Summer Strawberry Chocolate Crunch Cake
A light and refreshing cake featuring fresh strawberries, a crunchy pistachio kataifi layer, and a decadent chocolate drizzle. Perfect for a summer treat!
Equipment
- Baking Pan (9x9 inch)
- Medium Pan
- Microwave
- Large Bowl
- Whisk
Ingredients
For the Light Strawberry Cake Layer
- 2 large eggs
- ½ cup avocado oil
- 1 cup fresh strawberries finely chopped
- ¾ cup granulated sugar
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ¼ teaspoon cardamom
For the Crunchy Pistachio Kataifi Layer
- 1/4 cup pistachio butter (or pistachio cream)
- 3 tablespoons kataifi pastry (shredded filo dough)
- 1 tablespoon butter
For the Fresh Strawberry Topping
- ½ cup fresh strawberries sliced
For the Healthy Chocolate Drizzle
- ½ cup good quality milk chocolate (or dark chocolate for less sugar)
Instructions
- Preheat your oven to 350°F (177°C). In a large bowl, whisk together all the dry ingredients for the cake: the all-purpose flour, baking powder, baking soda, salt, cardamom, and granulated sugar.
- Next, add in the wet ingredients: the eggs and avocado oil. Mix everything together until just combined – don't overmix!
- Gently fold in your chopped fresh strawberries.
- Line a 9-inch x 9-inch baking pan with parchment paper, making sure to spray it lightly with oil or cooking spray. Pour the cake batter evenly into the prepared pan.
- Bake for about 30 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool completely in the pan before moving on.
- In a medium pan, melt the tablespoon of butter over medium heat. Add the kataifi pastry strands and toast them, stirring frequently, until they turn beautifully golden brown and crispy.
- Remove from heat and stir in the pistachio butter until it's well combined with the crispy kataifi.
- Carefully spread this wonderful pistachio-kataifi mixture evenly over the cooled strawberry cake using a butter knife or spatula.
- Wash and slice the remaining ½ cup of fresh strawberries. Arrange these bright, juicy slices over the pistachio kataifi layer.
- Chop your milk chocolate into small pieces and place it in a microwave-safe dish.
- Microwave on high for 30 seconds. Stir well. If it’s not fully melted, microwave for another 20-30 seconds, stirring after each interval, until smooth and glossy.
- Drizzle the melted chocolate generously over the fresh strawberries.
- Your refreshing and easy Summer Strawberry Chocolate Crunch Cake is now ready to enjoy! Slice and serve immediately, or chill for a firmer set.
Notes
Nutrition Information (per serving): Calories: 338 kcal, Total Carbs: 39 g, Net Carbs: 37 g, Fats: 20 g, Protein: 4 g.
Enjoy this delightful cake as a perfect summer treat!
Enjoy this delightful cake as a perfect summer treat!
