Strawberry Crunch Cake
A delightful treat that combines the sweetness of strawberry flavor with a creamy cheesecake layer, perfect for any occasion.
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.
Notes
Serve chilled with a dollop of whipped cream or alongside fresh strawberries for an extra treat. Store in an airtight container in the refrigerator, best consumed within a few days.