Indulge in the delightful layers of strawberry crunch cake, a perfect treat for any occasion. With its light and airy strawberry filling, crunchy topping, and creamy frosting, this cake offers a burst of flavor in every bite. Whether it’s for a birthday celebration or a summer picnic, this cake will surely impress your guests and satisfy your sweet tooth. Get ready to elevate your dessert game with this scrumptious recipe!
Ingredients
– 2 cups all-purpose flour
– 1 cup granulated sugar
– 1 cup unsalted butter, softened
– 4 large eggs
– 1 tablespoon baking powder
– 1 teaspoon vanilla extract
– 1 cup fresh strawberries, pureed
– 1 cup whipped cream
– 1 cup crushed graham crackers
– Fresh strawberries for decoration
Servings and Cooking Time
This recipe makes 8 servings. Preparation time is approximately 30 minutes, and cooking time is around 25 minutes.
Nutritional Value
Per serving (1 slice): Calories: 320, Protein: 3g, Carbohydrates: 42g, Fat: 16g, Fiber: 1g. This nutritional information is based on a standard serving size.
Step-by-Step Cooking Process
- Preheat your oven to 350°F (175°C) and grease two 9-inch round cake pans.
- In a large bowl, cream together the butter and sugar until light and fluffy.
- Add the eggs one at a time, mixing well after each addition.
- Stir in the vanilla extract and strawberry puree, combining thoroughly.
- In a separate bowl, whisk together the flour and baking powder.
- Gradually add the dry ingredients to the wet mixture, mixing until just combined.
- Divide the batter evenly between the prepared cake pans.
- Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
- Let the cakes cool in the pans for 10 minutes before transferring to wire racks to cool completely.
- Once cooled, layer the cakes with whipped cream and top with crushed graham crackers and fresh strawberries.
Alternative Ingredients
You can substitute all-purpose flour with almond flour for a gluten-free option. Additionally, use coconut cream instead of whipped cream for a dairy-free alternative.
Serving and Pairings
Serve this delightful cake with fresh whipped cream, a scoop of vanilla ice cream, or a drizzle of chocolate sauce. Pair it with a refreshing glass of iced tea or lemonade for a perfect dessert experience.
Storage and Reheating
Store leftover strawberry crunch cake in an airtight container in the refrigerator for up to 3 days. It can also be frozen for up to a month. To reheat, let it thaw in the refrigerator overnight before serving.
Cooking Mistakes
- Overmixing the batter can lead to a dense cake; mix until just combined.
- Not preheating the oven can result in uneven cooking.
- Skipping the cooling process may cause the layers to collapse.
- Using overly ripe strawberries can alter the flavor and texture.
- Ensure your baking powder is fresh for proper rising.
Helpful Tips
- Use room temperature ingredients for better mixing.
- Chill the whipped cream for better stability.
- Decorate with whole strawberries for an elegant presentation.
- Experiment with different fruit purees for unique flavors.
FAQs
Can I use frozen strawberries?
Yes, you can use frozen strawberries, but make sure to thaw and drain them well to avoid excess moisture in the cake.
How long does the cake last?
The cake can be stored in the refrigerator for up to 3 days or frozen for up to a month. Make sure it’s in an airtight container.
Can I make this cake in advance?
Absolutely! You can bake the cakes a day or two in advance and assemble them just before serving.
What can I substitute for butter?
You can use margarine or coconut oil as a substitute for butter in this recipe.
Is it possible to make this cake dairy-free?
Yes, by replacing butter with a dairy-free margarine and using coconut cream instead of whipped cream, you can make it dairy-free.
Conclusion
The strawberry crunch cake is a delightful dessert that combines flavors and textures for an unforgettable experience. Whether enjoyed at a celebration or as a sweet treat at home, this recipe is sure to become a favorite. Easy to make and visually stunning, it’s perfect for impressing guests or simply indulging yourself.
Strawberry Crunch Cake
Ingredients
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1 cup unsalted butter softened
- 4 large eggs
- 1 tablespoon baking powder
- 1 teaspoon vanilla extract
- 1 cup fresh strawberries pureed
- 1 cup whipped cream
- 1 cup crushed graham crackers
- Fresh strawberries for decoration
Instructions
- Preheat your oven to 350°F (175°C) and grease two 9-inch round cake pans.
- In a large bowl, cream together the butter and sugar until light and fluffy.
- Add the eggs one at a time, mixing well after each addition.
- Stir in the vanilla extract and strawberry puree, combining thoroughly.
- In a separate bowl, whisk together the flour and baking powder.
- Gradually add the dry ingredients to the wet mixture, mixing until just combined.
- Divide the batter evenly between the prepared cake pans.
- Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
- Let the cakes cool in the pans for 10 minutes before transferring to wire racks to cool completely.
- Once cooled, layer the cakes with whipped cream and top with crushed graham crackers and fresh strawberries.
