Strawberry Crunch Cheesecake Cake
Introduction
Strawberry Crunch Cheesecake Cake is a delightful dessert that brings together layers of moist cake, creamy cheesecake, and a crunchy topping. If you are a fan of strawberries and cheesecake, this cake is sure to satisfy your sweet cravings. With its vibrant flavors and beautiful presentation, it’s perfect for birthdays, parties, or just a yummy treat at home.
Why Make This Recipe
There are many reasons to make Strawberry Crunch Cheesecake Cake. First, it combines different textures and flavors, making each bite a delicious experience. The cake is soft, the cheesecake is rich and creamy, and the crunch adds a fun twist. It’s also a great way to impress your family and friends with your baking skills. Plus, it’s pretty easy to make, even for beginners!
How to Make Strawberry Crunch Cheesecake Cake
Making Strawberry Crunch Cheesecake Cake is all about layering and preparing each component carefully. Here are the steps to create this amazing dessert.
Ingredients:
- 2 1⁄2 cups all-purpose flour
- 2 1⁄2 tsp baking powder
- 1⁄2 tsp salt
- 1 cup unsalted butter, softened
- 1 3⁄4 cups granulated sugar
- 4 large eggs
- 2 tsp vanilla extract
- 1 cup whole milk
- 16 oz cream cheese, softened
- 1⁄2 cup granulated sugar (for cheesecake layer)
- 2 large eggs (for cheesecake layer)
- 1 tsp vanilla extract (for cheesecake layer)
- 1⁄2 cup sour cream
- 1 cup unsalted butter (for frosting)
- 4 cups powdered sugar
- 1⁄2 cup freeze-dried strawberries, finely crushed
- 3 tbsp heavy cream or milk
- 1 tsp vanilla extract (for frosting)
- 1 cup crushed vanilla cookies
- 1⁄2 cup crushed freeze-dried strawberries (for crunch topping)
- 1⁄4 cup unsalted butter, melted (for crunch topping)
- 1 cup fresh strawberries, diced
- 1⁄2 cup strawberry preserves
- 1 tbsp cornstarch mixed with 2 tbsp water
Directions:
Prepare the Cheesecake Layer: Preheat the oven to 325°F (163°C) and line an 8-inch round cake pan with parchment paper. Beat cream cheese and sugar until smooth. Add eggs one at a time, then mix in vanilla and sour cream. Pour into the prepared pan and bake for 30–35 minutes or until the center is set. Cool completely, then freeze for easier assembly.
Bake the Cake Layers: Preheat the oven to 350°F (175°C). Grease and line two 8-inch round cake pans. Whisk together flour, baking powder, and salt. Cream butter and sugar until fluffy. Add eggs one at a time, then mix in vanilla. Alternate adding the dry ingredients and milk to the butter mixture, starting and ending with dry ingredients. Divide the batter evenly between the pans and bake for 25–30 minutes. Let the cakes cool completely.
Make the Strawberry Frosting: Beat butter until creamy. Gradually add powdered sugar and crushed freeze-dried strawberries. Add heavy cream and vanilla extract, beating until fluffy.
Prepare the Crunch Topping: Combine crushed vanilla cookies, freeze-dried strawberries, and melted butter. Set aside for topping.
Assemble the Cake: Place one cake layer on a serving plate. Spread a thin layer of frosting. Add the cheesecake layer on top, then another thin layer of frosting. Place the second cake layer on top and frost the entire cake.
Add the Strawberry Glaze: In a saucepan, combine diced strawberries, preserves, and cornstarch slurry. Cook over medium heat until thickened, then cool completely. Pour the glaze over the frosted cake.
Top with Crunch Topping: Press the prepared crunch mixture onto the sides and top of the cake.
Tips: Freeze the cheesecake layer for at least an hour to make it easier to handle. Use a piping bag for precise frosting details. Serve chilled for the best texture and flavor.
How to Serve Strawberry Crunch Cheesecake Cake
To serve Strawberry Crunch Cheesecake Cake, slice it into pieces and place them on dessert plates. You can add a dollop of whipped cream or extra fresh strawberries on top for an even prettier presentation. It tastes best when chilled!
How to Store Strawberry Crunch Cheesecake Cake
Store any leftover cake in an airtight container in the refrigerator. It will stay fresh for about 3 to 5 days. You can also freeze individual slices for up to a month; just wrap them tightly in plastic wrap before placing them in a freezer bag.
Tips to Make Strawberry Crunch Cheesecake Cake
- Ensure all your ingredients are at room temperature for better mixing.
- Use a toothpick to check if the cake layers are done; it should come out clean.
- For a richer flavor, feel free to add a bit of lemon zest to the cheesecake layer.
- Use high-quality freeze-dried strawberries for the best taste and color.
Variation
You can customize this cake by using different flavors of preserves or adding chocolate drizzle on top. Also, consider replacing some of the sugar with honey or maple syrup for a unique flavor twist.
FAQs
Q: Can I make the cheesecake layer in advance?
A: Yes! You can make the cheesecake layer a day ahead and keep it in the freezer until you are ready to assemble the cake.
Q: How do I know when the cake layers are done baking?
A: The cake layers are done when a toothpick inserted into the center comes out clean or with a few crumbs.
Q: Can I use fresh strawberries instead of freeze-dried?
A: You can use fresh strawberries, but they will not provide the same crunchy texture for the topping. Freeze-dried strawberries work best for that purpose.
With this Strawberry Crunch Cheesecake Cake recipe, you’ll be able to create a delicious dessert that everyone will love! Enjoy your baking adventure!
