Strawberry Crunch Cake - Easy Chef Ideas

Name: Strawberry Crunch Cake - Easy Chef Ideas
Total time: 300 min
Ingredients: 2 ¼ cups All-Purpose Flour (270 g), Sifted; 1 ¾ cups Granulated Sugar (350 g); 1 ½ tsp Baking Powder (7.5 g); ½ tsp Salt, fine sea (3 g); 1 cup Unsalted Butter, softened (227 g); 4 Large Eggs, Room temperature; 2 tsp Vanilla Extract (10 ml); 1 cup Buttermilk (240 ml), Full fat, room temperature; 2 tbsp Freeze-Dried Strawberry Powder (15 g); 1 ½ cups Fresh or Frozen Strawberries (225 g), Chopped (for reduction); ¼ cup Granulated Sugar (50 g) (for reduction); 1 tbsp Lemon Juice (15 ml), Freshly squeezed; 8 oz block Cream Cheese, full fat (226 g), Chilled; ½ cup Unsalted Butter, softened (113 g) (for frosting); 1 tsp Vanilla Extract (5 ml) (for frosting); 4 cups Powdered Sugar (480 g), Sifted; 2 tbsp Heavy Cream (Double Cream) (30 ml); 2 ½ cups Vanilla Wafers (300 g), Crushed; 1 cup Freeze-Dried Strawberries (60 g), Crushed into a coarse powder (for crunch); ½ cup Unsalted Butter, melted (113 g) (for crunch)

easychefideas.com

Make the ultimate Strawberry Crunch Cake! This homemade version elevates the classic ice cream bar with a moist cake and signature sweet crunch topping recipe.

View full recipe on easychefideas.com

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at easychefideas.com.

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Ingredients

2 ¼ cups All-Purpose Flour (270 g), Sifted
1 ¾ cups Granulated Sugar (350 g)
1 ½ tsp Baking Powder (7.5 g)
½ tsp Salt, fine sea (3 g)
1 cup Unsalted Butter, softened (227 g)
4 Large Eggs, Room temperature
2 tsp Vanilla Extract (10 ml)
1 cup Buttermilk (240 ml), Full fat, room temperature
2 tbsp Freeze-Dried Strawberry Powder (15 g)
1 ½ cups Fresh or Frozen Strawberries (225 g), Chopped (for reduction)
¼ cup Granulated Sugar (50 g) (for reduction)
1 tbsp Lemon Juice (15 ml), Freshly squeezed
8 oz block Cream Cheese, full fat (226 g), Chilled
½ cup Unsalted Butter, softened (113 g) (for frosting)
1 tsp Vanilla Extract (5 ml) (for frosting)
4 cups Powdered Sugar (480 g), Sifted
2 tbsp Heavy Cream (Double Cream) (30 ml)
2 ½ cups Vanilla Wafers (300 g), Crushed
1 cup Freeze-Dried Strawberries (60 g), Crushed into a coarse powder (for crunch)
½ cup Unsalted Butter, melted (113 g) (for crunch)