The strawberry gelatin mix gives it a nice pink color and strawberry flavor. Yes – the homemade version of this tastes like those strawberry ice cream bars that you get from an ice cream truck! It’s the outside of the ice cream bar. You added the strawberry shortcake crumbles inside the layer cake, sides, and top of the cake and it was loaded with flavors! It was a delicious cake covered in strawberry crunch topping that tasted just like your favorite ice cream bars. 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.Last year I shared a recipe for Strawberry Shortcake Crunch Cake.Next quickly fold in the whipped cream and whisk smooth.Add this to the melted white chocolate and whisk as fast as possible to prevent setting!.Combine the warm plant milk with the agar powder and then bring to a rolling boil to activate the agar.Prepare the white chocolate mousse by melting the vegan white chocolate.Reserve 2 cups for the mousse and leave the rest in the refrigerator for the icing of the cake later.When you are ready to build the cake prepare your vegan whipping cream- if you are using SILK Brand as I show in the video simply whip it to soft peaks at this time.Prepare the garnish for the cake by grinding the golden sandwich cookies in a food processor to medium crumbs, add the dehydrated strawberries and pulse until it is all the size you desire for garnish.You can leave it chunky or blend to a puree it is your option *I like it chunky.
Turn the heat to low and let it simmer and continue to cook down, the sauce will naturally thicken especially as it cools to cold.Cook over medium heat until the cranberries start to pop and the berries are breaking down.Prepare the strawberry compote: in a medium heavy bottom sauce pot combine the chopped strawberries and cranberries together with the sugar and water *if needed.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.Divide the batter between the remaining 2-7" cake pans then bake all the cake layers together in the preheated 350☏ 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!.For the strawberry batter grind the dehydrated strawberries in a food processor or spice grinder to a fine powder, add to the white batter and whisk well until there are no streaks.Divide the batter in half and reserve one half for the strawberry batter then divide the remaining white batter into 2-7" prepared pans.Add the oil, plant milk, water and applesauce and whisk smooth, using about 50 vigorous strokes.
#Strawberry crunch cake topping professional
First prepare the 4- 7" cake pans with professional bakery pan grease and parchment paper liners.
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