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Strawberry Crunch Cake Recipe

April 14, 2019 by Lisa Pinney

This was one of those showstopper cakes that just took me back to my childhood the first time I laid eyes on it!

It’s a reminder of summer, the ice cream truck music, playing in plastic pools in the backyard, not coming inside until the sun started to go down, washing the days dirt off, putting on clean pajamas and sitting on the front porch and listening to your parents talk with their neighbors until bedtime…

Memories of times that seemed much more simple…

And when you bite into the first piece, you are transported back to that first lick of the Strawberry Crunch Bar that you bought from that Ice Cream Truck that passed by your house every day!

The cake is a little involved, but oh so worth making to visit that childhood memory just one more time and maybe to share that memory and a bit of deliciousness with family and friends!

You’ll first make the strawberry cake layers

and the vanilla cake layers…

letting them cool completely…

I usually make the fresh strawberry puree’

one day before so that it

can completely cool…

You will begin the assembly with the

Strawberry Layer, some icing and some puree’…

And repeat with the

vanilla layer..

Like so!

Until every layer is used…

Then frost the top and sides

with the remaining

frosting minus 2/3 cup reserved

for the

strawberries on top!

You’ll need these cookies to

make the crumble…

I have not been searching in

the grocery stores this season, but

I did have to order my second

batch last year from Amazon.

Lorna Doone is a classic

and pretty easy to find…

After pureeing with your food processor,

stream in the melted butter…

set aside 1/2 cup for the

dipped strawberries for the top…

Press the remaining crumble into the sides

and top of cake…

Dip the whole strawberries in the

melted chocolate and roll

in the remaining crumble…

With a large star tip,

pipe the remaining frosting

fluff on the top of the cake

for each strawberry

and top each one with a

dipped strawberry…

Refrigerate the cake at least an hour

before serving.

Slice and enjoy!

Print

Strawberry Crunch Cake Recipe

  • Author: Lisa Pinney

Ingredients

Scale
  • 1 box Duncan Hines Strawberry Supreme Cake Mix
  • 1 cup water
  • 4 eggs
  • 2 oz cream cheese, room temperature
  • 1/4 c vegetable oil
  • 1 tsp almond flavoring, 1 tsp vanilla flavoring
  • 1/2 cup fresh strawberries, diced small
  • 1/4 cup cake flour
  • Vanilla Cake Layers:
  • 1 box Duncan Hines French Vanilla Cake Mix
  • 1 cup water
  • 4 eggs
  • 2 oz cream cheese, room temperature
  • 1/4 cup vegetable oil
  • 1 tsp almond flavoring, 1 tsp vanilla flavoring
  • Strawberry Puree’:
  • 2 cups fresh strawberries, sliced in half
  • 2/3 cup sugar
  • 2 tsp lemon juice
  • 1/3 cup water
  • Frosting;
  • 3 cups whipping cream
  • 1 1/2 cups sugar
  • 8 oz cream cheese
  • 1 tsp vanilla
  • 1/2 cup prepared and cooled strawberry puree’
  • Strawberry Crumble Topping:
  • 1 pkg Strawberry Shortcake Oreos
  • 1 pkg Lorna Doone Cookies
  • 1/2 cup melted butter
  • Strawberry Topping:
  • 6–8 fresh strawberries
  • 1 cup Ghiraridelli White Chocolate Melts
  • 1/2 of the Strawberry Crumble Topping

Instructions

Preheat oven to 325 degrees. Spray 4 –8 inch cake pans with nonstick spray and line with parchment paper.

Making the Strawberry Cake:

With your mixer, combine the Strawberry Cake Mix, eggs, oil, water, cream cheese and flavorings.

Beat on medium speed until combined, scrape the sides of the bowl, and beat well for another minute or so.

Toss the diced strawberries with the cake flour and add to the batter; beat another 30 seconds.

Pour the batter into 2 cake pans and tap on counter to remove any air bubbles.

Bake for 25-35 minutes until cake tester comes out clean.

Place on wire racks to cool for 10 minutes and turn out onto parchment paper to cool completely.

Making the French Vanilla Cakes:

With your mixer, combine the French Vanilla Cake Mix, eggs, oil, cream cheese, water and flavorings.

Again, scrape the sides of the bowl and beat for another minute or so.

Pour batter into the 2 cake pans, sprayed with nonstick spray and lined with parchment paper; tap on counter to remove any air bubbles.

Bake on 325 degrees for 25-35 minutes until cake tester comes out clean.

Cool on wire rack for 10 minutes and then turn out onto parchment paper to cool completely.

Making the Strawberry Puree’:

In a small saucepan, add the strawberries, sugar, lemon juice and water; bring to boil, reduce heat and let simmer for 30 minutes.

Remove from heat and let cool completely in the refrigerator; when cool, use an immersion blender to puree’, or use a blender. Store in refrigerator to keep cold.

Making the Frosting:

In your mixing bowl with whisk attachment, beat the whipping cream until stiff peaks form.

Step 20

Add the sugar,cream cheese, vanilla and strawberry puree’; beat until just completely combined; reserve about 2/3 cup to make the fluff to set the dipped strawberries in on top of the cake.

Making the Strawberry Crumble Topping:

With your food processor, puree’ both packs of cookies and then stream in the melted butter; put in bowl and set aside–making sure you keep 1/2 cup to dip the strawberries in.

Assembling the Cake:

On your serving plate or cake board, place one of the strawberry cake layers.

Place some of the frosting on the layer and add some of the strawberry puree’.

Next add a vanilla layer, some frosting and puree’; repeat with the next 2 layers.

Use the remaining frosting to frost the top and sides.

Next, press the Strawberry Cookie Crumble into the icing on the sides and on top.

Making the Strawberries:

In a microwave-proof bowl, melt the Ghirardelli Melts on high, about 1 1/2 minutes–but stirring each 30 seconds so that the chocolate won’t burn.

Dip each strawberry into the melted white chocolate and roll in the remaining Strawberry Cookie Crumble; let dry completely on parchment paper.

Pipe the icing stars on top of the cake to set each strawberry on.

Refrigerate the cake at least an hour before serving.

Enjoy!

Notes

 

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Filed Under: cake, dessert

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Fried Pies & Fireflies started in 2011 as a way for southern cook, Lisa Cook, to share her recipes with family and friends. Let's dig deeper →

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