A strawberry crunch casserole is one of those recipes that’s so simple to make and so fun to make that it can make you smile just a little bit.
If you’re feeling particularly creative, you could even use your favorite strawberry flavor to add some flavor to your cake.
I had a few different recipes to try out for my wedding cake recipe.
I chose to go with a strawberry cake because I wanted something that would compliment the holiday season with a festive twist, and this one did exactly that.
I hope you enjoy!
The basic idea is to prepare your cake by soaking strawberries in sugar and baking them at 375 degrees F for about an hour.
You can add any combination of strawberries, pecans, walnuts or almonds to the mix to give it a little extra flavor.
After baking for an hour, you can sprinkle your cake with vanilla, sugar or whatever you’d like.
The only thing you really need to do to make this cake is sprinkle some sprinkles around the edges.
I also like to top the cake with a small handful of chopped strawberries.
When serving the cake, you’re going to want to make sure that you sprinkle a few drops of strawberry jam or jam flavored icing on top of the cake.
If not, then you can always sprinkle the strawberries on top as well.
If your cake isn’t very sweet, then sprinkle a little more strawberry jam on top, too.
This recipe works great with any fruit.
As for the rest of the ingredients, I chose berries and pecan because they’re my favorite.
The flavor of these berries is so unique that they’re perfect for this cake recipe!
If you don’t have berries on hand, then try making your own berries and making a strawberry jam.
Make a Strawberry Crunch Cake Recipe: Strawberry Crumpet Ingredients: 3/4 cup sugar 2 cups all-purpose flour 2 teaspoons baking powder 1/2 teaspoon baking soda 1/4 teaspoon salt 1 large egg white 1 cup fresh strawberries (about 3 ounces) 2 teaspoons vanilla extract 2 teaspoons powdered sugar 2 tablespoons fresh strawberries, chopped 1 cup frozen strawberries (2 ounces) Directions: In a medium bowl, mix together the sugar and flour.
Add the baking powder and baking soda, and mix together until just combined.
Add in the egg white and mix until combined.
In a large bowl, combine the strawberries, vanilla, powdered sugar and fresh strawberries.
Divide the dough into 6 equal pieces.
Wrap each piece in plastic wrap and refrigerate for at least an hour before baking.
Preheat oven to 375 degrees.
Prepare the Cake: Preheat the oven to 350 degrees F. In the bowl of a stand mixer fitted with the paddle attachment, combine egg whites, vanilla and powdered sugar until combined and pale in color.
Add egg white mixture to the dry ingredients and mix just until combined, then add in the strawberry jam, then the strawberries and the strawberry mixture, then mix just to combine.
Pour the batter into the prepared pan.
Bake for 30 minutes, or until the top of your cake is golden brown.
Remove from the oven and allow to cool on a wire rack.
For the Strawberries: Whisk together the strawberries with the egg whites and vanilla extract in a small bowl until well combined.
Fold in the strawberries.
Pour into a 9-inch cake pan and bake for about 20 minutes, rotating cake every 5 minutes to ensure the strawberries are still attached.
Remove the cake from the pan, and set aside to cool completely.
For Jam: Combine the powdered sugar, fresh strawberries and strawberries chopped in small pieces in a large saucepan over medium-high heat.
Cook, stirring occasionally, until the strawberries start to soften and begin to thicken.
Remove to a wire mesh strainer and let cool.
To assemble: Sprinkle the top with a little strawberry jam and serve immediately.
You could also serve the cake directly from the fridge, and I like to add a little fresh strawberry juice to top.
If desired, top the strawberry cake with chopped fresh pecanes.
For a more festive dessert, you might also use powdered sugar or jam as icing on the top, or you could sprinkle a bit of whipped cream on top.
This strawberry crunch dessert is perfect for the big day!
Yield: 12 servings