If you love strawberries and cheesecake, this Strawberry Crunch Cheesecake Cake is the perfect treat for you! It’s a layered dessert that combines fluffy strawberry cake and smooth cheesecake, topped with a crunchy strawberry layer. It’s simple to make and sure to impress everyone!
Table of Contents
Why Make This Recipe
This cake is not just delicious, but it’s also beautiful! Whether you’re celebrating a special occasion or just want something sweet after dinner, this Strawberry Crunch Cheesecake Cake fits the bill. It’s a great way to brighten up your day and a fantastic dessert to share with family and friends.
How to Make Strawberry Crunch Cheesecake Cake
Ingredients
- 1 box (15.25 oz) strawberry cake mix (or homemade strawberry cake if preferred)
- 3 large eggs
- 1/2 cup vegetable oil
- 1 cup water
- 3 (8 oz) packages cream cheese, softened
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 cup heavy whipping cream
- 1 cup strawberry-flavored Jell-O powder
- 2 cups crushed graham crackers
- 1/4 cup unsalted butter, melted
- 1/2 cup powdered sugar (for topping)
- 1 cup heavy whipping cream (for frosting)
- 2 tablespoons powdered sugar (for frosting)
- 1 teaspoon vanilla extract (for frosting)
Directions
- Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- Prepare the strawberry cake mix according to the package instructions, using the eggs, oil, and water.
- Pour the batter evenly into the prepared pans and bake for 25-30 minutes or until a toothpick inserted comes out clean.
- Let the cakes cool completely on a wire rack.
- In a large mixing bowl, beat the softened cream cheese and powdered sugar together until smooth.
- Add the vanilla extract and heavy whipping cream. Continue to beat until the mixture is thick and fluffy.
- Place the cheesecake mixture in the fridge to chill for 1-2 hours to get firmer.
- In a medium bowl, mix the strawberry-flavored Jell-O powder with crushed graham crackers and powdered sugar.
- Stir in the melted butter until the mixture is crumbly and well combined.
- Once the cakes are cool, slice each cake in half to create four layers.
- Place one layer of the strawberry cake on a serving plate. Spread a generous amount of cheesecake filling on top.
- Repeat with the remaining layers, stacking them up.
- In a separate bowl, whip heavy whipping cream, powdered sugar, and vanilla extract until stiff peaks form.
- Spread the whipped cream frosting on the sides and top of the cake.
- Sprinkle the strawberry crunch topping generously over the cake.
- Slice and enjoy the layers of cheesecake, strawberry cake, and crunch topping. For extra freshness, add fresh strawberry slices on top!
How to Serve Strawberry Crunch Cheesecake Cake
Serve this cake chilled for a refreshing treat. It’s perfect for birthdays, brunch, or any gathering. Enjoy it with a scoop of vanilla ice cream for an extra special touch!
How to Store Strawberry Crunch Cheesecake Cake
Store any leftover cake in the fridge. Cover it with plastic wrap or place it in an airtight container. It should stay fresh for up to 3 days.
Tips to Make Strawberry Crunch Cheesecake Cake
- Make sure to let the cakes cool completely before slicing; this makes it easier to layer them.
- Feel free to use fresh strawberries instead of Jell-O powder for a more natural flavor.
- To save time, you can use store-bought cheesecake filling if you don’t want to make it from scratch.
Variation
You can substitute the strawberry cake mix with other flavors like lemon or vanilla for a different twist. The crunch topping can also be changed by using chocolate or any other flavored Jell-O.
Decadent 3-Layer Strawberry Crunch Cheesecake Cake
Ingredients
- 1 box 15.25 oz strawberry cake mix (or homemade strawberry cake if preferred)
- 3 large eggs
- 1/2 cup vegetable oil
- 1 cup water
- 3 8 oz packages cream cheese, softened
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 cup heavy whipping cream
- 1 cup strawberry-flavored Jell-O powder
- 2 cups crushed graham crackers
- 1/4 cup unsalted butter melted
- 1/2 cup powdered sugar for topping
- 1 cup heavy whipping cream for frosting
- 2 tablespoons powdered sugar for frosting
- 1 teaspoon vanilla extract for frosting
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- Prepare the strawberry cake mix according to the package instructions, using the eggs, oil, and water.
- Pour the batter evenly into the prepared pans and bake for 25-30 minutes or until a toothpick inserted comes out clean.
- Let the cakes cool completely on a wire rack.
- In a large mixing bowl, beat the softened cream cheese and powdered sugar together until smooth.
- Add the vanilla extract and heavy whipping cream. Continue to beat until the mixture is thick and fluffy.
- Place the cheesecake mixture in the fridge to chill for 1-2 hours to get firmer.
- In a medium bowl, mix the strawberry-flavored Jell-O powder with crushed graham crackers and powdered sugar.
- Stir in the melted butter until the mixture is crumbly and well combined.
- Once the cakes are cool, slice each cake in half to create four layers.
- Place one layer of the strawberry cake on a serving plate. Spread a generous amount of cheesecake filling on top.
- Repeat with the remaining layers, stacking them up.
- In a separate bowl, whip heavy whipping cream, powdered sugar, and vanilla extract until stiff peaks form.
- Spread the whipped cream frosting on the sides and top of the cake.
- Sprinkle the strawberry crunch topping generously over the cake.
- Slice and enjoy the layers of cheesecake, strawberry cake, and crunch topping. For extra freshness, add fresh strawberry slices on top!
Notes
- Make sure to let the cakes cool completely before slicing; this makes it easier to layer them.
- Feel free to use fresh strawberries instead of Jell-O powder for a more natural flavor.
- To save time, you can use store-bought cheesecake filling if you don’t want to make it from scratch.
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FAQs
1. Can I make this cake ahead of time?
Yes, you can bake the cakes a day before and store them in the fridge. Assemble the cake the next day.
2. What should I do if the cheesecake filling is too runny?
Make sure to chill it for the full 1-2 hours. If it’s still runny, it could need more heavy whipping cream whipped until stiff.
3. How long will the cake stay fresh?
The cake will be good in the fridge for about 3 days. After that, the texture might change.
