting. They are written out separately in the instructions, but you can cook it all at the same time, if you'd like. To make the cake layers:
• Add the strawberry puree to a saucepan and cook over medium heat. Allow the mixture to come to a slow boil, stirring consistently to keep it from burning, until it has thickened and reduced by half to 3/4 cup, about 15-20 minutes. To measure, pour the puree into a measuring cup. If it's more than 3/4 cup, add it back to the pan and continue cooking.
• . When the puree has thickened and reduced, pour into a measuring cup and allow to cool to at least room temperature. This strawberry mixture can be made ahead, if you like, and stored in the fridge.
• . Prepare four 8 inch cake pans with parchment paper circles in the bottom and grease the sides. Preheat oven to 350°F (176°C). 4.
• Combine the flour, baking powder and salt in a medium sized bowl and set aside. 5.
• Add the butter, oil, sugar and vanilla extract to a large mixer bowl and beat together until light in color and fluffy, about 3-4 minutes. Do not skimp on the creaming time. 6.
• Add the eggs one at a time, mixing until mostly combined after each. Scrape down the sides of the bowl as needed to be sure all ingredients are well incorporated. 7.
• Add half of the dry ingredients to the batter and mix until mostly combined. 8.
• Add 1 tablespoon of the milk and mix just until combined. 9.
• Add the rest of the dry ingredients and mix until combined. Batter will be thick. Do not over mix. 10
• Divide the batter evenly between two bowls. It should be a little more than 3 cups each. 11
• Add the remainder of the milk (3/4 cup) to one of the bowls and gently fold to combine. Add the reduced strawberry puree, strawberry extract and red food coloring to the other bowl and gently fold together to combine. 12
• Divide each batter evenly between two pans, for 4 pans total, and bake the layers for 22-25 minutes or until a toothpick comes out with a few crumbs. To make the crunchies:
• id="instruction-step-14″>13. Preheat oven to 350 degrees. Line two cookie sheets with parchment paper or a silicone baking mat and set aside. 14
• You'll need two bowls - one for the vanilla crunchies and one for the strawberry. Add 1/2 cup of flour and 1/4 cup of sugar to each bowl. 15.
• dd the freeze dried strawberries to a food processor and grind into a powder. Add the powder to the bowl for the strawberry crunchies. Stir well to combine. 16.
• dd 4 tablespoons of butter to the strawberry bowl and the vanilla extract and 3 tablespoons of butter to the vanilla bowl and use a fork to combine each mixture until it comes together to form a crumble. 17.
• ay the strawberry crumble evenly out onto one of the cookie sheets and ay the vanilla crumble evenly out onto the other cookie sheet. 18.
• ake the crumbles for about 5 minutes. Keep a close eye on it, particularly the strawberry crumble. The strawberry powder can brown quickly if left in for too long. 19.
• et crumble cool completely and then use your fingers to break into smaller pieces, if needed. It's ideal for the crumble pieces to be no larger than a small pea. 20. Co
• bine all of the crunchie pieces together and gently toss to combine. To make the strawberry frosting:
• instruction-step-22″>21. Add the strawberry puree to a small saucepan and cook over medium heat. Allow the mixture to come to a slow boil, stirring consistently to keep it from burning, until it has thickened and reduced by half to a little less than 1/2 a cup, about 10-15 minutes. To measure, pour the puree into a measuring cup. If it's too much, add it back to the pan and continue cooking. 22. When
• the puree has thickened and reduced, pour into a large measuring cup and allow to cool to at least room temperature. This strawberry mixture can be made ahead, if you like, and stored in the fridge. 23. Add
• he butter to a large mixer bowl and beat until smooth. 24. Add
• bout half of the powdered sugar and beat until well combined and smooth. 25. Add
• bout half of the strawberry reduction and beat until well combined and smooth. 26. Add
• he vanilla extract and salt and mix until well combined. 27. Add
• he remaining powdered sugar and beat until well combined and smooth. 28. Add
• dditional strawberry reduction/milk or cream until your frosting is the right consistency. To make the vanilla frosting:
• struction-step-30″>29. Add the butter to a large mixer bowl and beat until smooth. 30. Slow
• y add half of the powdered sugar and mix until smooth. 31. Add
• he vanilla extract and 4 tablespoons of water or cream and mix until smooth. 32. Slow
• y add the remaining powdered sugar and mix until smooth. Add additional water or cream, as needed to get the right consistency of frosting. To build the cake:
• struction-step-34″>33. Use a large serrated knife to remove the domes from the top of the cakes so that they're flat. These cakes don't have a large dome, but I like to make sure they're completely flat. 34. Place the
• irst layer of strawberry cake on a serving plate or a cardboard cake round. 35. Pipe a dam
• of vanilla frosting around the outer edge of the cake and fill it with about 1 cup of strawberry frosting. Spread evenly on top of the cake. 36. Place the
• irst layer of vanilla cake on top of the frosting, then top it with another dam of vanilla frosting and fill it with another cup of strawberry frosting. 37. Add the se
• ond layer of strawberry cake, another dam of vanilla frosting and fill it with another cup of strawberry frosting. 38. Add the fi
• al layer of vanilla cake on top, then frost the outside of the cake with the rest of the vanilla frosting. Refer to my tutorial for frosting a smooth cake, if needed. 39. Press the
• trawberry crunchies into the frosting and cover the entire cake with them. The vanilla buttercream will crust over as it sits, so you want to add the crunchies immediately after frosting the cake or they won't stick. 40. Use the re
• aining vanilla frosting to pipe some swirls on top of the cake and finish it off with some fresh strawberries. 41. The cake s
• ould be stored in an sir tight container until serving. It's fine at room temperature for a day or so, but after that you'll want to refrigerate it. I suggest adding the strawberries on top shortly before serving so they are fresh looking. Cake is best served closer to room temperature and should be eaten within 3-4 days.

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.

TEXAS STRAWBERRY CRUNCH SHEET CAKE

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.

STRAWBERRIES AND CREAM LAYER CAKE

Steps:

• Butter and flour 13x9x2 inch metal baking pan.
• Using electric mixer, beat cake mix, eggs, buttermilk, and butter in large bowl until moistened, about 30 seconds, and then beat on medium speed 4 minutes.
• Beat in both extracts.
• Transfer batter to pan; and bake cake at 350 degrees until golden and tester inserted into center comes out clean, about 28 minutes.
• Cool in pan on rack 20 minutes; turn cake out onto rack and cool completely.
• Puree thawed berries with syrup in food processor; if using just-picked strawberries, disregard this step.
• Beat cream with sugar in large bowl until peaks form.
• Using serrated knife, cut cake horizontally in half; transfer bottom half of cake, cut side up, to platter.
• Spread 1 cup strawberry puree over cake (puree will soak into cake); again, if using just-picked strawberries, disregard this step.
• Arrange 1 1/2 cups sliced berries in single layer atop strawberry puree on cake.
• Spread 2 cups whipped cream over strawberries.
• Top with second half of cake, cut side down; spread remaining strawberry puree over top of cake or place a single layer of just-picked strawberries.
• Spread remaining whipped cream over top and sides of cake.
• Garnish cake top and sides with sliced berries.
• Can be prepared eight hours ahead; refrigerate.

STRAWBERRY AND CREAM LAYER CAKE

Steps:

• Fill a small saucepan with about 1 inch of water and set over medium heat until the water steams.
• Meanwhile, coarsely chop about a quarter of the strawberries and combine in a medium heatproof bowl with the sugar. Cover the bowl tightly and set it over the saucepan. Reduce the heat if necessary to keep the water just below a simmer and allow the berries to sit, swirling the bowl once or twice to dissolve any stubborn sugar clumps, until they've released all their juices, are mushy, and swim in a translucent red liquid, 35 to 45 minutes. Remove the bowl from the heat, uncover and strain through a fine-mesh strainer. (You should have 1/2 to 3/4 cup of strawberry syrup.) The mushy berries will have given off their color and flavor, and even though you won't use them in the cake, they're still tasty. Reserve the berries for spooning over pancakes or yogurt.
• In a separate medium bowl, combine the heavy cream, crème fraîche and salt. Whisk the mixture vigorously by hand, or beat with a hand mixer on medium-high, until thick, light and holding a medium peak. Chill the bowl of whipped cream. Thinly slice the remaining raw strawberries lengthwise.
• Invert the sponge cake on a flat serving plate or cake stand. Holding a long serrated knife horizontally and parallel to the work surface, use it to lightly score all around the side of the cake at the midway point. Then, using long, even strokes and still holding the knife parallel to the surface, slice clean through the cake, using the score marks as a guide, to cut it into two even layers. Set the top layer aside.
• Use a pastry brush to dab several tablespoons of the strawberry syrup across the bottom layer, lightly soaking the entire surface. Pull the bowl of cream from the refrigerator and dollop about half of it across the soaked layer, then spread in an even layer all the way to the edges. Arrange half of the sliced strawberries on top of the cream, then place the second cake layer on top of the first, cut side up. Lightly soak the top layer of cake with the strawberry syrup, reserving any remaining syrup for serving. Spread the remaining cream on top of the cake, then pile the remaining sliced strawberries over top. (If not serving immediately, cover loosely and refrigerate until ready to serve.)
• Slice the cake with a serrated knife and serve. Drizzle the slices with any remaining strawberry syrup. The cake is best served the day it's made, but will keep, covered and chilled, for up to 3 days.