Strawberry Crunch Cake
Strawberry Crunch Cake combines tender sponge layers with fresh strawberries, crunchy nut topping, and a tangy strawberry glaze, perfect for celebrations and dessert lovers seeking fruity sweetness.
Ingredients
- 2 (10 oz.) pkg. frozen sliced strawberries ⓘ
- 1 c. butter or margarine ⓘ
- 1 1/4 c. sugar ⓘ
- 2 eggs ⓘ
- 1 c. dairy sour cream ⓘ
- 2 c. flour ⓘ
- 1 tsp. baking powder ⓘ
- 1/2 tsp. baking soda ⓘ
- 1/2 tsp. salt ⓘ
- 1/2 c. chopped walnuts ⓘ
- 1/2 c. packed brown sugar ⓘ
- 2 Tbsp. sugar ⓘ
- 1 tsp. ground cinnamon ⓘ
- 4 tsp. cornstarch ⓘ
Instructions
- Drain the strawberries, reserving the syrup, and set aside.
- Cream together the butter or margarine and sugar until light and fluffy.
- Add eggs one at a time, beating well after each addition.
- Blend in the sour cream.
- In a separate bowl, stir together the flour, baking powder, baking soda, and salt.
- Gradually add the dry ingredients to the creamed mixture, mixing well.
- Spread half of the batter into a greased 13 x 9 x 2-inch baking pan.
- Spoon the drained strawberries evenly over the batter.
- Combine chopped walnuts, brown sugar, sugar, and ground cinnamon to make the nut mixture.
- Sprinkle half of the nut mixture over the strawberries.
- Spread the remaining batter over the strawberries and nut topping.
- Sprinkle the remaining nut mixture on top of the batter.
- Bake in a preheated 350°F oven for about 35 minutes.
- In a small saucepan, combine the cornstarch and the reserved strawberry syrup.
- Heat and stir until thickened and bubbly.
- Add lemon juice to the strawberry glaze.
- Allow the glaze to cool before pouring over the cake.
- Serve the cake warm or cooled, optionally topped with whipped cream.
Nutrition & Diet Analysis (per serving)
993
kcal
50% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).