STRAWBERRY CRUNCH CAKE RECIPE FROM SCRATCH RECIPES
STRAWBERRY CRUNCH CAKE RECIPE - FOOD.COM
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.
Total Time 50 minutes
Prep Time 15 minutes
Cook Time 35 minutes
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.
Nutrition Facts : Calories 469.6, FatContent 23.6, SaturatedFatContent 12.8, CholesterolContent 84.3, SodiumContent 316, CarbohydrateContent 62.7, FiberContent 1.9, SugarContent 43.4, ProteinContent 5
BEST STRAWBERRY CRUNCH CAKE RECIPE - HOW TO MAKE ...
Check out this recipe for an impressive strawberry crunch cake from Delish.com!
Provided by Lauren Miyashiro
Categories dessert
Total Time 1 hours 20 minutes
Prep Time 30 minutes
Cook Time 0S
Yield 12
Number Of Ingredients 10
Steps:
- Preheat oven to 350°. Line four 8” round cake pans with parchment paper and grease with cooking spray. Prepare each cake mix according to package instructions. Divide between prepared pans, making two vanilla cakes and two strawberry cakes. Bake according to package instructions. Let cakes cool in pans for 10 minutes, then invert onto wire racks to cool completely. Meanwhile, make the frosting: In a large bowl using a hand mixer, beat butter and about half of the powdered sugar until smooth. Add the remaining powdered sugar, vanilla and 4 tablespoons heavy cream and beat until fluffy. If the mixture is too stiff, add more heavy cream. Make the strawberry crunch: In a large Ziploc bag, crush freeze-dried strawberries and Nilla Wafers using a rolling pin. Add butter to bag and toss until the mixture is evenly combined. Place a dab of frosting on a cake plate (to keep cake in place) and place parchment strips on each side of the cake plate. Place down first strawberry cake and top with frosting, then top with first vanilla cake and frost. Repeat with the remaining strawberry and vanilla cakes. Frost sides, then cover the cake completely with strawberry crunch, pressing the mixtures all over the sides and top. Garnish the top of the cake with fresh strawberries, if desired, and serve.
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