STRAWBERRY CRUNCH MIX RECIPES

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!

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.