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Easy Strawberry Crunch Cake Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.1 from 6 reviews
  • Author: Evelyn
  • Prep Time: 45 minutes
  • Cook Time: 1 hour 20 minutes
  • Total Time: 3 hours 35 minutes
  • Yield: 13 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Description

This Easy Strawberry Crunch Cake is a delightful layered dessert combining moist strawberry cake, creamy cheesecake, and a crunchy cookie crumb coating. Perfect for special occasions or a sweet treat, this recipe features layers of strawberry cake, a rich strawberry-infused cheesecake, and a luscious strawberry cream cheese frosting, finished with a colorful and crunchy vanilla and strawberry cookie crumb topping.

Ingredients

Cookie Crumb Topping

  • 36 vanilla sandwich cookies, coarsely crushed
  • 3 ounce box strawberry gelatin mix (divided into two 3 oz boxes)
  • 4 tablespoons unsalted butter, melted (divided into 2 tablespoons each)
  • 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

Strawberry 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

Strawberry 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. Preheat the Oven and Prepare Baking Sheet: Preheat your oven to 350°F. Line a standard baking sheet with parchment paper and set it aside for the cookie crumb topping.
  2. Divide and Flavor Cookie Crumbs: Evenly divide the coarsely crushed vanilla sandwich cookies into two small bowls. To one bowl, add one 3-ounce box of dry strawberry gelatin mix and stir to combine. To the other bowl, keep plain.
  3. Butter Cookie Crumbs: Pour 2 tablespoons melted unsalted butter over the plain cookie crumbs and mix well. Mix the remaining 2 tablespoons melted butter with 5 to 6 drops of red food coloring gel and pour over the gelatin-coated cookie crumbs, stirring thoroughly to distribute the color evenly.
  4. Bake Cookie Crumbs: Evenly sprinkle both sets of buttered cookie crumbs onto the prepared baking sheet. Bake for 10 minutes, then remove and allow to cool completely while preparing the cakes.
  5. Prepare Cake Pans: Preheat oven to 350°F. Generously spray two 9-inch round cake pans with Baker’s Joy or non-stick spray and set aside.
  6. Make Cake Batter: In a mixing bowl, combine the strawberry cake mix, eggs, melted unsalted butter, whole milk, and the remaining 3-ounce box of strawberry gelatin mix. Mix on medium speed until fully incorporated and smooth.
  7. Bake Cakes: Divide the batter evenly into the two prepared pans. Bake for 24 to 28 minutes, or until a toothpick inserted comes out clean. Leave the oven on to proceed with cheesecake baking.
  8. Cool Cakes: Remove cakes from oven and cool completely on a wire rack. Once cooled, remove cakes from pans and set aside.
  9. Reduce Oven Temperature: Lower the oven temperature to 325°F for baking the cheesecake.
  10. Prepare Cheesecake Sugar Mixture: In a small bowl, whisk together granulated sugar and cornstarch, then set aside.
  11. Prepare Springform Pan: Line the bottom of a 9-inch springform pan with parchment paper and spray generously with non-stick cooking spray. Set aside.
  12. Cream Cheesecake Base: Using a mixer on medium-high speed, cream together the softened cream cheese, heavy cream, and vanilla extract until smooth.
  13. Add Eggs: Reduce mixer speed to low and add eggs one at a time, mixing well after each addition.
  14. Add Sugar and Cornstarch: While mixing on low, slowly add the sugar and cornstarch mixture. Increase speed to medium and mix until smooth and creamy.
  15. Bake Cheesecake: Pour cheesecake batter into prepared springform pan. Bake at 325°F for 40 minutes. Once done, leave the oven door closed, turn the oven off, and leave cheesecake inside for 20 minutes.
  16. Cool Cheesecake: Remove cheesecake from oven and cool on a wire rack for 30 minutes. Then cover tightly and place in the freezer for 1 hour.
  17. Make Frosting: With a mixer on medium-high speed, cream together softened cream cheese, heavy cream, and softened unsalted butter for 1 ½ to 2 minutes, scraping down sides as needed. Lower speed to low and add vanilla extract. Gradually add powdered sugar, 1 cup at a time, keeping mixer on low, then increase to medium speed until smooth.
  18. Assemble Cake Base Layer: On a serving plate, center one strawberry cake layer. Scoop and spread ¼ cup frosting evenly over the cake layer, using an offset spatula. Don’t worry about crumbs in the frosting.
  19. Add Cheesecake Layer: Remove cheesecake from freezer. Run a sharp flexible knife along the inside edge of the springform pan to release the sides. Place wax paper on a flat plate, invert cheesecake onto paper, remove the pan base and parchment paper, then invert cheesecake right side up. Place cheesecake on top of bottom cake layer.
  20. Frost Cheesecake Layers: Spread another ¼ cup frosting over the cheesecake layer evenly.
  21. Add Top Cake Layer: Place the second strawberry cake layer on top of the cheesecake layer.
  22. Frost Complete Cake: Evenly spread the remaining frosting all over the top and sides of the cake. Ignore any crumbs in frosting as they will be covered.
  23. Apply Cookie Crumb Coating: Break cooled cookie crumbs into small pieces. Sprinkle crumbs on top of the cake and gently press or pat crumbs onto the sides with your hands to coat evenly.

Notes

  • Use room temperature eggs and softened cream cheese for smooth batter and frosting.
  • Do not open the oven door during cheesecake post-bake resting to ensure even cooking.
  • The cookie crumb coating hides any crumbs in the frosting, so no need to worry about crumb contamination.
  • Ensure all layers are completely cooled before assembling to prevent melting the frosting.
  • Red food coloring is optional but enhances the strawberry colored cookie crumbs visually.

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