#Strawberry crunch cakes how to#

Add in Powdered Sugar – Then beat in the powdered sugar (1 cup at a time) on low speed until well combined.Cream the butter – In a large mixing bowl with a stand up mixer or hand mixer cream butter.Gather ingredients for Icing – While the cakes are cooling, prepare the buttercream icing.I baked mine for 25-30 minutes until a tooth pick inserted into the middle of the cakes come out clean. Bake Cake – Pour the mix into 2 9-inch pans and bake based on the box instructions.Make White Cake – Prepare the White Cake mix based on the instructions on the back of the box.Cool Cake – Cool the cakes in the pan for 10 minutes and then move to a wire rack to cool completely.Bake Cake as Directed – Pour the mix into 2 9-inch pans that is sprayed with cooking spray and bake based on the box instructions.Make Strawberry Cake – Prepare the Strawberry Cake mix based on the instructions on the back of the box in a large bowl.White Cake Mix – including ingredients for the cake mix.Strawberry Cake Mix – including ingredients for the cake mix.They actually eat it straight out the can! I used can whipped cream, but you could also make your own and even flavor it as well. My kiddos prefer it this way as they are crazy over whipped cream. This mini bundt cake can be served as a strawberry shortcake as well. Serve with fresh strawberries and whipped cream. With your hand, press crunch topping all over cake until completely covered. Using a flat spatula, layer frosting all over each mini cake. The desired consistency should be thicker because crunch topping won't stick as well if frosting is thinner. Add in your milk 1 tablespoon at a time, along with your vanilla extract and salt. In a medium mixing bowl, blend your softened butter and confectioner's sugar together. The purposes of the icing in this recipe is to hold the crunch topping on the mini bundt cakes. Fold in melted butter until you get medium sized crumbs. Transfer crumbs to a bowl and add in melted butter.

In a food processor, pulse your golden Oreos and freeze dried strawberries. This step was pretty simple and what comes out of it is even more amazing. Cool completely and transfer to a wire rack. Bake for 15-17 minutes or until cake tester or toothpick comes out clean. Take a knife or toothpick and swirl to make the batter marbleize. Using a small ice cream scooper, alternate layering the mini bundt molds with the strawberry and white cake batter. In one bowl add in your Wilton red gel food coloring and strawberry extract. Split the batter between two mixing bowls. Be sure to mix until there are no streak left of the sour cream. Lastly, fold in vanilla extract, baking soda, baking powder, salt, and sour cream. Then, put in 1 cup of flour at a time alternating with the warm milk until creamy. Add in your eggs (room temperature) one at a time until incorporated. In a large mixing bowl, cream together butter and granulated sugar until light and fluffy. Spray your mini bundt pan with non stick spray.

#Strawberry crunch cakes how to#

How to make the Mini strawberry crunch bundt cake For the cake They were made in a cute little mini bundt-let pan that I bought from Williams Sonoma!

I am a sucker for desserts that have fresh strawberries and a crunch coating. These mini strawberry crunch bundt cakes were fun to make and even more fun to eat. I may like things in mini form, but their taste is anything but small! Please check out my mini cranberry bundt cakes and mini red velvet cakes. Best served with fresh strawberries and whipped cream. Mini cakes covered in a sweet cookie coating. Sharing is delicious! Calling all 80's mom's out there as this was said by one of my favorite cartoon characters, Strawberry Shortcake. My friends these are mini strawberry crunch bundt cakes.