Description
A delightful strawberry crunch cake featuring layers of moist cake, creamy frosting, and a crunchy topping.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 1/2 cups granulated sugar
- 1/2 cup unsalted butter, softened
- 1 cup milk
- 3 large eggs
- 1 tablespoon baking powder
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
- 2 cups strawberries, pureed
- 1 cup crushed graham crackers
- 1/2 cup powdered sugar
- 2 cups heavy cream
Instructions
- Preheat the oven to 350°F (175°C).
- In a mixing bowl, cream the butter and sugar until light and fluffy.
- Add eggs one at a time, mixing well after each.
- In a separate bowl, combine flour, baking powder, and salt.
- Gradually add the dry ingredients to the wet mixture, alternating with milk.
- Stir in vanilla extract and strawberry puree.
- Pour the batter into greased cake pans and bake for 25-30 minutes.
- Let the cakes cool completely.
- Whip the heavy cream with powdered sugar until stiff peaks form.
- Layer the cakes with whipped cream and strawberry puree.
- Top with crushed graham crackers for crunch.
Notes
- For a stronger strawberry flavor, use fresh strawberries in the layers.
- Consider adding a layer of strawberry jam between the cake layers.
- Chill the cake before serving for better slicing.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 20g
- Sodium: 150mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 60mg
Keywords: strawberry crunch cake, strawberry dessert, layered cake