Strawberry Crunch Cake
A delightful treat that combines moist strawberry cake with a crunchy, buttery topping, perfect for summer gatherings and celebrations.
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.
Notes
Make sure to fully cool the cake before adding whipped cream and the cornflake topping to avoid melting. You can customize the cake flavor by using different cake mixes or adding chopped nuts for an extra crunch.