From the Cook
From the Cook
From the Cook
From the Cook
From the Cook
From the Cook
1/7
Strawberry Crunch Cake
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Instructions
1
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Preheat oven to 340℉.
2
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Spray 3, 8-inch round baking pans with non stick spray or use cake release.
3
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Prepare the cake mixes according to package directions.
4
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Divide the batter between pans, baking two strawberry and one vanilla cake.
5
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Bake according to package instructions. Let cakes cool in pans for at least 10 minutes before moving to a wired rack or let them cool in pans completely.
Make the Frosting
1
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Using a hand mixer, beat butter and half of the powdered sugar until smooth.
2
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Add the remaining powdered sugar, vanilla and 6 tablespoons heavy cream. Mix on high for 7 minutes.
3
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If the mixture is too stiff, add more heavy cream.
Make Strawberry Crunch
1
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Blend freeze-dried strawberries and Nilla Wafers in a high impact blender or food processor. Add melted butter and pulse until the mixture is evenly combined.
Assembly
1
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Place a small dollop of frosting onto an 8 or 10 inch cake board.
2
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Lay down a strawberry cake layer, vanilla cake layer and top with the last strawberry cake, adding buttercream in between each layer.
3
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Add strawberry crunchies between the layers. For this next part you will need to work quickly.
4
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Add buttercream to the sides of the cake. It doesn’t need to be perfectly smooth but it should be thick enough to not see cake through the frosting.
5
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Add strawberry crunchies immediately before the frosting “crusts” over making it difficult to get the mix to stick.
6
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Frost the top of the cake and cover with crunchies.
7
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Decorate with buttercream roses and fresh strawberries
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Tips & Tricks (5)
- Crush Nilla Wafers at the Last Moment 🍪Crush your Nilla wafers just before assembling the cake to maintain maximum crunchiness; crushing them too early allows them to absorb moisture and lose their signature crispy texture.
- Room Temperature Ingredients for Fluffy Cake 🌡️Bring eggs, heavy cream, and butter to room temperature before mixing to ensure proper incorporation and create a lighter, more tender crumb structure in both cake layers.
- Toast Freeze-Dried Strawberries for Intense Flavor 🍓Lightly toast your freeze-dried strawberries in a dry skillet for 1-2 minutes before crushing to amplify their concentrated strawberry flavor and add a subtle caramelized depth.
- Layer Fresh Strawberries Between Frosting 🎂Pat fresh strawberries completely dry before layering and place them directly on the frosting (not the cake) to prevent sogginess while keeping their juices contained within the frosting layer.
- Chill Before Final Assembly ❄️Refrigerate your frosted cake layers for at least 30 minutes before adding the crunch topping to ensure stability and prevent the crunchy elements from sinking into soft frosting.
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About the Cook
Hi! I’m Christina… welcome to my kitchen! It’s so nice to meet you! I share tried and true recipes that anyone can make. I believe, if you can read, you can cook.
Recipe Facts
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Nutrition Per Serving
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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