Strawberry Crunch Cake
This Strawberry Crunch Cake features layers of strawberry cake, cheesecake, and a crunchy cookie crumb topping.
Equipment
- Mixing bowl
- baking pan
Ingredients
For The Cookie Crumb Layer
- 36 pieces vanilla sandwich cookies, coarsely crushed
- 3 oz strawberry gelatin mix
- 4 tablespoons unsalted butter, melted
- 5 to 6 drops red food color gel
For The Strawberry Cake Layers
- 16.5 oz Strawberry Supreme cake mix
- 3 large eggs, room temperature
- ½ cup unsalted butter, melted (1 stick)
- 1 cup whole milk
- 3 oz strawberry gelatin mix
For The Cheesecake Layer
- ¾ cup granulated sugar
- ¼ cup cornstarch
- 16 oz cream cheese, softened
- ¼ cup heavy cream
- 2 teaspoons pure vanilla extract
- 3 large eggs, room temperature
For The Frosting
- 8 oz cream cheese, softened
- ½ cup heavy cream
- ½ cup unsalted butter, softened (1 stick)
- 1 teaspoon vanilla extract
- 2 cups powdered sugar
Instructions
- Preheat the oven and prepare the baking pan.
- Mix the crushed cookies, strawberry gelatin, melted butter, and food color for the crumb layer.
- Combine cake mix, eggs, melted butter, milk, and strawberry gelatin for the cake layers.
- Prepare the cheesecake layer by mixing sugar, cornstarch, cream cheese, heavy cream, vanilla, and eggs.
- Prepare the frosting by mixing cream cheese, heavy cream, butter, vanilla, and powdered sugar.
- Layer the cake, cheesecake, and crumb layer, then frost the cake.
Notes
Refrigerate the cake before serving for better texture.