Press the crunch topping all over the cake immediately after frosting. Pipe a border of frosting around the edge of the cake and spread the filling onto the cake layer. STEP EIGHT: Place one layer on your cake stand and spread a bit of frosting on top. Beat the butter for a few minutes until it's smooth, then add the powdered sugar and cream. Toss the rice cereal and freeze dried strawberries into a zip-top bag and crush into crumbs with a rolling pin (or throw it in a food processor). Toss the berries with sugar, then bake on 400✯ for 20 minutes. STEP FIVE: Roast the strawberries for the filling. STEP FOUR: Bake cake layers on 350✯ for 28-30 minutes. STEP THREE: Add the dry ingredients to the wet ingredients and mix on low speed. STEP TWO: Cream the butter with the sugar, then add the yogurt, buttermilk, and vanilla extract and continue beating. Combine the dry ingredients in a bowl and set aside. Heavy cream: If you don't have heavy cream on hand, feel free to use whole milk in the frosting instead.If yours is especially clumpy, though, you may want to. I rarely sift my powdered sugar when making frosting. Powdered sugar: I'll let you in on a little secret.I know I've seen them at Trader Joe's, Whole Foods, and Target. Freeze dried strawberries: Most major grocery stores should carry freeze dried strawberries.Gluten free rice cereal: While many strawberry crunch cakes use golden Oreos or vanilla wafers in the crunch topping, I like to use rice cereal simply because I think the cake is sweet enough already, and rice cereal is more neutral in flavor.Strawberries: I like to use fresh berries for the filling but you should be able to use frozen berries.I typically use 0% or 2% Greek yogurt in my baking. While an eggless cake will be slightly more dense, it's still so moist and that's partly due to the yogurt. Greek yogurt: I like to use plain Greek yogurt as an egg substitute in my cakes.Allow the mixture to sit 5-10 minutes before using. Add 1 ½ teaspoons of white vinegar into a liquid measuring cup, then fill with whole milk until you have ½ cup. Buttermilk: If you don’t have buttermilk on hand, you can make your own.And, because this is a cup for cup flour, you should be able to use AP flour if you're not looking to make this cake gluten free. If you're using a different blend, you'll want to make sure it contains xanthan gum. Unless otherwise noted, this is the flour I use in all of my recipes. Gluten free flour: My favorite gluten free flour blend is Bob's Red Mill 1 to 1.Why You'll Love This Strawberry Crunch Cake.And the end result couldn't be more perfect! Jump to: We're adding an ultra simple yet delicious roasted strawberry filling. We're making a strawberry crunch topping using freeze dried berries and rice cereal (more on that below). So, I wanted to take it up a notch and make a strawberry crunch cake inspired by this beloved treat, but for grown-up tastebuds. But let's be real, those do have an artificial taste about them (maybe that's why we loved them so much). This time around, I was determined to capture the essence of strawberry shortcake ice cream bars. When it comes to playing around in the kitchen and developing new recipes, I often draw inspiration from nostalgic treats that I remember from my childhood (enter: my gluten free circus animal cookies and s'mores cookies). If you're a fan of this cake, you need to try my strawberry custard tart and my strawberry jam cake!
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