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Strawberry Crunch Cheesecake Cake Recipe

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This Strawberry Crunch Cheesecake Cake combines layers of fluffy strawberry cake, creamy cheesecake filling, and a crunchy topping for a show-stopping dessert. Topped with whipped cream and fresh strawberries, this cake is perfect for any occasion and is sure to impress guests with its sweet, fruity, and decadent flavors. Easy to make and absolutely delicious!

Ingredients

  • For the Cake:

  • 1 box of strawberry cake mix

  • 1/2 cup vegetable oil

  • 1 cup water

  • 3 large eggs

  • 1 teaspoon vanilla extract

  • 1/2 cup crushed freeze-dried strawberries

  • 1/4 cup crushed graham crackers

  • For the Cheesecake Filling:

  • 2 cups cream cheese (softened)

  • 1 cup powdered sugar

  • 1 teaspoon vanilla extract

  • 1/4 cup sour cream

  • 1/2 cup heavy whipping cream

  • For the Crunch Topping:

  • 1 cup crushed Nilla wafers or golden Oreos

  • 1/4 cup sugar

  • 1/4 cup melted butter

  • 1/4 cup crushed freeze-dried strawberries

  • For the Frosting:

  • 1 cup heavy whipping cream

  • 1/4 cup powdered sugar

  • 1 teaspoon vanilla extract

Instructions

  • Prepare the Cake:

    • Preheat the oven to 350°F (175°C).

    • Grease and flour two 9-inch round cake pans.

    • Prepare the strawberry cake mix according to package instructions, mixing oil, water, and eggs.

    • Divide the batter evenly between the pans and bake for 25-30 minutes. Let the cakes cool completely.

  • Make the Cheesecake Filling:

    • Beat the softened cream cheese until smooth.

    • Add powdered sugar, vanilla extract, and sour cream. Mix until combined.

    • Whip the heavy cream until stiff peaks form, then gently fold into the cream cheese mixture. Chill for 30 minutes.

  • Make the Crunch Topping:

    • Combine crushed Nilla wafers (or golden Oreos), freeze-dried strawberries, sugar, and melted butter. Stir until crumbly.

  • Assemble the Cake:

    • Place one cake layer on a platter, spread cheesecake filling over it, then top with the second cake layer. Gently press down.

    • Frost with whipped cream frosting.

  • Add the Crunch Topping:

    • Press the crunch topping onto the sides and top of the cake. Garnish with fresh strawberries.

  • Serve and Enjoy:

    • Chill the cake for 2-3 hours before serving. Slice and enjoy!

Notes

  • This cake can be prepared in advance by storing the cake layers, cheesecake filling, and crunch topping separately in the fridge. Assemble the cake just before serving.

  • Store leftovers in an airtight container in the fridge for up to 3 days.

  • The cake can be made gluten-free by using gluten-free cake mix and cookies.

Find it online: https://recipesbyjanet.com/strawberry-vanilla-cream-serenade/