Strawberry Crunch Cheesecake Cake

The Strawberry Crunch Cheesecake Cake is an indulgent layered dessert that combines the richness of cheesecake with the lightness of strawberry cake. Originating from classic American dessert flavors, this cake incorporates a medley of textures: soft and moist cake, creamy cheesecake, and a crunchy strawberry topping. Fresh strawberries enhance both the cake flavor and aesthetic, while the crunchy topping made from strawberry wafer cookies brings an unexpected and satisfying texture contrast.

INGREDIENTS

• Strawberry Cake Mix: 1 box for a convenient cake base
• Large Eggs: 3, to provide structure and richness
• Vegetable Oil: 1/2 cup for moistness
• Water: 1 cup to mix with the cake batter
• Crushed Strawberries: 1 cup, fresh or frozen, for flavor and moisture
• Cream Cheese: 8 oz, softened, for a creamy cheesecake layer
• Granulated Sugar: 1/2 cup, for sweetness in the cheesecake
• Vanilla Extract: 1 tsp, for flavor depth in the cheesecake
• Strawberry Wafer Cookies: 1 cup, crushed, for a crunchy topping
• Unsalted Butter: 1/4 cup, melted, to bind the crunch topping
• Heavy Whipping Cream: 1 cup, for a light frosting
• Powdered Sugar: 1/2 cup, to sweeten the frosting

INSTRUCTIONS

Step 1:

Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.

Step 2:

In a large bowl, combine strawberry cake mix, eggs, vegetable oil, water, and crushed strawberries. Mix until smooth. Divide batter between the cake pans and bake for 25-30 minutes or until a toothpick inserted comes out clean. Cool on wire racks.

Step 3:

Prepare the cheesecake layer: Beat softened cream cheese, sugar, and vanilla until smooth. Add egg, mixing until combined. Pour into a greased 8-inch round pan and bake at 350°F for 25-30 minutes, or until center is slightly jiggly. Cool completely.

Step 4:

Make the strawberry crunch topping: Mix crushed wafer cookies, melted butter, and sugar in a bowl until combined.

Step 5:

Whip heavy cream, powdered sugar, and vanilla until stiff peaks form.

Step 6:

Assemble the cake: Place one strawberry cake layer on a plate, spread a layer of frosting on top, then add the cheesecake layer, followed by another frosting layer. Place the second strawberry cake layer on top, then frost the entire cake.

Step 7:

Press the strawberry crunch topping into the sides and top of the cake.

Step 8:

Refrigerate for 2 hours before serving for best results.

Serving and Storage Tips

• Refrigerate leftovers to maintain freshness.
• Serve chilled for the best flavor experience.

Helpful Notes

• Try using fresh strawberries for a vibrant color and taste.

Tips from Well-Known Chefs

• Use cold whipping cream for best results when preparing frosting.

Enjoy Layers of Flavor and Texture in Every Slice

This cake blends creamy, crunchy, and fruity layers, making it a perfect treat for dessert lovers who crave texture and flavor. Ideal for celebrations, each slice reveals distinct layers that complement each other, creating a beautiful presentation.

FAQs

Can I use frozen strawberries?

Yes, you can use frozen strawberries. Be sure to thaw and drain them before use to avoid excess moisture.

Can I make the cheesecake layer ahead of time?

Yes, preparing the cheesecake layer a day in advance can help save time during assembly.

How should I store leftovers?

Keep leftovers refrigerated in an airtight container for up to 3 days.

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Conclusion

The Strawberry Crunch Cheesecake Cake combines layers of moist strawberry cake and rich cheesecake topped with a crunchy strawberry crumble. Perfectly textured with creamy and crunchy layers, this cake has a homemade strawberry cake made even more delightful with crushed strawberries for flavor and moisture. The cheesecake layer adds creaminess that balances beautifully with the sweetness of the strawberry crunch topping, made with strawberry wafer cookies and melted butter. Frosted with whipped cream for lightness, this cake is perfect for gatherings and family celebrations. A must-try for cheesecake and strawberry lovers alike!