![]() ![]() ![]() The delicious strawberry crunch has crushed vanilla wafers, freeze dried strawberries and unsalted butter. This recipe will definitely be a crowd favorite. The crumbly and crunchy topping is delicious combined with the frosting and cake layers.Įach bite is luscious and so decadent. The actual ingredients will vary based on what type of crunch cake you are making.ĭo you remember those classic crunch ice cream treats as a child? If you loved those ice cream bars, you will definitely enjoy this cake. The strawberry shortcake topping can be stored in an airtight container at room temperature for up to 4 weeks and use as a topping for parfaits, ice cream, pancakes or waffles.A Crunch cake has a delicious topping that consists of crushed cookies and more. If using a disposable aluminum baking pan, the cook time will be closer to 40 minutes. If substituting, use only 1 3//4 cups of confectioners’ sugar. If desired, substitute with 3 ounces of flavored gelatin or instant pudding mix. Using unflavored gelatin helps stabilize the whipped cream. Spread the whipped cream on top of the cake, then sprinkle generously with the strawberry shortcake topping (see Cook’s Note). Pulse the strawberry-flavored wafer cookies, transfer to the plate and mix together the cookie crumbs. Pulse the strawberry crème-filled sandwich cookies and transfer to the same plate. Pulse the spiced biscuit cookies in a food processor until crushed, then transfer to a plate. Whisk in the vanilla until combined.įor the strawberry shortcake topping: The cookies and wafers each have different textures, so they need to be processed one at a time. Increase to medium high speed and whisk until stiff peaks form, about 2 minutes. Slowly add the confectioners’ sugar until combined. Beat the heavy cream mixture in a stand mixer fitted with the whisk attachment on low speed. ![]() Remove the parchment and allow to cool completely, 30 to 35 minutes.įor the whipped cream: Add the gelatin to the heavy cream in the bowl of a stand mixer and whisk by hand until fully dissolved. Bake until a toothpick inserted into the center comes out clean, 30 to 40 minutes (see Cook’s Note).Īllow the cake to cool slightly in the pan before inverting it on a wire rack or serving dish. ![]() Transfer the batter into the prepared pan. Fold the chopped strawberries into the batter. Chop the remaining 8 ounces strawberries you should have 1 cup. Add a few drops of the pink food coloring if using until you reach the desired color. With the mixer on low, add the dry ingredients in 3 additions, alternating with the strawberry purée, beginning and ending with the dry ingredients.Īdd the vanilla and mix until combined, making sure not to overmix. Sift the flour, baking soda and salt into a large bowl.īeat the butter and sugar in the bowl of a stand mixer fitted with the paddle attachment on medium speed until light and fluffy, about 4 minutes, scraping down the sides of the bowl halfway through.Īdd the eggs, one at the time, beating to blend between additions and occasionally scraping down the sides and bottom of the bowl until the batter is completely combined, smooth and creamy. Put 8 ounces of the strawberries in a blender and process until pureed you should have 1 cup. Lightly coat the parchment with cooking spray. Spray a 9-by-13-inch baking pan with cooking spray, then line with parchment paper, allowing the parchment to hang over the sides. For the strawberry cake: Preheat the oven to 350 degrees F. ![]()
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