Description
A layered cake featuring strawberry flavor and a crunchy topping.
Ingredients
Scale
- 1 box white cake mix
- Ingredients required by cake mix box (eggs, oil, water)
- 1 cup fresh or frozen strawberries, pureed
- 1/2 cup heavy cream
- 1/4 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 cup crushed vanilla wafers
- 1/4 cup melted butter
- Pink food coloring (optional)
Instructions
- Prepare the white cake mix according to package directions, substituting the required water with strawberry puree.
- Bake the cake layers as directed and let them cool completely.
- While the cake cools, prepare the whipped cream: Beat the heavy cream, powdered sugar, and vanilla extract until stiff peaks form. Add a drop of pink food coloring if desired.
- To make the crunch topping, mix the crushed vanilla wafers and melted butter together until combined. Spread this mixture on a baking sheet and bake at 350 degrees F for 5 to 7 minutes until lightly toasted. Let it cool completely.
- Once the cake layers are cool, level the tops if necessary.
- Place one cake layer on a serving plate. Spread a layer of whipped cream over the top.
- Top with the second cake layer. Frost the top and sides of the entire cake with the remaining whipped cream.
- Press the cooled strawberry crunch topping onto the sides and top of the frosted cake.
- Chill the cake for at least 1 hour before slicing and serving.
Notes
- Use fresh strawberries for the best flavor in the puree.
- Ensure the crunch topping is completely cool before applying it to the cake so it stays crisp.
- Prep Time: 30 min
- Cook Time: 35 min
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 35
- Sodium: 250
- Fat: 18
- Saturated Fat: 8
- Unsaturated Fat: 10
- Trans Fat: 0
- Carbohydrates: 45
- Fiber: 1
- Protein: 4
- Cholesterol: 35
Keywords: strawberry crunch cake, strawberry cake, vanilla wafer topping, layer cake, dessert