Dress up this moist strawberry cake with creamy vanilla frosting and a crunchy topping. Here's how to make a strawberry crunch cake inspired by the nostalgic ice cream treat!
Instructions
1
Prep the strawberry puree
2
Place the strawberries in a food processor and pulse until smooth. Transfer the puree to a small saucepan, and cook over low heat until the mixture reduces by half, stirring occasionally, 25 to 30 minutes. Transfer the puree to a bowl and chill in the refrigerator until cool.
3
Combine the dry ingredients
4
Preheat the oven to 350°F. Place a circular piece of parchment in the bottom of two 8-inch round cake pans. Coat with cooking spray, and set aside. In a large bowl, whisk together the flour, baking powder, baking soda and salt and set aside.
5
Cream the butter and sugar
6
In a large mixing bowl, or the bowl of a stand mixer, cream the butter and sugar until pale and fluffy, three to four minutes. Mix in the two whole eggs, one egg white and vanilla extract.
7
Mix in the dry ingredients and the milk
8
Mix in 1/3 of the flour mixture, half of the milk and another 1/3 of the flour mixture. Mix in the remaining milk and finish with the remaining flour mixture, mixing until just combined.
9
Fold in the strawberry puree
10
Using a spatula or wooden spoon, fold in the cooled strawberry puree. Editor's Tip: Add red gel food coloring for more vibrancy if desired.
11
Bake the cakes
12
Divide the cake batter evenly between the two prepared cake pans. Bake the cakes until a toothpick inserted in the center comes out clean, 28 to 30 minutes. Once baked, remove the cakes and allow them to cool at room temperature for 15 minutes. Remove the cakes from the pans and transfer the cake layers to a wire rack to finish cooling completely to room temperature.
13
Make the frosting
14
In the bowl of a stand mixer fitted with the paddle attachment beat the butter until fluffy, three to five minutes. Beat in half of the confectioners' sugar, milk and vanilla extract. Gradually beat in the remaining confectioners' sugar, and whip until fluffy, two to three minutes.
15
Make the crunch topping
16
While the cake layers are cooling, combine the Nilla Wafers and freeze-dried strawberries in a food processor. Pulse into crumbs.
17
Assemble the cake
18
Place the first cake layer on a plate or cake stand. Frost the top of the first cake layer and place the second layer on top. Frost the tops and sides of the entire cake.
19
Cover with the crunch topping
20
Place the cake plate or cake stand with the frosted cake on a baking sheet. This will help to catch the crumb topping. Sprinkle the crumb topping to coat the cake, and use your hands to gently press the strawberry crunch topping on the cake.
