The sun-kissed days, the lazy evenings with fireflies, and the irresistible call of fresh, seasonal fruit. And what better way to celebrate this glorious season than with a dessert that captures its essence in every bite?
Enter the strawberry crunch cake recipe – a symphony of textures and flavors that’s guaranteed to tantalize your taste buds and transport you straight to a summer dream.
Strawberry crunch cake recipe has always held a special place in my heart. It’s a dessert that evokes warm memories of childhood picnics and backyard barbecues.
The aroma of freshly baked cake mingling with the sweet-tart scent of strawberries – it’s pure olfactory nostalgia! But beyond the sentimental value, this cake is simply phenomenal.
Throughout this journey, I’ll guide you step by step, sharing tips and tricks to ensure your strawberry crunch cake turns out perfectly every time.
So, grab your apron and let’s get baking! Together, we’ll create a dessert that’s as delicious as it is unforgettable.
What Does Strawberry Crunch Taste Like?
Strawberry crunch cake is a delightful explosion of textures and tastes! The cake itself is vanilla-flavored and fluffy, while the strawberry filling is sweet and tart with a fresh berry punch.
The real star is the crumb topping. It’s buttery, brown sugar-y, and adds a satisfying crunch with every bite. It all comes together to create a dessert that’s perfectly balanced and incredibly delicious.
How To Prepare Strawberry Crunch Cake Recipe?
Preparation Time: 15 minutes
Cooking Time: 35 minutes
Total Time: 50 minutes
Course: Dessert
Cuisine: American
Yield: Serves 10
Equipment Needed:
- Mixing bowls (2)
- Electric mixer (handheld or stand)
- Rubber spatula
- Whisk
- 8-inch round cake pan
- Parchment paper
- Baking sheet
- Measuring cups and spoons
Ingredients:
For the Cake:
- 1 ½ cups all-purpose flour
- 1 ½ teaspoons baking powder
- ¼ teaspoon salt
- 1 stick (½ cup) unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup milk
For the Strawberry Filling:
- 2 cups fresh strawberries, sliced
- ½ cup granulated sugar
- 1 tablespoon cornstarch
For the Crunch Topping:
- 1 cup all-purpose flour
- ½ cup rolled oats (old-fashioned)
- ¼ cup packed light brown sugar
- ¼ cup unsalted butter, cold and cubed
- ¼ teaspoon ground cinnamon
How to Bake Step by Step Instructions:
1. Making the Cake Batter:
● Preheat your oven to 350°F (175°C). Grease and line the bottom of your 8-inch cake pan with parchment paper.
● In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
● In a large mixing bowl, cream together the softened butter and sugar with your electric mixer until light and fluffy. This step incorporates air, ensuring a light and airy cake.
● Beat in the eggs one at a time, then stir in the vanilla extract.
● Alternately add the dry ingredients and milk to the wet ingredients, beginning and ending with the dry ingredients. Mix on low speed until just combined. Don’t overmix!
2. Preparing the Strawberry Filling:
● In a saucepan over medium heat, combine the sliced strawberries, sugar, and cornstarch. Cook, stirring occasionally, for about 5 minutes until the mixture thickens slightly. Remove from heat and let cool slightly.
3. Assembling the Cake:
● Pour half of the cake batter into the prepared pan. Spread the cooled strawberry filling evenly over the batter.
● Pour the remaining cake batter over the filling, gently smoothing the top.
4. Creating the Crunch Topping:
● In a medium bowl, combine the flour, oats, brown sugar, and cinnamon. Using a pastry cutter or your fingers, work in the cold cubed butter until the mixture resembles coarse crumbs.
5. Baking the Cake:
● Sprinkle the crumb topping evenly over the cake batter.
● Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
6. Cooling and Serving:
● Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
● Dust with powdered sugar (optional) and serve with a dollop of whipped cream or vanilla ice cream for an extra decadent touch.
Nutritional Information Strawberry Crunch Cake Recipe
| Nutrition | Amount |
|---|---|
| Calories | 400 calories |
| Fat | 20 grams |
| Carbohydrates | 50 grams |
| Protein | 7 grams |
| Sodium | 250mg |
How To Make With More Delicious
To make strawberry crunch cake even more delicious, try these tips:
1. Enhance the Strawberry Flavor: Use ripe, juicy strawberries for maximum flavor. You can also add a bit of strawberry extract to the cake batter for an extra boost.
2. Add Layers of Flavor: Spread a thin layer of strawberry jam between the cake layers for added sweetness and moisture.
3. Boost the Crunch: Increase the amount of crushed cornflakes in the topping for an even crunchier texture. You can also mix in chopped nuts like almonds or pecans for added flavor and texture.
4. Experiment with Frosting: While the traditional recipe doesn’t call for frosting, you can add a layer of cream cheese frosting or whipped cream between the layers for extra indulgence.
5.Drizzle with Strawberry Sauce: Serve each slice with a drizzle of homemade strawberry sauce for an extra burst of fruity flavor.
Conclusion
The strawberry crunch cake recipe is a delightful and indulgent treat that’s perfect for any occasion. With its moist cake layers, sweet strawberry flavor, and satisfying crunch topping, it’s sure to be a hit with everyone who tries it.
Baking this cake is not just about following a recipe – it’s about creating memories, sharing joy, and indulging in something truly special.
Whether you’re a seasoned baker or just starting out, this recipe is sure to impress. So, gather your ingredients, preheat your oven, and let the aroma of fresh strawberries and buttery crunch fill your kitchen.
I hope you enjoy baking and savoring every delicious bite of this strawberry crunch cake. Happy baking!
Frequently Asked Questions (FAQs)
How do I store leftover strawberry crunch cake?
Leftover cake can be stored in an airtight container in the refrigerator for up to 3-4 days.
Can I freeze strawberry crunch cake?
Yes, you can freeze strawberry crunch cake. Wrap it tightly in plastic wrap and aluminum foil before freezing. It can be stored for up to 2-3 months.
What can I use instead of strawberries?
You can substitute strawberries with other fruits like raspberries, blueberries, or even peaches.
Can I use a cake mix for strawberry crunch cake?
Yes, you can use a cake mix as a shortcut. Simply follow the instructions on the box and add the crunchy topping as directed.
How do I make the crunchy topping?
The crunchy topping is made with a mixture of crushed cookies, such as shortbread or graham crackers, combined with melted butter and sugar.
Can I make strawberry crunch cake ahead of time?
Yes, you can make strawberry crunch cake ahead of time and store it in the refrigerator until ready to serve.
Strawberry Crunch Cake Recipes
Equipment
- Mixing bowls (2)
- Electric mixer (handheld or stand)
- Rubber spatula
- Whisk
- 8-inch round cake pan
- Parchment paper
- Baking sheet
- Measuring cups and spoons
Ingredients
For the Cake:
- 1 ½ cups all-purpose flour
- 1 ½ teaspoons baking powder
- ¼ teaspoon salt
- 1 stick ½ cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup milk
For the Strawberry Filling:
- 2 cups fresh strawberries sliced
- ½ cup granulated sugar
- 1 tablespoon cornstarch
For the Crunch Topping:
- 1 cup all-purpose flour
- ½ cup rolled oats old-fashioned
- ¼ cup packed light brown sugar
- ¼ cup unsalted butter cold and cubed
- ¼ teaspoon ground cinnamon
Instructions
Making the Cake Batter:
- ● Preheat your oven to 350°F (175°C). Grease and line the bottom of your 8-inch cake pan with parchment paper.
- ● In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
- ● In a large mixing bowl, cream together the softened butter and sugar with your electric mixer until light and fluffy. This step incorporates air, ensuring a light and airy cake.
- ● Beat in the eggs one at a time, then stir in the vanilla extract.
- ● Alternately add the dry ingredients and milk to the wet ingredients, beginning and ending with the dry ingredients. Mix on low speed until just combined. Don’t overmix!
Preparing the Strawberry Filling:
- ● In a saucepan over medium heat, combine the sliced strawberries, sugar, and cornstarch. Cook, stirring occasionally, for about 5 minutes until the mixture thickens slightly. Remove from heat and let cool slightly.
Assembling the Cake:
- ● Pour half of the cake batter into the prepared pan. Spread the cooled strawberry filling evenly over the batter.
- ● Pour the remaining cake batter over the filling, gently smoothing the top.
Creating the Crunch Topping:
- ● In a medium bowl, combine the flour, oats, brown sugar, and cinnamon. Using a pastry cutter or your fingers, work in the cold cubed butter until the mixture resembles coarse crumbs.
Baking the Cake:
- ● Sprinkle the crumb topping evenly over the cake batter.
- ● Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
Cooling and Serving:
- ● Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
- ● Dust with powdered sugar (optional) and serve with a dollop of whipped cream or vanilla ice cream for an extra decadent touch.