Frost the top, then set the other cake layer over it. Beat in the confectioners’ sugar about a cup at a time, mixing until the frosting reaches your desired consistency and sweetness.Īssemble.
Use an electric mixer on medium speed to beat the cream cheese, butter, and vanilla until they’re light and fluffy.Īdd the sugar. Make the Frosting and Assembleīeat the first three ingredients. Spread the topping in a single layer on a lined sheet pan and let it dry for 15 minutes. Alternatively, you can drizzle the butter over the mixture in the bowl of the food processor and pulse to mix.ĭry. Transfer the crumb mixture to a mixing bowl, then pour in the melted butter and stir to combine. Place the cookies and strawberries in a food processor, and pulse until they form large crumbs.Īdd the butter. Set the cake pans on a wire rack and allow them to cool completely. Lightly tap the pans on the counter a few times to get rid of any air pockets and bake for 40 to 45 minutes, or until the cake is golden brown and a toothpick inserted into the center comes out clean.Ĭool. Divide the cake batter into the prepared pans and spread evenly. Mix on low speed for about a minute, then beat in the eggs one at a time, starting on low speed and increasing to medium after a few seconds. Combine the milk and vanilla, then pour this mixture into the batter. Add the butter to the dry ingredients and mix with an electric mixer on medium-low speed until the mixture appears sandy.Īdd the liquid ingredients. Whisk the flour, sugar, ground strawberries, baking powder, and salt in a large mixing bowl. Line two 9-inch round cake pans with parchment paper, then grease or butter and flour the paper. The cakes can be made a day in advance, and the frosting can be refrigerated for two or three days. You can make this recipe in stages if you don’t have time to make it in one go.
#STRAWBERRY CRUNCH CAKE ICING HOW TO#
How to Make Strawberry Crunch Cake from Scratch Confectioners’ sugar – Sift this before using it.Unsalted butter – The butter should also be softened.Cream cheese – Use full-fat cream cheese the kind that comes in blocks.Unsalted butter – Melt this in the microwave or a small saucepan.Golden Oreos – Don’t substitute chocolate Oreos their flavor would compete with the strawberries.
Strawberry jam – Choose a high-quality jam with bright berry flavor.Vanilla extract – Use store-bought or homemade vanilla extract.Milk – I always prefer whole milk for baking.
It should be soft but hold a thumbprint when pressed.
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