Treat yourself to the luscious flavors of summer with our Strawberry Shortcake Crunch Cake. This delightful dessert combines layers of airy sponge cake, fresh strawberries, velvety whipped cream, and a crunchy surprise. Learn how to create this sweet masterpiece and indulge in the perfect summertime treat.
Ingredients:
For the Sponge Cake:
- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup whole milk
For the Strawberry Filling:
- 3 cups fresh strawberries, hulled and sliced
- 1/4 cup granulated sugar
For the Whipped Cream:
- 1 1/2 cups heavy cream
- 1/4 cup powdered sugar
- 1 teaspoon vanilla extract
For the Crunch Layer:
- 1 cup crushed shortbread cookies
- 1/2 cup sliced almonds, toasted
Instructions:
1. Bake the Sponge Cake:
- Preheat your oven to 350°F (175°C). Grease and flour two 8-inch round cake pans.
- In a mixing bowl, whisk together the flour, baking powder, and salt.
- In another bowl, beat the softened butter and sugar until light and fluffy. Add the eggs one at a time, followed by the vanilla extract.
- Gradually add the dry ingredients to the wet ingredients, alternating with the milk. Begin and end with the dry mixture.
- Divide the batter between the two pans and bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.
- Let the cakes cool in the pans for a few minutes, then transfer them to a wire rack to cool completely.
2. Prepare the Strawberry Filling:
- In a bowl, combine the sliced strawberries and granulated sugar. Allow them to macerate for about 15 minutes.
3. Make the Whipped Cream:
- In a chilled bowl, whip the heavy cream, powdered sugar, and vanilla extract until stiff peaks form.
4. Assemble the Cake:
- Place one layer of sponge cake on a serving platter.
- Spread half of the macerated strawberries over the cake.
- Add half of the whipped cream on top of the strawberries.
- Sprinkle half of the crushed shortbread cookies and half of the toasted sliced almonds.
- Place the second sponge cake layer on top and repeat the process with the remaining strawberries, whipped cream, cookies, and almonds.
5. Chill and Serve:
- Refrigerate your Strawberry Shortcake Crunch Cake for at least an hour before serving.Slice and savor the perfect summery delight.
Enjoy the delectable flavors of summer with our Strawberry Shortcake Crunch Cake, a dessert masterpiece that will satisfy your sweet tooth. Layers of airy sponge cake, fresh strawberries, velvety whipped cream, and a surprising crunchy element make up this delectable creation. Begin by baking and cooling two delicious sponge cake layers. After that, make a strawberry filling by macerating fresh strawberries with sugar. Prepare your toasted sliced almonds and crushed shortbread cookies, then whip up a dreamy batch of whipped cream. Layer the sponge cake with strawberries, whipped cream, cookies, and almonds to make the cake. Refrigerate your Strawberry Shortcake Crunch Cake for an hour to allow the flavors to blend and the textures to blend. Then, slice and enjoy a summertime treat that’s perfect for any occasion. Whether it’s a family gathering, a picnic, or a dessert to brighten your day, this cake will add a touch of sunshine to your taste buds. Savor the perfect blend of textures and flavors in every bite of Strawberry Shortcake Crunch Cake.