If you’re a fan of sweets based on strawberries, then you’ll definitely enjoy this. This one is effective even if you’re allergic to strawberries, since it has the strawberry flavor without the actual fruit.
You can definitely taste the flavor, and it’s delicious, but it doesn’t steal the show from the many other flavors there. The sensation of having a symphony of delicious flavors sitting there, combining perfectly in your mouth, makes this one of the tastiest, most mouth-watering experiences you can get, regardless of what you’re into. This is especially true for strawberry lovers.
Although though it’s high in carbohydrates, it’s not too high in calories, and it contains protein, making it an excellent choice if you’re trying to monitor your weight.
Basically, you only need:
In a stovetop oven (one that is temperature regulated.)
Pan for baking (preferably a 9-inch cake pan)
Packaging material, aluminum foil
Indeed, you will still require a full complement of dishes and cutlery.
Hi, everybody! Your requests for strawberry dessert recipes have been overwhelming. Let me to re-iterate that I am unable to perform many of these. WHY? Because strawberries trigger an allergic reaction in Mrs. Rosie. Unfortunately, I’m allergic, so you won’t find any of those in my future baked goods. HOWEVER I can bake you a couple of strawberry-based sweets without putting my life in danger. One of such desserts is this strawberry shortcake cheesecake.
Why on earth did I use fake strawberries in my strawberry shortcake cheesecake? Strawberry gelatin was what I used. It had a hint of strawberry flavor that was perfect for ME. Add strawberries to the cake batter if you are one of the lucky people who can eat strawberries (I hate you!!! HAHA). The recipe that follows will show you how to accomplish this.
This is just a heads up that the recipe takes a little bit of time. Truth be told, we’re just utilizing a boxed cake mix and making some adjustments. Nevertheless, we are also whipping up some homemade cream cheese icing and baking a cheesecake from scratch. I know that sounds like a lot of work, but trust me, you won’t regret it.
Ingredients:
FOR THE CAKE
A vanilla cake mix, plus the other ingredients listed on the box
A single box of strawberry cake mix plus the additional wet and dry ingredients specified on the package
FOR THE FROSTING
1-and-a-half cups of butter, softened
The equivalent of six cups of powdered sugar
Pure vanilla extract, 2 teaspoons
Heavy cream, 6 tablespoons
FOR THE STRAWBERRY CRUNCH
strawberries, freeze-dried, one cup
Ingredients: 1/2 box of Nilla wafers, crushed 3 tbsp of melted butter fresh strawberries for garnish
Instructions:
Make sure your oven is at 350 degrees. Grease four 8-inch round cake pans with cooking spray and line with parchment paper.
Make each cake mix as directed on the container. Split the batter in half and bake two strawberry cakes and two vanilla cakes in the prepared pans. Bake as directed on the box. Let cakes to cool for 10 minutes in their pans before turning them out onto wire racks to finish cooling.
Prepare the icing in the meantime: Beat the butter and roughly half of the powdered sugar together in a large bowl with a hand mixer until smooth. Then, mix in the remaining powdered sugar, the vanilla extract, and the four tablespoons of heavy cream until light and airy. Add more heavy cream if the mixture is too stiff.
Prepare the strawberry topping by: You may make a tasty snack by combining freeze-dried strawberries with Nilla Wafers, which you can do in a large Ziploc bag and crushing with a rolling pin. Toss the bag after adding the butter to ensure everything is properly distributed.
Spread a little amount of frosting on a cake plate (this will help keep the cake in place) and line the plate’s edges with paper strips. Spread frosting on the plate, then top with a strawberry cake. Repeat with a vanilla cake. Replace the strawberry cake with the leftover vanilla cake, and vice versa. Once the sides of the cake have been frosted, cover the entire thing in strawberry crunch, pushing the mixes firmly into the frosting and over the top.
If you’d like, you can sprinkle some fresh strawberries over the top of the cake before serving.
Tips for Making the Best Strawberry Shortcake Crunch Cake with Cream Cheese Frosting:
To get the finest flavor and texture from the cake, use fresh strawberries in the batter.
Mixing the crisp topping too much will make it overly dense and heavy.
Let the cream cheese frosting hang out for 15 to 20 minutes at room temperature before attempting to spread it.
Instead of creating the cake batter from scratch, you can save time by using a cake mix from the store.
Instead, you might use raspberries or blackberries in place of the strawberries.
Conclusion:
An excellent dessert option for any event is the Strawberry Shortcake Crunch Cake with Cream Cheese Frosting. The cake layers are layered in flavor and are moist, while the pecan topping is crisp, and the cream cheese frosting is smooth and creamy.