Description
The Strawberry Crunch Cheesecake Cake is a delicious and visually stunning dessert combining moist strawberry cake, a rich cheesecake layer, and a crunchy strawberry shortcake topping. This layered cake is perfect for parties, special occasions, or satisfying your sweet cravings, offering the perfect blend of textures and nostalgic flavors.
Ingredients
For the Strawberry Cake Layers:
- 1 box (15.25 oz) strawberry cake mix
- 3 large egg whites
- ¼ cup vegetable oil
- 1 cup milk
- 1 box (3 oz) strawberry gelatin mix
- Optional: ½ cup mashed strawberries for enhanced flavor
For the Cheesecake Layer:
- 2 packages (8 oz each) cream cheese, softened
- ¾ cup granulated sugar
- ¼ cup cornstarch
- ¼ cup heavy cream
- 2 teaspoons vanilla extract
- 3 large eggs
For the Strawberry Crunch Topping:
- 36 vanilla sandwich cookies (e.g., Golden Oreos), coarsely crushed
- 1 box (3 oz) strawberry gelatin mix
- 4 tablespoons unsalted butter, melted (divided)
- 5–6 drops red gel food coloring
For the Whipped Cream Cheese Frosting:
- 1 package (8 oz) cream cheese, softened
- ½ cup unsalted butter, softened
- ½ cup heavy whipping cream
- 2 ¼ cups powdered sugar
Instructions
. Prepare the Strawberry Cake Layers:
- Mix the Cake Batter: In a large bowl, combine strawberry cake mix and strawberry gelatin mix. Add egg whites, vegetable oil, and milk. Mix until smooth. If using, fold in mashed strawberries.
- Bake the Layers: Divide the batter evenly between two greased 9-inch round cake pans. Bake at 350°F (175°C) for 24-28 minutes or until a toothpick inserted comes out clean. Let cool completely.
2. Prepare the Cheesecake Layer:
- Prepare the Pan: Line the bottom of a 9-inch springform pan with parchment paper.
- Mix the Filling: In a bowl, whisk together granulated sugar and cornstarch. In a separate bowl, beat softened cream cheese until smooth. Add the sugar-cornstarch mixture, heavy cream, and vanilla extract. Beat until combined. Add eggs one at a time, mixing on low after each addition.
- Bake the Cheesecake: Pour the cheesecake batter into the prepared pan. Bake at 325°F (165°C) for 50-60 minutes or until the center is set. Let cool to room temperature, then refrigerate for at least 4 hours or overnight.
3. Prepare the Strawberry Crunch Topping:
- Prepare the Crumbles: In a bowl, combine crushed vanilla cookies with strawberry gelatin mix. In a separate bowl, mix melted butter with red food coloring. Combine both mixtures, mixing until evenly colored.
- Bake the Topping: Spread the mixture on a baking sheet lined with parchment paper. Bake at 350°F (175°C) for 10 minutes. Let cool, then crumble into small pieces.
4. Prepare the Whipped Cream Cheese Frosting:
- Mix the Frosting: Beat softened cream cheese and butter until smooth. Add heavy whipping cream and beat until combined. Gradually add powdered sugar, beating until fluffy.
5. Assemble the Cake:
- Layering: On a serving plate, place one strawberry cake layer. Spread a layer of whipped cream cheese frosting over it. Carefully remove the cheesecake from the springform pan and place it on top of the frosted cake layer.
- Add Layers: Place the second strawberry cake layer on top of the cheesecake. Frost the top and sides of the entire cake with the whipped cream cheese frosting.
- Apply Topping: Generously sprinkle the strawberry crunch crumbles over the frosting, pressing gently to adhere.
Notes
- Cake Flavor – Use vanilla or lemon cake mix for a different flavor profile.
- Topping Options – Add chopped nuts or drizzle with strawberry sauce for extra texture and flavor.
