Strawberry Crunch Cake
Here is an appetizing introduction to the recipe, ranging from 350-500 characters, written before any headings. Strawberry crunch cake is a delightful dessert that brings together fresh strawberries and a crunchy topping for a perfect treat. With its light texture and vibrant flavors, this cake will impress your guests and make any celebration special. Whether for a birthday or a summer gathering, this recipe is sure to become a favorite for anyone who tries it.
Ingredients
- 2 cups fresh strawberries, sliced
- 1 cup granulated sugar
- 1 cup all-purpose flour
- 1/2 cup unsalted butter, softened
- 3 large eggs
- 1 tsp vanilla extract
- 1/2 tsp baking powder
- 1/4 tsp salt
- 1 cup whipped cream
- 1 cup granola or crushed cookies for topping
Servings and Cooking Time
This recipe makes 8 servings. Preparation time is approximately 30 minutes, and cooking time is about 25 minutes.
Nutritional Value
Each serving of strawberry crunch cake contains roughly 300 calories, 12g of fat, 40g of carbohydrates, and 5g of protein. This is based on a standard serving size and is perfect for one person.
Step-by-Step Cooking Process
- Preheat your oven to 350°F (175°C).
- In a mixing bowl, cream together the softened butter and sugar until light and fluffy.
- Add the eggs one at a time, mixing well after each addition.
- Stir in the vanilla extract.
- In another bowl, combine flour, baking powder, and salt.
- Gradually add the dry ingredients to the wet mixture, mixing until just combined.
- Fold in the sliced strawberries gently.
- Pour the batter into a greased 9-inch round cake pan.
- Bake for 25 minutes or until a toothpick comes out clean.
- Once baked, let the cake cool completely before frosting with whipped cream.
- Top with granola or crushed cookies and fresh strawberries.
Alternative Ingredients
If you’re looking for alternatives, you can use coconut cream instead of whipped cream for a dairy-free option. Additionally, honey or maple syrup can be used in place of granulated sugar for a healthier sweetener.
Serving and Pairings
This strawberry crunch cake pairs beautifully with a scoop of vanilla ice cream or a dollop of fresh whipped cream. A light fruit salad or a glass of sparkling lemonade can complement its flavors perfectly.
Storage and Reheating
Store any leftover strawberry crunch cake in an airtight container in the refrigerator for up to 3 days. It can be frozen for up to a month, but it’s best to freeze without the whipped cream topping. Thaw in the fridge before serving.
Cooking Mistakes
- Overmixing the batter can lead to a dense cake, so mix gently.
- Not allowing the cake to cool completely before frosting can cause the cream to melt.
- Using unripe strawberries may result in a less flavorful cake.
- Measuring flour incorrectly can affect the cake’s texture.
- Not greasing the pan properly can cause the cake to stick.
Helpful Tips
- Use fresh, ripe strawberries for the best flavor.
- Let the cake cool completely before adding toppings.
- Consider adding a layer of strawberry jam for extra sweetness.
- Experiment with different types of nuts for the topping.
FAQs
Can I make this cake in advance?
Yes, you can bake the cake a day in advance. Just keep it stored in the refrigerator, and frost it right before serving to maintain freshness.
What can I substitute for granulated sugar?
You can substitute granulated sugar with coconut sugar, honey, or maple syrup. Adjust quantities based on the sweetness level you desire.
Can I use frozen strawberries?
While fresh strawberries are recommended, you can use frozen strawberries. Just make sure to thaw and drain excess liquid before adding them to the batter.
How do I know when the cake is done?
Insert a toothpick into the center of the cake. If it comes out clean or with a few crumbs, the cake is done.
What can I serve with this cake?
This cake pairs well with vanilla ice cream or a fruit salad. You can also serve it with a refreshing drink like lemonade.
Conclusion
Strawberry crunch cake is a delightful dessert that combines the freshness of strawberries with a satisfying crunch. Perfect for any occasion, this cake is not only delicious but also visually appealing. With easy-to-follow steps, you’ll impress your guests and create lasting memories around the table.
Strawberry Crunch Cake
Ingredients
- 2 cups fresh strawberries sliced
- 1 cup granulated sugar
- 1 cup all-purpose flour
- 1/2 cup unsalted butter softened
- 3 large eggs
- 1 tsp vanilla extract
- 1/2 tsp baking powder
- 1/4 tsp salt
- 1 cup whipped cream
- 1 cup granola or crushed cookies for topping
Instructions
- Preheat your oven to 350°F (175°C).
- In a mixing bowl, cream together the softened butter and sugar until light and fluffy.
- Add the eggs one at a time, mixing well after each addition.
- Stir in the vanilla extract.
- In another bowl, combine flour, baking powder, and salt.
- Gradually add the dry ingredients to the wet mixture, mixing until just combined.
- Fold in the sliced strawberries gently.
- Pour the batter into a greased 9-inch round cake pan.
- Bake for 25 minutes or until a toothpick comes out clean.
- Let the cake cool completely before frosting with whipped cream.
- Top with granola or crushed cookies and fresh strawberries.
