HOW TO MAKE A STRAWBERRY CRUNCH CAKE RECIPES

Steps:

• In a large bowl, stir together crushed granola bars, melted butter and sugar until well mixed. Press half of the mixture into a 9x9-inch baking pan that has been generously sprayed with nonstick baking spray.
• In a mixer, beat together cream cheese, sweetened condensed milk, whipped topping, almond extract and rum.
• Fold in nonpareils, reserving about 1 teaspoon for the topping.
• Spread whipped mixture on top of crust. Top with remaining granola bar mixture and sprinkle with reserved nonpareils. Cover with plastic wrap and freeze until firm, about 4-6 hours.

Steps:

• In a food processor, puree strawberries then add to a small saucepan with sugar and lemon juice. Place over medium low heat. Cook, stirring often, until thickened and reduce by about half, about 20 minutes. You should have about 1½ cups of strawberry compote. Remove from heat and let cool completely. Preheat oven to 350° and grease and line two 8” round cake pans. In a large bowl, whisk together flour, cornstarch, baking powder, baking soda, and salt.  In another large bowl, with a hand mixer, beat together butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in strawberry compote and vanilla until fully incorporated, then add milk. Add dry ingredients, mixing until just combined. (If you want a super pink cake, stir in some pink food coloring.) Make frosting: In a large bowl using a hand mixer, beat cream cheese and butter until no lumps remain, then beat in strawberry compote. Add powdered sugar and beat until fully incorporated. Add vanilla and a pinch of salt. If your frosting is too loose, refrigerate for 20 minutes before frosting the cake.  Spread a thick layer of frosting on top of one cake layer. Top with second layer of cake, then frost all over sides and top. Garnish with fresh strawberries, if using.