Introduction to Strawberry Crunch Cake
Why you’ll love making Strawberry Crunch Cake at home
If you’ve ever delighted in the classic strawberry shortcake, you’re in for a treat with Strawberry Crunch Cake! This dessert captures the essence of summer in every slice, combining fresh strawberries, velvety cake layers, and a crunchy topping that takes you straight back to childhood. The moment you cut into this cake, the nostalgia washes over you like the sweet tunes of an ice cream truck on a hot day.
Making this cake at home is not just about the incredible flavors; it’s a fun and rewarding experience. With a prep time of only 20 minutes and a total time of around an hour and a half, you can impress your friends and family without spending all day in the kitchen. Plus, it’s a fabulous way to explore your baking skills. The layers of strawberry reduction and buttery cake create a delightful contrast, while the crunch topping adds that perfect finish.
So grab your kitchen scale and mixing bowls—let's create something delicious! For even more inspiration, check out resources like The Spruce Eats for baking tips and tricks. Before you know it, you’ll be savoring a slice of strawberry crunch cake, and it’ll taste even better knowing you made it from scratch!
Ingredients for Strawberry Crunch Cake
Creating a delightful strawberry crunch cake requires thoughtful selection of ingredients that work together to create layers of flavor and texture. Here’s a detailed breakdown to help you gather exactly what you need:
Breakdown of Cake Layers
To achieve the perfect fluffy cake layers, you'll need:
- White cake mix: This serves as the base of your cake.
- All-purpose flour: Adds stability and structure.
- Granulated sugar: Sweetens the batter without overpowering.
- Sour cream: Keeps the layers moist and tender.
- Egg whites: For a light texture.
Don’t forget to add strawberry reduction and optional red food coloring for that vibrant hue!
Essential Ingredients for Strawberry Reduction
The foundation of your strawberry flavor comes from a homemade reduction made with:
- Fresh or frozen strawberries: Perfect for that authentic fruit taste.
- Granulated sugar: Balances the tartness of the berries.
- Lemon juice and zest: Brighten the overall flavor profile.
You can learn how to make a strawberry reduction with a quick online search for more tips!
Components for the Crunchy Topping
The final crowning glory of your cake is the crunchy topping, achieved with:
- Shortbread cookies: These provide a buttery flavor and crisp texture.
- Freeze-dried strawberries: For an extra punch of strawberry essence.
- Melted butter: Binds the crumbs together super deliciously.
This combination not only enhances the cake visually but elevates the taste as well. Enjoy gathering these ingredients, and let's get baking!
Step-by-step Preparation of Strawberry Crunch Cake
Making a delightful strawberry crunch cake is a journey infused with nostalgia and indulgence, reminiscent of those carefree summer days when the ice cream truck was just around the corner. Here’s a step-by-step guide to help you nail this delicious dessert.
Prepare the Strawberry Reduction
Start by creating a rich strawberry reduction that will elevate the flavor of your cake.
- Combine 36 ounces of fresh or frozen strawberries with 4 ounces of granulated sugar, 2 teaspoons of lemon zest, 1 tablespoon of lemon juice, and a pinch of salt in a saucepan.
- Cook over medium heat until the strawberries start to break down. Blend the mixture until smooth, then simmer on low heat until it thickens, about 20-30 minutes. You’re looking for a consistency that resembles tomato sauce.
Allow it to cool and save ¼ cup for the cake batter. You can refrigerate any leftovers for a week or freeze for up to three months.
Mix the Cake Batter
With your reduction ready, it’s time to create the cake batter.
- In a mixing bowl (or with a stand mixer), blend together 1 box of white cake mix, 5 ounces of all-purpose flour, 7 ounces of granulated sugar, and ¼ teaspoon of salt.
- Add in 9 ounces of sour cream, 4 ounces of melted butter, 8 ounces of milk, 4 large egg whites, and 1 teaspoon of vanilla extract. Beat for about 2 minutes until combined.
- Divide the batter into two of your prepared pans and mix the reserved batter with the ¼ cup of strawberry reduction and a drop of red food coloring, if desired. Pour this into the last pan.
Bake the Cake Layers
Bake all three layers at 335°F (170°C) for 30-35 minutes, or until a toothpick comes out clean. It’s okay if the strawberry layer finishes first, as it contains more liquid.
Once baked, let the layers cool for about 10 minutes in the pan, then flip them onto wire racks to cool completely.
Prepare the Strawberry Crunch Topping
While your cake cools, let’s whip up that crunchy topping.
- Process 1 ounce of freeze-dried strawberries and 8 ounces of shortbread cookies in a food processor until you have medium crumbs. Mix these with ½ teaspoon of strawberry emulsion (optional) and ¼ cup of melted butter, ensuring it’s well combined.
Set this aside until you're ready to decorate your cake.
Assemble the Delicious Layers
Now comes the fun part!
- Begin with a white cake layer, adding a thin layer of buttercream frosting, and pipe a dam around the edge.
- Apply about 3 tablespoons of strawberry reduction inside the dam, then add the strawberry layer, sealing it with more buttercream to prevent drips. Repeat with the remaining layers, ending with the top white layer.
Frost and Decorate the Cake
Chill your cake for 15 minutes to firm up the frosting, then apply a crumb coat over the whole cake.
Once set, smooth a final coat of buttercream around it. While the frosting is still tacky, gently press the strawberry crunch topping onto the sides and sprinkle more on top.
Finally, use a piping bag to create dollops around the edge and crown with fresh strawberry slices. Voilà! Your scrumptious strawberry crunch cake is ready to impress!
For more tips, visit resources like Food Network or King Arthur Baking for additional baking insights. Happy baking!
Variations on Strawberry Crunch Cake
Chocolate Strawberry Crunch Cake
If you’re a chocoholic, this variation is sure to satisfy your cravings! Just swap out some of the vanilla extract in the original strawberry crunch cake recipe with high-quality cocoa powder. Add a chocolate layer and pair it with the strawberry reduction for a delightful mix of flavors. Finish with chocolate buttercream for that extra indulgence!
Gluten-Free Strawberry Crunch Cake
Want to enjoy this delicious cake without gluten? No problem! Simply replace the all-purpose flour with a 1:1 gluten-free baking blend. You can also ensure that your cake mix and cookies are gluten-free. This way, you retain the same delightful taste and texture while catering to dietary needs. Enjoy every bite without any worries!
For more baking tips, you can check out the Gluten-Free Baking Guide by King Arthur Baking for additional insights!
Cooking Tips and Notes for Strawberry Crunch Cake
Best practices for successful baking
To ensure your strawberry crunch cake turns out perfectly, remember to weigh your ingredients for accuracy. Using a digital kitchen scale can significantly enhance your baking results. Also, always let your cold ingredients, like eggs and butter, reach room temperature to help them blend smoothly. A tip for the batter: mix until just combined to avoid a dense cake. You can find more insights on accuracy in baking at King Arthur Baking.
Keeping your cake fresh and beautiful
For best results, allow your cake layers to chill before frosting. This will prevent any slippage and keep your layers intact. To store your strawberry crunch cake, wrap it tightly in plastic wrap to maintain moisture. If you plan to enjoy it over a few days, consider refrigerating parts separately until just before serving. A gentle re-warming in the microwave for about 10 seconds can help revive the cake’s flavors and texture!
Serving Suggestions for Strawberry Crunch Cake
Ideal Pairings with Your Cake
The strawberry crunch cake is delightful on its own, but pairing it enhances the experience. Consider serving it with:
- Fresh Whipped Cream: Light and airy, it balances the cake’s richness.
- Vanilla Ice Cream: A scoop of creamy vanilla adds a coolness that complements the strawberries.
- Fresh Berries: Blueberries or raspberries add a pop of color and tartness.
- Coffee or Herbal Tea: A warm beverage pairs beautifully with sweet desserts.
Creative Presentation Ideas
Elevate your cake's presentation with a few simple tricks:
- Layered Slices: Present each slice with a drizzle of strawberry reduction and a sprinkle of crunchy crumble on the plate.
- Serving Stand: Use a decorative cake stand to make your strawberry crunch cake the star of the table.
- Garnishes: Top each slice with a fresh strawberry or mint leaves for a refreshing touch.
With these serving suggestions, your cake is sure to impress guests and create lasting memories! For more creative ideas, check out this comprehensive guide on dessert presentations.
Time Breakdown for Making Strawberry Crunch Cake
Preparation Time
Getting everything ready for your strawberry crunch cake takes about 20 minutes. Make sure to gather your ingredients and tools beforehand to streamline the process.
Baking Time
Once you're prepped, it’ll take approximately 50 minutes to bake the cake layers. Keep an eye on them as baking times may vary slightly due to your oven.
Total Time
All combined, you’re looking at around 1 hour and 25 minutes from start to finish. This includes preparation, baking, and a bit of chilling time. Perfect for getting this delicious dessert ready for your next celebration!
For more tips on baking techniques and cake assembly, check out Epicurious's Baking Basics to enhance your skills!
Nutritional Facts for Strawberry Crunch Cake
When indulging in a slice of Strawberry Crunch Cake, it’s good to be aware of its nutritional profile:
- Calories: Each serving contains about 901 kcal, making it a rich dessert choice.
- Protein: You’ll get approximately 11g of protein to help balance the sweetness.
- Carbohydrates: With around 140g of carbohydrates, this cake provides an energy boost worthy of any celebration.
For a deeper dive into how each ingredient nourishes you or to learn about making this cake a tad healthier, check out Healthline's article on smart dessert choices. Remember, moderation is key!
FAQs about Strawberry Crunch Cake
Can I substitute ingredients in the cake recipe?
Absolutely! The Strawberry Crunch Cake is versatile! You can use Greek yogurt in place of sour cream for a tangier flavor and a bit of added protein. If you’re looking to make it dairy-free, substitute milk with almond or oat milk and use a dairy-free butter for the cake. Additionally, white cake mix can be swapped with any flavored cake mix you prefer, just remember that the flavor profile may slightly change.
How do I store leftover Strawberry Crunch Cake?
To keep your Strawberry Crunch Cake fresh, cover it in plastic wrap or store it in an airtight container. It can stay at room temperature for about a day, but if you have leftovers for longer, refrigerate them. If you want to enjoy your cake even later, consider freezing slices! Just wrap them tightly in plastic wrap and then foil, and they'll last for 2-3 months in the freezer.
What can I use instead of strawberry emulsion?
If you don’t have strawberry emulsion on hand, fear not! You can easily substitute it with strawberry extract, although it may have a milder flavor. For a natural option, consider using pureed fresh strawberries or a bit of strawberry jam to infuse that fruity essence into your cake layers. Just make sure to adjust the wet ingredients slightly to maintain the cupcake's consistency!
For more tips on ingredient substitutions, check out this great resource.
Conclusion on Strawberry Crunch Cake
In summary, the strawberry crunch cake is an exciting blend of nostalgic flavors and textures that brings joy to any gathering. Perfect for summer celebrations or as a comforting treat, this delightful dessert can be customized to your preference while still impressing friends and family. Enjoy every bite!
Strawberry Crunch Cake
Equipment
- 3 6" x 2" pans
- Food Processor or Blender
- Stand Mixer
Ingredients
Cake Layers
- 1 box white cake mix duncan hines
- 5 ounces all purpose flour (1 cup)
- 7 ounces granulated sugar (1 cup)
- ¼ teaspoon salt
- 9 ounces sour cream (1 cup) room temperature
- 4 ounces unsalted melted butter (½ cup)
- 8 ounces milk (1 cup) room temperature
- 4 large egg whites room temperature
- 1 teaspoon vanilla extract
- 2 ounces strawberry reduction (¼ cup)
- 1 drop red food coloring optional (for the strawberry layer)
- ½ teaspoon strawberry emulsion optional (for the strawberry layer)
Strawberry Reduction
- 36 ounces fresh or frozen strawberries (5 cups) thawed
- 4 ounces granulated sugar (½ cup)
- 2 teaspoons lemon zest
- 1 Tablespoon lemon juice
- 1 pinch salt
Strawberry Crunch
- 1 ounce freeze-dried strawberries (1 cup)
- 8 ounces shortbread cookies (2 ½ cups)
- ½ teaspoon strawberry emulsion (or extract) optional
- ¼ cup unsalted melted butter
Instructions
Strawberry Reduction Instructions
- Defrost the strawberries or chop up your fresh strawberries.
- Add the strawberries and sugar to a heavy bottom sauce pan and stir them together.
- Cook over medium heat until they begin to break down and release their juices.
- Add in lemon zest, extract and salt and turn off the heat.
- Blend the berries until smooth using an immersion blender. If you do not have one, carefully pour the berries into your blender.
- Over low heat, bring the berries back to a simmer and allow them to reduce until about half (20-30 minutes).
- Stir occasionally to prevent the berries from burning. The reduction should look like tomato sauce, not watery.
- Let it cool before using. Reserve ¼ cup of the reduction to be used in the strawberry cake layer.
- If you are making the reduction ahead, cover it with plastic wrap and refrigerate until you are ready to use it. It can be kept in the refrigerator for up to a week or in the freezer for up to 3 months.
Strawberry Crunch Cake Instructions
- Prepare 3 six-inch round cake pans with cake goop or parchment paper.
- Add the white cake mix, flour, sugar, salt, sour cream, melted butter, milk, egg whites, and vanilla into the bowl of a stand mixer with the paddle attachment and mix for 2 minutes on medium speed.
- Divide the batter into 2 of the 3 prepared pans, if you are using a scale each pan should hold about 17 ounces (or 3 cups) of batter. Leave the remaining third of the batter in the mixing bowl.
- Add ¼ cup of the strawberry reduction and the (optional) ½ teaspoon of strawberry emulsion to the reserved batter and stir until combined. Add a drop of red food coloring (optional) to counteract the berries turning slightly purple when they bake.
- Pour the strawberry cake batter into the third prepared pan.
- Bake the cake layers at 335°F for 30-35 minutes or until a toothpick inserted comes out clean.
- Let the cakes cool until you can touch them (about 10 minutes) and flip them out onto a cooling rack until completely cooled.
- Wrap in plastic wrap and flash freeze for up to an hour before layering the cake.
Strawberry Crunch Instructions
- Add the shortbread cookies to the food processor bowl. Pulse until medium crumbs are formed.
- Add the strawberry extract or emulsion to the cookie crumbs and pulse until small crumble pieces are formed and place them in a separate large bowl.
- Add the freeze-dried strawberries to the food processor and pulse until the crumbs are roughly the same size as the shortbread crumbs. Add the strawberry crumbs to the shortbread crumbs.
- Add the melted butter to the bowl of crumbs and mix until the butter is evenly distributed and the crumbs are evenly saturated. Set aside while you layer your cake.
- If you plan to use the crumbs at a later time, store them in an airtight container or Ziploc bag, they are shelf stable for a week. Or keep them in the freezer to avoid them going stale.
How to Assemble the Strawberry Crunch Cake
- Starting with a trimmed white layer of cake, smooth a thin even layer of easy buttercream frosting over the cake, and then pipe a dam of buttercream around the edge.
- Spread about 3 tablespoons of strawberry reduction in the center of the dam.
- Spread another layer of buttercream on the bottom of the strawberry layer of cake and place it on top.
- Continue the same layering process with the strawberry flavor cake and then again with the top layer of white cake.
- Give the whole cake a crumb coat to seal and set the buttercream and chill it in the fridge for 15 minutes.
- Frost the cake with the final even coat of buttercream and smooth.
- Holding the cake over a sheet pan or large bowl of strawberry crumble, gently coat the sides of the entire cake.
- Sprinkle strawberry crunch crumbles on the top center of the cake.
- Using a fluted tip pipe buttercream dollops around the top edge and place a cut strawberry in each dollop.
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