Crunchy Strawberry Cake (Print Version)
# 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:
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.
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.
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.
04 -
Beat softened butter, cream cheese, and heavy cream together. Add powdered sugar and vanilla. Mix until it’s creamy and lump-free.
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:
01 -
Good for large groups.
02 -
Time-intensive, but it’s worth the effort.
03 -
Freezing cheesecake simplifies stacking.
04 -
Stays fresh up to five days in the fridge.
05 -
Cookies on the outside may lose crunchiness.