Strawberry Crunch Cake Recipe

If you’ve been dreaming of a cake that’s equal parts nostalgic, decadent, and fun, this strawberry crunch cake might just become your new obsession. It’s got everything—moist strawberry cake layers, a creamy cheesecake center, and a crispy, buttery cookie crumb topping. It’s the kind of dessert that feels like a celebration on a plate, no matter the occasion. Every bite is a delightful mix of textures and flavors that keep you coming back for more. And let’s be real—who doesn’t love a cake that tastes as good as it looks?

this RECIPE

The first time I made this cake, it was for a family gathering. Growing up, strawberry shortcake ice cream bars were a treat my siblings and I fought over, so this cake is kind of a love letter to that memory. I vividly remember the buttery crunch of the coating, the creamy strawberry center, and the smiles that came with every bite. Recreating that experience in cake form? Pure magic. Let’s dive in, shall we?

A little backstory on strawberry crunch

Strawberry crunch cakes are often inspired by those nostalgic strawberry shortcake ice cream bars we all know and love. The cookie crumb coating mimics the crunchy shell, while the strawberry layers deliver that fruity sweetness. Over the years, home bakers have elevated this recipe with cheesecake layers, whipped frostings, and vibrant flavors. This cake is the best of all worlds—traditional yet creative, indulgent yet balanced.

Let’s talk ingredients: The stars of the show

Cookie crumb layer

• Vanilla sandwich cookies: These form the base of the cookie crumb layer. Crush them coarsely for a satisfying crunch. No vanilla cookies? Graham crackers or shortbread cookies work as substitutes.
• Strawberry gelatin mix: Brings the vibrant pink hue and strawberry flavor to the crumbs. You can swap this with freeze-dried strawberries for a natural twist.
• Butter: Binds the crumbs together and adds a rich, buttery taste.

Strawberry cake layers

• Strawberry Supreme cake mix: A convenient shortcut for a fluffy, flavorful base. Feel free to use homemade strawberry cake batter if you prefer.
• Strawberry gelatin mix: Enhances the strawberry flavor and color.
• Whole milk: Keeps the cake moist. Room-temperature milk blends better with the batter.

Cheesecake layer

• Cream cheese: The creamy, tangy heart of this cake. Softened cream cheese ensures a smooth filling.
• Heavy cream: Adds richness to the cheesecake layer. You can swap with half-and-half if needed.
• Cornstarch: Helps stabilize the cheesecake while keeping it silky.

Frosting

• Cream cheese: For a tangy, velvety base.
• Powdered sugar: Sweetens the frosting to perfection.
• Heavy cream: Gives the frosting a light, whipped consistency.

Tools you’ll want handy

Having the right tools makes this cake so much easier to assemble. For starters, a stand mixer or handheld electric mixer is a must for smooth batters and frosting. You’ll also need two 9-inch round cake pans and a 9-inch springform pan for the cheesecake layer. An offset spatula is a game-changer for spreading frosting evenly, while parchment paper ensures your layers release cleanly. And don’t forget a sturdy mixing bowl or two for all the crumb and batter mixing.

Step-by-step: Building your masterpiece

Prepare the cookie crumb layer

1. Preheat your oven to 350°F and line a baking sheet with parchment paper.
2. Divide the crushed vanilla cookies into two bowls. Add dry strawberry gelatin mix to one bowl and mix well.
3. Pour melted butter over each bowl (plain for one, tinted with red food coloring for the other). Mix until the crumbs are evenly coated.
4. Spread the crumbs onto the baking sheet and bake for 10 minutes. Let them cool completely while you prep the cake.

Bake the strawberry cake layers

1. Keep the oven at 350°F and spray two 9-inch cake pans generously with baking spray.
2. In a mixing bowl, combine the cake mix, eggs, melted butter, milk, and strawberry gelatin. Beat until smooth and fluffy.
3. Divide the batter evenly between the pans and bake for 24-28 minutes, or until a toothpick comes out clean. Let the layers cool completely.

Make the cheesecake layer

1. Lower the oven temperature to 325°F. Line a springform pan with parchment paper and spray with nonstick spray.
2. In a bowl, whisk sugar and cornstarch. Set aside.
3. Beat cream cheese, heavy cream, and vanilla together until smooth. Add eggs one at a time, then slowly mix in the sugar-cornstarch blend.
4. Pour into the springform pan and bake for 40 minutes. Turn off the oven and let the cheesecake sit inside for 20 more minutes before cooling and freezing.

Whip up the frosting

1. Beat cream cheese, butter, and heavy cream until smooth and fluffy.
2. Add vanilla and powdered sugar, one cup at a time, mixing until creamy.

Assemble the cake

1. Place one strawberry cake layer on a serving plate. Spread a thin layer of frosting on top.
2. Carefully add the cheesecake layer, removing it from the springform pan as instructed. Frost the top of the cheesecake.
3. Add the second strawberry cake layer and frost the entire cake.

Add the crunch

Break the cooled cookie crumbs into smaller pieces. Sprinkle the crumbs over the top of the cake and press them gently onto the sides for that iconic crunch.

Variations and twists to try

• Gluten-free: Swap the cake mix and cookies for gluten-free versions.
• Vegan: Use a vegan cream cheese alternative, plant-based milk, and flax eggs.
• Chocolate twist: Add cocoa powder to the frosting for a chocolate-strawberry vibe.
• Seasonal flavors: Try raspberry or peach gelatin for a new spin.
• Mini cakes: Divide the recipe into smaller springform pans for individual servings.

Presentation and serving tips

For a show-stopping look, garnish with fresh strawberries or edible flowers. Serve on a cake stand to highlight those gorgeous layers. Pair it with a dollop of whipped cream or a scoop of vanilla ice cream for extra indulgence.

Drink pairings

A chilled glass of sparkling rosé complements the fruity sweetness beautifully. If you’re serving kids or non-drinkers, strawberry lemonade or an iced matcha latte are great options.

Storing leftovers

Store the cake in an airtight container in the fridge for up to 5 days. If freezing, wrap individual slices in plastic wrap and store in a freezer-safe container for up to 3 months. Thaw in the fridge overnight before serving.

Adjusting for different serving sizes

For a smaller gathering, halve the recipe and bake the layers in 6-inch pans. For a crowd, double the recipe and use larger pans. Keep an eye on baking times, as they may vary slightly.

Encouragement to try

Whether you’re celebrating a birthday, hosting a dinner party, or just indulging your sweet tooth, this strawberry crunch cake is a total crowd-pleaser. It’s fun to make, even more fun to eat, and I promise it’s worth every single bite. Don’t be afraid to put your spin on it—this cake loves a little creativity.

Frequently asked questions

1. Can I use a different flavor for the cookie crumb layer?
Absolutely! Swap the strawberry gelatin for lemon, raspberry, or even orange for a citrusy twist.

2. What if I don’t have a springform pan?
Use a regular 9-inch pan, but line it with parchment paper for easy removal.

3. Can I make this cake ahead of time?
Yes! Assemble the cake a day ahead and store it in the fridge. Add the cookie crumbs right before serving to keep them crunchy.

4. Can I skip the food coloring?
Sure! The color won’t be as vibrant, but it’ll still taste amazing.

5. How do I prevent crumbs from mixing into the frosting?
Apply a crumb coat—a thin layer of frosting—then chill the cake for 15 minutes before adding the final layer.

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