Strawberry Crunch Cake
A delightful dessert combining layers of strawberry-flavored cream and crunchy cookies, perfect for any occasion.
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Servings: 8 servings
Calories: 250kcal
Ingredients
- 2 cups strawberries pureed
- 1 cup heavy cream
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 package of vanilla wafers
- 1 cup crushed graham crackers
- Fresh strawberries for garnish
Instructions
- Preheat your oven to 350°F (175°C).
- In a bowl, whip the heavy cream until stiff peaks form.
- Add granulated sugar and vanilla extract to the whipped cream, mixing gently.
- Fold in the strawberry puree until evenly combined.
- Prepare a 9-inch springform pan.
- Layer vanilla wafers at the bottom of the pan.
- Spread a layer of the strawberry cream mixture over the wafers.
- Continue layering wafers and cream, finishing with cream on top.
- Sprinkle crushed graham crackers over the top layer.
- Refrigerate for at least 4 hours or overnight to set.
Nutrition
Calories: 250kcal | Carbohydrates: 34g | Protein: 3g | Fat: 12g | Fiber: 1g