Strawberry Crunch Cheesecake Cake
The Strawberry Crunch Cheesecake Cake is a fun and delicious dessert that combines the rich flavors of cheesecake with light and fluffy cake layers. It is topped with a crunchy strawberry layer and fresh strawberries, making it a perfect sweet treat for any occasion. Whether it’s a birthday celebration or a cozy family gathering, this cake is sure to impress everyone!
Why Make This Recipe
This recipe is perfect for strawberry lovers and anyone who enjoys the creamy texture of cheesecake. It brings together multiple layers of deliciousness, making it a showstopper at any dessert table. Plus, by combining cake, cheesecake, and a crunchy topping, you get a variety of textures and flavors in each bite. It is a delightful way to celebrate special moments or simply indulge in a sweet treat.
How to Make Strawberry Crunch Cheesecake Cake
Ingredients
- 2 cups all-purpose flour
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 cup unsalted butter, softened
- 1 3/4 cups granulated sugar
- 4 large eggs
- 1 tbsp vanilla extract
- 1 cup buttermilk
- 16 oz cream cheese, softened
- 1/2 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1/4 cup sour cream
- 1 1/2 cups crushed golden Oreos
- 3 tbsp unsalted butter, melted
- 1/2 cup freeze-dried strawberries, crushed
- 2 cups fresh strawberries, chopped
- 1/2 cup granulated sugar
- 2 tbsp lemon juice
- 2 cups heavy whipping cream
- 1 cup powdered sugar
- 1 tsp vanilla extract
Directions
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Preheat your oven to 325°F (160°C). Line a 9-inch springform pan with parchment paper and grease the sides. In a bowl, beat the cream cheese and sugar until smooth. Add the eggs one at a time, mixing well after each. Add the vanilla and sour cream, and mix until smooth. Pour the mixture into the prepared pan and bake for 35-40 minutes, or until set. Let it cool, then freeze.
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Preheat your oven to 350°F (175°C) and line two 9-inch round cake pans with grease and parchment paper. In another bowl, sift together the flour, baking powder, baking soda, and salt. Cream the softened butter and granulated sugar until fluffy. Add the eggs one at a time and mix in the vanilla. Alternate adding the dry mixture and buttermilk until well combined. Divide the batter between the two prepared pans and bake for 25-30 minutes. Let them cool completely.
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For the topping, mix the crushed Oreos, crushed freeze-dried strawberries, and melted butter together.
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In a saucepan, combine the chopped strawberries, granulated sugar, and lemon juice. Cook over medium heat until the strawberries soften. Blend this mixture until you have a smooth sauce.
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Whip the heavy whipping cream with the powdered sugar and vanilla until stiff peaks form.
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To assemble the cake, place one layer of the cake on a plate. Spread a layer of whipped cream on top, add the cheesecake layer, then more whipped cream. Place the second cake layer on top. Frost the entire cake with whipped cream, press the strawberry crunch onto the sides, drizzle with strawberry sauce, and garnish with fresh strawberries. Refrigerate for 2 hours before serving.
How to Serve Strawberry Crunch Cheesecake Cake
Slice the Strawberry Crunch Cheesecake Cake into wedges and serve it chilled. You can also add extra strawberry sauce or whipped cream on top for added flavor. It pairs nicely with a cup of coffee or tea!
How to Store Strawberry Crunch Cheesecake Cake
Store any leftover slices in an airtight container in the refrigerator. The cake can last for up to 3-4 days in the fridge. If you want to freeze it, wrap the individual slices in plastic wrap and then place them in a freezer-safe container. It can be frozen for up to a month.
Tips to Make Strawberry Crunch Cheesecake Cake
- Make sure all ingredients, especially the cream cheese, are at room temperature for a smoother batter.
- To easily remove the cheesecake from the springform pan, run a knife around the edge before unhinging the sides.
- If you prefer a thicker crunch layer, add more crushed Oreos or freeze-dried strawberries to the topping mixture.
Variation
You can use different flavors of cake or cheesecake to mix it up. For example, chocolate cake can be used instead of vanilla, or you can try using raspberry or blueberry in place of strawberries.
FAQs
1. Can I make this cake ahead of time?
Yes! This cake can be made a day in advance. Just assemble it and refrigerate.
2. What can I use if I don’t have buttermilk?
You can make your own buttermilk by mixing 1 cup of milk with 1 tablespoon of vinegar or lemon juice. Let it sit for 5-10 minutes before using.
3. How do I know when the cheesecake is done baking?
The cheesecake is done when the edges are set but the center is slightly jiggly. It will continue to firm up as it cools.
Enjoy making and sharing this delicious Strawberry Crunch Cheesecake Cake!
