Easy Strawberry Crunch Cake with Freeze-Dried Strawberries Recipe
Dessert recipes that incorporate both fresh and preserved fruit elements often evoke feelings of comfort and celebration. Many such recipes find their roots in home baking traditions, passed down through generations, where resourcefulness in utilizing available ingredients was key. The combination of textures and flavors, especially the juxtaposition of soft cake with a crisp topping, provides a satisfying sensory experience that appeals to a wide audience.
Equipment
- The preparation of strawberry crunch cake with freeze-dried strawberries requires the following kitchen tools and appliances for optimal results:
- 9x13 inch Baking Pan
- Mixing Bowls (various sizes)
- Electric mixer (stand or hand-held)
- Measuring cups and spoons
- Pastry Blender or Fork (for crumble topping)
- Rubber Spatula
- Whisk
- Cooling rack
- Parchment paper (optional, for lining the pan)
Ingredients
- For the Cake
- 2 1/2 cups all-purpose flour
- 1 1/2 cups granulated sugar
- 3 1/2 teaspoons baking powder
- 1 teaspoon salt
- 3/4 cup unsalted butter softened
- 1 cup milk
- 2 large eggs
- 1 teaspoon vanilla extract
- For the Strawberry Crunch Topping
- 1 cup all-purpose flour
- 1/2 cup granulated sugar
- 1/4 cup freeze-dried strawberries finely crushed
- 1/2 cup unsalted butter cold and cubed
- For the Strawberry Cream Cheese Filling
- 8 ounces cream cheese softened
- 1/2 cup unsalted butter softened
- 3 cups powdered sugar
- 1 teaspoon vanilla extract
- 1/4 cup freeze-dried strawberries finely crushed
Instructions
- Prepare the Cake: Preheat oven to 350F (175C). Grease and flour a 9x13 inch baking pan.
- In a large bowl, whisk together flour, sugar, baking powder, and salt.
- Add softened butter and milk to the dry ingredients. Mix until just combined.
- Add eggs and vanilla extract. Beat until smooth.
- Pour batter into the prepared pan and spread evenly.
- Make the Strawberry Crunch Topping: In a medium bowl, combine flour, sugar, and crushed freeze-dried strawberries.
- Cut in the cold, cubed butter using a pastry blender or fork until the mixture resembles coarse crumbs.
- Sprinkle the topping evenly over the cake batter.
- Bake: Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cake cool completely in the pan.
- Prepare the Strawberry Cream Cheese Filling: In a large bowl, beat together the softened cream cheese and butter until smooth and creamy.
- Gradually add the powdered sugar, beating until well combined.
- Stir in the vanilla extract and crushed freeze-dried strawberries.
- Assemble the Cake: Once the cake is completely cool, spread the strawberry cream cheese filling evenly over the top.
- Cut into squares and serve.
- Optional Tips: For a more intense strawberry flavor, add 1 teaspoon of strawberry extract to the cake batter. To create a visually interesting texture, reserve a small amount of crushed freeze-dried strawberries to sprinkle on top of the filling after it has been spread.
Notes
Variations
This recipe offers numerous avenues for customization to cater to diverse preferences and dietary requirements. The following adjustments can be implemented:
- Ingredient Swaps: For a richer flavor, brown butter can be substituted for regular melted butter in the cake batter or crumble topping. A blend of different berries, such as raspberries or blueberries, can be incorporated with the freeze-dried strawberries.
- Regional Twists: A citrus element can be introduced by adding lemon or orange zest to the cake batter or filling. Almond extract or amaretto liqueur can be added for an Italian-inspired variation.
- Dietary Adjustments: Gluten-free versions can be achieved by using a gluten-free all-purpose flour blend. Sugar substitutes like stevia or erythritol can reduce the sugar content. A vegan option involves replacing butter with plant-based butter, milk with almond or soy milk, and eggs with a flax egg or commercial egg replacer.
Serving Suggestions
This dessert proves versatile for various occasions. It serves as an excellent choice for:
- Birthday parties and celebrations.
- Afternoon tea or coffee gatherings.
- Potlucks and picnics.
- Can be served chilled. A scoop of vanilla ice cream or a dollop of whipped cream complements it well.
Storage Tips
Proper storage extends the freshness and quality of the cake:
- The assembled cake should be stored in an airtight container in the refrigerator.
- It can maintain its quality for up to 3-4 days when refrigerated.
- For longer storage, the cake can be frozen. Wrap individual slices tightly in plastic wrap and place them in a freezer-safe container. Frozen cake can last up to 2 months. Thaw in the refrigerator before serving.
Frequently Asked Questions
- Question 1: Can fresh strawberries be used instead of freeze-dried strawberries?
Answer: While fresh strawberries can be used, they introduce excess moisture that can affect the texture of the topping and cake. Freeze-dried strawberries are recommended for their concentrated flavor and textural contribution. - Question 2: Can the cream cheese filling be substituted?
Answer: Yes, the cream cheese filling can be substituted with a simple buttercream frosting or a vanilla whipped cream for a lighter option. - Question 3: Is it possible to make the topping ahead of time?
Answer: The topping can be prepared in advance and stored in the refrigerator for up to 3 days or frozen for up to 1 month. Ensure it is stored in an airtight container to prevent it from absorbing moisture. - Question 4: How to prevent the topping from becoming soggy?
Answer: Ensure the cake is completely cooled before applying the cream cheese filling. This will prevent the heat from the cake causing the topping to soften.