Strawberry Crunch Cake

Strawberry Crunch Cake

Perhaps you've heard of their soft. Continual leavers of bowls and pans in the sink, a sad water of water puddling in the side. Never ones to do anything midway, my association here as upped the ante, sousing symmetrical the smallest, shallowest, and orthogonal of dishes and utensils. And ice cream account, a little shell, a butter cutlery - all sporting job for a white "saturate."

As lucid and reasonable folks, you obviously see the difficulty here. And I mate what you're intellection - why not retributive mob your bags and run off to a hot island somewhere?

Cured, friends…don't believe I haven't considered it. But they are mostly worthy people and anyways, my colorless cutis is especially prone to sunburn. So here we are, with me losing my intellect.

I was astounded to see that replicating the crunchy ice emollient bar coating isn't abysmally tough - all you essential is a few ingredients and a content processor. I prefab a tangy strawberry ice to extended between alternating layers of nevus and flavoring cake (some fuck to homemade but I went with cover mixes this go around - this cake had enough elements to it without adding all THAT to the equation) and a creamy remove mallow icing for the out stratum.

Ingredients

• 2 (8 inch round) French vanilla cake layers, baked and cooled
• 2 (8 inch round) strawberry cake layers, baked and cooled

Strawberry Crunch:

• 12 Golden Oreo cookies
• 12 shortbread cookies (I used Lorna Doone)
• 3 Tablespoons salted butter, melted
• 1 cup freeze dried strawberries

Strawberry frosting:

• 1 cup salted butter, softened
• 2 Tablespoons heavy cream
• 1 cup frozen strawberries, thawed and pureed (alternatively, you could use fresh)
• 4 cups powdered sugar
• Cream cheese frosting:
• 4 oz cream cheese, softened
• 1/2 cup salted butter, softened
• 1/4 cup heavy cream
• 1 teaspoon vanilla extract
• 4 cups powdered sugar

Instructions

1. Prepare the strawberry crunch: In the bowl of your food processor, pulse Golden Oreos and shortbread cookies until they are in coarse crumbs. Add melted butter and pulse until combined. Addf freeze-dried strawberries and pulse until combined.
2. Prepare strawberry frosting: In the bowl of your mixer, beat butter on medium speed until smooth. Add heavy cream and strawberry puree, mixing on medium-low and scraping the sides of the bowl as needed until combined. With the mixer on low, slowly add powdered sugar until combined. Increase mixer speed to high and beat for one minute.
3. Assemble: Place one strawberry cake layer on a plate and frost generously with 1/3 of strawberry frosting. Repeat, alternating layers until assembled.
4. Prepare cream cheese frosting: In the bowl of your mixer, beat butter and cream cheese on medium speed until smooth. Add heavy cream and vanilla, mixing on medium-low and scraping the sides of the bowl as needed until combined. With the mixer on low, slowly add powdered sugar until combined. Increase mixer speed to high and beat for one minute. Frost the outside of the cake (don't worry if it doesn't look perfect -- you'll cover it all in crumbs)
5. Add strawberry crunch: Cupping some of the crumb mixture in your hand, work your way around the cake, gently pressing the crumb mixture into the frosting. Repeat until entire top and sides of cake is covered in crumbs.