Best Ginger Crunch Cake With Strawberry Sauce Recipes

STRAWBERRY GINGERCAKE

Steps:

• Preheat oven to 350.
• Grease and flour 8-inch round cake pan. Beat butter in large bowl with electric mixer until creamy. Gradually add sugar; beating until well blended.
• Add ginger and eggs; beat well.
• Beat in combined dry ingredients alternately with water.
• Spoon batter into prepared pan. Bake 45 minutes or until wooden toothpick inserted in center comes out clean. Cool in pan 5 minutes. Turn out onto wire rack to cool completely.
• Prepare Gingercream by beating whipping cream, sugar and ginger in medium bowl with electric mixer until soft peaks form.
• To assemble, slice cake in half horizontally. Place one layer on serving plate, cut side up. Spread with half of Gingercream; top with one fourth of the strawberries. Top with second cake layer, cut side down. Spoon remaining Gingercream over top; garnish with one fourth of the strawberries. Dust with additional ground ginger. Cut cake into wedges; serve with remaining strawberries.

GINGER CRUNCH CAKE WITH STRAWBERRY SAUCE

Steps:

• Preheat oven to 350°F. Grease three 8- by 2-inch cake pans.
• For crunch topping:
• In a small bowl combine crunch topping ingredients, stirring until combined. Divide topping among pans and press evenly onto bottom.
• For ginger cake:
• In a large bowl whisk together flour, baking soda, ginger, cinnamon, and salt. Add remaining ginger cake ingredients and with an electric mixer beat on high speed 2 minutes. Carefully spread batter over crunch topping in pans and bake in upper and lower thirds of oven, switching position of pans in oven halfway through baking, 20 minutes, or until a tester inserted in center of each layer comes out clean.
• Immediately invert cake layers onto racks lined with wax paper and cool completely. Cake layers may be made 2 weeks ahead and frozen, wrapped separately in plastic wrap. Thaw layers in refrigerator before proceeding with recipe.
• In a chilled bowl with chilled beaters of an electric mixer beat 2 cups cream with vanilla and 2 tablespoons granulated sugar until it just holds stiff peaks.
• Cake Assembly:
• Arrange 1 cake layer, crunch side up, on a cake plate and spread with a heaping cup whipped cream. Repeat with another cake layer and another heaping cup whipped cream and top with third cake layer, crunch side up. Leaving top plain, spread remaining whipped cream on side of cake to coat (a final coating will be added later). Chill cake, covered loosely with plastic wrap, at least 4 hours (to facilitate slicing) and up to 24.
• Hull strawberries and slice half of them. In a bowl with a potato masher mash sliced berries with lemon juice and remaining 2 tablespoons granulated sugar. In a food processor purée remaining berries and strain through a fine sieve into bowl with mashed berry mixture. Sauce may be made 1 day ahead and chilled, covered.
• In a chilled bowl with chilled beaters of an electric mixer, beat remaining cup cream until it just holds stiff peaks and spread decoratively on side of cake. Arrange some whole strawberries on top of cake and garnish plate with additional whole strawberries.
• Serve cake with strawberry sauce.