Strawberry Crunch Cake Recipe: A Delightful Dessert Extravaganza

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It’s a real joy to share this beloved dessert with you. Imagine your friends’ and family’s faces lighting up at the sight of a strawberry shortcake cheesecake—a masterpiece that combines the zest of strawberry cake with the richness of cheesecake, all topped with a cream cheese frosting and a sprinkle of cookie crumble. The play of flavors and textures in this Strawberry Crunch Cake will make it the highlight of any gathering!

Why You’ll Love This Strawberry Crunch Cake

There’s so much to adore about this decadent recipe, it’s almost impossible to know where to start! First, consider its perfect balance of taste and texture. The strawberry cake layers are moist and flavorful, providing the ideal contrast to the creamy cheesecake middle. Each bite bursts with a symphony of sweet strawberries and creamy cheesecake, finished with a satisfying cookie crunch that captures everyone’s attention. This dessert offers not only a visual feast with its vibrant layers but also the added benefit of being adaptable to dietary preferences—plus, it’s simple to make, yet impressively sophisticated.

Ingredients for Strawberry Crunch Cake

When you’re ready to create this delightful dessert, gather the following ingredients:

1- For the Cookie Crumb Layer:

• 1. 36 vanilla sandwich cookies, coarsely crushed
  2. 3 oz box of strawberry gelatin mix
  3. 4 tablespoons unsalted butter, melted
  4. 5 to 6 drops of red food color gel

2– For the Strawberry Cake Layers:

• 1. 16.5 oz box Strawberry Supreme cake mix
  2. 3 large eggs, room temperature
  3. ½ cup unsalted butter, melted (1 stick)
  4. 1 cup whole milk
  5. 3 oz box strawberry gelatin mix

3- For the Cheesecake Layer:

• 1. ¾ cup granulated sugar
  2. ¼ cup cornstarch
  3. 16 oz package cream cheese, softened
  4. ¼ cup heavy cream
  5. 2 teaspoons pure vanilla extract
  6. 3 large eggs, room temperature

4- For the Frosting:

• 1. 8 oz cream cheese, softened
  2. ½ cup heavy cream
  3. ½ cup unsalted butter, softened (1 stick)
  4. 1 teaspoon vanilla extract
  5. 2 cups powdered sugar

Necessary Tools for Making Strawberry Crunch Cake

To ensure a smooth baking experience, have these kitchen essentials ready:

• 1. Standard baking sheet
  2. Parchment paper
  3. Small mixing bowls
  4. Stand mixer or electric handheld mixer
  5. Medium-size mixing bowl
  6. Two 9-inch round cake pans
  7. Knife
  8. Springform pan
  9. Silicone spatula
  10. Offset spatula

Ingredient Additions & Substitutions

There’s no such thing as one-size-fits-all in the culinary world, which is why this Strawberry Crunch Cake offers room for personal flair. If you’re looking for a gluten-free option, swap the vanilla sandwich cookies with gluten-free alternatives. If dietary restrictions call for dairy-free, consider using almond milk and dairy-free cream cheese instead of their full-fat counterparts. Swap strawberry gelatin for a natural strawberry flavoring if gelatin isn’t your thing. This way, you can maintain that irresistible taste while tailoring it to your needs.

How to Make the Strawberry Crunch Cake

The key to this recipe is patience and precision. Here are the steps to follow:

Cookie Crumb Layer

1. Prepare the Crumbs: Preheat your oven to 350°F. Line a standard baking sheet with parchment paper. In two small bowls, divide the crushed cookies. Mix one with strawberry gelatin while the other is enriched with melted unsalted butter and food coloring.
2. Bake the Crumbs: Spread both mixtures evenly on the baking sheet and bake for 10 minutes. Allow them to cool as you work on the cake layers.

Strawberry Cake Layers

1. Prepare Cake Batter: In a medium bowl, blend the cake mix, eggs, melted butter, milk, and gelatin using a mixer until smooth. Evenly distribute the batter between two prepared cake pans.
2. Bake: Bake at 350°F for 24-28 minutes, or until a toothpick comes out clean. Leave the cool cakes on a rack.

Cheesecake Layer

1. Cheesecake Preparation: Lower the oven temperature to 325°F. Line a springform pan with parchment paper. In a bowl, whisk sugar and cornstarch.
2. Mix Cheesecake Ingredients: In another bowl, cream together the cream cheese, heavy cream, and vanilla, gradually incorporating eggs. Combine with the sugar-cornstarch mixture, then pour into the springform pan.
3. Bake & Chill Cheesecake: Bake the cheesecake at 325°F for 40 minutes, then cool in the oven with the door closed for another 20 minutes. Allow it to chill on a cooling rack for 30 minutes before freezing for an hour.

Assemble the Cake

1. Prepare Frosting: Whip cream cheese, heavy cream, and butter together, adding vanilla and powdered sugar until smooth.
2. Layer the Cake: Place one cake on your serving plate, spreading frosting across it. Center the cheesecake on top and frost it too, before adding the second cake layer.
3. Decorate with Crumbs: Finish by applying the remaining frosting and pressing cooled cookie crumbles around the cake’s exterior.

Serving Suggestions

Pair this delight with a light fruit salad or a glass of crisp Prosecco to enhance the creamy and fruity notes. To elevate the presentation, arrange fresh strawberries and mint leaves around the base.

Pro Tips & Tricks

Expert Tip: Always chill your cheesecake before handling—it ensures sturdier layers and easier assembly. Toast your vanilla sandwich cookies slightly longer for an extra-deep flavor.

Avoiding Mistakes: Don’t rush the chilling process; it’s critical for neat layers—resulting in that Instagrammable cross-section!

Storage Instructions

Properly store leftovers in the fridge for up to three days, ensuring the cake stays fresh and moist. For long-term storage, wrap individual portions in plastic wrap and freeze—defrosting them overnight in the fridge helps retain the best texture and flavor.

General Information

• 1. Prep Time: 30 minutes
  2. Cook Time: 1 hour 35 minutes
  3. Chill Time: 1 hour 30 minutes
  4. Total Time: 3 hours 35 minutes
  5. Yield: 13 servings
  6. Difficulty Level: Intermediate

FAQs

1. Can I make this cake in advance? Absolutely! It’s recommended to prepare it a day ahead to allow flavors to meld perfectly.
2. Is there a substitute for cornstarch in the cheesecake filling? Yes, you can use arrowroot or tapioca starch.
3. How can I transport the cake safely? A sturdy cake carrier and a chilled environment will secure it en route.

Conclusion

This Strawberry Crunch Cake is a special treat that’s both a feast for the eyes and the palate. Give it a try, and let us know how it turns out for your next celebration. Have a go at more of our exciting cake recipes to keep the baking adventure alive!

Nutritional Information

Each slice (1 of 13 servings) provides approximately:

• 1. Calories: 1081
  2. Carbohydrates: 128g
  3. Protein: 10g
  4. Fat: 61g
  5. Saturated Fat: 34g
  6. Fiber: 0g
  7. Sugar: 90g

For a healthier twist, substitute heavy cream with light cream and reduce the powdered sugar in the frosting by ¼ cup. Enjoy this dazzling dessert, and happy baking!

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