Strawberry Crunch Cake
Savor the delightful layers of our Strawberry Crunch Cake, where fluffy cake meets fresh strawberries and a crunchy topping.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Total Time: 55 minutes
- Yield: Serves approximately 8
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 2 tsp baking powder
- 1/2 tsp salt
- 1/2 cup unsalted butter, softened
- 3 large eggs
- 1 cup whole milk
- 2 cups fresh strawberries, chopped
- 1 cup crushed graham crackers
- 1/4 cup melted butter
- 1/4 cup granulated sugar
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish.
- In a bowl, whisk together flour, sugar, baking powder, and salt.
- In another bowl, beat softened butter and eggs until creamy; gradually add milk while mixing.
- Combine the dry and wet ingredients, gently folding in the chopped strawberries.
- For the crunch topping, mix crushed graham crackers with melted butter and sugar until crumbly.
- Pour the batter into the prepared dish, sprinkle the topping over it, and bake for 30-35 minutes or until golden brown.
- Allow to cool slightly before slicing and serving.
Nutrition
- Serving Size: 1 slice (95g)
- Calories: 340
- Sugar: 20g
- Sodium: 180mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 55mg
Find it online: https://carmenrecipes.com/strawberry-crunch-cake/