This delightful Strawberry Crunch Cake is a perfect blend of sweet strawberry flavor and a crunchy topping. Its a simple yet impressive dessert thats sure to be a hit at any gathering.
Ingredients:
For the Cake:
- 4 large eggs
- 1 cup unsalted butter, melted 2 sticks
- 1 cup milk
- 1 box strawberry jello 3 oz
- 15.25 oz strawberry cake mix
For the Frosting:
- 3 sticks unsalted butter, room temperature 1 cups
- 1 tsp vanilla extract
- 2-3 cups powdered sugar
- Dash of milk or heavy cream if frosting becomes too thick
For the Crunch Topping:
- 2 cups Nilla Wafers
- 1 cup freeze-dried strawberries equal to 1 oz
- 4 tbsp unsalted butter, melted
Directions:
- Preheat the oven to 350ºF. Spray a 9×13 inch pan with non-stick cooking spray.
- Prepare the Cake: In a mixing bowl, combine the eggs, melted butter, milk, strawberry jello powder, and strawberry cake mix. Use an electric mixer to combine until smooth.
- Bake the Cake: Pour the batter into the prepared pan and bake for 23-28 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool completely before frosting.
- Prepare the Frosting: In a mixing bowl, combine the room temperature butter and vanilla extract. Beat using an electric mixer until fluffy, about 1-2 minutes. Gradually add the powdered sugar, mixing on low until combined. Taste and adjust the sweetness as desired. If the frosting becomes too thick, add a dash of milk or heavy cream to reach the desired consistency.
Frost the Cake: Once the cake is cool, spread the frosting evenly over the top.
- Prepare the Crunch Topping: In a ziplock bag, combine the Nilla Wafers and freeze-dried strawberries. Seal the bag and use a rolling pin to crush the mixture into small pieces. Add the melted butter to the bag, reseal, and shake to combine.
- Finish the Cake: Sprinkle the topping mixture evenly over the frosted cake. Slice and serve.
- Prep Time: 15 minutes Cooking Time: 23-28 minutes Total Time: 38-43 minutes Servings: 16