In questo articolo, esploreremo una ricetta deliziosa e facile da preparare.

Delicious Strawberry Crunch Cake Recipe: A Sweet Delight

If you’re in search of a scrumptious dessert that combines the lusciousness of strawberries with a delightful crunch, look no further than this Strawberry Crunch Cake. This delectable recipe is not only a feast for the taste buds but also a visual treat with its vibrant colors and textures. Whether you’re baking for a special occasion or just want to indulge in something sweet, this cake is sure to impress. So, let’s dive into the ingredients and step-by-step instructions to create this masterpiece!

Ingredients

For the Crunch Topping:

• 1 cup of freeze-dried strawberries
• 1 cup of vanilla wafer cookies
• 1/4 cup of melted butter

For the Cake:

• 1 box of white cake mix
• Ingredients required for the cake mix (typically eggs, oil, and water)
• 1 cup of strawberry puree (made from fresh or frozen strawberries)
• 1 teaspoon of vanilla extract

For the Frosting:

• 2 cups of heavy cream
• 1/4 cup of powdered sugar
• 1 teaspoon of vanilla extract

Optional:

• Fresh strawberries for garnish

Instructions

Step 1: Prepare the Crunch Topping

1. Preheat the Oven:

   • Preheat your oven to 350°F (175°C).

2. Make the Crunch:

   • In a food processor, combine the freeze-dried strawberries and vanilla wafer cookies. Pulse until you achieve a coarse crumb texture.
   • Transfer the mixture to a bowl and mix in the melted butter until the crumbs are evenly coated.

3. Bake the Crunch:

   • Spread the crumb mixture evenly on a baking sheet.
   • Bake for 8-10 minutes or until the crumbs are lightly golden. Set aside to cool.

Step 2: Bake the Cake

1. Prepare the Cake Batter:

   • Follow the instructions on the cake mix box, substituting 1 cup of water with the strawberry puree. Add the vanilla extract to the mixture.

2. Bake the Cake:

   • Pour the batter into a greased 9×13 inch cake pan.
   • Bake according to the package instructions or until a toothpick inserted into the center comes out clean.
   • Allow the cake to cool completely in the pan.

Step 3: Make the Frosting

1. Whip the Cream:
   • In a large mixing bowl, combine the heavy cream, powdered sugar, and vanilla extract.
   • Beat with an electric mixer on high speed until stiff peaks form.

Step 4: Assemble the Cake

1. Frost the Cake:

   • Once the cake has cooled, spread the whipped cream evenly over the top.

2. Add the Crunch Topping:

   • Sprinkle the cooled strawberry crumb mixture evenly over the frosted cake, pressing gently to adhere.

3. Garnish:

   • If desired, slice fresh strawberries and arrange them on top for an extra touch of freshness and color.

Step 5: Serve and Enjoy!

• Slice the cake into squares and serve chilled or at room temperature. Enjoy the delightful combination of creamy, fruity, and crunchy textures in every bite!

Conclusion

This Strawberry Crunch Cake is a show-stopping dessert that’s perfect for any occasion. With its layers of moist cake, creamy frosting, and crunchy topping, it’s a treat that’s sure to delight everyone who tries it. The fresh strawberries add a burst of flavor that complements the sweetness of the cake beautifully. So, gather your ingredients and get ready to bake a dessert that will have everyone coming back for seconds!

Strawberry Crunch Cake Recipe

Indulge in a delightful Strawberry Crunch Cake that combines the sweetness of strawberries with a satisfying crunch.

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Prep Time 20 minutes mins

Cook Time 20 minutes mins

Cooling Time 10 minutes mins

Total Time 1 hour hr

Servings: 6 servings

Course: Dessert

Cuisine: American

Calories: 680

Ingredients Equipment Method Notes

Ingredients

  

Jumbo Pasta Shells

• 30 pieces jumbo pasta shells
• 1 jar alfredo sauce 15 ounces
• 2 cups cooked & pulled rotisserie chicken
• 1.5 cups ricotta cheese
• 1 cup mozzarella cheese shredded
• 1 cup parmesan cheese shredded
• 1 piece egg
• 1 tsp salt divided
• 0.5 tsp pepper
• 1 tbsp fresh parsley chopped, for garnish

Equipment

• 9×13 Baking Dish

Method

 

1. Preheat the oven to 350 degrees. Prepare a 9×13 casserole dish by spraying with olive oil or cooking spray. Set aside.
2. Cook shells to al dente (to package directions). Drain the cooked shells and set aside to come to room temperature.
3. In a medium bowl, combine mozzarella & parmesan cheese. Remove half & set aside.
4. With the remaining half of the cheese mixture, add ricotta, egg, chicken, half the salt & pepper. Stir until fully incorporated.
5. Pour half the jar of the alfredo sauce into the bottom of the prepared casserole dish.
6. Spoon the chicken mixture into each cooked shell, about 1 heaping tablespoon into each.
7. Place the stuffed shells on top of the alfredo sauce in the casserole dish in a single layer.
8. Pour the remaining alfredo sauce over the prepared shells. Top with remaining cheese, remaining salt, and parsley (if adding).
9. Bake in preheated oven for 15-20 minutes, or until cheese is melted and bubbling.
10. Garnish with additional parsley before serving if desired.

Notes

For extra flavor, you can add a pinch of nutmeg to the cheese mixture. Serve with a side of green salad for a complete meal.