Strawberry Brunch Cake Recipes

STRAWBERRY CRUNCH ICE CREAM CAKE

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.

STRAWBERRY CREAM BRUNCH CAKE

Steps:

• Heat oven to 350°F. Grease bottom and side of 10-inch springform pan or 11x7-inch (2-quart) glass baking dish with shortening; lightly flour.
• In small bowl, mix filling ingredients until smooth; set aside.
• In large bowl, mix 2 1/4 cups flour and 3/4 cup sugar. Cut in butter, using pastry blender (or pulling 2 table knives through mixture in opposite directions), until mixture looks like coarse crumbs. Reserve 1 cup of the crumb mixture. Stir baking powder, baking soda, salt, sour cream, almond extract and egg into remaining crumb mixture. Spread batter over bottom and 2 inches up side (about 1/4 inch thick) of pan.
• Pour filling over batter. Carefully spoon preserves evenly over filling. Mix almonds and reserved crumb mixture; sprinkle over preserves.
• Bake springform pan 50 to 60 minutes, 11x7-inch dish 35 to 45 minutes, or until filling is set and crust is deep golden brown. Cool 15 minutes; remove side of springform pan. Serve warm if desired. Store covered in refrigerator.

STRAWBERRY CRUNCH CAKE

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 POKE CAKE

Steps:

• Preheat oven to 350° degrees F. Liberally grease a 9x13 light metal rectangular baking pan with cooking spray; set aside. Prepare your cake mix according to package directions for a white cake. Add the cake batter to the prepared pan and bake according to package instructions (around 22-25 minutes or a toothpick inserted near the center comes out clean). Cool completely, then poke holes all over the cake using the tines of a fork.
• In a small pitcher, combine the first box of a strawberry gelatin and the boiling water and whisk until powder is dissolved. Add in the cold water and whisk in until incorporated. Pour the liquid gelatin mixture evenly over the holes on the cake. Cover and refrigerate for at least 4 hours, up to overnight, to set.
• For the frosting: In the bowl of a stand mixer, beat the cream cheese with the paddle attachment until smooth and fluffy, about 30 seconds - 1 minute. Scrape out and set aside in a medium bowl. Add the heavy cream, confectioners' sugar and vanilla to the original stand mixer bowl and switch to using the whisk attachment. Whisk on high speed for approximately 5-7 minutes or until stiff peaks form.
• Fold the cream cheese mixture into the whipped cream mixture until no streaks of cream cheese remain and everything is evenly incorporated. Spread the frosting over the chilled cake in an even layer. Set aside.
• For the topping: Combine the coarsely crushed Golden Oreos, melted butter, and second box of strawberry gelatin powder (just the dry powder) in a medium bowl until combined and thoroughly coated. Drop handfuls of the mixture evenly over the frosted cake and press to adhere to the frosting. Top with fresh strawberries, if desired. Store any leftover cake covered in the fridge. The longer the cake sets in the fridge, the topping will soften some.

STRAWBERRY BRUNCH CAKE

Steps:

• Preheat the oven to 350 degrees F.
• Pour the melted butter into the bottom of a 9" cake pan.
• Either brush or use a paper towel to make sure the butter coats the sides and bottom of the pan.
• Before putting in the pan, taste the strawberries. If they are not sweet enough, sprinkle 2 tablespoons of granulated sugar over the bottom of the pan.
• Line the bottom of the pan with the strawberries, covering all of the surface. If necessary, scatter any remaining strawberry slices over top of the first layer.
• Set aside.
• In a large bowl, using a fork or whisk, stir the pancake mix with the eggs and milk. Beat well to remove all lumps.
• Pour over the berries and immediately bake in the centre of the oven until the sides begin to pull away from the pan and the cake is a deep golden brown, from 30 to 35 minutes.
• Immediately run a knife around the edge of the cake and invert the cake onto a flat plate.
• Dust the top with icing sugar.
• Serve right away.

STRAWBERRY CRUNCH CAKE

Steps:

• Preheat the oven to 350°F. Prepare four 8-inch round cake pans by lining them with parchment paper and then grease.
• Prepare the white and strawberry cake mixes in accordance with the instructions on the box. Use the prepared pans to bake two white cakes and two strawberry cakes. Once finished baking, remove from pans after 10 minutes and then cool completely on a cooling rack.
• Take a large mixing bowl and beat the softened butter and 3 cups of the confectioners' sugar. Once smooth, add the remaining 3 cups of confectioners' sugar, vanilla extract, and the heavy cream, and then beat until fluffy. Add more heavy cream a little at a time if the frosting is too stiff.
• Now take the freeze-dried strawberries and Nilla wafers and crush them in a Ziploc bag using a rolling pin. Once crushed, add the melted butter to the bag and toss until well combined.
• Next, place one of the cooled white cakes on a plate and frost the top of it. Then place one of the strawberry cakes on top of that one and frost it. Repeat with the remaining two cakes, frost the sides, and then press the crunch mixture all over the top and sides. Finally, garnish with fresh strawberries and enjoy!