Strawberry Crunch Sheet Cake with Buttermilk Frosting

This pretty in pink sheet cake tastes like pure nostalgia, with a moist and tender strawberry cake, tangy buttermilk frosting, and a generous sprinkle of crunchy strawberry shortcake crumbs that add the perfect sweet and salty finishing touch. Inspired by an ice cream truck classic, this strawberry crunch sheet cake combines all the elements you […]

The post Strawberry Crunch Sheet Cake with Buttermilk Frosting first appeared on Love and Olive Oil.

This pretty in pink sheet cake tastes like pure nostalgia, with a moist and tender strawberry cake, tangy buttermilk frosting, and a generous sprinkle of crunchy strawberry shortcake crumbs that add the perfect sweet and salty finishing touch.

Inspired by an ice cream truck classic, this strawberry crunch sheet cake combines all the elements you love about the frozen treat in sheet cake form: a tender strawberry buttermilk cake topped with a cloud-like buttermilk frosting and a scratch-made strawberry crunch topping.

Strawberry Crunch Sheet Cake with Buttermilk Frosting cut into serving squares, on a piece of parchment with messy crumbs, cake server, and a bowl of more crumbs and frosting in the background.

There are few things more nostalgic than the ice cream truck, the tinkling sound of the melodic jingle that starts softly at first but gets louder as the anticipation grows. I strongly recall the breathless feeling of frantically running around the house scooping up the loose change from the couch cushions and bolting out the door before it passes you by.

The sound (and taste) of the ice cream truck is a particularly strong childhood memory for me, maybe because we grew up in an area that ice cream trucks did not frequent, so my only experiences with them were when we were visiting our grandparents in Los Angeles, making it an extra special experience.

The ice cream truck felt like a carnival on wheels, but for your tastebuds.

And of all the classic ice cream truck treats, the strawberry shortcake crunch bars are certainly one of the most memorable flavors, with a core of bold strawberry surrounded by creamy vanilla ice cream and an outer coating of crunchy strawberry shortcake crumbs. I’m usually a chocolate girl through and through, but something about that combo of creamy and crunchy, vanilla and fruit hit all the right notes.

This recipe is inspired by that nostalgic ice cream treat, with all the same flavors and textures, reimagined in a party-ready sheet cake.

(more…)

Strawberry Shortcake Crunch Topping (from Scratch)

With a crunchy texture and a bright strawberry flavor from freeze-dried strawberries, this strawberry crunch topping is as versatile and delicious and a cinch to prepare, not to mention entirely scratch-made! This crunchy strawberry shortcake crumb is made entirely from scratch with no strawberry gelatin mix and no pre-packaged cookies. And yet despite its homemade […]

The post Strawberry Shortcake Crunch Topping (from Scratch) first appeared on Love and Olive Oil.

With a crunchy texture and a bright strawberry flavor from freeze-dried strawberries, this strawberry crunch topping is as versatile and delicious and a cinch to prepare, not to mention entirely scratch-made!

This crunchy strawberry shortcake crumb is made entirely from scratch with no strawberry gelatin mix and no pre-packaged cookies. And yet despite its homemade nature, it comes together in under an hour (and most of that time is chilling and baking).

Glass bowl of Strawberry Shortcake Crunch Topping on a marble background, with a few crumbs scattered alongside the bowl.

When developing my recipe for a strawberry sheet cake inspired by the classic ice cream treat from my childhood, I set about creating a crunchy strawberry shortcake crumb mixture—entirely from scratch.

A quick search for ‘strawberry crunch’ brings up dozens of recipes for this nostalgic topping, but almost all of them use either strawberry gelatin dessert mix and/or crushed up golden Oreo cookies (or both) to achieve the bright strawberry flavor and crunchy texture. And I really didn’t want to use either of those things.

So I set about creating my own version entirely from scratch.

I started with a milk bar-style shortbread crumb, made with flour, sugar, and melted butter, and some cornstarch and dry milk powder for added tenderness and dairy richness. It took me a few tries to get the balance right, as I wanted something that came out perfectly crunchy but wasn’t dry (my first attempt tasted too much like flour so I had to dial it back a bit).

Adding a bit of baking powder gives the crumb just a tiny bit of rise, resulting in softer shapes and a more cohesive, crunchy yet tender texture (it’s the kind of delicate crunch that almost melts in your mouth as opposed to the hard, tooth-breaking kind.)

(more…)

Chocolate Raspberry Cream Scones

No dry, bland scones here: these cream scones are tender and fluffy and ultra flavorful! This particular version has dark chocolate chunks and freeze-dried raspberries mixed in, but the base recipe is ultra flexible to accommodate whatever flavors you happen to be craving! Compared to their butter-based counterparts, cream scones are a cinch to whip […]

The post Chocolate Raspberry Cream Scones first appeared on Love and Olive Oil.

No dry, bland scones here: these cream scones are tender and fluffy and ultra flavorful! This particular version has dark chocolate chunks and freeze-dried raspberries mixed in, but the base recipe is ultra flexible to accommodate whatever flavors you happen to be craving!

Compared to their butter-based counterparts, cream scones are a cinch to whip up with little more than flour, sugar, cream and a fork—no finicky cold butter, pastry blenders or stand mixers needed!

Dark Chocolate Raspberry Cream Scones on a pink serving plate with fresh raspberries and a ceramic mug of coffee, pink napkin and bowl of raspberries in the background.

Trust me when I say these are not the dry, crumbly things you probably think of when you hear the word “scone”. Instead, these cream scones are tender and fluffy and chock-full of punchy freeze-dried raspberries and rich, dark chocolate.

I’d argue that cream scones are an entirely different beast, made with heavy cream rather than butter and/or buttermilk.

The high-hydration dough results in a super light and fluffy scone that’s worlds away from the dry, chalky pucks that often pass for scones (it’s sad, really). Trust me, you’ll be shocked at how not-dry these are. They’re almost more muffin-like than anything.

(more…)

Vanilla, Pistachio and Strawberry Mini Loaf Cakes

Vanilla, Pistachio and Strawberry Mini Loaf Cakes

These Vanilla Pistachio and Strawberry Mini Loaf Cakes are a great choice for entertaining. The easy to make cakes have a buttermilk and vanilla base, and they are studded with chopped pistachios and strawberries. I used freeze dried strawberries in these cakes, which give nice pops of both color and …

The post Vanilla, Pistachio and Strawberry Mini Loaf Cakes appeared first on Baking Bites.

Vanilla, Pistachio and Strawberry Mini Loaf Cakes

These Vanilla Pistachio and Strawberry Mini Loaf Cakes are a great choice for entertaining. The easy to make cakes have a buttermilk and vanilla base, and they are studded with chopped pistachios and strawberries. I used freeze dried strawberries in these cakes, which give nice pops of both color and strawberry flavor without weighing down the crumb or making it soggy.

While I typically prefer to use toasted nuts in my recipes, I opted for raw pistachios in this one. Raw pistachios have a nice sweetness to them and a vibrant green color, both of which I wanted to capture here to contrast with the strawberries.

Mini loaf cakes are a little bit cuter than their full-size counterparts, but they offer a few other advantages, as well. For instance, they bake a little bit more quickly, saving you time in the kitchen, and can be better for sharing. Even though the quantity of batter is the same in a batch of mini loaf cakes as it is in a full sized cake, the mini size allows you to get more creative with the serving and presentation. You can deliver a whole mini loaf to one person (or perhaps two), or cut it into individual slices as a snack during a party. The smaller slices seem easier to serve and eat – even though my observations have not been scientific, but merely observational – meaning that more people seem to reach for them when they’re out on a dessert tray.

The finished loaves are both adorable and delicious. They have a buttery, soft crumb and a nice distribution of nuts and berries. I love the pops of color in the vanilla cake. Each mini cake should really serve 2-3 people, but you can easily stretch it by making the slices smaller. I don’t usually top these with anything, but a drizzle of vanilla glaze would be a nice way to dress them up and add some extra sweetness to the cakes.

Vanilla, Pistachio and Strawberry Mini Loaf Cakes
2 cups all purpose flour
1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/2 cup butter, room temperature
1 cup sugar
2 large eggs
2 tsp vanilla extract or vanilla bean paste
2/3 cup buttermilk
1/2 cup finely chopped raw pistachios
1/2 cup freeze dried strawberries, finely chopped

Preheat oven to 350F. Lightly grease three 3×5-inch mini muffin pans.
In a medium bowl, whisk together flour, baking powder, baking soda and salt.
In a large bowl, cream together butter and sugar until light and creamy. Beat in eggs, one at a time, followed by vanilla extract. Stir in half of the flour mixture, followed by the buttermilk. Stir in the remaining flour mixture along with the pistachios and strawberries, mixing until no streaks of flour remain and the nuts and berries have been evenly distributed.
Divide batter evenly into prepared mini loaf pans.
Bake for 35 minutes, or until loaves are lightly browned and a toothpick inserted into the center comes out with only a few moist crumbs attached.
Allow cakes to cool in the pan for 15 minutes, then turn out onto a wire rack to cool completely before frosting.

Makes 3 mini loaves; serves 6-9.

The post Vanilla, Pistachio and Strawberry Mini Loaf Cakes appeared first on Baking Bites.