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.
Tips & Substitutions
For a lighter texture, ensure the butter is softened properly before creaming with sugar. You can substitute the chopped walnuts with pecans or omit them entirely if you have nut allergies. If fresh strawberries are in season, feel free to use them instead of frozen, just adjust the sugar based on their sweetness. A dash of vanilla extract can also enhance the flavor.
Serving Suggestions
This cake is delightful when served warm with a dollop of whipped cream on top. It pairs beautifully with a scoop of vanilla ice cream for an indulgent dessert. Consider serving it alongside a fresh fruit salad or a cup of coffee. For a brunch option, it complements well with Cream Cheese And Cucumber Sandwiches.
Storage & Reheating
Store any leftover Strawberry Crunch Cake in an airtight container at room temperature for up to three days. If you want to keep it longer, refrigerate it for up to a week. To reheat, place individual slices in the microwave for about 15-20 seconds until warm, or enjoy it cold for a refreshing treat.
Nutrition & Diet Analysis (per serving)
Each serving of Strawberry Crunch Cake contains roughly 256 calories, with 5g protein, 44g carbohydrates, and 8g fat. It is a good source of calcium (18% of the Daily Value), protein (10% of the Daily Value), and dietary fiber (10% of the Daily Value). Note that it is relatively high in sodium, at 1282mg per serving (56% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use fresh strawberries instead of frozen?
Yes, you can use fresh strawberries! Just slice them and adjust the sugar amount based on their sweetness. Fresh strawberries may need a bit less sugar than frozen ones, as they are typically sweeter.
How do I make the glaze thicker?
To thicken the glaze, ensure you cook the cornstarch and syrup mixture until it reaches a bubbling consistency. If it's still too thin, you can add an additional teaspoon of cornstarch mixed with a little water to help thicken it further.
Can I freeze the Strawberry Crunch Cake?
Yes, you can freeze the cake! Wrap it tightly in plastic wrap and then in aluminum foil before freezing. It can be stored for up to three months. Thaw the cake overnight in the refrigerator before serving for the best texture.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).