Ultimate Strawberry Crunch Cake
Indulge in the delightful experience of a strawberry crunch cake. This cake combines a moist strawberry-infused cake with a crunchy topping. It is truly a treat for any occasion.
Equipment
- 9x13 inch baking pan
- Large Bowl
- Medium bowl
- Small bowl
- Whisk
- Electric mixer
- Rolling Pin or Food Processor
- Wire Rack
- Resealable bag
- Spatula
Ingredients
Strawberry Cake
- 2 1/2 cups all-purpose flour
- 1 1/2 cups granulated sugar
- 3 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon salt
- 1 cup unsalted butter, softened
- 2 large eggs
- 1 cup buttermilk
- 1 teaspoon vanilla extract
- 1 cup mashed fresh strawberries
- 1/2 teaspoon red food coloring (optional) for color enhancement
Strawberry Crunch Topping
- 2 cups vanilla wafers or golden Oreo cookies, crushed
- 1/2 cup unsalted butter, melted
- 1/4 cup freeze-dried strawberries, finely crushed
- 2 tablespoons granulated sugar
- pinch salt
Strawberry Glaze
- 1 cup powdered sugar
- 3-4 tablespoons strawberry puree (from fresh strawberries)
- 1 teaspoon lemon juice
Instructions
- Preheat the Oven: First, preheat your oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan. This prevents the cake from sticking.
- Combine Dry Ingredients: In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. Make sure all the dry ingredients are well combined.
- Cream Butter and Sugar: In a separate bowl, cream the softened butter and sugar until light and fluffy. This process makes the cake tender.
- Add Eggs: Beat in the eggs one at a time, then stir in the vanilla extract. Ensure each egg is fully incorporated before adding the next.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk, beginning and ending with the dry ingredients. Mix until just combined. Do not overmix.
- Add Strawberries: Gently fold in the mashed fresh strawberries and the red food coloring (if using). Mix until the batter is evenly pink and distributed.
- Bake the Cake: Pour the batter into the prepared baking pan. Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean.
- Cool the Cake: Allow the cake to cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely. This is important to avoid breaking.
- Crush the Cookies: Place the vanilla wafers or golden Oreo cookies into a resealable bag and crush them with a rolling pin. You can also use a food processor for this.
- Combine Ingredients: In a medium bowl, combine the crushed cookies, melted butter, finely crushed freeze-dried strawberries, sugar, and salt. Mix until well combined.
- Set Aside: Set the topping aside while the cake is baking and cooling. Be ready to use it immediately when the cake is ready.
- Prepare the Puree: Blend fresh strawberries until smooth to make the puree. Alternatively, you can mash them with a fork to achieve a similar consistency.
- Combine Ingredients: In a small bowl, whisk together the powdered sugar, strawberry puree, and lemon juice until smooth. Add more puree for desired consistency.
- Frost the Cake: Once the cake is completely cooled, spread the strawberry glaze evenly over the top. Act fast, as the glaze can set quickly.
- Add the Crunch Topping: Generously sprinkle the strawberry crunch topping over the glaze. Make sure to cover the entire cake evenly.
- Set the Cake: Allow the glaze to set and the topping to adhere for a few minutes before slicing and serving. This ensures the best presentation and taste.
Notes
Fresh strawberries generally work best for the cake batter. However, frozen strawberries can be used, but they need to be thawed and drained well. This prevents excess moisture in the batter. Additionally, always use fresh strawberries for the puree. This will deliver a brighter flavor and color to your glaze. Using room temperature ingredients is beneficial. This ensures that the butter creams properly. Also, it combines more easily with the other ingredients. Consequently, the cake's texture will be lighter and more even. The sweetness of the cake can be adjusted to your liking. If you prefer a less sweet cake, reduce the amount of sugar by a quarter of a cup. Furthermore, you can adjust the amount of powdered sugar in the glaze for different levels of sweetness. To avoid a soggy cake, make sure the cake is completely cooled before adding the glaze and topping. Adding glaze to a warm cake can make it overly moist, which is not desirable.