STRAWBERRY CRUNCH DESSERTS RECIPES

Steps:

• In bowl, combine flour, brown sugar, walnuts and cinnamon. Mix well. Stir in melted butter until well blended.
• Transfer mixture to large baking tray. Bake at 350 for 20 minute stirring often. Mixture should be crumbly. Cool.
• In large bowl, beat egg whites until foamy. Gradually add sugar, beating constantly until very thick.
• Add undrained strawberries and lemon juice. Beat for at least 10 minute until mixture is very light and fluffy (mixture will fill bowl.) Fold in whipped topping, blending well.
• Into bottom of buttered 9x13 glass dish, evenly distribute half of brown sugar and nut mixture.
• Carefully spoon in strawberry mixture, spreading evenly. Sprinkle with remaining nut mixture. cover and freeze 8 hours or more.
• Remove from freezer about 20 minute before serving. Cut into squares. Garnish each serving with a whole strawberry and a mint leaf sprig, if desired.

Steps:

• Puree strawberries in a food processor. Add to a saucepan and heat for 30 minutes over medium heat. It should reduce to about ½ cup. Let cool to room temperature.
• Preheat oven to 350 degrees F and prepare 2 9-inch round cake pans. Line the bottoms with parchment paper and then butter the pans. Toss a tablespoon of flour in the pans and turn to coat the entire pan, tossing the extra flour out. Set aside.
• In a medium bowl, whisk together the flour, baking powder and salt. Set aside.
• In the bowl of a stand mixer, cream together the sugar, butter, and oil for 2 minutes until light and fluffy. Beat in the egg whites on high speed for 2 minutes until combined. Add the Greek yogurt and vanilla and beat until combined.
• With the mixer on low speed, add the dry ingredients and mix until just incorporated. Add ½ cup of the milk and mix until just combined.
• Now divide the batter evenly between 2 bowls. In one bowl, stir in the remaining milk until combined. In the other bowl, stir in the strawberry puree and red food coloring if desired.
• Divide the batter between the cake pans.
• Bake for 30 to 35 minutes or until the tops are set and no longer wiggly. Inserting a toothpick should come out mostly clean with some moist crumbs, but no wet batter. Remove and let cool for 10 minutes and then run a knife around the edges of the pan.
• Invert on a cooling rack and allow to cool completely before frosting.
• In a stand mixer fitted with a whisk attachment, add butter and sugar. Mix on low speed until blended and then increase speed to medium and beat for about 3 minutes.
• Add vanilla extract and heavy cream and continue to beat on medium speed for 1 more minute, adding some more cream if needed for spreading consistency. Place in fridge until ready to use on the cake.
• In a large Ziploc bag, crush freeze-dried strawberries and Golden Oreos using a rolling pin. Add butter to bag and toss until everything is combined.
• Once the cakes are cool, cut the white cake in half horizontally to form 2 even layers. Place the first layer on a stand or serving plate. Evenly cover the top with frosting.
• Add the strawberry cake layer and cover with frosting. Finish with the second white cake layer. Add the remaining frosting on the top and the sides.
• Press the strawberry crunch into the frosting and cover the entire cake with it.
• Serve and enjoy!