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.
- 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.