Strawberry Shortcake Crunch Cake with Cream Cheese Frosting 🍓 Crunch
To prepare the strawberry crunch, place the vanilla wafers and freeze-dried strawberries in the bowl of a food processor. Pulse until just combined. Add the strawberry gelatin powder. Pulse to fine crumbs. Pour the butter through the feeding tube as you pulse 3-5 more times, or until crumbs clump and cling together.
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Cake. Preheat the oven to 350ºF. Spray a 9×13 inch pan with non-stick cooking spray. In a mixing bowl combine the eggs, melted butter, milk, strawberry jello powder, and strawberry cake mix. Use an electric mixer to combine. Pour the batter into the prepared pan, and bake for 23-28 minutes.
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Preheat the oven to 350°F. Line two 8-inch round cake pans with parchment paper and spray with nonstick baking spray. In a medium bowl, combine the flour, baking soda, baking powder, and salt. Whisk the dry ingredients together and set aside for later. Add the eggs and sugar to a large mixing bowl.
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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.
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One for the vanilla crunchies and one for the strawberry. Add 1/2 cup of flour and 1/4 cup of sugar to each bowl. 3. Add the freeze dried strawberries to a food processor and grind into a powder. Add the powder to the bowl for the strawberry crunchies. Stir well to combine. 4.
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For the buttercream, add the unsalted butter into the bowl of a stand mixer and cream with a paddle attachment until smooth. Add the vanilla extract and powdered sugar one cup at a time making sure to fully combine after each addition. Last, add 2-3 Tablespoons of heavy whipping cream and whip on high for 2-3 minutes.
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Cover the cake completely on the top and all sides with the strawberry crunch. Then, chill the cake one last time for 30min in the fridge before decorating with the remaining cream cheese frosting. Pipe the decoration on top of the strawberry cake using a piping bag with a Wilton 1m nozzle tip.
Strawberry Crunch Bar Ice Cream Cake
Instructions. Preheat oven to 340°. Spray (3) 8-inch by 2 inch baking pans with non stick spray or use cake release Prepare each cake mix according to package instructions. Divide between pans baking two strawberry and one vanilla cake. Bake according to package instructions.
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Instructions. Preheat the oven to 350 degrees Fahrenheit. Spray a 9x13-inch baking pan with non-stick cooking spray and set aside. Beat 1 stick of room temperature butter in a large bowl with an electric mixer until smooth. Add the granulated sugar and beat again until creamy.
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Place the second cake layer on top of the ice cream. Freeze 1 hour. Cut off a corner of the frozen cake to look like a bite. Remove the ice cream from the trimmed bite and reserve the cake.
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Prepare the Strawberry Sauce: Sugar and cut strawberries should be combined in a pot. Simmer for about ten minutes, or until the strawberries soften and the mixture thickens, over medium heat. Take it off the stove, mix in the vanilla extract, and allow it to cool.
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Press the crumbs firmly into the bottom and about 1/2-inch up the sides of the pan using the bottom of a measuring cup. Place the crust in the freezer for 15 minutes. Spread the all-fruit evenly on the bottom. Return the pan to the freezer until set, about 15 minutes. 2. Prepare the strawberry crunch topping:
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Spread it on a cookie sheet in an even layer. Repeat with the strawberry wafers. Bake for 12-18 minutes, stirring halfway through. Remove both pans from the oven and set them aside. To cool. Once the crumbs cool, mix them together and press 1/3 of the crumbs into the bottom of a wax paper-lined springform pan.
Mint Chocolate Crunch Ice Cream Cake
Directions. Preheat oven to 350℉. Grease 1 (18×13-inch) rectangular cake pan and line with parchment. Line 2 sheet pans with parchment. Mix flour, baking powder and salt in a medium bowl; set aside. Cream butter and sugar together until light and fluffy. Add eggs and vanilla and continue to beat until combined.
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Transfer the liquid to a small saucepan. Heat the strawberry puree on low, stirring occasionally. Allow the puree to simmer for 30 minutes, reducing down by half. Once reduced, transfer the puree to a bowl or jar to chill in the fridge until cool. Preheat the oven to 350°F. Grease two 8-inch round cake pans.
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Add ½ cup of the milk and mix until just combined. Now divide the batter evenly between two bowls. In one bowl, stir in the remaining ½ cup of milk until combined. In the other bowl, stir in the strawberry puree and 1-2 drops of red food coloring if desired. Divide the batter between the two cake pans.