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Follow this easy no-bake recipe, you can use a few slices of leftover toasts to make a moist strawberry bread cake within 20 minutes.
Literally no baking skill is required!
How often do you freeze leftover bread before it gets expired? It is a smart way to store the bread before it goes bad. Bread will keep for up to 6 months in the freezer, however, it might lose some flavors and turn dry.
Good news is that, no matter you have some 6-month-old frozen toasts or freshly bought soft breads, you can simply blend them into crumbs, knead in some milk and cocoa powder, and turn them into a beautiful and delicious strawberry cream bread cake with very little effort.
Choice of bread for making bread cake
The best choice of bread would be Japanese milk bread, which is sweet, soft, milky, and fluffy like cloud. You can make it by yourself at home by following my recipe here.
Or you can buy it online by searching “Japanese milk bread”. I often by this type from bread online from FreshGoGo (not sponsored), here is a link to that bread.
It’s totally fine if you just want to use regular white toasts, Hawaiiansweetrolls, or whole grain toasts as a quick or healthyalternative.
However, do not use baguette, focaccia, or sourdough bread, because they are either too chewy or too salty to be made into a soft and sweet layered cake. Since we are going to use the bread to make a dessert, we should try to use no salt or low-sodium white bread. If your bread is salty, you might have to add a lot of sugar to make the bread cake sweet, which will cause the cake taste weirdly heavy.
Feel free to use bread that has been stored in the freezer for months. Since we are going to add milk to the bread crumbs, the bread cake will be moist no matter how dry the frozen bread was.
EQUIPMENT
- 1 Food Processor
- 2 sandwich bags
- 1 Pin Roller(optional)
- 2 transparent cake boxes
- 1 piping bag(optional)
INGREDIENTSlist
- 5slicesbread(No salt or low-sodium white breadwould make your bread cake taste the best. You can also usewhole grain breadas a healthyalternative.)
- 1tbspcocoa powder
- 2tbspsugar
- ½cupmilk(Or plant-based milk)
- 1¼cupheavy whipping cream
- 4tbsppowdered sugar
- ½tspvanilla extract(optional)
- 12small strawberries
Step-by-step INSTRUCTIONS
1. Wash and drythe strawberries, remove the leaves. Dice half of the strawberriesinto small pieces, leave the rest of the strawberriesintact.
2. Addheavy whipping cream,powdered sugar, andvanilla extractto a large mixing bowl, whip with a hand mixer until stiff peaks form. Cover the bowl with plastic food wrap, keep in the fridge.(You can skip this step if you are going to usecanned whipped cream.)
3. Tear 5 slices ofbreadinto small pieces, use afood processorto blend them into bread crumbs.(Depending on the size of your food processor, you may need to blend the breads in several batches.)
4. Pour thebread crumbsinto a large mixing bowl, addsugar,cocoa powder, andmilkto the bowl. Mix well with clean hands,knead the mixture into a dough. (If the dough is too soft to hold its shape, or feels like a slime, that means the dough istoo wet. You canblend another half slice of breadand knead it into the dough. While if the dough istoo dry, you can add1 tsp of milk at a timeuntil it forms a smooth dough.)
- During this step, you cantaste the dough, and optionally add more cocoa powder or sugar to your taste.
5. Evenly divided the dough intotwo halves, placeone piece of the doughinto asandwich bag, seal the bag, use a rolling pin toflatten the dough into a rectangle. (I used a7.94” W x 7.75” H Ziploc sandwich bag.If your Ziploc bag is larger (e.g.gallon bags), you don’t need to divide the dough into halves. You can just roll the dough into one large rectangle piece.)
6. Use a pair of scissors to trim off the two side edges of the Ziploc bag, peel off the bag from the flattened dough. Turn thecake boxupside down on the dough to cut the dough into shape of the box. For total, you should be able to get 4 pieces of rectangle dough that’s about 4½” x 2½”.
7. Place a piece of rectangle bread cake on the bottom of the cake box, pipe (or spread with a spoon) a layer of whipped cream, add a layer of diced strawberries.
8. Cover with another layer of rectangle bread cake, pipe (or spread with a spoon) a layer of whipped cream on the top. Optionally pipe some stars along the edge of the cake, then put 3 intact strawberries on top of the cake as decoration. Feel free to decorate the cake any way you like.
9. Ideallyrefrigerate for at least 2 hoursbefore serving.Storage: cover with plastic food wrap, store in the fridge for up to 3 days.
My other cake recipes you will also like:
No Bake Bread Cake – Make cake with leftover toasts
Ms Shi and Mr He
Follow this easy recipe, you can use a few slices of leftover toasts to make a moist bread cake within 20 minutes. Literally no baking skill is required!
Print Recipe Pin Recipe
Prep Time 10 minutes mins
Assembling Time 10 minutes mins
Total Time 20 minutes mins
Course Dessert
Cuisine American, Asian, Chinese, French
Servings 2 cakes
Calories 430 kcal
Equipment
1 Food Processor
2 sandwich bags
1 Pin Roller (optional)
2 transparent cake boxes
1 piping bag (optional)
Ingredients
- 5 slices bread (No salt or low-sodium white bread would make your bread cake taste the best. You can also use whole grain bread as a healthyalternative.)
- 1 tbsp cocoa powder
- 2 tbsp sugar
- ½ cup milk (Or plant-based milk)
- 1¼ cup heavy whipping cream
- 4 tbsp powdered sugar
- ½ tsp vanilla extract (optional)
- 12 small strawberries
Instructions
Wash and dry the strawberries, remove the leaves. Dice half of the strawberries into small pieces, leave the rest of the strawberries intact.
Add heavy whipping cream, powdered sugar, and vanilla extract to a large mixing bowl, whip with a hand mixer until stiff peaks form. Cover the bowl with plastic food wrap, keep in the fridge. (You can skip this step if you are going to use canned whipped cream.)
Tear 5 slices of bread into small pieces, use a food processor to blend them into bread crumbs. (Depending on the size of your food processor, you may need to blend the breads in several batches.)
Pour the bread crumbs into a large mixing bowl, add sugar, cocoa powder, and milk to the bowl. Mix well with clean hands, knead the mixture into a dough. (See Note 1)
Evenly divided the dough into two halves, place one piece of the dough into a sandwich bag, seal the bag, use a rolling pin to flatten the dough into a rectangle. (See Note 2)
Use a pair of scissors to trim off the two side edges of the Ziploc bag, peel off the bag from the flattened dough. Turn the cake box upside down on the dough to cut the dough into shape of the box. For total, you should be able to get 4 pieces of rectangle dough that's about 4½'' x 2½''.
Place a piece of rectangle bread cake on the bottom of the cake box, pipe (or spread with a spoon) a layer of whipped cream, add a layer of diced strawberries.
Cover with another layer of rectangle bread cake, pipe (or spread with a spoon) a layer of whipped cream on the top. Optionally pipe some stars along the edge of the cake, then put 3 intact strawberries on top of the cake as decoration. Feel free to decorate the cake any way you like.
Ideally refrigerate for at least 2 hours before serving. Storage: cover with plastic food wrap, store in the fridge for up to 3 days.
Video
Notes
Note 1:If the dough is too soft to hold its shape, or feels like a slime, that means the dough is too wet. You can blend another half slice of bread and knead it into the dough. While if the dough is too dry, you can add 1 tsp of milk at a time until it forms a smooth dough.
During this step, you can taste the dough, and optionally add more cocoa powder or sugar to your taste.
Note 2: I used a 7.94” W x 7.75” H Ziploc sandwich bag. If your Ziploc bag is larger (e.g. gallon bags), you don’t need to divide the dough into halves. You can just roll the dough into one large rectangle piece.
Keyword Box cake, bread cake, strawberry cake, toast cake
