Indulge in the refreshing flavors of summer with this delightful Strawberry Crunch Cake. Combining the sweet and tart notes of strawberries with a rich, creamy base and a unique crunchy topping, this cake is perfect for any gathering, from simple family dinners to festive summer parties.
Ingredients
Scale:
2 cups crushed graham crackers
½ cup unsalted butter, melted
¼ cup granulated sugar
2 cups fresh strawberries, hulled and sliced
1 cup heavy whipping cream, chilled
½ cup powdered sugar, sifted
1 teaspoon vanilla extract
1 cup crushed freeze-dried strawberries
¼ cup melted butter
Instructions
In a medium bowl, combine the crushed graham crackers, melted butter, and granulated sugar. Mix until the mixture resembles wet sand.
Press the mixture firmly into the bottom of a 9x13 inch baking dish to create an even layer. Refrigerate to set while preparing the filling.
In a large mixing bowl, whip the heavy cream until soft peaks form. Gradually add the powdered sugar and vanilla extract, continuing to whip until medium peaks form.
Gently fold in the sliced strawberries into the whipped cream mixture.
Evenly spread the strawberry filling over the chilled graham cracker crust.
In a separate bowl, mix together the crushed freeze-dried strawberries, crushed graham crackers, and melted butter until well combined.
Sprinkle the crunchy topping over the strawberry filling, pressing down gently to adhere.
Cover the dish with plastic wrap and refrigerate for at least 4 hours, or overnight.
Cut into squares and serve chilled, optionally with a dollop of whipped cream or a drizzle of chocolate sauce.
