Strawberry Crunch Cake

Inspired by the strawberry shortcake ice cream bars, this strawberry crunch cake is made up of a fresh strawberry cake, light mascarpone frosting, and homemade strawberry crunch topping. The light pink color of the cake and crunch topping contrasted with the white frosting make this such a fun and unique summer dessert!

Ingredients

Method

Nutrition

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Step 1

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For

24

M

I

For the fresh strawberry cake:

360

g

All-purpose flour

250

g

Granulated sugar

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Per Serving

Calories

375kcal

Fat

23g

Saturates

12g

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Notes

To make the strawberry purée... Add fresh strawberries to a blender (or use an immersion blender) to blend them until smooth. Store leftover cake in the fridge. This frosting needs to be stored in the fridge to last, but it also thickens up into a cheesecake-like consistency!

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