![]() Wrap either the whole cake or slices tightly with plastic wrap, then a layer of aluminum foil. You can also freeze Strawberry Crunch Cake. The cake should be stored in the refrigerator for up to one week (cover it tightly before storing). Substitute 40 vanilla wafers in place of the Golden Oreos.Proceed as directed by stirring in the butter, but do NOT bake the crunch topping-just spread it out and let it dry for about 30 minutes. Pulse them in a food processor along with the Golden Oreos. Substitute ¾ cup freeze dried strawberries in place of the strawberry gelatin.Make the cake into two 8-inch round cake pans (bake for 30–35 minutes).Īnd here are two more ideas for the strawberry crunch topping:.Make the cake into cupcakes (bake for 17–20 minutes).Here are a few ideas on how to switch up the cake recipe: Then, frost the cake, and sprinkle the strawberry crunch on top. The day that you’re ready to serve the cake, make the cream cheese frosting. Keep both tightly covered at room temperature. You can also make the strawberry shortcake crunch topping up to 2 days in advance. You can make the cake up to 2 days in advance. Strawberry Crunch Cake is now ready to serve! Frequently Asked Questionsĭo I need to remove the cream filling from the Golden Oreos? Top the cake with the cream cheese frosting (I like using an offset spatula for this), and then sprinkle the homemade strawberry crunch on top. Once the cake is completely cool, beat the softened butter, softened cream cheese, vanilla extract, and powdered sugar in a large bowl to create the cream cheese frosting. While the cake is baking, make the Strawberry Crunch topping. The top may turn brown-that’s ok! We are going to cover it with frosting anyway. Pour the batter into a greased 13×9-inch pan, and bake the cake at 350☏ for 30–35 minutes. In addition to the cake mix, this recipe has 1 cup of vegetable oil, 4 eggs, ½ cup water, and one small box of strawberry Jell-O. ![]() Start by making the strawberry cake using white cake mix.
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