Easy Strawberry Crunch Cake Recipe to Delight Everyone
When the strawberry season rolls around, there’s no better way to enjoy those luscious berries than in a delicious Strawberry Crunch Cake. This delightful dessert is perfect for summer gatherings, birthday celebrations, or simply to satisfy your sweet tooth. Not only does it combine the fresh tastes of strawberries with a creamy filling, but it also features a crispy crunch that everyone will love. Let’s dive into this easy recipe!
Ingredients & Kitchen Tools
Ingredients:
– 1 box of vanilla cake mix (plus the ingredients listed on the box)
– 1 cup fresh strawberries, pureed
– 1 cup heavy cream
– 1/2 cup powdered sugar
– 1 cup crushed Oreo cookies (for the “crunch”)
– 1 cup sliced strawberries (for layering and decoration)
Kitchen Tools:
– Mixing bowls
– Hand mixer or stand mixer
– 9×13 inch baking pan
– Spoon or spatula
– Parchment paper (optional, for easy removal)
Prep & Cook Time
– Prep Time: 20 minutes
– Cook Time: 30-35 minutes
– Total Time: Approximately 1 hour
Step-by-Step Instructions
1. Prepare the Cake Mix: Preheat your oven to the temperature specified on the cake mix box. Grease and line a 9×13 inch baking pan with parchment paper for easy removal. In a large bowl, prepare your vanilla cake mix according to the package instructions.
2. Incorporate Pureed Strawberries: Gently fold in your pureed strawberries in the cake batter. This will not only add flavor but also a beautiful pink hue.
3. Bake the Cake: Pour the batter into the prepared pan and bake according to the package instructions, typically for 30-35 minutes or until a toothpick comes out clean. Allow the cake to cool completely.
4. Prepare the Whipped Cream: In a separate bowl, whip the heavy cream and powdered sugar until soft peaks form. This creamy topping will give your cake a delightful texture.
5. Assemble the Cake: Once the cake is cooled, cut it into squares for layering. Start with one layer in a serving dish, spreading a layer of whipped cream over it, followed by a sprinkle of crushed Oreo cookies, and sliced strawberries. Repeat this process until you run out, finishing with a layer of whipped cream on top.
6. Add the Finishing Touches: For a beautiful presentation, sprinkle additional crushed Oreo cookies and whole or halved strawberries on the top layer.
7. Chill Before Serving: Refrigerate your Strawberry Crunch Cake for at least an hour before serving. This enhances the flavors and allows the dessert to set perfectly.
Nutritional Benefits or Advantages
Strawberries are not just tasty; they are packed with vitamins, minerals, and antioxidants. They contribute to improved heart health, boost the immune system, and are low in calories, making this Strawberry Crunch Cake a guilt-free delight! The heavy cream provides a touch of richness but can easily be substituted with non-dairy whipped cream for those with lactose sensitivity.
Tips, Variations, or Substitutions
– Berry Variety: Feel free to mix in other berries like blueberries or raspberries for a mixed berry crunch cake.
– Gluten-Free Option: Use gluten-free cake mix for those with gluten sensitivities.
– DIY Crunch: For a homemade crunch, consider using crushed granola instead of Oreos.
Common Mistakes to Avoid
– Overmixing the Batters: This can lead to a dense cake. Mix just until incorporated for the best texture.
– Not Cooling the Cake: Allowing the cake to cool completely before assembly is key to achieving the right layers without melting the whipped cream.
Storage and Reheating Tips
Store any leftovers in an airtight container in the refrigerator for up to 3 days. This cake is best enjoyed cold, but allow it to sit at room temperature for a few minutes before serving, as the flavors tend to mellow beautifully.
Conclusion with call-to-action
Now that you have this fantastic recipe for Strawberry Crunch Cake, why not gather your family and friends and indulge in this delightful dessert? Don’t forget to share your creation on social media and tag us! Your kitchen is about to smell amazing!
FAQs
1. Can I use frozen strawberries for this recipe?
Yes, you can use frozen strawberries, but make sure to thaw them completely and drain excess moisture before pureeing.
2. Is there a dairy-free option for this cake?
Absolutely! Substitute heavy cream with coconut cream and use a dairy-free cake mix for a completely dairy-free version.
3. How long does the cake keep in the fridge?
The cake stays fresh in the refrigerator for up to 3 days, but it’s best enjoyed within the first day or two for optimal texture.
4. Can I make this cake ahead of time?
Yes, you can prepare the cake a day ahead. Just assemble it right before serving to preserve the crunchiness.
