Strawberry Crunch Cake

261Min

12Servings

485Cal

HardLevel

Kid friendly

#cake#strawberry#cheesecake#layer-cake#dessert

Equipment

oven

mixing bowl

mixing spoon

hand mixer

baking dish

spatula

baking sheet

parchment paper

serving plate

Ingredients

Cookie Crumb Layer

Golden Oreos (crushed)

36 piece

Strawberry Jello

85 g

unsalted butter (melted)

57 g

red food color gel

5 drop

Strawberry Cake Layers

Strawberry Supreme cake mix

468 g

large eggs (room temperature)

3 piece

unsalted butter (melted)

113 g

whole milk

240 ml

Strawberry Jello

85 g

Cheesecake Layer

granulated sugar

150 g

cornstarch

32 g

cream cheese (softened, room temperature)

450 g

heavy cream

60 ml

pure vanilla extract

10 ml

large eggs (room temperature)

3 piece

Frosting

cream cheese (softened, room temperature)

225 g

heavy cream

120 ml

unsalted butter (softened)

113 g

vanilla extract

5 ml

powdered sugar

240 g

Instructions

Preheat oven

Preheat oven to 175°C (350°F) and prepare two 23cm round cake pans with parchment paper.

5 min175°C

Make cookie crumb layer

Crush Golden Oreos and mix with strawberry jello, melted butter, and red food coloring to create the crunchy strawberry layer.

5 min

The mixture should look like wet sand and hold together when pressed.

Prepare strawberry cake batter

Combine strawberry cake mix with eggs, melted butter, milk, and strawberry jello to create the cake layers.

3 min

Mix until just combined to avoid dense cake texture.

Prepare cheesecake layer

Beat cream cheese with sugar and cornstarch, then add cream, vanilla, and eggs to create smooth cheesecake filling.

8 min

Beat on low speed to prevent air bubbles in the cheesecake layer.

Assemble cake layers

Press cookie crumb into pan bottoms, pour half the cake batter, add cheesecake layer, then remaining cake batter.

10 min

Work quickly to prevent layers from mixing together.

Bake the cake

Bake assembled cake at 175°C for 35-40 minutes until center is set and edges are lightly golden.

35 min175°Ctimer 35 min

A toothpick inserted in center should come out with moist crumbs, not wet batter.

Cool the cake

Cool cake completely in pan for 1 hour, then refrigerate for additional 2 hours before frosting.

180 mintimer 60 min

Prepare cream cheese frosting

Beat cream cheese, butter, and vanilla until smooth, then gradually add powdered sugar and heavy cream.

5 min

Add cream gradually to achieve desired consistency.

Frost and finish cake

Frost cooled cake with cream cheese frosting and garnish with additional cookie crumbs if desired.

10 min

Chill frosted cake for 30 minutes before slicing for cleaner cuts.

Original recipe

InstagramRecipe by @easy_recipes.usa

Storage

Fridge: 3 days

Freezer: 30 days

Reheat: Room temperature 30 minutes before serving

Store in airtight container. Best consumed within 3 days. Freeze unfrosted layers for up to 1 month.

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