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Strawberry Crunch Cake Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.4 from 7 reviews
  • Author: Evelyn
  • Prep Time: 30 minutes
  • Cook Time: 1 hour 20 minutes
  • Total Time: 3 hours 35 minutes
  • Yield: 13 servings
  • Category: Dessert Cake
  • Method: Baking
  • Cuisine: American

Description

This Strawberry Crunch Cake is a delightful layered dessert combining moist strawberry cake layers with a creamy cheesecake center, topped with a luscious cream cheese frosting and a crunchy coating of colored cookie crumbs. The recipe involves baking, mixing, and assembling multiple components to create a stunning and delicious cake perfect for special occasions or dessert lovers craving a fruity and creamy treat.

Ingredients

Cookie Crumbs and Topping

  • 36 vanilla sandwich cookies, coarsely crushed
  • 3 ounce box strawberry gelatin mix (divided)
  • 4 tablespoons unsalted butter, melted (divided)
  • 5 to 6 drops red food color gel

Strawberry Cake

  • 16.5 ounces box Strawberry Supreme cake mix
  • 3 large eggs, room temperature
  • ½ cup unsalted butter, melted (1 stick)
  • 1 cup whole milk
  • 3 ounces box strawberry gelatin mix

Cheesecake

  • 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

Cream Cheese 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

  1. Prepare the cookie crumbs: Preheat the oven to 350°F and line a standard baking sheet with parchment paper. Divide the coarsely crushed vanilla sandwich cookies into two bowls. In one bowl, stir in 1 box (3 oz) of strawberry gelatin. In the other bowl, pour 2 tablespoons melted unsalted butter and mix well. Add red food coloring gel to the remaining 2 tablespoons melted butter, mix, and pour over the gelatin crumb bowl. Stir to evenly distribute color.
  2. Bake cookie crumbs: Evenly sprinkle both bowls of buttered cookie crumbs onto the parchment-lined baking sheet. Bake for 10 minutes. Remove and allow to cool completely.
  3. Prepare strawberry cake pans: Preheat the oven again to 350°F. Spray two 9-inch round cake pans generously with baking spray (e.g., Baker’s Joy) and set aside.
  4. Mix cake batter: In a mixing bowl using a stand or handheld mixer, combine the strawberry cake mix, eggs, melted butter, milk, and strawberry gelatin mix. Mix on medium speed until smooth and fully incorporated.
  5. Bake the cake layers: Divide the cake batter evenly between the two prepared pans. Bake for 24 to 28 minutes, or until a toothpick inserted in the center comes out clean. Let cakes cool completely on a rack before removing from pans.
  6. Prepare cheesecake: Lower oven temperature to 325°F. In a small bowl, whisk together granulated sugar and cornstarch. Line and spray the bottom of a 9-inch springform pan with parchment paper and nonstick spray.
  7. Mix cheesecake batter: Using a mixer on medium-high, cream together softened cream cheese, heavy cream, and vanilla extract. Reduce speed to low, add eggs one at a time. Slowly add sugar and cornstarch mixture while mixer is on low, then increase speed to medium and beat until smooth.
  8. Bake cheesecake: Pour batter into the springform pan. Bake for 40 minutes at 325°F, then turn oven off and leave cheesecake inside with door closed for 20 more minutes. Remove and cool on rack for 30 minutes, then cover tightly and freeze for 1 hour.
  9. Prepare cream cheese frosting: On medium-high speed, beat softened cream cheese, heavy cream, and unsalted butter for 1.5 to 2 minutes, scraping sides as needed. Reduce to low speed, slowly add vanilla, then add powdered sugar 1 cup at a time, increasing speed to medium until smooth.
  10. Assemble cake – bottom layer: Place one strawberry cake layer on serving plate. Spoon 1/4 cup frosting onto center and spread evenly with spatula, ignoring any crumbs.
  11. Add cheesecake layer: Remove cheesecake from freezer. Run a sharp, flexible knife along springform pan edges; release sides. Place wax-paper-lined plate on cheesecake and invert to remove base and parchment. Set cheesecake upright on bottom cake layer.
  12. Frost cheesecake layer: Spread another 1/4 cup frosting evenly over cheesecake.
  13. Add top cake layer: Place the second strawberry cake layer on top of cheesecake. Spread remaining frosting evenly over entire cake surface and sides. Don’t worry about crumbs showing.
  14. Finish with cookie crumb coating: Break cooled cookie crumbs into small pieces. Sprinkle the cake top with crumbs and gently press crumbs along the sides of the cake using your hands until well coated.

Notes

  • Make sure all eggs are at room temperature for better mixing and texture.
  • Use a flexible knife to release the cheesecake from the springform pan without damaging its sides.
  • Don’t worry about crumbs in the frosting; the cookie crumb coating hides them perfectly.
  • Allow the cheesecake to chill properly to set firmly before assembling.
  • Use fresh strawberry gelatin mix to enhance strawberry flavor and color in both cake layers and toppings.

Find it online: http://evelynscooking.com/strawberry-crunch-cake-recipe/