Make sure the cakes have cooled completely before frosting them.Decorate the cake with whole, fresh strawberries, if desired. When sprinkling the cookie crunch topping on top of the cake, make sure to cover the whole cake, including the sides. Spread the batter into the cake pan and bake until a toothpick inserted in the center comes out clean.Sift the flour and add it to the batter, alternating with the buttermilk.Stir in the melted butter, oil, strawberry jam, freeze-dried strawberry powder, strawberry extract, vanilla extract, and pink food coloring (if using).Since this is an oil-based cake, we use this step to add volume and lightness to the crumb instead of creaming butter and sugar. Beat the eggs and sugar for 5 to 7 minutes until the mixture gets light in color and nearly triples in volume.This will allow you to easily remove the cakes from the pans after baking. You will need an electric mixer and two 8-inch cake pans.īefore you begin: Line two 8-inch round cake pans with parchment paper and spray them with nonstick baking spray. Here’s a look at the steps required but be sure to check out the printable recipe card at the bottom of the page. This delicious strawberry crunch cake is a simple and straightforward baking project that will result in a beautiful, vibrant cake perfect for your special occasion.
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