Strawberry Crunch Cake Recipe

Name: Strawberry Crunch Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 (10 oz.) pkg. frozen sliced strawberries, thawed (reserve syrup; set aside); 1 c. butter or margarine; 1 1/4 c. sugar; 2 eggs; 1 c. dairy sour cream; 2 c. flour; 1 tsp. baking powder; 1/2 tsp. baking soda; 1/2 tsp. salt; 1/2 c. chopped walnuts; 1/2 c. packed brown sugar; 2 Tbsp. sugar; 1 tsp. ground cinnamon; 4 tsp. cornstarch; 2 tsp. lemon juice

Servings: persons

2 (10 oz.) pkg. frozen sliced strawberries, thawed (reserve syrup; set aside)
1 c. butter or margarine
1 1/4 c. sugar
2 eggs
1 c. dairy sour cream
2 c. flour
1 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1/2 c. chopped walnuts
1/2 c. packed brown sugar
2 Tbsp. sugar
1 tsp. ground cinnamon
4 tsp. cornstarch
2 tsp. lemon juice

1
Drain strawberries, reserve syrup and set aside.
2
Cream together butter or magarine and sugar until light and fluffy.
3
Add eggs; beat well.
4
Blend in sour cream.
5
Stir together flour, baking powder, baking soda and salt; add to creamed mixture, mixing well.
6
Spread half of the batter into a greased 13 x 9 x 2-inch baking pan.
7
Spoon drained strawberries atop batter. Combine chopped walnuts, brown sugar, sugar and ground cinnamon. Sprinkle half the nut mixture atop strawberries.
8
Spread remaining batter over all.
9
Sprinkle with remaining nut mixture.
10
Bake in 350u00b0 oven about 35 minutes.
11
In small saucepan, combine cornstarch and the reserved strawberry syrup.
12
Heat and stir until thickened and bubbly.
13
Add lemon juice.
14
Cool.
15
Serve over warm or cool cake.
16
Top each serving with whipped cream, if desired.

1724

kcal

Calories

Fat

222

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 2 (10 oz.) pkg. frozen sliced strawberries, thawed (reserve syrup; set aside), 1 c. butter or margarine, 1 1/4 c. sugar, 2 eggs, and more.

Yes, Strawberry Crunch Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Strawberry Crunch Cake

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