Why Make This Recipe
Strawberry Crunch Cake is a delightful dessert that brings together the sweet flavors of strawberries with a crisp, crunchy texture. It’s perfect for any celebration or simply as a treat to brighten your day. The layers of moist cake and strawberry reduction combined with the crunchy topping create a wonderful experience for your taste buds. This cake is not only delicious but also visually appealing, making it a great centerpiece for any occasion.
How to Make Strawberry Crunch Cake
Ingredients:
- 1 box white cake mix (Duncan Hines)
- 5 ounces all-purpose flour (1 cup)
- 7 ounces granulated sugar (1 cup)
- 1/4 teaspoon salt
- 9 ounces sour cream (1 cup, room temperature)
- 4 ounces unsalted melted butter (1/2 cup)
- 8 ounces milk (1 cup, room temperature)
- 4 large egg whites (room temperature)
- 1 teaspoon vanilla extract
- 2 ounces strawberry reduction (1/4 cup)
- 1 drop red food coloring (optional)
- 1/2 teaspoon strawberry emulsion (optional)
- 36 ounces fresh or frozen strawberries (5 cups, thawed)
- 4 ounces granulated sugar (1/2 cup)
- 2 teaspoons lemon zest
- 1 tablespoon lemon juice
- 1 pinch salt
- 1 ounce freeze-dried strawberries (1 cup)
- 8 ounces shortbread cookies (2 1/2 cups)
- 1/2 teaspoon strawberry emulsion (optional)
- 1/4 cup unsalted melted butter
Directions:
- Prepare the strawberry reduction by cooking strawberries and sugar in a saucepan until soft, then blending until smooth and reducing until thick. Let cool.
- Preheat oven to 335°F. Prepare 3 six-inch round cake pans with cake goop or parchment paper.
- In a stand mixer, combine cake mix, flour, sugar, salt, sour cream, melted butter, milk, egg whites, and vanilla. Mix for 2 minutes on medium speed.
- Divide batter into 2 pans. Add strawberry reduction and optional emulsion to the remaining batter; mix and pour into the third pan.
- Bake for 30-35 minutes until a toothpick comes out clean. Cool cakes before removing from pans.
- For strawberry crunch, pulse shortbread cookies and freeze-dried strawberries in a food processor. Mix with melted butter until distributed.
- To assemble, layer cakes with buttercream and strawberry reduction; coat outside with buttercream and then with strawberry crunch.
- Decorate with buttercream dollops and fresh strawberries on top.
How to Serve Strawberry Crunch Cake
Serve Strawberry Crunch Cake at room temperature for the best flavor and texture. You can slice it into wedges and place it on dessert plates. It pairs wonderfully with a scoop of vanilla ice cream or a dollop of whipped cream. This cake is great for parties, summer gatherings, or just a sweet ending to any meal.
How to Store Strawberry Crunch Cake
Store any leftover Strawberry Crunch Cake in an airtight container in the refrigerator. It will stay fresh for about 3-4 days. If you plan to keep it longer, it’s best to freeze it. To freeze, wrap the cake tightly in plastic wrap and then in aluminum foil. It can be frozen for up to 2 months. Thaw overnight in the refrigerator before serving.
Tips to Make Strawberry Crunch Cake
- Make sure all your ingredients are at room temperature for a better mixing process.
- You can adjust the sweetness of the strawberry reduction according to your taste.
- For an extra pop of flavor, use fresh herbs like mint as a garnish.
- Be cautious not to overbake the cake; keep an eye on it after the 30-minute mark.
Variation
You can try using different fruits for a variation of this cake. Peaches, raspberries, or blueberries can be used in place of strawberries. The process remains the same, and you can create a mixed berry crunch cake as well.
FAQs
Can I use frozen strawberries instead of fresh?
Yes, you can use frozen strawberries, just ensure they are thawed and drained before using.
Can I make this cake in advance?
Absolutely! You can bake the cakes a day in advance and store them in the refrigerator until you’re ready to assemble.
What can I use instead of shortbread cookies for the crunch?
You can use graham crackers or even crushed vanilla wafers for a different flavor in the crunch topping.
Strawberry Crunch Cake
Ingredients
Cake Ingredients
- 1 box white cake mix (Duncan Hines)
- 5 ounces all-purpose flour (about 1 cup)
- 7 ounces granulated sugar (about 1 cup)
- 1/4 teaspoon salt
- 9 ounces sour cream (at room temperature, about 1 cup)
- 4 ounces unsalted melted butter (about 1/2 cup)
- 8 ounces milk (at room temperature, about 1 cup)
- 4 large egg whites (at room temperature)
- 1 teaspoon vanilla extract
- 2 ounces strawberry reduction (about 1/4 cup)
- 1 drop red food coloring (optional)
- 1/2 teaspoon strawberry emulsion (optional)
Strawberry Filling
- 36 ounces fresh or frozen strawberries (thawed, about 5 cups)
- 4 ounces granulated sugar (about 1/2 cup)
- 2 teaspoons lemon zest
- 1 tablespoon lemon juice
- 1 pinch salt
Crunch Topping
- 1 ounce freeze-dried strawberries (about 1 cup)
- 8 ounces shortbread cookies (about 2 1/2 cups)
- 1/2 teaspoon strawberry emulsion (optional)
- 1/4 cup unsalted melted butter
Instructions
Prepare Strawberry Reduction
- Cook strawberries and sugar in a saucepan until soft, then blend until smooth and reduce until thick. Let cool.
Cake Preparation
- Preheat oven to 335°F (170°C). Prepare 3 six-inch round cake pans with cake goop or parchment paper.
- In a stand mixer, combine cake mix, flour, sugar, salt, sour cream, melted butter, milk, egg whites, and vanilla. Mix for 2 minutes on medium speed.
- Divide batter into 2 pans. Add strawberry reduction and optional emulsion to the remaining batter; mix and pour into the third pan.
Baking
- Bake for 30-35 minutes until a toothpick comes out clean. Cool cakes before removing from pans.
Strawberry Crunch
- Pulse shortbread cookies and freeze-dried strawberries in a food processor. Mix with melted butter until distributed.
Assembly
- Layer cakes with buttercream and strawberry reduction; coat outside with buttercream and then with strawberry crunch.
- Decorate with buttercream dollops and fresh strawberries on top.