Introduction

Strawberry Crunch Cake is a delightful layered dessert combining tender strawberry cake, creamy cheesecake, and a crunchy cookie crumb crust. Its vibrant strawberry flavor and varied textures make it a show-stopping treat for any occasion.

The image shows a round cake on a white cake stand with a white marbled surface underneath. The cake has three layers: the top and bottom layers are pink and soft in texture, while the middle layer is a thick, creamy light yellow cheesecake. The outside of the cake is covered with pink and beige crumbled pieces that give it a rough texture. There are a few fresh strawberries on the white marbled surface around the cake, and a white box with more strawberries can be seen in the background. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

36 vanilla sandwich cookies, coarsely crushed
3 ounce box strawberry gelatin mix (two boxes needed)
4 tablespoons unsalted butter, melted
5 to 6 drops red food color gel
16.5 ounces box Strawberry Supreme cake mix
3 large eggs, room temperature (for cake)
½ cup unsalted butter, melted (1 stick, for cake)
1 cup whole milk
¾ cup granulated sugar (for cheesecake)
¼ cup cornstarch
16 ounces cream cheese, softened (for cheesecake)
¼ cup heavy cream (for cheesecake)
2 teaspoons pure vanilla extract (for cheesecake)
3 large eggs, room temperature (for cheesecake)
8 ounces cream cheese, softened (for frosting)
½ cup heavy cream (for frosting)
½ cup unsalted butter, softened (1 stick, for frosting)
1 teaspoon vanilla extract (for frosting)
2 cups powdered sugar

Instructions

Step 1: Preheat the oven to 350°F. Line a baking sheet with parchment paper. Coarsely crush the vanilla sandwich cookies and divide them evenly into two small bowls.
Step 2: In one bowl, sprinkle one box of strawberry gelatin mix over the crumbs and stir well. In the other bowl, pour 2 tablespoons melted butter and mix. Tint the remaining 2 tablespoons of butter with 5 to 6 drops red food coloring gel, then pour over the gelatin-coated crumbs and mix thoroughly for even color.
Step 3: Evenly spread the plain buttered crumbs and the strawberry gelatin crumbs onto the prepared baking sheet. Bake for 10 minutes, then let cool completely while preparing the cake layers.
Step 4: Increase oven temperature to 350°F. Spray two 9-inch round cake pans with nonstick spray.
Step 5: In a mixing bowl, combine the strawberry cake mix, 3 eggs, ½ cup melted butter, 1 cup milk, and one 3-ounce box strawberry gelatin mix. Mix until smooth and well combined.
Step 6: Divide the cake batter evenly between the two pans. Bake for 24 to 28 minutes or until a toothpick inserted comes out clean. Let the cakes cool completely on a rack before removing from pans.
Step 7: Lower oven temperature to 325°F. Whisk together granulated sugar and cornstarch in a small bowl.
Step 8: Line the bottom of a 9-inch springform pan with parchment paper and spray it with nonstick spray.
Step 9: Beat 16 ounces softened cream cheese, ¼ cup heavy cream, and 2 teaspoons vanilla extract on medium-high speed until creamy. Reduce speed to low and add eggs one at a time, mixing well after each addition.
Step 10: With mixer on low, gradually add the sugar and cornstarch mixture. Increase to medium speed and beat until smooth.
Step 11: Pour cheesecake batter into the springform pan. Bake at 325°F for 40 minutes. Without opening the oven, turn it off and leave the cheesecake inside for an additional 20 minutes.
Step 12: Remove cheesecake and cool on a rack for 30 minutes. Cover tightly and freeze for 1 hour.
Step 13: To make frosting, beat 8 ounces cream cheese, ½ cup heavy cream, and ½ cup softened butter on medium-high speed for 1½ to 2 minutes, scraping down the bowl sides as needed.
Step 14: Reduce speed to low and slowly add 1 teaspoon vanilla extract. Then add powdered sugar 1 cup at a time, increasing speed to medium and mixing until smooth.
Step 15: Place one strawberry cake layer on your serving plate. Spread ¼ cup frosting evenly over the layer, crumbs are fine.
Step 16: Remove cheesecake from freezer. Run a sharp knife around the edges and release springform sides. Place wax paper on top, invert cheesecake to remove springform base and parchment paper, then right the cheesecake onto the frosted cake layer.
Step 17: Spread another ¼ cup frosting over the cheesecake layer, then top with the second strawberry cake layer.
Step 18: Cover remaining cake with the rest of the frosting, ignoring any crumbs as they will be concealed by the cookie crumb coating.
Step 19: Break the cooled baked cookie crumbs into small pieces. Sprinkle them over the cake top and gently press the crumbs onto the sides to coat.

Tips & Variations

Use room temperature eggs and cream cheese to ensure a smooth batter and frosting without lumps.
For a more intense strawberry flavor, add fresh sliced strawberries between the layers before frosting.
Substitute vanilla sandwich cookies with gluten-free cookies if needed.
To speed up cheesecake cooling, use an ice bath once it is out of the oven before freezing.

Storage

Store the assembled cake covered in the refrigerator for up to 3 days. For longer storage, freeze the whole cake wrapped tightly in plastic wrap and foil for up to 1 month. Thaw in the refrigerator overnight before serving. Reheat is not recommended as the textures are best enjoyed chilled.

How to Serve

A tall round cake covered fully with a bright red crumb coating on the sides and top. The top has eight small swirls of white cream evenly spaced, each topped with a fresh whole strawberry with green leaves. The cake sits on a clear glass cake stand, and there are a few sliced strawberries placed around the base on the white marbled surface. The texture of the red crumbs looks soft and crumbly, while the cream swirls are smooth and firm. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cake ahead of time?

Yes, you can prepare the layers and cheesecake 1-2 days in advance and assemble the cake on the day of serving to keep it fresh.

What can I use instead of red food coloring?

You can use natural alternatives like beet juice or omit red coloring altogether; the strawberry gelatin will still provide plenty of color and flavor.