Strawberry Crunch Cake is a delightful dessert that combines the freshness of strawberries with a satisfying crunch. This recipe has gained popularity over the years and has become a beloved treat for many. Its origins can be traced back to the United States, where strawberries are cherished during the peak of their season. The cake embodies the essence of summer, with its vibrant colors and luscious fruit.
The flavor profile of Strawberry Crunch Cake is a perfect balance of sweetness and tartness. The moist and tender cake layers provide a neutral base, allowing the vibrant strawberry filling to shine. The filling, made from fresh strawberries, sugar, cornstarch, and water, creates a deliciously sweet and slightly tangy center. The crunchy topping, a mixture of flour, butter, sugars, and pecans, adds texture and depth to each bite. When combined with the light and fluffy whipped cream frosting, the cake becomes a harmonious blend of flavors and textures that is simply irresistible.
This dessert has gained immense popularity due to its mouthwatering taste and visual appeal. The combination of fresh strawberries, the centerpiece of the cake, with the contrasting textures of the soft cake, creamy frosting, and crunchy topping, creates a multi-dimensional dessert experience. Strawberry Crunch Cake has become a staple at various events, from casual family gatherings to elegant celebrations. Its allure lies not only in its delectable taste but also in its vibrant and inviting appearance.
Whether it’s enjoyed during summer picnics, birthdays, or special occasions, Strawberry Crunch Cake has earned its place among the classics. Its combination of fresh fruit, moist cake, creamy frosting, and satisfying crunch has captivated the hearts and taste buds of dessert enthusiasts worldwide. It’s a dessert that celebrates the joy of summer and the natural sweetness of strawberries, making it a true crowd-pleaser and an award-winning recipe that is sure to impress anyone who takes a bite.
Strawberry crunch cake
Ingredients
For the Cake:
- 2 Cups all-purpose flour
- 2 Cups granulated sugar
- 1 Cup whole milk
- ½ Cup unsalted butter softened
- 4 large eggs
- 2 Tsp baking powder
- 1 Tsp vanilla extract
- ½ Tsp salt
For the Strawberry Filling:
- 3 Cups fresh strawberries hulled and sliced
- ½ Cup granulated sugar
- 2 Tbsp cornstarch
- ¼ Cup water
For the Crunch Topping:
- 1 Cup all-purpose flour
- ½ Cup unsalted butter melted
- ½ Cup granulated sugar
- ½ Cup packed light brown sugar
- ½ Cup chopped pecans
For the Whipped Cream Frosting:
- 2 Cups heavy whipping cream
- ½ Cup powdered sugar
- 1 Tsp vanilla extract
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a large mixing 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.
- In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the butter mixture, alternating with the milk. Begin and end with the dry ingredients, mixing well after each addition.
- Divide the batter equally between the prepared cake pans. Smooth the tops with a spatula and tap the pans gently on the counter to remove any air bubbles. Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- While the cakes are baking, prepare the strawberry filling. In a medium saucepan, combine the sliced strawberries, granulated sugar, cornstarch, and water. Cook over medium heat, stirring occasionally, until the mixture has thickened. Remove from heat and let it cool completely.
- For the crunch topping, mix the flour, melted butter, granulated sugar, brown sugar, and chopped pecans in a bowl until crumbly. Spread the mixture onto a baking sheet and bake for 10-12 minutes, or until golden brown. Allow it to cool.
- Once the cakes are baked, remove them from the oven and let them cool in the pans for 10 minutes. Then transfer them to a wire rack to cool completely.
- To make the whipped cream frosting, place the heavy whipping cream, powdered sugar, and vanilla extract in a mixing bowl. Beat on medium-high speed until stiff peaks form.
- Once the cakes are completely cooled, place one layer on a serving plate. Spread the cooled strawberry filling evenly over the top. Place the second cake layer on top.
- Frost the entire cake with the whipped cream frosting, using a spatula to create decorative swirls.
- Sprinkle the cooled crunch topping generously over the top of the cake, pressing gently to adhere it to the frosting.
- Refrigerate the cake for at least 1 hour before serving to allow the flavors to meld together.
