Strawberry Crunch Cake
This Strawberry Crunch Cake features layers of strawberry cake, a cheesecake layer, and a cookie crumb topping for a delightful dessert.
Equipment
- Mixing bowl
- 9-inch Round Cake Pans
Ingredients
For The Cookie Crumb Layer
- 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 Strawberry Cake Layers
- 16.5 ounces Strawberry Supreme cake mix
- 3 large eggs, room temperature
- ½ cup unsalted butter, melted (1 stick)
- 1 cup whole milk
- 3 ounces strawberry gelatin mix
For The Cheesecake Layer
- ¾ cup granulated sugar
- ¼ cup cornstarch
- 16 ounces cream cheese, softened
- ¼ cup heavy cream
- 2 teaspoons pure vanilla extract
- 3 large eggs, room temperature
For The Frosting
- 8 ounces cream cheese, softened
- ½ cup heavy cream
- ½ cup unsalted butter, softened (1 stick)
- 1 teaspoon vanilla extract
- 2 cups powdered sugar
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour your cake pans.
- In a mixing bowl, combine crushed cookies, strawberry gelatin, melted butter, and food color. Mix well to form crumbs.
- In another bowl, prepare the cake layers by mixing the cake mix, eggs, melted butter, milk, and strawberry gelatin until smooth.
- Pour the cake batter into prepared pans and bake for 25-30 minutes. Let cool.
- For the cheesecake layer, beat sugar and cornstarch, then add cream cheese, heavy cream, vanilla, and eggs. Mix until smooth.
- Pour the cheesecake mixture over the cooled cake layers and bake for an additional 15-20 minutes. Let cool completely.
- For the frosting, beat cream cheese, heavy cream, butter, vanilla, and powdered sugar until fluffy.
- Spread frosting over the cheesecake layer and top with cookie crumbs.
Notes
You can refrigerate the cake for a few hours before serving for better slicing.