Go Back
–+ servings
Strawberry Crunch Cake

Strawberry Shortcake Crunch Cake

Four layers of fluffy cake, fresh strawberry compote and white chocolate mousse or make your life easier & just use vegan whipped cream instead!
Print Recipe Pin Recipe
Prep Time 3 hours
Cook Time 22 minutes
Total Time 3 hours 22 minutes
Servings 10 people

Ingredients
  

for the white cake

For the White Chocolate Mousse: *see notes

for the icing

For the Strawberry Compote Filling:

  • 3 cup Fresh or Frozen strawberries 3 cups
  • 1 cup Cranberries *see notes
  • ¼ cup Sugar
  • ¼ cup Water *only if using fresh berries

For the Garnish/Decor/Crunch

  • 15 Golden Sandwich Cookies with the fillings
  • ½ cup Dehydrated Strawberries (18g)

Instructions
 

  • First prepare 4 7" cake pans with grease & parchment paper liners.
    Preheat the oven to 350°F
  • Prepare the cake batter of your choice based in the links above
  • Divide the batter in half & add the freeze dried strawberry powder to one half
  • Bake all the cake layers together in the preheated 350°F oven for approximately 22 minutes or when they are springy to the touch when you gently press the centers, or with the toothpick test, insert a toothpick and if it comes out clear it is done!
  • Cool the cakes in the pans until you can safely touch then without burning yourself then flip them out onto a cooling rack to cool completely.
  • Prepare the strawberry compote: in a medium heavy bottom sauce pot combine the chopped strawberries & optional cranberries together with the sugar & water if needed.
  • Cook over medium heat until the cranberries start to pop & the berries are breaking down. Stir often.
  • Turn the heat to low & let it simmer approx 10 minutes ~ the sauce will naturally thicken as it cools to cold. You can leave it chunky or blend to a puree it is your option
  • Prepare the garnish for the cake by grinding the golden sandwich cookies in a food processor to medium crumbs, add the dehydrated strawberries & pulse until it is all the size you desire for garnish.
  • When you are ready to build the cake prepare your vegan whipping cream
  • OR prepare the white chocolate mousse by melting the vegan white chocolate
  • Combine the warm plant milk with the agar powder & then bring to a rolling boil to activate the agar.
  • Add this to the melted white chocolate & whisk as fast as possible to prevent setting!
  • Next quickly fold in the 2 cups of whipped cream & whisk smooth.
  • The mousse will set very fast due to the agar, so be sure to have your other ingredients ready to go since you will have to build the cake fairly quickly to make sure the mousse doesn't set.
  • Follow the video tutorial for how to build & ice the cake!

Video

Notes

White chocolate mousse and whipped cream for the icing 
UPDATE: Make your life easier by using your favorite whipped cream in place of the white chocolate mousse recipe!
You will need 2 cups total of whipped cream for the filling and approximately 3 more cups to ice the cake.
Or follow the recipe for White Chocolate Mousse & an additional 3 cups just for hte icing
Berry compote recipe can be adjusted to your liking by using fresh or frozen berries and zero sugar up to 1/2 cup of sugar! Cranberries are almost always used in my berry compotes since I love the tartness and addition of natural pectin they provide!
Leave them out if you do not have the or do not like them!
Storage Cake must be kept refrigerated at all times.
Tried this recipe?Let us know how it was!