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Crunchy Strawberry Cake

Featured in Sweet bites of pure joy.

Start with a pink strawberry cake that you split in half. Place a cheesecake in the middle, frost it all with cream cheese, then roll in crushed cookie pieces and strawberry Jello for that signature crunch. It’s like an ice cream bar, but bigger and better.

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alicia in the kitchen
Updated on Sun, 25 May 2025 11:03:05 GMT
A pink cake slice with cream filling, topped with crunchy crumbs and fresh strawberries, plated beautifully. Pin it
A pink cake slice with cream filling, topped with crunchy crumbs and fresh strawberries, plated beautifully. | tasteofsavor.com

Your favorite strawberry ice cream bar just turned into a show-stopper. You get fluffy strawberry cake, a rich cheesecake middle, and that crave-worthy crumbly, crunchy topping all stacked up together. It's the kind of treat that'll wow your friends whether you're throwing a bash or just want something special because, why not?

Luscious Dessert Magic

This strawberry treat really nails it with a mix of soft cake and creamy goodness. Every layer pops with flavor, and the crumb topping brings the crunch. You get instant bakery vibes, but it all starts with an easy box mix. Nobody will believe you didn't spend all day baking.

Stuff You'll Need

  • Classic Crunch: Grab some vanilla sandwich cookies for the iconic crumble.
  • Sweet Start: Strawberry cake mix saves time and delivers flavor.
  • Punch of Pink: A packet of strawberry gelatin for the color and zing.
  • Frosty Cream: Cream cheese to make your filling and icing super smooth.
  • Melted Bliss: Butter helps the crumb hold together.
  • Extra Smooth: A splash of heavy cream for that velvety finish.
  • Sugar Top: Powdered sugar makes the icing light and sweet.

Building This Showpiece

Sandwich The Layers
Stack up your cooled strawberry cake and cheesecake layer, spreading that dreamy frosting in between.
Crumb Coat
Press that cookie crumb mixture all around the finished cake after frosting to get the crunchy bite on every edge.
Mix Cheesecake Center
Blend soft cream cheese, whip, bake, and chill in the freezer so it stays firm when you're ready to stack.
Bake Crunch Topping
Combine cookie crumbs with melted butter and strawberry gelatin, then toast it up until just golden.
Zoomed-in look at a piece of fluffy pink cake with crumb topping and a strawberry on top. Pin it
Zoomed-in look at a piece of fluffy pink cake with crumb topping and a strawberry on top. | tasteofsavor.com

Winning Tips

Chill the cheesecake center so it holds its shape when you stack the cake. Mix your cake batter slowly or it'll get dense. Coat all sides in frosting so the crumbs stick perfectly. Want serious berry flavor? Smash up some freeze-dried strawberries and add them into the crumb mix.

Stay Fresh

Pop your cake in the fridge for up to three days and it'll stay awesome. Making it the day before gives all the layers time to blend and gets even tastier. Skip freezing the finished cake, but freezing the cheesecake middle is totally fine for later.

Frequently Asked Questions

→ Can I prep the cake in advance?

You can bake the layers and let them chill overnight in your fridge. For best results, wait to assemble and frost until right before enjoying so the crunch stays fresh.

→ Why is freezing the cheesecake necessary?

A chilled cheesecake is easier to handle and stack. When frozen, it won’t smush or slide around while you’re layering and frosting the cake.

→ Do I really need that much cookie crunch?

Absolutely! It’s the key to that classic bar texture and flavor. Plus, it hides any frosting mess-ups, making it look picture-perfect every time.

→ How long does it stay good in the fridge?

Cover and store it for up to 5 days in your fridge. Just keep in mind the crunchy topping won’t be as crispy after day 3. Serve slices after 15 minutes at room temp for the best texture.

→ Can I go with another cake mix?

Sure! Vanilla or white mixes work just as well. Just mix in some strawberry gelatin for that bold color and flavor. The strawberry elements tie it all together perfectly.

Crunchy Strawberry Cake

Light cake, a creamy cheesecake layer, and a cookie crunch topping combine to taste like a classic ice cream bar.

Prep Time
30 Minutes
Cook Time
95 Minutes
Total Time
125 Minutes
By: Alicia

Category: Desserts

Difficulty: Difficult

Cuisine: American

Yield: 13 Servings (1 layered cake)

Dietary: Vegetarian

Ingredients

01 3 ounces powdered strawberry gelatin.
02 36 crushed vanilla cookies.
03 4 tablespoons of melted butter.
04 A few drops (5-6) of red food dye.
05 1 box of strawberry cake mix—supreme flavor.
06 3 room-temperature large eggs.
07 A cup of whole milk.
08 Half a cup of melted butter.
09 1/4 cup of cornstarch.
10 3 ounces more strawberry gelatin powder.
11 3/4 cup white sugar.
12 16 oz softened cream cheese blocks.
13 1/4 cup heavy whipping cream.
14 2 teaspoons vanilla extract.
15 Three room-temperature large eggs.
16 8 ounces softened cream cheese.
17 Half a cup of softened butter.
18 Half a cup of heavy cream.
19 1 teaspoon vanilla extract.
20 2 cups powdered sugar.

Instructions

Step 01

Combine crushed cookies with gelatin powder. Blend plain cookie bits with melted butter to create a mix. Stir the red butter into the cookie-gelatin blend. Bake at 350°F for 10 minutes and let it cool down all the way.

Step 02

Whisk together all cake layer ingredients. Pour evenly into two 9-inch pans. Bake at 350°F for 24-28 minutes. Leave to cool completely before handling.

Step 03

Mix sugar and cornstarch together. Beat softened cream cheese, heavy cream, and vanilla extract until smooth. Add eggs individually. Slowly stir in the sugar mixture. Bake for 40 minutes at 325°F. Allow it to rest in the oven for 20 minutes with the heat off. Then freeze for about an hour.

Step 04

Beat softened butter, cream cheese, and heavy cream together. Add powdered sugar and vanilla. Mix until it’s creamy and lump-free.

Step 05

Place one cake layer down, followed by the cheesecake layer, then top with the second cake layer. Spread frosting all around the cake and sprinkle crushed cookies on top.

Notes

  1. Good for large groups.
  2. Time-intensive, but it’s worth the effort.
  3. Freezing cheesecake simplifies stacking.
  4. Stays fresh up to five days in the fridge.
  5. Cookies on the outside may lose crunchiness.

Tools You'll Need

  • Springform pan, 9 inches.
  • Pair of 9-inch circular cake pans.
  • Hand mixer or stand mixer (your choice).
  • One baking tray.
  • Wire racks for cooling.

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • Contains dairy: milk, butter, cream cheese.
  • Wheat content: cookies and cake mix.
  • Eggs are used.

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 1081
  • Total Fat: 77 g
  • Total Carbohydrate: 85 g
  • Protein: 17 g