You’ll need a white cake mix, along with vegetable oil, eggs, and a box of strawberry jell-O for the cake. This ensures that the frosting is nice and fluffy. For the frosting, set the cream cheese and butter on the countertop for at least 2 hours so it softens. It’ll cool in plenty of time to top the cake. Make the strawberry crunch topping while the cake is baking. Can I make Strawberry Crunch Cake ahead?. Tips for the best strawberry crunch cake. I receive a commission if you choose to make a purchase through these links. Affiliate links support Gift of Hospitality at no additional cost to you. Love strawberry desserts? Don’t miss this round-up of 10 old fashioned strawberry desserts! Strawberry Crunch Cake is a sweet, colorful, and memorable dessert for a cookout, birthday, potluck, or just for fun! It’s all made in a 13×9-inch pan for easy serving. It’s a mixture of Golden Oreos, more strawberry Jell-O, and butter, and it creates the most delicious strawberry shortcake flavored topping. The tanginess of the frosting nicely complements the sweetness of the cake.įinally, a layer of Strawberry Crunch goes on top. Then, it gets a layer of cream cheese frosting. This recipe starts off with an easy strawberry cake, made with boxed cake mix and strawberry Jell-O. This dessert is pure FUN! Strawberry Crunch Cake is a nod to the Good Humor Strawberry Shortcake ice cream bars (remember those?!). Freeze 1 hour to firm up before serving.Strawberry Crunch Cake is a taste of nostalgia! Strawberry cake is topped with a cream cheese frosting and a layer of strawberry crunch topping-just like those old fashioned Strawberry Shortcake ice cream bars. (Each bar should be evenly coated all over.) Transfer the coated bars to a parchment paper-lined baking sheet. Dredge each bar in the strawberry crunch mixture. Insert a popsicle stick in the bottom of each bar. 
Lift the ice cream on the parchment from the baking pan. Spread the mixture on a baking sheet lined with parchment paper and let stand until dry. Add the gelatin and melted butter and pulse just until combined. Meanwhile, make the strawberry crunch: Place the sandwich cookies in a food processor and pulse until the mixture resembles coarse crumbs, 3 or 4 times. Transfer to the freezer and freeze until very firm, at least 3 to 4 hours or up to overnight. Spoon the ice cream into a 9-inch square baking pan lined with parchment paper or plastic wrap. Cool completely over an ice water bath, then process in an ice cream maker according to the manufacturer’s instructions. Stir in a few drops of red food coloring, if desired. Cook, whisking constantly, over medium heat until the mixture is thickened and coats the back of a wooden spoon. Return the mixture to the saucepan and stir in the freeze-dried strawberry powder. Gradually add the remaining cream until all is incorporated, whisking constantly. While whisking, gradually add a little of the hot cream mixture to the egg mixture until combined. Meanwhile, beat the sugar, honey and egg yolks in a medium bowl with an electric mixer until pale yellow.
Remove from the heat and stir in the vanilla. For the strawberry ice cream: Heat the heavy cream and half-and-half in a small saucepan over medium-low heat until bubbles form around the edges, about 3 minutes.
0 kommentar(er)
