Description
Layers of creamy strawberry crunch cheesecake cake promise pure indulgence for dessert enthusiasts. Sweet strawberry swirls and crispy crunch topping create an irresistible symphony of textures that will make sweet lovers swoon.
Ingredients
Scale
Cake Base:
- 1 box strawberry cake mix
- 3 large eggs
- 1/2 cup (120 milliliters) vegetable oil
- 1 cup (240 milliliters) water
- 1 cup crushed strawberries (fresh or frozen)
Cheesecake Layer:
- 8 ounces (226 grams) cream cheese, softened
- 1/2 cup (100 grams) granulated sugar
- 1 teaspoon vanilla extract
- 1 large egg
Topping and Frosting:
- 1 cup strawberry wafer cookies, crushed
- 1/4 cup (57 grams) unsalted butter, melted
- 1/4 cup (50 grams) granulated sugar
- 1 cup (240 milliliters) heavy whipping cream
- 1/2 cup (60 grams) powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 350°F (175°C) and prepare two 9-inch round cake pans by lightly greasing and dusting with flour.
- Create the strawberry cake base by thoroughly blending the cake mix with eggs, vegetable oil, water, and crushed strawberries until achieving a uniform consistency. Evenly distribute the batter between prepared pans and bake for 25-30 minutes, confirming doneness with a clean toothpick insertion. Allow cakes to cool completely on wire cooling racks.
- Craft the cheesecake layer by whisking cream cheese, sugar, and vanilla until silky smooth. Gently incorporate the egg and mix until well integrated. Transfer the mixture into a greased 8-inch round pan and bake at 350°F for 25-30 minutes, ensuring the center remains slightly wobbly. Cool to room temperature.
- Construct the strawberry crunch topping by mixing crushed wafer cookies with melted butter and sugar until well combined.
- Whip heavy cream, powdered sugar, and vanilla extract to stiff peak consistency for the frosting.
- Assemble the cake by positioning the first strawberry cake layer on a serving plate. Spread a generous frosting layer, carefully place the cheesecake layer, and add another frosting coating. Top with the second strawberry cake layer and completely frost the exterior.
- Generously coat the cake’s sides and top with the prepared strawberry crunch topping, pressing gently to ensure adherence.
- Refrigerate the assembled cake for 2 hours to set and enhance flavor before serving chilled.
Notes
- Ensure strawberry cake mix is evenly mixed to prevent lumps and create a smooth, consistent texture throughout the cake layers.
- Crush strawberries finely before adding to cake batter to distribute flavor and moisture evenly without large fruit chunks.
- Use room temperature cream cheese and eggs for the cheesecake layer to guarantee a silky, lump-free filling that blends seamlessly.
- Crush wafer cookies into fine, uniform crumbs for a crisp, even coating that sticks perfectly to the cake’s exterior.
- Let each layer cool completely before assembling to prevent frosting from melting and maintain structural integrity of the cake.
- Refrigerate cake for at least 2 hours to allow flavors to meld and create a firmer, more stable dessert that slices cleanly.
- For gluten-free option, substitute regular cake mix and wafer cookies with gluten-free alternatives without compromising taste or texture.
- Try different berry variations like raspberries or mixed berries to create unique flavor profiles while maintaining the cake’s signature crunch.
- Prep Time: 45 minutes
- Cook Time: 1 hour
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 271 kcal
- Sugar: 20 g
- Sodium: 150 mg
- Fat: 18 g
- Saturated Fat: 7 g
- Unsaturated Fat: 10 g
- Trans Fat: 0.2 g
- Carbohydrates: 24 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 56 mg