Strawberry Crunch Cake
If you’re looking for a show-stopping dessert that balances freshness and crunch, look no further than this strawberry crunch cake. This delightful cake layers moist sponge with whipped cream and fresh strawberries, all enveloped in a crispy cereal coating. It’s not just a feast for the taste buds, but also a visually stunning centerpiece for any occasion. Get ready to impress your guests and satisfy your sweet tooth with this easy yet impressive recipe!
Ingredients
- 1 cup all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 3 large eggs
- 1 tsp vanilla extract
- 1/2 cup milk
- 2 cups fresh strawberries, sliced
- 1 cup heavy whipping cream
- 2 cups crushed granola or cereal
- 1/4 cup powdered sugar
Servings and Cooking Time
This recipe serves 8. Preparation time is approximately 20 minutes, with a cooking time of 30 minutes.
Nutritional Value
Each serving (1 slice) contains approximately 250 calories, 15g fat, 30g carbohydrates, and 3g protein. This is based on one slice of the cake.
Step-by-Step Cooking Process
- Preheat your oven to 350°F (175°C) and grease a round cake pan.
- In a bowl, cream together the softened butter and granulated sugar.
- Add eggs one at a time, mixing well after each addition.
- Stir in vanilla extract and milk until combined.
- Gradually add the flour, mixing until just incorporated.
- Pour the batter into the prepared cake pan and smooth the top.
- Bake for 25-30 minutes or until a toothpick comes out clean.
- Let the cake cool in the pan for 10 minutes, then transfer to a wire rack.
- Whip the heavy cream with powdered sugar until soft peaks form.
- Once cooled, slice the cake in half horizontally, layer with whipped cream and strawberries, and top with crushed granola.
Alternative Ingredients
You can substitute all-purpose flour with almond flour for a gluten-free option. Coconut cream can be used instead of heavy cream for a dairy-free alternative. Adjust the sweetness according to your preference by using honey or maple syrup.
Serving and Pairings
This cake pairs beautifully with a cup of tea or coffee. It can also be served with a scoop of vanilla ice cream for an extra indulgent treat. Fresh mint leaves make a lovely garnish.
Storage and Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. The cake is best enjoyed fresh, but you can freeze it for up to a month. Thaw in the refrigerator before serving.
Cooking Mistakes
- Don’t overmix the batter; this can result in a dense cake.
- Ensure your oven is properly preheated before baking.
- Use fresh strawberries for the best flavor and texture.
- Let the cake cool completely before slicing to prevent it from falling apart.
- Don’t skip the whipped cream; it adds essential moisture and flavor.
Helpful Tips
- Use room temperature ingredients for better mixing.
- For added flavor, consider adding a splash of lemon juice to the batter.
- Chill your mixing bowl for the cream to whip faster.
- Experiment with different fruits for variations.
FAQs
Can I make the cake ahead of time?
Yes, you can bake the cake a day ahead. Just assemble it the day you plan to serve to keep the crunch intact.
What can I use instead of granola?
You can use crushed cookies, cereal, or even nuts for a different texture and flavor.
Is it possible to make this cake vegan?
Yes, you can substitute eggs with flaxseed meal and use plant-based milk and cream.
How do I prevent the strawberries from getting soggy?
Layer the strawberries just before serving to keep them fresh and firm.
Can I use frozen strawberries?
Fresh strawberries are recommended, but if using frozen, make sure to drain excess moisture before layering.
What if I don’t have a round cake pan?
You can use a square or rectangular pan; just adjust the baking time accordingly.
How should I serve this cake?
It’s best served chilled, and you can top it with extra whipped cream and fresh strawberries for presentation.
Conclusion
The strawberry crunch cake is a delightful dessert that combines freshness with a satisfying crunch. It’s not only easy to prepare but also a visual treat that will impress your family and friends. Whether it’s a birthday celebration or a simple weekend treat, this cake is sure to become a favorite in your recipe collection.
Strawberry Crunch Cake
Ingredients
- 1 cup all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsalted butter softened
- 3 large eggs
- 1 tsp vanilla extract
- 1/2 cup milk
- 2 cups fresh strawberries sliced
- 1 cup heavy whipping cream
- 2 cups crushed granola or cereal
- 1/4 cup powdered sugar
Instructions
- Preheat your oven to 350°F (175°C) and grease a round cake pan.
- In a bowl, cream together the softened butter and granulated sugar.
- Add eggs one at a time, mixing well after each addition.
- Stir in vanilla extract and milk until combined.
- Gradually add the flour, mixing until just incorporated.
- Pour the batter into the prepared cake pan and smooth the top.
- Bake for 25-30 minutes or until a toothpick comes out clean.
- Let the cake cool in the pan for 10 minutes, then transfer to a wire rack.
- Whip the heavy cream with powdered sugar until soft peaks form.
- Once cooled, slice the cake in half horizontally, layer with whipped cream and strawberries, and top with crushed granola.
