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Your favorite ice cream bar gets a major upgrade in this showstopping Strawberry Crunch Cake. You get fluffy strawberry cake layers, a silky cheesecake middle, and that famous crumbly topping. It's a total crowd-pleaser, whether you're partying or just want to treat yourself.
Irresistible Dessert Delight
This Strawberry Crunch Cake totally nails those amazing flavors in every bite. You’ve got creamy cheesecake sandwiched with strawberry cake, and all that crispy, sweet cookie crunch on top. And here's a pro tip: box mix makes it so simple, but your friends will think it’s from a fancy bakery.
Stuff You’ll Want
- Touch of Sweet: Powdered sugar makes your frosting dreamy.
- Creamy Dream: Cream cheese fills and frosts every layer.
- Power Pink: Strawberry gelatin for big flavor and that signature hue.
- Cake Hack: Strawberry cake mix keeps things easy and quick.
- Crispy Base: Vanilla sandwich cookies add the best crunch.
- Rich Vibes: Heavy cream brings a super smooth texture.
- Buttery Goodness: Butter glues that crumb topping together just right.
Make It Happen
- Build the Layers
- Follow the cake box steps with your own twist for more strawberry flavor.
- Add Creamy Center
- Make the cheesecake and chill it quick so it’s way easier to handle.
- Crunchy Magic
- Bake crushed cookies, strawberry gelatin, and butter until it’s golden.
- Assemble Everything
- Stack the cakes, smear on creamy frosting, and stick all that goodness on the outside.
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Pro Tips for Easy Wins
Chill that cheesecake layer before stacking and you’ll save yourself headaches. When mixing, don’t beat the cake batter too much—just until it’s combined. Frost every inch to lock in moisture and get a sleek finish. Craving extra berry flavor? Toss some freeze-dried strawberries into your cookie mix.
Stay Fresh Longer
Pop your cake in the fridge and it’ll hold up great for three days. Want extra melded flavors? Make it a day in advance so everything blends together. Skip putting the finished cake in the freezer, but go ahead and stash the cheesecake layer to use later if you want.
Frequently Asked Questions
- → Can I prep the layers early?
You can bake the cake and cheesecake layers a day ahead and store them in the fridge. Don’t stack or frost until serving to keep everything fresh and crunchy.
- → What’s the point of freezing the cheesecake?
Freezing makes the cheesecake firm enough to work with, so it won’t break apart. It also holds steady when stacking and frosting, so everything stays in place.
- → Is the cookie coating really necessary?
The topping gives it that signature ice cream bar crunch and flavor. Plus, it covers up any frosting slips or uneven spots, making it look perfect every time.
- → How long will it last?
It’ll stay good in the fridge for up to 5 days if covered, but by day 3, the topping might lose some crunch. Let slices sit out for 15 minutes to soften before serving.
- → Can I use a different kind of cake?
Vanilla or white cake mix works too. Just mix in strawberry gelatin to get that pretty pink color and keep the strawberry flavor going throughout.