Strawberry Crunch Cake

Ah, Strawberry Crunch Cake! Just saying it brings me back to those sun-soaked summer afternoons spent in my grandma’s kitchen. I can still hear her laughter as I attempted to help her bake, flour flying everywhere and strawberries tumbling from my little hands. There’s something so special about this cake that reminds me of those carefree days. The layers of fluffy strawberry cake, creamy cheesecake, and a delightful cookie crunch come together to create a dessert that feels like a warm hug on a plate.

This Strawberry Crunch Cake is perfect for all occasions but shines particularly during spring and summer when strawberries are at their peak. It’s a showstopper for birthday parties, picnics, or just a lovely Sunday family dinner. Trust me, it will have everyone asking for the recipe, and maybe, just maybe, you’ll find yourself grinning as you spill your secrets like I do!

Why You’ll Love "Strawberry Crunch Cake"

• It’s a delightful combination of flavors with strawberry cake, creamy cheesecake, and crunchy cookie layers.
• Easy to prepare, with simple steps that even novice bakers can follow.
• Perfect for family gatherings, ensuring everyone leaves with a smile and a satisfied sweet tooth.
• Can be made ahead of time, making it a great option for busy schedules or last-minute entertaining.
• Leftovers (if there are any) can be stored in the fridge, ready to enjoy over the next few days.
• This cake also freezes well, so you can enjoy a slice of summer any time of the year!

Ingredients You’ll Need

• For The Cookie Crumb Layer
  • 36 vanilla sandwich cookies, coarsely crushed (I love using the classic Oreos for that extra flavor!)
  • 3 ounce box strawberry gelatin mix (get the Jell-O brand for the best color and taste)
  • 4 tablespoons unsalted butter, melted (make sure it’s unsalted for better control over the sweetness)
  • 5 to 6 drops red food color gel (this is optional, but it amps up the color for that wow factor!)
• For The Strawberry Cake Layers
  • 16.5 ounces box Strawberry Supreme cake mix (no need for fancy, just go with what you love)
  • 3 large eggs, room temperature (they mix better when they’re not cold)
  • ½ cup unsalted butter, melted (that’s 1 stick, and it adds richness)
  • 1 cup whole milk (for that moist cake texture)
  • 3 ounces box strawberry gelatin mix (yes, more strawberry goodness!)
• For The Cheesecake Layer
  • ¾ cup granulated sugar (you can cut back a bit if you’re watching your sugar intake)
  • ¼ cup cornstarch (this helps with the cheesecake texture)
  • 16 ounces cream cheese, softened (use the full-fat version for the richest flavor)
  • ¼ cup heavy cream (it adds a delightful creaminess)
  • 2 teaspoons pure vanilla extract (always go for the pure stuff, it makes a difference!)
  • 3 large eggs, room temperature (again, room temperature is key for a smooth batter!)
• For The Frosting
  • 8 ounces cream cheese, softened (same tip as before for creaminess!)
  • ½ cup heavy cream (this helps achieve that fluffy frosting)
  • ½ cup unsalted butter, softened (another stick to make it rich and delicious)
  • 1 teaspoon vanilla extract (because you can never have too much vanilla)
  • 2 cups powdered sugar (sift it first for a smoother frosting)

Step-by-Step Instructions

Preheat the Oven

1. Preheat your oven to 350°F (175°C). This is the perfect temperature to get that cake just right!
2. Prepare a 9x13 inch baking pan by greasing it lightly with butter or non-stick spray. You want to ensure that the cake comes out easily later.

Make the Cookie Crumb Layer

1. In a large mixing bowl, combine the coarsely crushed vanilla sandwich cookies, strawberry gelatin mix, melted butter, and red food color gel.
2. Mix everything together until it resembles damp sand. This will create the most delicious crumb layer!
3. Press the cookie mixture evenly into the bottom of the prepared baking pan. Use the back of a measuring cup or your hands to really pack it down.

Prepare the Strawberry Cake Batter

1. In a separate bowl, mix together the Strawberry Supreme cake mix, room temperature eggs, melted butter, whole milk, and the additional strawberry gelatin mix.
2. Stir until the mixture is smooth and well combined. Don’t worry if it looks a bit thick; that’s perfectly fine!
3. Pour the cake batter over the cookie crumb layer in the baking pan, spreading it out evenly with a spatula.

Make the Cheesecake Layer

1. In another bowl, beat together the granulated sugar, cornstarch, softened cream cheese, heavy cream, and vanilla extract until the mixture is smooth and creamy.
2. Add the room temperature eggs, one at a time, mixing well after each addition. This helps to achieve a silky texture in your cheesecake layer.

Assemble the Layers

1. Pour the cheesecake mixture gently over the strawberry cake batter in the baking pan. You can use a spatula to spread it out if needed.
2. Don’t worry if some of the layers mix together a bit; it will still taste amazing!

Bake the Cake

1. Bake the cake in the preheated oven for 45-50 minutes. You’ll know it’s done when the cheesecake layer is set and a toothpick inserted into the center comes out clean.
2. Keep an eye on it towards the end because ovens can vary! If the top starts to brown too much, you can loosely cover it with foil.

Cool and Frost

1. Once baked, remove the cake from the oven and let it cool completely in the pan on a wire rack. Patience is key here!
2. While it’s cooling, prepare the frosting by beating together the softened cream cheese, heavy cream, softened butter, vanilla extract, and powdered sugar until smooth and fluffy.
3. Once the cake is cooled, spread the frosting evenly over the top. Don’t be shy; a thick layer is always a good idea!
4. Slice it up, serve it to your friends and family, and bask in the glory of your delicious creation!

Variations

• For a tropical twist, substitute fresh mango puree for half of the strawberry in the cake mix.
• Turn this into a gluten-free dessert by using a gluten-free cake mix and cookies.
• Add a layer of fresh strawberries or other berries between the cheesecake and cake layers for extra fruitiness.
• Make it a lighter version by using low-fat cream cheese and whipped topping for the frosting.
• Try different flavored gelatin like raspberry or peach for a fun flavor change!

Serving and Storage Tips

Serving

Serve the Strawberry Crunch Cake chilled or at room temperature for the best flavors. A scoop of vanilla ice cream or a dollop of whipped cream on the side adds a lovely touch. You can also garnish with fresh strawberries for that extra pop of color!

Storage

Store any leftovers in an airtight container in the refrigerator for up to 5 days. This cake can also be frozen! Just wrap it tightly in plastic wrap and place it in a freezer-safe container for up to 3 months. Thaw in the fridge overnight before serving.

Helpful Notes

• If you’re out of strawberry gelatin, feel free to use any other fruit flavor for a fun twist!
• For a dairy-free option, substitute cream cheese with a dairy-free cream cheese alternative.
• Adding mini chocolate chips to the cheesecake layer can create a delightful surprise!
• Want it less sweet? Cut down on the powdered sugar in the frosting; it still tastes great!
• Remember to let your cream cheese soften at room temperature for easy mixing.

Frequently Asked Questions

Can I freeze Strawberry Crunch Cake?

Yes, you can absolutely freeze Strawberry Crunch Cake! Just wrap it tightly in plastic wrap and place it in a freezer-safe container. It can be stored in the freezer for up to 3 months. When you’re ready to enjoy it, simply thaw in the fridge overnight.

What can I substitute for the strawberry gelatin?

If you don’t have strawberry gelatin on hand, you can use any other fruit-flavored gelatin, like raspberry or peach, for a fun twist. Just keep in mind that the flavor profile will change slightly, but it will still be delicious!

How long does the cake last in the refrigerator?

Stored in an airtight container, your Strawberry Crunch Cake will stay fresh in the refrigerator for about 5 days. After that, it’s still safe to eat, but the texture and flavor may start to decline.

Can I make this cake gluten-free?

Absolutely! To make this cake gluten-free, simply use a gluten-free cake mix and swap the vanilla sandwich cookies for gluten-free cookies. This way, everyone can enjoy a slice without worry!

Final Thoughts

So there you have it, my friend! This Strawberry Crunch Cake is not just a dessert; it’s a memory waiting to happen. Whether you’re making it for a special occasion or just because, I hope it brings as much joy to your kitchen as it has to mine. Don’t be afraid to dive in and embrace the messiness of baking. Remember, the best part is sharing it with those you love. So grab those strawberries, put on your apron, and let’s create something delicious together. You’ve got this, and I can’t wait for you to taste the magic!

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