Strawberrycrunchcake Recipes

STRAWBERRY CRUNCH ICE CREAM CAKE

Strawberry Crunch Ice Cream Cake image

While growing up, I loved treats from the ice cream truck that rolled through my neighborhood. This ice cream cake is inspired by one of those crunchy, strawberry novelties. -Lisa Kaminski, Wauwatosa, Wisconsin

Provided by Taste of Home

Categories Desserts

Time 45m

Yield 9 servings.

Number Of Ingredients 7

Ingredients

36 Golden Oreo cookies, divided
4 tablespoons butter, melted
3 cups vanilla ice cream, softened
5 cups strawberry ice cream, softened
1 carton (8 ounces) frozen whipped topping, thawed
1 package (1 ounce) freeze-dried strawberries, coarsely crushed
Fresh strawberries, optional

Steps:

Line a 9x9-in. baking pan with parchment. Preheat oven to 350°. Finely crush 24 cookies. In a small bowl, mix cookie crumbs and butter. Press onto bottom of prepared pan. Bake until firm, 25-30 minutes. Cool on a wire rack., Spread vanilla ice cream onto crust; freeze, covered, until firm. Spread with strawberry ice cream and then whipped topping; freeze, covered, until firm. , Coarsely crush remaining cookies. Combine cookie crumbs and freeze-dried strawberries; sprinkle over whipped topping. Freeze, covered, until firm, 8 hours or overnight. Remove cake from freezer. Lifting with parchment, remove from pan. Gently peel off parchment. Let stand 10 minutes before cutting. If desired, garnish with fresh strawberries.

Nutrition Facts : Calories 584 calories, Fat 30g fat (16g saturated fat), Cholesterol 54mg cholesterol, Sodium 280mg sodium, Carbohydrate 72g carbohydrate (33g sugars, Fiber 2g fiber), Protein 6g protein.

STRAWBERRY CRUNCH CAKE

Strawberry Crunch Cake image

I only do EASY baking and this is a family favorite. The recipe can be cut in half if desired - just use an 8x8 pan instead.

Provided by Widget3

Categories Dessert

Time 50m

Yield 1 cake, 12 serving(s)

Number Of Ingredients 15

Ingredients

2 (10 ounce) packages frozen sliced strawberries
1 cup butter
1 1/4 cups sugar
2 eggs
1 cup sour cream
2 cups flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon baking powder
1/2 cup walnuts, chopped
1/2 cup brown sugar
2 tablespoons sugar
1 teaspoon cinnamon
4 teaspoons cornstarch
2 teaspoons lemon juice

Steps:

Drain the strawberries (thawed), reserving syrup. Set aside.
Cream butter and sugar until light and fluffy.
Add eggs; beat well.
Blend in sour cream.
Mix flour, baking soda, salt, and baking powder. Add to the creamed mixture.
Spread 1/2 of the batter in a greased 13x9 inch baking pan.
Spoon drained strawberries on top of batter.
Combine walnuts, brown sugar, sugar, and cinnamon; sprinkle 1/2 of the nut mixture on top of the strawberries.
Spread remaining batter ofver all; sprinkle remaining nut mixture.
Bake in a 350 degree oven for about 35 minutes.
In a small saucepan, combine cornstarch and the reserved syrup; heat and stir until thickened and bubbly. Add lemon juice; cool.
Serve over warm or cool cake.

STRAWBERRY CRUNCH CAKE

Strawberry Crunch Cake image

This is a great cake! It has strawberries buried in the center. With a wonderful glaze on top, this is definitely a winner. Great for cook-outs, pot lucks or for no other reason than it's a great cake. The glaze will yield 1 cup, and it will take about 10 minutes. Times are approximate.

Provided by FLUFFSTER

Categories Dessert

Time 1h30m

Yield 15 serving(s)

Number Of Ingredients 16

Ingredients

2 (10 ounce) packages frozen sliced strawberries, thawed (reserve juice *)
1 cup butter or 1 cup margarine, softened
1 1/4 cups sugar
2 eggs
2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
8 ounces sour cream
1/3 cup firmly packed brown sugar
1/2 cup pecans, chopped
1 teaspoon ground cinnamon
reserved strawberry juice (*)
1 tablespoon cornstarch
1 teaspoon cornstarch
2 teaspoons lemon juice

Steps:

Drain strawberries, *reserving juice for glaze. Set strawberries and juice aside.
Cream butter; gradually add 1 1/4 cups sugar, beating well at medium speed of an electric mixer. Add eggs, one at a time, beating well after each addition.
Combine flour and next three ingredients; add to creamed mixture alternately with sour cream, beginning and ending with flour mixture. Mix after each addition.
Combine brown sugar, pecans, and cinnamon; set aside. Pour half of batter into a lightly greased 13-x9-x2-inch baking pan. Spoon strawberries over the batter; sprinkle with half of brown sugar mixture. Top with remaining batter, and sprinkle with the remaining brown sugar mixture.
Bake at 350°F for 40 to 45 minutes or until a wooden toothpick inserted in center of cake mixture comes out clean. Let cake cool; cut into squares. Top each square with warm glaze and a dollop of whipped cream.
For the glaze:.
Combine the reserved strawberry juice and cornstarch in a small saucepan; cook over medium heat, stirring constantly, until mixture begins to boil. Boil 1 minute, stirring constantly. Remove from heat; stir in lemon juice.

Nutrition Facts : Calories 360.9, Fat 19.1, SaturatedFat 10.3, Cholesterol 67.8, Sodium 252.1, Carbohydrate 46.1, Fiber 1.6, Sugar 30.7, Protein 3.7

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