Strawberry Crunch Cheesecake Cake | Moist Layered Strawberry Cake with Creamy Cheesecake

Introduction

Strawberry Crunch Cheesecake Cake is the ultimate dessert dream for anyone who loves bold strawberry flavor, rich creamy cheesecake, and that nostalgic strawberry crunch topping we all grew up with. Imagine two layers of fluffy strawberry cake sandwiched around a smooth, velvety cheesecake layer—then wrapped in luscious strawberry buttercream and coated in a crunchy strawberry shortcake-style crumble. It’s sophisticated enough for celebrations but comforting enough to make “just because.”

This cake blends textures beautifully: soft cake, silky cheesecake, and crisp crumble. Every bite feels like a combination of strawberry ice cream bars, bakery-style cake, and classic cheesecake. Whether you’re baking for a birthday, holiday dessert table, potluck, or just treating your family, this Strawberry Crunch Cheesecake Cake always becomes the star of the show.

Ingredients

Cheesecake Layer

• 16 oz cream cheese, softened
• ½ cup granulated sugar
• 2 large eggs
• ½ cup sour cream
• 1 tsp vanilla extract
• 1 tbsp cornstarch

Strawberry Cake

• 1 box strawberry cake mix (or homemade equivalent)
• 3 large eggs
• 1 cup water
• ½ cup vegetable oil

Strawberry Buttercream Frosting

• 1 cup unsalted butter, softened
• 3 ½ cups powdered sugar
• 2 tbsp freeze-dried strawberry powder
• 1 tsp vanilla extract
• 2–3 tbsp heavy cream

Strawberry Crunch Topping

• 2 cups crushed Golden Oreos
• 3 tbsp melted butter
• ½ cup freeze-dried strawberries, crushed
• Optional: 1 tbsp strawberry gelatin mix for extra color

Preparation

Step 1: Make the Cheesecake Layer

1. Preheat the oven to 325°F (165°C).
2. Line a 9-inch round cake pan with parchment paper.
3. Beat cream cheese and sugar until smooth.
4. Add eggs one at a time, mixing gently.
5. Add sour cream, vanilla, and cornstarch. Mix until silky.
6. Pour into the pan and bake 40–45 minutes, until set but slightly jiggly in the center.
7. Cool completely, then freeze for at least 1 hour to stabilize.

Step 2: Prepare the Strawberry Cakes

1. Raise oven temperature to 350°F (175°C).
2. Prepare the strawberry cake mix with eggs, oil, and water.
3. Divide evenly into two greased 9-inch cake pans.
4. Bake 22–25 minutes, or until a toothpick comes out clean.
5. Cool completely on wire racks.

Step 3: Make the Strawberry Crunch Topping

1. Crush Golden Oreos and freeze-dried strawberries together.
2. Add melted butter and gelatin mix (optional).
3. Toss until the mixture becomes sandy and clumpy.
4. Set aside.

Step 4: Prepare Strawberry Buttercream

1. Beat softened butter until fluffy.
2. Add powdered sugar gradually.
3. Mix in strawberry powder and vanilla.
4. Add heavy cream slowly until smooth and spreadable.

Step 5: Assemble the Strawberry Crunch Cheesecake Cake

1. Place one strawberry cake layer on a stand.
2. Top with a thin layer of buttercream.
3. Add the frozen cheesecake layer.
4. Add another thin layer of frosting on top.
5. Place the second strawberry cake layer over it.
6. Frost the entire cake in strawberry buttercream.
7. Gently press strawberry crunch mixture onto the sides and top.
8. Chill for at least 1 hour before slicing.

Variation

• Lemon Strawberry Twist: Add lemon zest to the cake batter and buttercream for a fresh citrus punch.
• White Chocolate Version: Fold melted white chocolate into the buttercream for richness.
• Extra Crunchy: Add crushed freeze-dried strawberries between cake layers.
• No-Bake Cheesecake Layer: Swap the baked cheesecake layer for a whipped no-bake cheesecake if you prefer a creamier texture.
• Chocolate Strawberry: Use chocolate cake layers instead of strawberry for a chocolate-dipped-strawberry flavor profile.

COOKING Note :

For the cheesecake layer to stack neatly, it must be completely cooled and lightly frozen. A slightly frozen cheesecake keeps the layers even and prevents the cake from slipping during assembly. Also, chilling the finished cake helps the crunch set firmly into the frosting for perfect texture.

Serving Suggestions :

• Serve chilled or slightly room-temperature for the best bite.
• Add fresh strawberries on top for presentation.
• Pair with a scoop of vanilla ice cream or strawberry sorbet.
• Perfect for birthdays, Valentine’s Day, Mother’s Day, or potluck desserts.

Tips :

• Freeze-dried strawberry powder makes the frosting brighter and more flavorful than fresh fruit.
• Use a cake leveler or serrated knife to flatten cake tops for clean stacking.
• Don’t overmix cheesecake batter—too much air creates cracks.
• Chill the cakes before frosting to reduce crumbs.
• Press the crunch topping gently—don’t rub, so it stays chunky.

Prep Time: 35 minutes

Cooking Time: 1 hour 15 minutes

Total Time: 2 hours + chilling

Nutritional Information (Approx. per serving)

Calories: 560
Protein: 6g
Sodium: 310mg

FAQs

1. Can I make this cake ahead of time?

Yes! This cake actually tastes better the next day as flavors blend and the crunch sets.

2. Can I use fresh strawberries instead of freeze-dried?

Fresh berries add moisture and can water down the frosting. Freeze-dried is recommended.

3. Can I use homemade strawberry cake?

Absolutely—you can replace the boxed mix with any scratch strawberry cake recipe.

4. How do I prevent the cheesecake from cracking?

Use room-temperature ingredients, avoid overmixing, and bake at a low temperature.

5. Can I freeze the assembled cake?

Yes, but add the crunch topping after thawing to maintain crispness.

Conclusion

Strawberry Crunch Cheesecake Cake is the perfect fusion of nostalgic flavors, creamy textures, and bakery-style elegance. With its layers of moist strawberry cake, rich cheesecake center, and iconic crunchy topping, this dessert transforms an ordinary day into a celebration. Whether you’re a beginner baker or an experienced dessert lover, this recipe is easy to follow and delivers impressive results every single time. Make it once, and it will become a signature dessert in your kitchen—guaranteed.

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