Why Make This Recipe
Strawberry Crunch Cake is a delightful treat that combines moist strawberry cake with a crunchy, buttery topping. It’s perfect for a summer gathering, birthday celebration, or simply as a sweet end to any meal. The playful combination of textures and flavors makes it a favorite among both kids and adults. Plus, it’s easy to make, which means more time for enjoying the cake and less time in the kitchen!
How to Make Strawberry Crunch Cake
Ingredients
- 1 box of vanilla cake mix
- 1 cup of strawberries, pureed
- 1/2 cup of butter, melted
- 1 cup of crushed cornflakes
- 1 cup of whipped cream or Cool Whip
- 1 cup of powdered sugar
- 1 teaspoon of vanilla extract
Directions
- Preheat the oven to 350°F (175°C). Grease and flour a cake pan.
- In a mixing bowl, prepare the cake mix according to package instructions, adding the pureed strawberries to the batter.
- Pour the batter into the prepared pan and bake for 25-30 minutes, or until a toothpick comes out clean. Let it cool completely.
- In a separate bowl, mix the crushed cornflakes with melted butter and set aside.
- Once the cake has cooled, layer whipped cream on top and sprinkle the cornflake mixture evenly over the cream.
- Drizzle with additional strawberry puree if desired, and refrigerate before serving.
How to Serve Strawberry Crunch Cake
Serve Strawberry Crunch Cake chilled for the best flavor. You can cut it into slices and serve it on plates or let guests help themselves. It pairs well with a scoop of vanilla ice cream or some fresh strawberries on the side for an extra touch.
How to Store Strawberry Crunch Cake
Store any leftover Strawberry Crunch Cake in the refrigerator. Cover it tightly with plastic wrap to keep it fresh. It will last for about 3 to 5 days, but it’s best enjoyed within the first few days for optimal taste and texture.
Tips to Make Strawberry Crunch Cake
- Make sure to fully cool the cake before adding whipped cream and the cornflake topping, so they don’t melt.
- Feel free to use fresh strawberries instead of pureed strawberries for a chunkier texture in the cake.
- If you want a stronger strawberry flavor, add more pureed strawberries to the cake mix.
Variation
You can easily customize this cake by swapping vanilla cake mix for another flavor, like lemon or almond. Adding some chopped nuts for an extra crunch can also enhance the texture.
FAQs
Can I use frozen strawberries for this recipe?
Yes, frozen strawberries can be used. Just make sure to thaw and drain them before pureeing.
Is there a gluten-free option for this cake?
You can substitute the vanilla cake mix with a gluten-free cake mix to make this dessert gluten-free.
Can I make this cake in advance?
Absolutely! You can bake the cake a day ahead and store it in the refrigerator. Just add the topping right before serving for the best result.
Strawberry Crunch Cake
Ingredients
For the cake
- 1 box vanilla cake mix Any brand will do.
- 1 cup strawberries, pureed Fresh or thawed frozen strawberries can be used.
- 1/2 cup butter, melted Ensure it is not hot when mixed.
For the topping
- 1 cup crushed cornflakes To provide a crunchy texture.
- 1 cup whipped cream or Cool Whip For a light and airy topping.
- 1 cup powdered sugar For sweetness.
- 1 teaspoon vanilla extract For flavor enhancement.
Instructions
Preparation
- Preheat the oven to 350°F (175°C). Grease and flour a cake pan.
- In a mixing bowl, prepare the cake mix according to package instructions, adding the pureed strawberries to the batter.
- Pour the batter into the prepared pan and bake for 25-30 minutes, or until a toothpick comes out clean. Let it cool completely.
Topping
- In a separate bowl, mix the crushed cornflakes with melted butter and set aside.
- Once the cake has cooled, layer whipped cream on top and sprinkle the cornflake mixture evenly over the cream.
- Drizzle with additional strawberry puree if desired, and refrigerate before serving.
