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Strawberry Crunch Cake Recipe

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This recipe for Strawberry Crunch Cake is from The Stuckey Family Cookbook (2nd Ed), one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:
Category:

Ingredients:  
Ingredients:  
2 (8 in round) French vanilla cake layers, baked and cooled
2 (8 in round) strawberry cake layers, baked and cooled

Strawberry Crunch:
12 golden oreos cookies
12 shortbread cookies (I used Lorna Doone)
3 Tbsp salted butter, melted
1 c freeze dried strawberries

Strawberry Frosting:
1 c salted butter, softened
2 Tbsp heavy cream
1 c frozen strawberries, thawed and pureed (alternately, you could use fresh)
4 c powdered sugar

Cream cheese frosting:
4 oz cream cheese, softened
½ c salted butter, softened
¼ c heavy cream
1 tsp vanilla extract
4 c powdered sugar

Directions:
Directions:
Strawberry Crunch: In the bowl of food processor, pulse golden oreos and shortbread cookies until they are in coarse crumbs. Add melted butter and pulse until combines. Add freeze-dried strawberries and pulse until combined.
Strawberry Frosting: In the bowl of mixers, beat butter on medium speed until smooth. Add heavy cream and strawberry puree, mixing on medium-low and scraping the sides of the bowl as needed until combined. With the mixer on low, slowly add powdered sugar until combined. Increase mixer speed to high and beat one minute more.
Assemble: Place one strawberry cake layer on a plate and frost generously with ⅓ of strawberry frosting. Repeat, alternating layers until assembled.
Cream Cheese Frosting: In the bowl of mixer, beat butter and cream cheese on medium speed until smooth. Add heavy cream and vanilla, mixing on medium-low and scraping the sides of the bowl as needed until combined. With the mixer on low, slowly add powdered sugar until combined. Increase mixer speed to high and beat for one minute. Frost the outside of the cake (don't worry if it doesn't look perfect, it will be covered with crumbs).
Add Strawberry Crunch: Cupping some of the crumb mixture in your hand, work your way around the cake, gently pressing the crumb mixture into the frosting. Repeat until entire top and sides of cake is covered in crumbs.
Store uneaten cake in the refrigerator.

 

 

 

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