Powdered Sugar: Powdered sugar is perfect for easy homemade frosting because it dissolves quickly and creates a smooth texture. If you do decide to use salted butter, just taste a bit of it first to make sure it’s not an exceptionally salty brand (since there are no guidelines about how much salt should be in salted butter, so it does vary a lot by brand). I used salted butter because I love the salty sweet combination in frosting, but a lot of people prefer to make desserts using unsalted butter. I love buttercream as the frosting for this recipe, but if you’re not a fan of buttercream, you could always make a cream cheese frosting or a whipped cream topping instead. Adding some melted butter brings the crumble topping together and really amps up the flavor. First is in the strawberry crunch topping. If you don’t have Golden Oreos, you can substitute Nilla Wafers instead (you just may need more melted butter if you opt for the Vanilla Wafers since you won’t have the moisture from the creamy Golden Oreo filling).īutter: We’re using butter in two places in this recipe. Golden Oreos: Golden Oreos have the perfect flavor to balance out the freeze dried strawberries in the strawberry crumble topping. You can’t really substitute this with anything else. If you want the white cake layers to stay white (not off-white or yellow), then it’s important to only use egg whites for the white cake layers.įreeze Dried Strawberries: Freeze dried strawberries are the perfect way to add that delicious strawberry flavor to the strawberry crunch topping. It has to do with the fact that oil is liquid at room temperature, which is why cake baked with oil tastes noticeably more moist than a cake baked with butter.Įggs: Eggs are both binders and leaveners in this cake recipe. I prefer using oil over melted butter because oil makes cake very moist. Vegetable Oil: I used vegetable oil in this recipe, but you can easily swap that for canola oil with no noticeable taste or texture difference. Whole milk has a higher fat content than water, which means that it will make the cake more flavorful, tender, and yield a finer crumb. Milk: Since we don’t have to worry about muting the color in the white cake layers, I prefer using milk. Adding just a little bit of hot water is one of my favorite tricks for making truly spreadable buttercream (which is so great because then it doesn’t tear up your cake as you spread it across). The second place we’re using water is in the buttercream frosting. I prefer using water over milk (per the box instructions) because it keeps the pink hue of the baked cake really vibrant. Water: We’re using water in two places in this recipe. You can use whichever brand you’d like, but from what I’ve seen, it looks like other brands of strawberry cake mix will yield lighter pink layers of cake (just in case that darker pink layer is important to you). I used the Duncan Hines Perfectly Moist Strawberry Supreme Cake mix, and the Betty Crocker Super Moist White Cake mix. You could make the white vanilla cakes and strawberry cakes from scratch, but since the real star of this recipe is the strawberry crunch topping, I don’t think the extra effort is necessary. Boxed Cake Mix: Boxed cake mix is the secret to making this bakery style cake actually easy to make at home (even for a beginner baker!).
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