Strawberry Crunch Cake

You know, every summer, my kitchen transforms into a bustling hub of laughter, chatter, and the sweet aroma of baked goods. One of my all-time favorites to whip up during this sunny season is Strawberry Crunch Cake. This cake is more than just dessert; it's a celebration of the vibrant strawberries that pop up at the farmer's market. I can still picture my kids, faces smeared with berry juice, eagerly waiting for that first slice, their excitement infectious as they dive into layers of fluffy strawberry cake and creamy cheesecake.

Strawberry Crunch Cake is perfect for summer gatherings, birthday parties, or even just a cozy afternoon treat. It's light yet indulgent, making it a delightful end to any meal, and let's face it-who can resist that crunchy topping? As we dive into this recipe, I promise it'll become a cherished addition to your go-to dessert rotation. Trust me, you're going to want to make this again and again!

Why You'll Love "Strawberry Crunch Cake"

• Quick prep time of just 30 minutes, perfect for busy days.
• Simple ingredients that you probably already have in your pantry.
• Family-friendly dessert that kids and adults will adore.
• Freezer-friendly, so you can make it ahead of time for unexpected guests.
• Layers of flavors and textures that create a delightful eating experience.
• Visually stunning, making it a showstopper for any occasion.

Ingredients You'll Need

For The Cookie Crumb Layer

• 36 pieces vanilla sandwich cookies, coarsely crushed (I love using Oreos for that extra chocolatey kick!)
• 3 oz strawberry gelatin mix (this adds a fun burst of flavor and color)
• 4 tablespoons unsalted butter, melted (make sure it's unsalted to balance the sweetness)
• 5 to 6 drops red food color gel (this is optional but gives a vibrant look!)

For The Strawberry Cake Layers

• 16.5 oz Strawberry Supreme cake mix (grab your favorite brand; I always go for Duncan Hines)
• 3 large eggs, room temperature (this helps the batter mix better)
• ½ cup unsalted butter, melted (one stick-don't skip this, it adds so much moisture!)
• 1 cup whole milk (for a rich and fluffy texture)
• 3 oz strawberry gelatin mix (another blast of strawberry goodness!)

For The Cheesecake Layer

• ¾ cup granulated sugar (this sweetens the cheesecake perfectly)
• ¼ cup cornstarch (helps set the cheesecake and gives it that creamy texture)
• 16 oz cream cheese, softened (make sure it's at room temperature for easy mixing)
• ¼ cup heavy cream (adds richness-don't skimp on this!)
• 2 teaspoons pure vanilla extract (because vanilla makes everything better)
• 3 large eggs, room temperature (again, helps with mixing)

For The Frosting

• 8 oz cream cheese, softened (this is going to make your frosting dreamy)
• ½ cup heavy cream (for a light and fluffy texture)
• ½ cup unsalted butter, softened (one stick; keep it at room temperature)
• 1 teaspoon vanilla extract (a splash of flavor)
• 2 cups powdered sugar (for that perfect sweetness)

Step-by-Step Instructions

Preheat the Oven

1. First things first, preheat your oven to 350°F (175°C). This ensures that your cake starts baking at the right temperature.
2. Next, grab a 9x13 inch baking pan and lightly grease it with butter or cooking spray. You want that cake to come out easily!

Make the Cookie Crumb Layer

1. In a mixing bowl, add the 36 pieces of crushed vanilla sandwich cookies. I like to use a zip-top bag and a rolling pin to crush them-it's therapeutic!
2. Sprinkle in the 3 oz of strawberry gelatin mix and pour in the 4 tablespoons of melted butter. If you're using the red food color gel, add that too.
3. Mix everything together until all the cookie crumbs are coated and the mixture resembles wet sand. This will create that delicious crunchy layer!

Prepare the Strawberry Cake Layers

1. In a large mixing bowl, combine the 16.5 oz of Strawberry Supreme cake mix, 3 large eggs, ½ cup of melted unsalted butter, and 1 cup of whole milk.
2. Add in another 3 oz of strawberry gelatin mix. This will enhance the strawberry flavor!
3. Using an electric mixer, beat the mixture until it's smooth and well combined, about 2-3 minutes. Don't worry if it looks a little runny; that's totally normal!

Prepare the Cheesecake Layer

1. In a separate bowl, start by whisking together ¾ cup of granulated sugar and ¼ cup of cornstarch.
2. Then add 16 oz of softened cream cheese. You want to make sure it's soft so it mixes well-no lumps allowed!
3. Pour in ¼ cup of heavy cream and 2 teaspoons of pure vanilla extract, then add 3 large eggs, one at a time, mixing well after each addition.
4. Mix until everything is creamy and smooth. This will be the rich, luscious layer that pairs perfectly with the cake!

Make the Frosting

1. In a mixing bowl, add 8 oz of softened cream cheese and ½ cup of unsalted butter. Make sure both are at room temperature for easy blending.
2. Pour in ½ cup of heavy cream and 1 teaspoon of vanilla extract.
3. Gradually add 2 cups of powdered sugar, mixing on low speed until combined. Then increase the speed and whip it until fluffy and smooth. This frosting is going to be heavenly!

Assemble the Cake

1. Now it's time to layer everything! Pour half of the strawberry cake batter into the prepared baking pan, smoothing it out evenly.
2. Next, carefully spoon the cheesecake mixture over the cake batter, spreading it out gently so it covers the entire layer.
3. Top the cheesecake layer with the remaining strawberry cake batter, making sure to spread it evenly.
4. Finally, sprinkle the cookie crumb layer over the top. Press it down lightly to help it adhere during baking.
5. Bake in the preheated oven for 45-50 minutes, or until the cake is set and a toothpick inserted into the center comes out clean.
6. Once it's done, let the cake cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.
7. For the best flavor and texture, refrigerate the cake for a few hours (or overnight) before serving. It's worth the wait!

Variations

• Try using different flavors of gelatin, like raspberry or peach, for a fun twist.
• Substitute gluten-free cake mix to make it gluten-free.
• For a lighter version, use Greek yogurt instead of cream cheese in the frosting.
• Add fresh strawberries or other berries between the layers for extra freshness.
• For a chocolate lover's delight, use chocolate sandwich cookies in the crumb layer.

Serving and Storage Tips

Serving

Serve your Strawberry Crunch Cake chilled for the best flavor and texture. Cut it into generous slices, and consider pairing it with a scoop of vanilla ice cream or a dollop of whipped cream for that extra indulgence. Fresh strawberries on the side can also elevate the presentation!

Storage

Store leftover cake in an airtight container in the refrigerator for up to 5 days. You can also freeze slices for up to 3 months. Just wrap them tightly in plastic wrap and aluminum foil for best results. Thaw in the fridge before serving!

Helpful Notes

• For a nut-free version, ensure all ingredients are free from cross-contamination.
• If you're out of heavy cream, you can use whole milk, but the texture will be less rich.
• Consider adding a layer of fresh strawberries between the cake and cheesecake for extra flavor.
• Feel free to swap the granulated sugar for a sugar alternative if desired.
• Using a stand mixer can make the mixing process easier, especially for the cheesecake layer.

Frequently Asked Questions

Can I freeze the Strawberry Crunch Cake?

Yes, you can absolutely freeze the Strawberry Crunch Cake! Just make sure to wrap it tightly in plastic wrap and then in aluminum foil to prevent freezer burn. It can be frozen for up to 3 months. When you're ready to enjoy it, thaw it in the refrigerator overnight.

What can I substitute for the cream cheese?

If you're looking for a cream cheese substitute, you can use Greek yogurt for a lighter option, or mascarpone cheese for a richer texture. Keep in mind that the flavor will vary slightly, but both are delicious alternatives!

How long can I store the cake?

You can store the Strawberry Crunch Cake in an airtight container in the refrigerator for up to 5 days. Just make sure to keep it covered to maintain its freshness!

Can I use a different fruit flavor?

Absolutely! Feel free to experiment with different fruit flavors. Raspberry, peach, or even lemon gelatin can be used to switch things up. Just remember that the fruit flavor will influence the overall taste of the cake, so choose what you love best!

Final Thoughts

There you have it, my friends! Strawberry Crunch Cake is a delightful, show-stopping dessert that brings joy to any occasion. Whether you're celebrating a birthday, hosting a summer barbecue, or just indulging on a lazy afternoon, this cake is sure to impress. I can't wait for you to try it and share it with your loved ones. Remember, the kitchen is all about having fun and creating memories, so don't stress-just enjoy the process! I promise, once you take that first bite, you'll be hooked. Happy baking, and may your kitchen always be filled with laughter and delicious aromas!