No‑Bake Strawberry Crunch Cake (Crunch Crunch Cake Version)
This dessert is creamy, fruity, crunchy, and delightfully easy because it doesn’t need the oven. Perfect for warm weather, potlucks, or when you want something showy without too much work. Think layers: a crunchy crust, strawberry & cream filling, a “crunch topping,” fresh strawberries, all chilled until set.
Yields, Time & Equipment
What Detail
Servings 10‑12 slices (or more, if you cut thin)
Prep Time ~ 30‑40 minutes
Chill Time / Set Time 4‑6 hours, ideally overnight for best texture
Total Time ~ 5‑6 hours including chilling
Equipment 9‑inch or 8‑inch springform pan or deep 9×9 or square pan; large mixing bowls; electric mixer or hand mixer; spatula; measuring cups & spoons; food processor (or something to crush crackers/cookies); plastic wrap; refrigerator space
Ingredients
Here’s what you’ll need for a “Crunch Crunch” version — extra crunchy layer plus creamy filling plus fresh strawberries. You can scale up or down.
Crust
1½ cups graham cracker crumbs (or substitute: crushed digestive biscuits, vanilla wafers, or any neutral crunchy cookies)
½ cup unsalted butter, melted
2 tablespoons granulated sugar
1 teaspoon vanilla extract
Strawberry Cream Filling
~ 24 oz (≈ 680‑700 g) cream cheese, softened to room temperature
1 cup powdered sugar (adjust to taste)
1 teaspoon vanilla extract
1 cup heavy whipping cream, cold
~ 1 cup chopped fresh strawberries (hulled, deseeded)
Optional: a splash of lemon juice, or a tiny bit of zest, to brighten the filling
Strawberries & Crunch Topping (“Crunch Crunch” Layer)
~ 1½ to 2 cups fresh strawberries, sliced for the topping (plus some for garnish)
For crunch topping: you’ll make a layer that’s crisp/crunchy. Options:
Crushed cookies or sandwich biscuits (e.g. Golden Oreos, vanilla sandwich cookies)
Freeze‑dried strawberries (powdered or crushed) for extra strawberry flavor and crunch without extra moisture
Nuts or sliced almonds (toasted) if you like extra texture
~ ½ cup melted butter (for combining with cookie/nut crumbs to make the crunchy topping)
~ ¼ cup granulated sugar (depending on how sweet your toppings are)
Optional Extras
Stabilizer for whipped cream (if you want very firm filling): e.g., a small bit of gelatin or a commercial stabilizer
Strawberry puree or sauce (fresh or frozen) to drizzle over before serving
Additional garnishes: mint leaves, extra cookie crumbs, dusting of freeze‑dried strawberry powder
Step‑by‑Step Instructions
Below is the full method, with tips at each stage to help you get great texture, clean slices, and maximum crunch.
Step 1: Prepare the Crust
Line your pan (springform or square) if possible so that you can remove the cake easily after chilling. If using springform, grease the sides lightly.
Crush the graham crackers or cookies until fine crumbs. You can use a food processor, or place in a bag and crush with a rolling pin.
In a bowl, mix the crumbs + melted butter + granulated sugar + vanilla extract. Stir until the crumbs are evenly moistened.
Press the mixture firmly into the bottom of your pan. Make sure it’s level and packed down — use the bottom of a flat glass or measuring cup to press. A firm, stable crust helps everything hold shape.
Once crust is packed, place pan in the fridge while you prepare the filling so it firms up (about 10‑15 minutes). This helps avoid soggy bottom later.
Step 2: Make the Cream Filling
In a large bowl, beat the cream cheese until smooth, using electric mixer. Scrape down sides to avoid lumps.
Add powdered sugar and vanilla extract. Beat again until fully incorporated and smooth. Taste and adjust sweetness if needed.
In a separate bowl, whip the heavy whipping cream (cold) until it forms soft‑peaks. Be careful not to overwhip or it becomes grainy.
Gently fold the whipped cream into the cream cheese mixture, using a spatula, until just combined and light. If you fold too much, you’ll lose fluff.
Fold in the chopped fresh strawberries. If strawberries are very juicy, you might want to lightly pat them dry so they don’t release too much liquid into the filling. A little juice is okay — adds flavor — but too much can make texture loose.
Step 3: Assemble Layers
Remove pan from fridge. Spread half (or slightly less) of the cream filling over the crust, smoothing the surface.
Then add a layer of sliced strawberries over that cream layer.
Sprinkle over half of your crunch topping (cookie crumbs + crushed freeze‑dried berries + nuts or whatever crunch you’re using).
Then gently add the remaining cream filling layer. Smooth carefully.
Top with remaining slice strawberries + the rest of crunch topping; sprinkle a bit more if you like for excess crunch on top.
Step 4: Chill & Set
Cover the pan with plastic wrap (or lid if available) and refrigerate for at least 4 hours, ideally overnight. The chilling time is essential: helps the cream cheese mixture firm up, flavor meld, crunch topping stay crunchy.
If using stabilizer or gelatin, follow its instructions early (often dissolving gelatin, cooling slightly, then folding in).
Step 5: Serve
Before serving, run a knife around the edge of the pan if using a springform; unlock sides if possible.
Slice with a clean, sharp knife, wiping blade between slices for clean cuts. If cake is very firm, let sit at room temperature 5‑10 minutes before slicing.
Serve chilled. You can drizzle with strawberry sauce or extra crushed strawberries to make it pretty.
Tips & Troubleshooting
Avoid soggy crust: chilling crust before adding filling helps. Pressing crust firmly helps too.
Moisture control in strawberries: if strawberries are very ripe or juicy, they can release water into the filling. Pat them dry. Freeze‑dried strawberries help add flavor without moisture.
Folding whipped cream gently: overmixing flattens cream, under‑mixing leaves lumps. Fold until smooth, airy.
Crunch topping stays crisp longer: sprinkle crunch topping just before serving if you need the crunch to be super crunchy. If you add it too early, it may absorb moisture.
Sweetness balance: because this dessert is rich, with cream cheese plus sugar plus strawberries, you might want to test sweetness. Too sweet can overwhelm flavor.
Chill fully: this is a must. If you serve prematurely, the texture will be soft, filling may not hold, and slicing will be messy.
Stabilizing option: for very firm set, or if making ahead well in advance, use a bit of unflavored gelatin dissolved in water (cool, then fold in with cream mixture) or a stabilizer for whipped cream.
Variations & Flavor Twists
Here are ways to adapt, improve, or personalize the cake:
Different berries or fruit mix: instead of or in addition to strawberries, you could use blueberries, raspberries, mixed berries.
Different crusts: swap graham crackers for digestive biscuits, vanilla wafers, shortbread, or even Oreo (Golden Oreos are nice because they’re vanilla/yellow colored).
Add flavor in filling: lemon zest or a splash of lemon juice; strawberry extract; vanilla bean.
Mix in texture: chopped nuts (almonds, pecans) in crunch topping; shredded coconut; freeze‑dried berries give crunch + flavor.
Dairy‑free or lighter version: use cream cheese alternatives (non‑dairy), whip coconut cream, or use low‑fat cream cheese; sweeteners can be adjusted.
Layered version: make more layers if your pan is deep—alternate cream/fruit/crunch more times.
Gluten‑free version: use gluten‑free cookies or crackers or gluten‑free graham crackers for crust and crunch topping.
Full Example Recipe (Scaled, Precise)
Here’s a version you can follow exactly. Let’s assume you want 12 slices, using a 9‑inch springform or equivalent size pan.
No‑Bake Strawberry Crunch Cake
Serves: 10‑12
Ingredients:
Crust
1½ cups graham cracker crumbs (≈ 150g)
½ cup unsalted butter, melted (≈ 113g)
2 Tbsp granulated sugar
1 tsp vanilla extract
Cream Filling
24 oz (≈ 680g) cream cheese, room temp
1 cup powdered sugar (≈ 120g)
1 tsp vanilla extract
1 cup heavy whipping cream, cold (≈ 240ml)
1 cup chopped fresh strawberries
Crunch Topping
1½ cups cookie/biscuit crumbs (e.g. crushed Golden Oreos or vanilla sandwich cookies)
½ cup freeze‑dried strawberry powder or crushed freeze‑dried strawberries
½ cup sliced almonds or nuts (optional)
½ cup melted butter (≈ 113g)
¼ cup granulated sugar (≈ 50g)
Fresh Strawberries for Garnish
~ 1 cup sliced strawberries
Instructions:
Prepare crust: Mix graham cracker crumbs + melted butter + sugar + vanilla. Press firmly into bottom of 9‑inch springform. Chill for 10‑15 minutes.
Make filling: Beat cream cheese until smooth. Add powdered sugar + vanilla; mix until incorporated. In separate bowl, whip heavy cream until soft peaks form. Fold whipped cream into cream cheese‑sugar mix gently. Fold in chopped fresh strawberries (pat dry if very juicy).
First layer: Spread half of cream filling over chilled crust. Smooth with spatula.
Add fruit & crunch: Top with a layer of sliced strawberries. Sprinkle half of the crunch topping over fruit.
Second layer: Spread remaining cream filling. Smooth.
Final toppings: Top with remaining sliced strawberries and remaining crunch topping. Press lightly so it adheres.
Chill: Cover with plastic wrap. Refrigerate for at least 4 hours, ideally overnight.
Serve: Remove from springform; slice cold. Garnish if desired (extra strawberries, a drizzle of strawberry sauce or jam).
Storage & Serving
Keeps in refrigerator for up to ~ 3‑4 days. Crunch topping may soften over time; for best texture, consume within first 1‑2 days.
If making ahead, do steps up to chilling the day before. Add toppings (especially crunchy ones) close to serving time if possible.
For transportation, cover well; a springform pan helps.
Can freeze slices (wrap well), thaw in fridge; texture may soften a bit.
If you like, I can send you a metric‑only version or one adapted to ingredients available where you are, plus a “share/comment” version with just steps & ingredients. Do you want that?
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