Strawberry Crunch Cake is a delightful treat that perfectly combines the sweetness of strawberry flavor with a creamy cheesecake layer. This cake is not only visually appealing but also easy to make, making it a fantastic choice for both novice and experienced bakers alike. Whether you’re preparing for a special occasion or simply indulging in a sweet craving, Strawberry Crunch Cake is sure to impress your family and friends.
Recipe Information
Prep Time: 30 minutes
Cook Time: 50 minutes
Total Time: 1 hour 20 minutes
Servings: 12
Difficulty Level: Easy
Nutrition Information (per serving)
Calories: 350
Protein: 5g
Carbohydrates: 45g
Fat: 18g
Fiber: 1g
Sugar: 22g
Sodium: 300mg
Why Make Strawberry Crunch Cake
Strawberry Crunch Cake is a fantastic treat that offers so many benefits. First off, its vibrant color and delicious taste make it a show-stopping dessert that can brighten up any table. The cake is made with easily accessible ingredients, turning it into an attainable recipe for everyday bakers. Furthermore, it’s customizable; you can add your twist by experimenting with different fruit flavors or toppings. This cake not only pleases the palate but also brings joy to gatherings and celebrations.
How to Make Strawberry Crunch Cake Step by Step
Ingredients
- 36 vanilla sandwich cookies, coarsely crushed
- 3 ounce box strawberry gelatin mix
- 4 tablespoons unsalted butter, melted
- 5 to 6 drops red food color gel
- 16.5 ounces box Strawberry Supreme cake mix
- 3 large eggs, room temperature
- 1/2 cup unsalted butter, melted (1 stick)
- 1 cup whole milk
- 3 ounces box strawberry gelatin mix
- 3/4 cup granulated sugar
- 1/4 cup cornstarch
- 16 ounces cream cheese, softened
- 1/4 cup heavy cream
- 2 teaspoons pure vanilla extract
- 3 large eggs, room temperature
- 8 ounces cream cheese, softened
- 1/2 cup heavy cream
- 1/2 cup unsalted butter, softened (1 stick)
- 1 teaspoon vanilla extract
- 2 cups powdered sugar
Directions
- Preheat the oven as per the cake mix instructions. Prepare your cake pans.
- In a bowl, combine crushed vanilla cookies, strawberry gelatin, melted butter, and red food coloring. Press into the bottom of the pan for the crumb layer.
- Prepare the Strawberry Supreme cake mix as directed, adding in eggs, melted butter, and milk. Pour half into the pans and bake as directed.
- For the cheesecake layer, beat together sugar, cornstarch, cream cheese, heavy cream, vanilla, and eggs until smooth. Pour over the baked cake layer and bake again until set.
- After baking, let layers cool completely.
- For frosting, beat cream cheese, heavy cream, butter, and vanilla until fluffy, then add powdered sugar gradually.
- Assemble the cake by layering the strawberry cake, cheesecake, and then top with frosting.
- Chill in the refrigerator before serving.
How to Serve Strawberry Crunch Cake
Serve Strawberry Crunch Cake chilled with a dollop of whipped cream on the side for an extra creamy finish. Pair it with fresh strawberries or a sprinkle of crushed cookies on top to enhance its crunch. For a delightful afternoon treat, enjoy it alongside a cup of tea or coffee.
How to Store Strawberry Crunch Cake
To keep Strawberry Crunch Cake fresh, store it in the refrigerator in an airtight container. It’s best consumed within a few days, but it can last up to a week. If you wish to freeze it, wrap individual slices tightly in plastic wrap and then place them in a freezer-safe container. Thaw in the refrigerator before serving.
Expert Tips for Cooking Strawberry Crunch Cake
- Always use room temperature ingredients for a smoother batter and creamier cheesecake layer.
- Don’t skip cooling the layers completely before frosting; this prevents the frosting from melting.
- For added flavor, you can mix in fresh strawberries or other berries into the frosting.
Delicious Variations of Strawberry Crunch Cake
- For a citrusy twist, incorporate lemon zest or orange zest into the cheesecake layer for a refreshing flavor.
- Replace some of the strawberries with blueberries or raspberries for a mixed berry version of the cake.
- Add a layer of chocolate ganache on top for a rich and decadent dessert.
Strawberry Crunch Cake is an exciting blend of flavors and textures—a dessert that’s both simple and crowd-pleasing. With its fruity essence and creamy richness, it’s the perfect recipe to try for your next baking adventure. Don’t hesitate to give this cake a go!
Strawberry Crunch Cake
Ingredients
For the crust
- 36 pieces vanilla sandwich cookies, coarsely crushed
- 3 ounces strawberry gelatin mix
- 4 tablespoons unsalted butter, melted
- 5 to 6 drops red food color gel
For the cake layer
- 16.5 ounces box Strawberry Supreme cake mix
- 3 large eggs, room temperature
- 1/2 cup unsalted butter, melted (1 stick)
- 1 cup whole milk
- 3 ounces strawberry gelatin mix
For the cheesecake layer
- 3/4 cup granulated sugar
- 1/4 cup cornstarch
- 16 ounces cream cheese, softened
- 1/4 cup heavy cream
- 2 teaspoons pure vanilla extract
- 3 large eggs, room temperature
For the frosting
- 8 ounces cream cheese, softened
- 1/2 cup heavy cream
- 1/2 cup unsalted butter, softened (1 stick)
- 1 teaspoon vanilla extract
- 2 cups powdered sugar
Instructions
Preparation
- Preheat the oven as per the cake mix instructions. Prepare your cake pans.
- In a bowl, combine crushed vanilla cookies, strawberry gelatin, melted butter, and red food coloring. Press into the bottom of the pan for the crumb layer.
Cake Layer
- Prepare the Strawberry Supreme cake mix as directed, adding in eggs, melted butter, and milk. Pour half into the pans and bake as directed.
Cheesecake Layer
- For the cheesecake layer, beat together sugar, cornstarch, cream cheese, heavy cream, vanilla, and eggs until smooth. Pour over the baked cake layer and bake again until set.
- After baking, let layers cool completely.
Frosting and Assembly
- For frosting, beat cream cheese, heavy cream, butter, and vanilla until fluffy, then add powdered sugar gradually.
- Assemble the cake by layering the strawberry cake, cheesecake, and then top with frosting.
- Chill in the refrigerator before serving.
