Crunchy Strawberry Cake (Print Version)
# Ingredients:
01 -
Crush 36 vanilla sandwich cookies.
02 -
One box (3 oz) strawberry gelatin.
03 -
Melt 4 tablespoons of butter.
04 -
A few drops (5–6) of red food coloring.
05 -
1 box strawberry-flavored cake mix.
06 -
Three room-temp large eggs.
07 -
A melted half cup of butter.
08 -
1 cup whole-fat milk.
09 -
A 3 oz box of strawberry gelatin.
10 -
Sugar, 3/4 cup.
11 -
1/4 cup of cornstarch.
12 -
16 ounces of softened cream cheese.
13 -
A quarter cup of heavy cream.
14 -
2 teaspoons of vanilla extract.
15 -
Three large room-temp eggs.
16 -
8 oz of softened cream cheese.
17 -
1/2 cup of heavy cream.
18 -
A half cup of softened butter.
19 -
1 teaspoon of vanilla extract.
20 -
Two cups of powdered sugar.
# Instructions:
01 -
Stir half the crushed cookies with gelatin. Mix the plain crumbs with some butter. Blend the colored butter into the gelatin crumb mix. Bake for 10 minutes at 350°F. Let sit until fully cooled.
02 -
Combine all cake ingredients. Divide evenly into two 9-inch pans. Bake at 350°F for 24–28 minutes. Leave to cool completely.
03 -
Whisk together the sugar and cornstarch. Beat cream cheese, heavy cream, and vanilla until smooth. Add eggs, one by one. Slowly mix in the sugar and cornstarch. Bake for 40 minutes at 325°F. Turn the oven off, cool it for 20 minutes inside, then freeze for an hour.
04 -
Combine cream cheese, heavy cream, and butter. Add vanilla and powdered sugar. Beat until creamy and smooth.
05 -
Stack cake, cheesecake, then another cake layer. Frost the entire outside. Cover it all in cookie crumbs.
# Notes:
01 -
Feeds a large group.
02 -
Time-intensive, but worth eating.
03 -
Chilling the cheesecake makes layering easier.
04 -
Keep it fresh for up to 5 days in the fridge.
05 -
Cookies might soften after time.