↞ recipe box start page
Category: Cakes
Prep Time: Cook Time: Total Time:
2 quarts strawberries, hulled and sliced thin
3 tbsp sugar
2 cups heavy cream
1 recipe 8-inch yellow cake round (see recipe below)
1 recipe 8-inch meringue round (see recipe below)
12 whole strawberries for garnish
Confectioners sugar for dusting
Cake
3/4 cup milk
2 large eggs, room temperature
1/2 tsp vanilla extract
1 cup flour
1/2 cup sugar
2 tsp baking powder
1/4 tsp salt
6 tbsp unsalted butter, softened but still cool
Meringue
2 large egg whites
1/4 tsp cream of tartar
1/2 cup sugar
Preheat oven to 350. Line 8-inch cake pan with parchment.
Cake: Whisk milk, eggs, and vanilla together in medium bowl.
Mix flour, sugar, baking powder and salt together on low speed until blended. Add butter and mix on low speed until dry ingredients are moistened, about 2 minutes. Add milk mixture and beat until just combined, then increase speed to medium high and beat until light and fluffy, about 1 minute.
Pour batter into prepared cake pan. Bake until cake is golden, and cake tester inserted in center of cake comes out clean, 20 to 25 minutes. Cool on wire rack 10 minutes, run paring knife around edges to loosen cake, and invert onto large plate. Remove parchment and invert back onto wire rack. Cool completely.
Meringue: Heat oven to 250 degrees. Use bottom of 8-inch cake pan to trace circle on sheet of parchment. Flip parchment over and place on baking sheet.
Beat egg whites and cream of tartar with an electric mixer set to medium-high speed until frothy. Add sugar, a tbsp at a time, continuing to beat until the whites hold stiff peaks, 1 to 2 minutes. Using spatula, spread meringue over traced circle on parchment, (see related Tip for illustrations). Bake until lightly colored and completely dried out, about 90 minutes. Transfer meringue (with parchment) to wire rack. Cool completely. Peel off and discard parchment.
For the filling: Toss sliced berries and 2 tbsp sugar in bowl and stir occasionally until sugar dissolves, about 15 minutes. Beat cream and remaining 1 tbsp sugar with electric mixer at medium-high speed until cream just holds stiff peaks, 2 to 3 minutes.
To assemble: Slice cake horizontally into two layers. Place one layer, cut side up, on serving plate. Spread with 1 1/2 cups whipped cream. Arrange half of sliced berries on cream, then top with meringue. Arrange remaining sliced berries on meringue, spread 1 1/2 cups whipped cream over berries, then top with remaining cake layer, cut side down. Spoon remaining 1 cup whipped cream on top of cake and arrange whole berries. Dust with confectioners sugar.
view more member recipes
STRAWBERRY CRUNCH CAKE
view my recipes
print
save
Category: Cakes
Prep Time: Cook Time: Total Time:
2 quarts strawberries, hulled and sliced thin
3 tbsp sugar
2 cups heavy cream
1 recipe 8-inch yellow cake round (see recipe below)
1 recipe 8-inch meringue round (see recipe below)
12 whole strawberries for garnish
Confectioners sugar for dusting
Cake
3/4 cup milk
2 large eggs, room temperature
1/2 tsp vanilla extract
1 cup flour
1/2 cup sugar
2 tsp baking powder
1/4 tsp salt
6 tbsp unsalted butter, softened but still cool
Meringue
2 large egg whites
1/4 tsp cream of tartar
1/2 cup sugar
Preheat oven to 350. Line 8-inch cake pan with parchment.
Cake: Whisk milk, eggs, and vanilla together in medium bowl.
Mix flour, sugar, baking powder and salt together on low speed until blended. Add butter and mix on low speed until dry ingredients are moistened, about 2 minutes. Add milk mixture and beat until just combined, then increase speed to medium high and beat until light and fluffy, about 1 minute.
Pour batter into prepared cake pan. Bake until cake is golden, and cake tester inserted in center of cake comes out clean, 20 to 25 minutes. Cool on wire rack 10 minutes, run paring knife around edges to loosen cake, and invert onto large plate. Remove parchment and invert back onto wire rack. Cool completely.
Meringue: Heat oven to 250 degrees. Use bottom of 8-inch cake pan to trace circle on sheet of parchment. Flip parchment over and place on baking sheet.
Beat egg whites and cream of tartar with an electric mixer set to medium-high speed until frothy. Add sugar, a tbsp at a time, continuing to beat until the whites hold stiff peaks, 1 to 2 minutes. Using spatula, spread meringue over traced circle on parchment, (see related Tip for illustrations). Bake until lightly colored and completely dried out, about 90 minutes. Transfer meringue (with parchment) to wire rack. Cool completely. Peel off and discard parchment.
For the filling: Toss sliced berries and 2 tbsp sugar in bowl and stir occasionally until sugar dissolves, about 15 minutes. Beat cream and remaining 1 tbsp sugar with electric mixer at medium-high speed until cream just holds stiff peaks, 2 to 3 minutes.
To assemble: Slice cake horizontally into two layers. Place one layer, cut side up, on serving plate. Spread with 1 1/2 cups whipped cream. Arrange half of sliced berries on cream, then top with meringue. Arrange remaining sliced berries on meringue, spread 1 1/2 cups whipped cream over berries, then top with remaining cake layer, cut side down. Spoon remaining 1 cup whipped cream on top of cake and arrange whole berries. Dust with confectioners sugar.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
recipe comments
related member recipes
Rhubarb Strawberry Crunch
by sgre52160
3 cups diced rhubarb 1 cup sliced strawberries, unsweetened 1 cup sugar 3 tbsp flour 1 cup brown sugar 1 1/2 cups flour 1 cup butter 1 cup rolled oats Mix together white sugar and 3 tbsp flo
by sgre52160
3 cups diced rhubarb 1 cup sliced strawberries, unsweetened 1 cup sugar 3 tbsp flour 1 cup brown sugar 1 1/2 cups flour 1 cup butter 1 cup rolled oats Mix together white sugar and 3 tbsp flo
Frozen Strawberry Crunch
by sgre52160
Crunch 1 cup flour 1/2 cup butter 1/4 cup dark brown sugar 1/2 cup chopped nuts Strawberry Filling 2 egg whites 1 cup sugar 1 (10 oz) pkg frozen strawberries 2 tbsp lemon juice 1 t
by sgre52160
Crunch 1 cup flour 1/2 cup butter 1/4 cup dark brown sugar 1/2 cup chopped nuts Strawberry Filling 2 egg whites 1 cup sugar 1 (10 oz) pkg frozen strawberries 2 tbsp lemon juice 1 t
Strawberry Crunch Squares
by sgre52160
1 white or yellow cake mix (2 layer) 6 tbsp butter 11/4 cup oatmeal 1 egg 1 can strawberry pie filling 1/2 cup pecans 1/4 cup firmly packed brown sugar 2 tbsp butter Heat oven to 350. Grease
by sgre52160
1 white or yellow cake mix (2 layer) 6 tbsp butter 11/4 cup oatmeal 1 egg 1 can strawberry pie filling 1/2 cup pecans 1/4 cup firmly packed brown sugar 2 tbsp butter Heat oven to 350. Grease
Strawberry - Pecan Cake With Strawberry Cream Cheese Icing
by sgre52160
1 box white or yellow cake mix 1-cup vegetable oil 4 large eggs 1 cup flaked coconut 1 (3 oz) pkg strawberry flavored gelatin 1/2 cup milk 1 cup mashed fresh or frozen strawberries (if using fr
by sgre52160
1 box white or yellow cake mix 1-cup vegetable oil 4 large eggs 1 cup flaked coconut 1 (3 oz) pkg strawberry flavored gelatin 1/2 cup milk 1 cup mashed fresh or frozen strawberries (if using fr
Strawberry Cake With Strawberry Cream Cheese Frosting
by sgre52160
Cake 1 18.25-oz box white cake mix 1 3-oz box strawberry-flavored instant gelatin 15 oz. frozen strawberries in sugar, thawed and pureed 4 large eggs 1/2 cup canola oil 1/4 cup water Combi
by sgre52160
Cake 1 18.25-oz box white cake mix 1 3-oz box strawberry-flavored instant gelatin 15 oz. frozen strawberries in sugar, thawed and pureed 4 large eggs 1/2 cup canola oil 1/4 cup water Combi
view more member recipes
related CDKitchen recipes
Strawberry Daiquiri Cake
Strawberry Lasagna
Strawberry Dump Cake
Susan's Strawberry Dream Cake
Double Strawberry Cheese Cake
Boston Market Sweet Potato Casserole
Strawberry Crunch
Chocolate Crunch Cake
Easy Strawberry Shortcake From Cake Mix
Almost As Good As Sex Strawberry Cake