Ingredients for Strawberry Crunch Cake
- Frozen Sliced Strawberries
- 1 cup (2 sticks) unsalted butter, softened
- 1 ¾ cups granulated sugar
- 3 large eggs
- 1 cup sour cream
- 2 ½ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon baking powder
- 1 cup chopped walnuts
- ½ cup packed brown sugar
- 1 teaspoon ground cinnamon
- 2 tablespoons cornstarch
- 1 tablespoon lemon juice
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How to Make Strawberry Crunch Cake
- Preheat oven to 350°F (175°C). Grease a 13x9 inch baking pan.
- Hull and slice the strawberries. Drain, reserving about ½ cup of the juice.
- In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.
- Beat in the eggs one at a time, then stir in the sour cream.
- In a separate bowl, whisk together the flour, baking soda, salt, and baking powder.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Pour half of the batter into the prepared pan.
- Spread the drained strawberries evenly over the batter.
- In a medium bowl, combine the chopped walnuts, brown sugar, cinnamon, and remaining ½ cup of granulated sugar.
- Sprinkle half of the walnut mixture over the strawberries.
- Pour the remaining batter over the top.
- Sprinkle with the remaining walnut mixture.
- Bake for 35-40 minutes, or until a wooden skewer inserted into the center comes out clean.
- While the cake is baking, prepare the glaze: In a small saucepan, whisk together the reserved strawberry juice and cornstarch.
- Cook over medium heat, stirring constantly, until the mixture thickens and becomes bubbly.
- Remove from heat and stir in the lemon juice.
- Let the glaze cool slightly before drizzling over the warm cake.
- Serve warm or at room temperature.
Nutrition Information (Approximate per serving)
Sodium
13 g
Sugar
173g
Fat
64g
Carbs
20g
