Delight your taste buds with the irresistible combination of luscious strawberries and a delightful crunch in this Strawberry Crunch Cake recipe. This cake is a perfect blend of flavors and textures, featuring moist strawberry cake layers filled with a creamy strawberry filling and topped with a deliciously crunchy streusel topping. With each bite, you’ll experience the burst of sweet strawberry goodness and the satisfying crunch that will keep you coming back for more. Whether you’re celebrating a special occasion or simply craving a slice of fruity bliss, this Strawberry Crunch Cake is sure to impress.
- Difficulty: Intermediate
- Prep Time: 30 minutes
- Cooking Time: 35 minutes
- Serving: 12
- Yield: 1 9-inch cake
- Calories: Varies depending on the recipe
Ingredients:
- 2 1/2 cups (300g) all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup (113g) unsalted butter, softened
- 1 1/4 cups (250g) granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup (240ml) milk
- 1 1/2 cups (225g) fresh strawberries, diced
For the Filling:
- 1 cup (240ml) heavy cream
- 1/4 cup (50g) granulated sugar
- 1 teaspoon vanilla extract
- 1 cup (150g) fresh strawberries, diced
For the Streusel Topping:
- 1/2 cup (100g) granulated sugar
- 1/2 cup (60g) all-purpose flour
- 1/4 cup (56g) unsalted butter, melted
- 1/2 cup (40g) crushed graham crackers
Equipment:
- Mixing bowls
- Electric mixer or whisk
- 9-inch round cake pans
- Cooling rack
- Offset spatula
Step-by-Step Guide:
Step 1:
Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
Step 2:
In a mixing bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
Step 3:
In a separate bowl, cream together the softened butter and granulated sugar until light and fluffy. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
Step 4:
Add the dry ingredients to the butter mixture alternately with the milk, beginning and ending with the dry ingredients. Mix until just combined. Gently fold in the diced strawberries.
Step 5:
Divide the batter evenly between the prepared cake pans. Smooth the tops with a spatula. Bake in the preheated oven for 30-35 minutes or until a toothpick inserted into the center comes out clean.
Step 6:
While the cakes are baking, prepare the filling. In a chilled mixing bowl, whip the heavy cream, sugar, and vanilla extract until stiff peaks form. Gently fold in the diced strawberries. Refrigerate until ready to use.
Step 7:
In a small bowl, combine the sugar, flour, melted butter, and crushed graham crackers to make the streusel topping. Mix until crumbly and set aside.
Step 8:
Once the cakes have cooled, remove them from the pans. Place one cake layer on a serving plate and spread the strawberry filling evenly over it. Top with the second cake layer.
Step 9:
Generously sprinkle the streusel topping over the top of the cake, covering the entire surface. Gently press the streusel into the filling to ensure it adheres.
Step 10:
Slice and serve the Strawberry Crunch Cake, savoring the delightful combination of moist cake, creamy filling, and crunchy streusel in every bite.
Tips and Tricks:
- For the freshest flavor, use ripe and juicy strawberries when making the cake and filling.
- To achieve a moist cake, make sure not to overmix the batter. Mix until just combined to avoid a dense texture.
- For an extra burst of strawberry flavor, you can add a few drops of strawberry extract to the cake batter.
- If you prefer a thicker streusel topping, add more crushed graham crackers to the mixture.
- For an elegant presentation, garnish the cake with fresh strawberry slices and a dusting of powdered sugar.
Nutritional Information:
Calories: Varies depending on the recipe
Fat: Varies depending on the recipe
Carbohydrates: Varies depending on the recipe
Protein: Varies depending on the recipe
Fiber: Varies depending on the recipe
Final Thoughts:
This Strawberry Crunch Cake is a delightful combination of fruity sweetness and satisfying crunch.
FAQ:
Q1: Can I use frozen strawberries instead of fresh ones?
A1: While fresh strawberries are recommended for the best flavor and texture, you can use frozen strawberries as a substitute. Just make sure to thaw and drain them before incorporating them into the recipe.
Q2: Can I make the cake in advance?
A2: Yes, you can make the cake layers in advance. Wrap them tightly in plastic wrap and store them in the refrigerator for up to 2 days. Assemble the cake with the filling and streusel topping just before serving for the best results.
Q3: Can I use a different type of fruit for the filling?
A3: Absolutely! While this recipe focuses on strawberries, you can experiment with other fruits like raspberries, blueberries, or a combination of your favorites. Just ensure that the fruit is diced and not too watery.
Q4: How should I store the leftover cake?
A4: Store any leftover cake in an airtight container in the refrigerator. The cake will stay fresh for up to 3 days. Before serving, you can briefly bring it to room temperature to enhance the flavors.
Q5: Can I use store-bought whipped cream instead of making it from scratch?
A5: Yes, you can use store-bought whipped cream as a time-saving option. However, homemade whipped cream adds a luxurious touch and better flavor.
Q6: Can I use gluten-free flour in this recipe?
A6: Yes, you can use a gluten-free flour blend as a substitute for all-purpose flour. Follow the manufacturer’s instructions for a suitable 1:1 replacement.
Q7: Can I make cupcakes instead of a cake with this recipe?
A7: Absolutely! You can adapt this recipe to make delicious strawberry crunch cupcakes. Adjust the baking time to approximately 18-20 minutes or until a toothpick inserted into the center comes out clean.
Q8: Can I freeze the cake for later use?
A8: Yes, you can freeze the assembled cake without the streusel topping. Wrap it tightly in plastic wrap and place it in an airtight container. It will stay fresh for up to 3 months. Thaw the cake in the refrigerator overnight before adding the streusel topping and serving.
