Strawberry Crunch Cake is a delightful dessert that combines the freshness of strawberries with the rich flavors of cake and cream. This cake is not just a treat for the taste buds but also a feast for the eyes, making it a popular choice for various occasions such as birthdays, anniversaries, and family gatherings. The vibrant red color from the strawberry gelatin and the crunchy topping made from vanilla cookies adds a unique texture and visual appeal to this dessert. It’s a showstopper that will impress your guests and leave them craving more. Whether you’re celebrating a special event or simply indulging in a sweet craving, this cake is sure to bring joy and satisfaction!
Tools and Equipment
To create this mouthwatering Strawberry Crunch Cake, you’ll need the following tools and equipment:
- Oven
- Two 9-inch round cake pans
- Springform pan (9-inch)
- Baking sheet
- Parchment paper
- Stand mixer or handheld mixer
- Mixing bowls
- Spatula
- Measuring cups and spoons
- Cooling rack
- Wax paper
- Toothpick for testing cake doneness
Ingredients List
Gather the following ingredients to create your Strawberry Crunch Cake:
- 36 vanilla sandwich cookies (coarsely crushed)
- 3-ounce box strawberry gelatin mix
- 4 tablespoons unsalted butter (melted)
- 5 to 6 drops red food color gel
- 16.5-ounce box strawberry supreme cake mix
- 3 large eggs (room temperature)
- 0.5 cup unsalted butter (melted, 1 stick)
- 1 cup whole milk
- 3-ounce box strawberry gelatin mix (for cheesecake)
- 0.75 cup granulated sugar
- 0.25 cup cornstarch
- 16-ounce package cream cheese (softened)
- 0.25 cup heavy cream
- 2 teaspoons pure vanilla extract
- 3 large eggs (room temperature, for cheesecake)
- 8 ounces cream cheese (softened, for frosting)
- 0.5 cup heavy cream (for frosting)
- 0.5 cup unsalted butter (softened, for frosting)
- 1 teaspoon vanilla extract (for frosting)
- 2 cups powdered sugar
Each ingredient plays a crucial role in developing the cake’s flavor and texture. The vanilla sandwich cookies provide a crunchy texture, while the strawberry gelatin introduces a burst of fruity flavor. The cake mix and eggs ensure a moist and fluffy cake base, and the cream cheese frosting adds a rich and creamy element that complements the sweetness of the strawberries.
Preparation Steps
- Preheat your oven to 350°F. Line a standard baking sheet with parchment paper and set it aside.
- Evenly divide the coarsely crushed cookies into two small mixing bowls.
- Pour one of the 3-ounce boxes of dry strawberry gelatin mix over one bowl of cookie crumbs and stir to combine.
- Pour 2 tablespoons of melted unsalted butter over the plain cookie crumb bowl and mix well.
- In the second bowl, drop 5 to 6 drops of red food coloring gel into the remaining 2 tablespoons of butter and stir to mix the coloring. Pour this tinted melted butter over the gelatin crumb mixture and stir well to ensure that the color is evenly distributed.
- Evenly sprinkle the vanilla and strawberry bowls of buttered cookie crumbs onto the prepared baking sheet. Bake for 10 minutes. Allow the crumbs to cool completely while you prepare the cakes.
- Now, preheat the oven to 350 degrees again. Generously spray two 9-inch round cake pans with baker’s spray and set them aside.
Step-by-Step Cooking Instructions
- Using a stand mixer or an electric handheld mixer in a medium-size mixing bowl, add the cake mix, eggs, melted unsalted butter, milk, and strawberry gelatin mix. Mix all ingredients together on medium speed until well incorporated and smooth.
- Evenly divide the cake batter between the two prepared round cake pans. Bake for 24 to 28 minutes, or until a toothpick inserted comes out clean. Be sure to leave the oven on to bake the cheesecake.
- Allow the cake to cool completely on a cooling rack. Once cooled, carefully remove the cakes from the pans and set them aside.
- Reduce the oven temperature to 325 degrees.
- In a small mixing bowl, whisk together the granulated sugar and cornstarch, then set aside.
- Line the bottom of a 9-inch springform pan with parchment paper and generously spray the springform pan with nonstick spray. Set it aside.
- Using a stand mixer or an electric handheld mixer on medium-high speed, cream together the cream cheese, heavy cream, and vanilla extract.
- Reduce the mixer speed to low and add the eggs one at a time, ensuring each egg is well incorporated.
- With the mixer on low, slowly add the granulated sugar and cornstarch. Increase the speed to medium and mix until the batter is smooth.
- Pour the cheesecake batter into the prepared springform pan.
- Bake at 325 degrees for 40 minutes. Leave the oven door closed and turn the oven off, letting the cheesecake sit for an additional 20 minutes.
- After that time, remove the cheesecake and allow it to cool on a cooling rack for 30 minutes.
- Tightly cover the cheesecake and place it in the freezer for 1 hour.
- Using either a stand mixer or a handheld mixer, cream together the cream cheese, heavy cream, and unsalted butter for 1.5 to 2 minutes. Be sure to scrape down the sides of the bowl with a silicone spatula.
- Lower the mixer speed to low and slowly add the vanilla extract.
- Keeping the mixer speed low, slowly add the powdered sugar 1 cup at a time. Increase the speed to medium and mix until smooth.
- On your choice of serving plate, center one of the strawberry cake layers.
- Scoop out 1/4 cup of frosting and place it in the center of the bottom cake layer. Using either an offset spatula or a silicone spatula, evenly smooth out the frosting. Don’t worry if there are crumbs in the frosting.
- Remove the cheesecake from the freezer. Carefully run a sharp, flexible knife along the inside edge of the cheesecake. Slowly release the springform sides. Line a flat plate with wax paper and place it on top of the cheesecake. Securely turn the cheesecake upside down to remove the base of the springform pan and the parchment paper. Carefully turn the cheesecake right side up and place it on top of the bottom layer of strawberry cake.
- Scoop out another 1/4 cup of frosting to smooth over the cheesecake layer.
- Place the top strawberry cake layer on top of the cheesecake layer.
- Evenly spread the remaining frosting over the rest of the cake. Again, do not worry if there are crumbs, as the cookie crumb coating will hide them in the frosting.
- Break the cooled cookie crumbs into small pieces.
- Sprinkle the top of the cake with cookie crumbs, and using your hands, gently press/pat the cookie crumbs on the sides of the cake.
Nutritional Information and Health Benefits
This Strawberry Crunch Cake is rich in delicious flavors, and here’s a closer look at its nutritional benefits:
One slice of this cake typically contains a balance of carbohydrates, proteins, and fats, thanks to the combination of cake, cream cheese, and heavy cream. The strawberries add a dose of vitamins and antioxidants, particularly vitamin C, which is essential for a healthy immune system. The use of whole milk and eggs contributes to its protein content, making it a more satisfying dessert option.
Key health benefits include:
- Antioxidant properties from strawberries that help combat oxidative stress.
- Calcium and protein from the cream cheese and milk, supporting bone health.
- Moderate levels of sugar, which can be balanced within a well-rounded diet.
Common Mistakes and Tips to Perfect the Recipe
- Not using room temperature eggs can lead to uneven mixing—always let your eggs sit out for about 30 minutes before baking.
- Failing to properly prepare your pans can result in sticking—be generous with your baking spray.
- Overmixing the cake batter can lead to a dense texture—mix until just combined.
- Ensure your cheesecake is completely chilled before layering it into the cake for the best structure.
- Tip: Use a serrated knife to slice through the cake layers easily without crumbling.
Storage, Serving, and Reheating Tips
To keep your Strawberry Crunch Cake fresh and delicious, follow these storage tips:
- Store any leftovers in an airtight container in the refrigerator for up to 5 days.
- For long-term storage, you can freeze the cake for up to 3 months. Wrap it tightly in plastic wrap and then in foil to prevent freezer burn.
- To serve, allow the cake to sit at room temperature for 30 minutes if it has been frozen.
- For an extra special touch, consider serving the cake with fresh strawberry slices or a drizzle of chocolate sauce.
FAQs and Recipe Variations
Can I use frozen strawberries instead of fresh?
Yes, you can use frozen strawberries, but make sure to thaw and drain them before adding them to your cake or frosting to avoid excess moisture.
What if I don’t have a springform pan?
You can use a regular round cake pan, but you may need to chill the cheesecake longer to ensure it holds its shape when removed.
Can I make this cake gluten-free?
Absolutely! Simply substitute the cake mix with a gluten-free version and ensure your cookies are gluten-free as well.
Recipe variations to consider:
- Substituting vanilla sandwich cookies with chocolate cookies for a chocolate twist.
- Adding fresh fruit like blueberries or raspberries for a mixed berry flavor.
- Incorporating a layer of whipped cream between the layers for added creaminess.
Conclusion
Strawberry Crunch Cake is not just a dessert; it’s an experience filled with vibrant flavors and delightful textures. From the moist strawberry cake to the creamy cheesecake and crunchy topping, every bite brings joy and satisfaction. Whether it’s for a special occasion or just to treat yourself, this cake is sure to impress. So gather your ingredients, follow the steps, and indulge in this delicious creation that’s bound to become a favorite in your home. Happy baking!