This Strawberry Rice Krispie Treat Cake is a fun alternative to a traditional cake. Use strawberry marshmallows for the cereal treats and finish with a fresh strawberry buttercream.
It’s been a while since we had a free weekend at home with no commitments. I spent the weekend in the kitchen from the minute I got home from work Friday night until about 2:30 Sunday afternoon. It was a marathon weekend of recipes testing, photographing and dishes, so many dishes.
This Strawberry Rice Krispie Treat Cake came to me while my boyfriend and I were on our evening walk over the weekend. The cake is made with Jet-Puffed Strawberry Mallows and a fresh strawberry buttercream. I topped it with a truck load of sprinkles and those adorable pink heart icing decorations from Wilton.
Since my boyfriend’s favorite thing I make is plain old Rice Krispie Treats, I wanted to try making a double tiered cake. As soon as I mentioned adding strawberries into the mix, he wasn’t into it. Oh well, more for me!
I made two large batches of Rice Krispie treats with the Jet-Puffed Strawberry Mallows. For the pans, I used two 9” spring form pans and one 6” spring form pan. I lined the bottom of the pans with tin foil and sprayed the sides with cooking spray.
First I filled the 6” pan, (which was 3” tall), all the way up until it was full, and then compressed the rice krispies into the pan. If you don’t have these smaller pans, it would also work if you made a pan of 9” by13” Rice Krispies and then cut circles out of them and stacked them up.
For the second batch, I split it even between the two 9” spring form pans. You can get creative and use different pan sizes. I wanted my cake to be taller, so I have two layers on the bottom and one thick layer on top.
Between each layer of Rice Krispie Treat Cakes, I added a layer of strawberry buttercream and then finished the cake off with another thin layer of frosting. I didn’t want the frosting to overpower the Rice Krispie Treats.
For the buttercream, you just need to make a traditional vanilla buttercream and then chop up fresh strawberries into small pieces and toss into the buttercream. You can puree them, but I wanted a more rustic looking finish.
Since the strawberries are a “wet” ingredients, you need to be aware that your frosting will be thinner than normal. In order to prevent your frosting from tasting overly sweet, add the strawberries after the first two cups of powdered sugar. If you wait to add the until the end, you might end up adding to much powdered sugar to compensate for the thinner texture.
Frosting the cake is really easy. It won’t be all smooth and elegant, but that’s the way I like it. There is just enough frosting to gently cover the edges of the cake.
This Strawberry Rice Krispie Treat Cake is a great alternative to a traditional birthday cake. It is relatively quick to throw together and also serves a crowd!
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- 2 10oz pkg Jet-Puffed Strawberry Mallows
- 6 tbsp Unsalted butter
- 1 box Rice Krispie Cereal
- For the frosting
- 1 C (2 sticks) Unsalted butter, softened
- 5-6 C Powered sugar
- 6-8 Medium strawberries
- 1 tbsp Heavy cream or milk
- 1 tsp Vanilla extrac
- Sprinkles for garnish
- For this recipe you will need 3-4 circular pans. I used two 9” spring form pans and one 6”x3” spring form pan. You do not need to have the spring form pans for this recipe. Any circular pan will work. You should be sure coat the pan with cooking spray and wrap the bottom with tin foil.
- In a medium saucepan, melt 3 oz butter with 1 package of strawberry marshmallows over medium heat. Stir until melted.
- In a separate, large bowl, pour melted marshmallows over 7 cups of Rice Krispie cereal. Gently spray your spatula with cooking spray (this will prevent it from sticking). Mix marshmallows to coat the cereal.
- In a 6”x3” spring form pan, fill with Rice Krispie treats and compress into pan with the back of the spatula. Fill completely to the top.
- Pour remaining, coated cereal treats into one of you 9” spring form pans and press down.
- Prepare the second batch of Rice Krispie Treats and divide between the two 9” pans so the layers are close to even.
- Allow layers to set for at least 30 minutes.
- To prepare the buttercream, soften butter in the microwave 10-15 seconds.
- Cream butter on medium speed until light and fluffy. Turn mixer to low speed and add 2 cups powdered sugar followed by 1 tsp vanilla extra. Cream until smooth.
- Cut strawberries into small pieces. Add into frosting and mix to combine.
- Add 2-3 more cups of powdered sugar until desired consistency. Add one tablespoon of heavy whipping cream or milk to make frosting smoother. Frosting will be thinner than normal but that’s ok.
- Spread a layer of frosting between the two bottom layers.
- For the top layer, invert it out of the pan, so the top is smooth. Spread a layer of frosting on the bottom and then center it on the larger layers.
- Cover the cake with the remaining frosting. Top with sprinkles.
Recipes from my friends:
Strawberry Rice Krispie Treats from Chocolate Chocolate and More
Fruit Punch Rice Krispie Treats from Deliciously Sprinkled
Strawberry Shortcake Rice Krispie Treats from Sweet Treats and More
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