Name: Easy Strawberry Crunch Cake
Ingredients: 4 large eggs; 1 cup unsalted butter, melted (2 sticks); 1 ¼ cup milk; 1 box strawberry jello (3 oz); 15.25 oz strawberry cake mix; 3 sticks unsalted butter, room temperature (1 ½ cups); 1 tsp vanilla extract; 2-3 cups powdered sugar; Dash of milk or heavy cream (if frosting becomes too thick); 2 ½ cups Nilla Wafers; 1 cup freeze-dried strawberries (equal to 1 oz); 4 tbsp unsalted butter, melted

Description

This delightful Strawberry Crunch Cake is a perfect blend of sweet strawberry flavor and a crunchy topping. It’s a simple yet impressive dessert that’s sure to be a hit at any gathering.

Ingredients

For the Cake:

4 large eggs
1 cup unsalted butter, melted (2 sticks)
1 ¼ cup milk
1 box strawberry jello (3 oz)
15.25 oz strawberry cake mix

For the Frosting:

3 sticks unsalted butter, room temperature (1 ½ cups)
1 tsp vanilla extract
2–3 cups powdered sugar
Dash of milk or heavy cream (if frosting becomes too thick)

For the Crunch Topping:

2 ½ cups Nilla Wafers
1 cup freeze-dried strawberries (equal to 1 oz)
4 tbsp unsalted butter, melted

Instructions

1. Preheat the Oven: Preheat the oven to 350ºF. Spray a 9×13 inch pan with non-stick cooking spray.
2. Prepare the Cake: In a mixing bowl, combine the eggs, melted butter, milk, strawberry jello powder, and strawberry cake mix. Use an electric mixer to combine until smooth.
3. Bake the Cake: Pour the batter into the prepared pan and bake for 23-28 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool completely before frosting.
4. Prepare the Frosting: In a mixing bowl, combine the room temperature butter and vanilla extract. Beat using an electric mixer until fluffy, about 1-2 minutes. Gradually add the powdered sugar, mixing on low until combined. Taste and adjust the sweetness as desired. If the frosting becomes too thick, add a dash of milk or heavy cream to reach the desired consistency.
5. Frost the Cake: Once the cake is cool, spread the frosting evenly over the top.
6. Prepare the Crunch Topping: In a ziplock bag, combine the Nilla Wafers and freeze-dried strawberries. Seal the bag and use a rolling pin to crush the mixture into small pieces. Add the melted butter to the bag, reseal, and shake to combine.
7. Finish the Cake: Sprinkle the topping mixture evenly over the frosted cake. Slice and serve.

Notes

Serving Tips:

Presentation: For a beautiful presentation, garnish each slice with fresh strawberries and a sprig of mint.
Accompaniments: Serve with a dollop of whipped cream or a scoop of vanilla ice cream to complement the strawberry flavor.
Occasions: This cake is perfect for birthdays, summer parties, or any festive occasion where a delightful dessert is needed.

Storage Tips:

Refrigeration: Store the cake in an airtight container in the refrigerator for up to 5 days. The crunchy topping may soften slightly, but the cake will still be delicious.
Freezing: You can freeze the cake for up to 3 months. Wrap individual slices in plastic wrap and place them in a freezer-safe container. Thaw in the refrigerator before serving.
Room Temperature: If you plan to serve the cake within 1-2 days, it can be kept at room temperature in an airtight container. However, refrigeration is recommended to keep the frosting fresh.