Description
Dreamy strawberry crunch cake blends luscious layers of sweet berries with crisp, buttery streusel for an irresistible dessert. Rich textures and fresh flavors dance together, promising pure delight that will satisfy every sweet craving you encounter.
Ingredients
Scale
Cake Base:
- 16.5 ounces (467 grams) Strawberry Supreme cake mix
- 3 large eggs, room temperature
- 1 cup (240 milliliters) whole milk
- 12 cup (118 milliliters) unsalted butter, melted (1 stick)
- 3 ounces (85 grams) strawberry gelatin mix
- 5 to 6 drops red food color gel
Crunch Topping:
- 36 vanilla sandwich cookies, coarsely crushed
- 4 tablespoons (60 milliliters) unsalted butter, melted
Frosting and Filling:
- 16 ounces (454 grams) cream cheese, softened
- 8 ounces (226 grams) cream cheese, softened
- 12 cup (118 milliliters) unsalted butter, softened (1 stick)
- 12 cup (118 milliliters) heavy cream
- 14 cup (60 milliliters) heavy cream
- 2 cups (240 grams) powdered sugar
- 34 cup (150 grams) granulated sugar
- 14 cup (30 grams) cornstarch
- 2 teaspoons pure vanilla extract
- 1 teaspoon vanilla extract
- 3 large eggs, room temperature
Instructions
- Craft the textural cookie coating by pulverizing vanilla sandwich cookies into uneven fragments. Separate crumbs into dual containers: one plain, another blended with strawberry gelatin. Incorporate melted butter and infuse strawberry crumbs with crimson food coloring. Distribute crumbs across parchment-lined baking sheet and toast at 350°F for 10 minutes. Allow cooling while preparing subsequent components.
- Generate strawberry cake foundations by greasing two 9-inch circular pans. Amalgamate cake mix, eggs, melted butter, milk, and strawberry gelatin until uniformly integrated. Distribute batter evenly between pans. Roast for 24-28 minutes until wooden probe emerges immaculately. Permit cakes to cool completely on wire mesh.
- Construct cheesecake stratum at reduced 325°F temperature. Whisk sugar with cornstarch. Blend cream cheese, heavy cream, and vanilla until silken. Gradually incorporate eggs and sugar mixture. Transfer batter into parchment-lined springform pan. Bake 40 minutes. Deactivate oven, allowing gentle setting for additional 20 minutes. Chill thoroughly, then freeze one hour for simplified assembly.
- Formulate luxurious frosting by whipping cream cheese, heavy cream, and butter until aerated. Integrate vanilla and powdered sugar, creating smooth, delicate cream.
- Construct cake architecture by positioning first strawberry layer on serving plate. Apply thin frosting layer, delicately introducing cheesecake stratum. Frost cheesecake surface, crowning with secondary cake layer. Enrobe entire confection with remaining frosting.
- Embellish with crunchy topping by fragmenting cooled cookie crumbs. Enthusiastically press crumbs onto cake’s exterior, ensuring comprehensive coverage for maximum textural experience.
Notes
- Customize cookie crumbs by using gluten-free vanilla sandwich cookies for a celiac-friendly version of the cake.
- Toast cookie crumbs slightly longer for extra crispy texture, watching carefully to prevent burning.
- Swap regular food coloring with natural alternatives like beet powder for a more organic red tint in strawberry crumbs.
- Chill cake layers before frosting to minimize crumb breakage and create smoother frosting application.
- Prep Time: 1 hour 35 minutes
- Cook Time: 1 hour 15 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 350
- Sugar: 25 g
- Sodium: 320 mg
- Fat: 22 g
- Saturated Fat: 12 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 36 g
- Fiber: 0 g
- Protein: 3 g
- Cholesterol: 80 mg