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Strawberry Crunch Cake Recipe

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4.6 from 124 reviews

Strawberry Crunch Cake is a layered dessert that combines the fruity flavor of strawberry cake and gelatin with a creamy cheesecake center and a crunchy cookie crumb coating. This cake features moist strawberry cake layers, a smooth strawberry-infused cheesecake layer, tangy cream cheese frosting, and a delightful crunchy topping made from vanilla sandwich cookies tinted with strawberry gelatin and butter. Perfect for celebrations or when you want a show-stopping dessert that tastes as good as it looks.

Ingredients

Scale

For The Cookie Crumb Layer

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

For The Strawberry Cake Layers

  • 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

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

  1. Prepare the Cookie Crumbs: Preheat the oven to 350°F and line a baking sheet with parchment paper. Divide the coarsely crushed vanilla sandwich cookies evenly into two bowls. To one bowl, add 1 box of strawberry gelatin mix and mix well. To the other bowl, add 2 tablespoons melted butter and mix. Mix red food coloring into the remaining 2 tablespoons of melted butter, then add to the gelatin cookie crumbs and mix thoroughly to distribute the color evenly.
  2. Bake the Cookie Crumbs: Evenly sprinkle both types of cookie crumbs on the prepared baking sheet. Bake for 10 minutes, then allow to cool completely while preparing the cakes.
  3. Prepare the Strawberry Cake Batter: Increase oven temperature to 350°F. Grease two 9-inch round cake pans with baking spray. In a mixing bowl, combine strawberry cake mix, eggs, melted butter, whole milk, and strawberry gelatin mix. Mix on medium speed until smooth and well blended.
  4. Bake the Strawberry Cake Layers: Divide batter evenly between the two prepared pans. Bake for 24 to 28 minutes, or until a toothpick inserted in the center comes out clean. Remove from oven and cool completely on wire racks. Leave oven on for the cheesecake.
  5. Prepare the Cheesecake Batter: Reduce oven temperature to 325°F. In a small bowl, whisk granulated sugar and cornstarch. Grease and parchment-line the base of a 9-inch springform pan. In a mixer, cream together softened cream cheese, heavy cream, and vanilla extract. Add eggs one at a time on low speed. Slowly add the sugar-cornstarch mixture, then beat on medium speed until smooth.
  6. Bake the Cheesecake: Pour batter into prepared springform pan. Bake at 325°F for 40 minutes, then turn off oven and leave cheesecake inside for 20 minutes with the door closed. Remove and cool on a wire rack for 30 minutes. Cover and freeze for 1 hour.
  7. Prepare the Frosting: Using a mixer, cream together cream cheese, heavy cream, and softened butter on medium-high speed for 1 ½ to 2 minutes, scraping the bowl as needed. Lower speed and add vanilla slowly. Gradually add powdered sugar one cup at a time, then beat on medium speed until smooth.
  8. Assemble the Cake: Place one strawberry cake layer on a serving plate. Spread ¼ cup frosting evenly over it. Remove cheesecake from freezer, loosen sides, invert onto a plate, remove parchment, then place cheesecake layer on top of the frosted cake layer. Spread another ¼ cup frosting over the cheesecake.
  9. Add Final Cake Layer and Frosting: Place the remaining strawberry cake layer on top. Spread the remaining frosting evenly over the entire cake. Crumbs in frosting are fine as they will be hidden.
  10. Apply Cookie Crumb Coating: Break cooled cookie crumbs into small pieces. Sprinkle crumbs on top of the cake and gently press them onto the sides to coat the frosting evenly.

Notes

  • Use room temperature eggs for best mixing and texture in cake and cheesecake layers.
  • Red food coloring is optional but enhances the strawberry crumb color.
  • Make sure the cheesecake cools completely before assembly to prevent melting the frosting.
  • The cake can be refrigerated to set fully before serving.
  • If you don’t have a springform pan, use a regular cake pan and carefully loosen the cheesecake edges before inverting.
  • Cookie crumb topping adds a delightful crunchy contrast to the creamy layers.

Keywords: strawberry cake, cheesecake, layered cake, cookie crumb topping, strawberry gelatin, dessert, creamy frosting

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