Strawberry Crunch Cheesecake Cake
This Strawberry Cheesecake Crunch Cake is as delicious as it is beautiful. Each layer offers a unique texture and flavor, making every bite an unforgettable experience. 🍓🎂
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Today, we're diving into the enchanting world of my Strawberry Crunch Cheesecake Cake, a recipe that's not just a treat for the taste buds but a feast for the eyes.
Perfect for any celebration (or just because), this cake combines the fruity sweetness of strawberry cake layers, the creamy richness of cheesecake, and the irresistible crunch of my homemade strawberry crumble.
You’ve got to try my Strawberry Crunch Topping recipe!
Why You'll Love This Recipe
It's a Showstopper: This cake's vibrant layers and textures make it the center of attention at any gathering.
Flexibility: Offers room for creativity with substitutions and variations to suit your taste or dietary needs.
Easy to Make: Despite its impressive appearance, this recipe is surprisingly simple, thanks to clear instructions and common kitchen equipment.
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How to Make a Strawberry Crunch Cheesecake Cake
Before we get started, let’s make sure you have everything you need!
Equipment Needed
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Instructions:
Bake the Strawberry Cake Layers:
Preheat your oven to 350°F (175°C).
Use my Easy Cake Pan Release recipe to grease two 8-inch round cake pans. I like lining the bottoms with pre-cut parchment paper circles too.
Prepare a strawberry box cake mix according to the package instructions, replacing the water with equal parts milk. Betty Crocker Super Moist Strawberry Cake Mix is my fav!
For extra moisture and flavor add a 3.4 oz box of vanilla instant pudding and a teaspoon of vanilla extract to the batter.
Why add instant pudding? Read more about that here: Baking Hack: The Power of Pudding Powder
Divide the batter evenly between the prepared pans and bake as directed on the box or until a toothpick inserted into the center comes out clean.
Allow the cakes to cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely.
Prepare the Cheesecake Layer:
Reduce the oven temperature to 325°F (165°C).
In a large bowl, beat the softened cream cheese and sugar with an electric hand mixer until smooth. This should take about 2-3 minutes on medium-high.
Add eggs, one at a time, fully incorporating each before adding the next. Blend in salt, vanilla, and sour cream until just incorporated.
Pour the mixture into a greased 8-inch round cake pan (lined with a parchment paper circle) and bake for 45-55 minutes, or until set and the center is slightly jiggly. Cool completely, then refrigerate for at least 4 hours, or overnight.
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Assemble the Cake:
Place one strawberry cake layer on a serving plate or cake board. Spread a thin layer of my Fluffy Vanilla Buttercream over it.
Carefully place the cheesecake layer on top, then another layer of frosting.
Top with the second strawberry cake layer. Using an offset spatula, frost the top and sides of the cake with the remaining frosting.
Over a sheet pan, use your hands to scoop the Strawberry Crunch Topping and apply to the sides and top of the cake. This part can get a little messy!
Decorate the top with more buttercream, and a sprinkle of strawberry crunch. Let the cake chill for at least an hour before serving; this makes it easier to slice. Enjoy!
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How Many Servings:
This delightful Strawberry Crunch Cheesecake Cake recipe is designed to yield approximately 12 to 16 servings, making it perfect for gatherings, family desserts, or any special occasion that calls for a show-stopping cake.
How to Store:
This masterpiece is best kept in the refrigerator, covered, to maintain its freshness and flavors. For optimal taste, enjoy it within 5 days.
Substitutions/Variations:
Cake Mix: Not into strawberry? Feel free to use any flavor of cake mix you love or have on hand.
Cream Cheese: For a lighter version, try using reduced-fat cream cheese.
Sour Cream: Greek yogurt is a great alternative if you're out of sour cream.
FAQs
Q: Can I make this cake ahead of time?
A: Absolutely! Prepare the cheesecake layer up to 2 days in advance to simplify assembly on the big day.
Q: Is it necessary to use homemade Strawberry Crunch?
A: While homemade adds a special touch, feel free to use store-bought versions or other crumble recipes to save time.
Q: Can I freeze this cake?
Yes, you can. Freeze without the strawberry crunch topping for up to a month for best quality. Add the crunch after thawing.
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Tips & Tricks
Room Temperature Ingredients: To ensure a smooth and even texture, make sure your ingredients are at room temperature.
Cheesecake Perfection: For a crack-free cheesecake layer, avoid overmixing and let it cool gradually in the oven with the door slightly open.
Smooth Frosting: To achieve a flawless frosting finish, chill the cake layers before assembly. This makes spreading easier and prevents crumbs.
Decorating Flexibility: Get creative with the decoration! Top with fresh strawberries, whipped cream, or even chocolate drizzles for extra flair.
Let's Get Social!
I'm eager to see your Strawberry Crunch Cheesecake Cake creations and hear about your experience! Snap a photo, share your thoughts in the comments below, and don't hesitate to ask questions or share your own tips. Your engagement truly makes our sweet community richer.
Stay Updated: Love recipes like this? Subscribe to my newsletter for the latest delicious updates and exclusive content!
Spread the Love: Found this recipe irresistible? Share it on your favorite social media platforms and tag me @chynabsweets! Let's inspire more people to create and enjoy delightful desserts.
Thank you for joining me in the kitchen today. I hope this Strawberry Crunch Cheesecake Cake brings as much joy to your table as it does to mine. Remember, the secret ingredient is always love.
Happy Baking, Xoxo Chyna B! 🍓🎂✨
SAVE THIS RECIPE FOR LATER!
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Watch the Recipe Video!
Strawberry Crunch Cheesecake Cake
Ingredients
Instructions
- Bake the Strawberry Cake Layers: Preheat your oven to 350°F (175°C). Use my Easy Cake Pan Release recipe to grease two 8-inch round cake pans.
- Prepare the strawberry cake mix according to the package instructions, replacing the water with equal parts milk and adding a teaspoon of vanilla extract to the batter.
- Divide the batter evenly between the prepared pans and bake as directed on the box or until a toothpick inserted into the center comes out clean.
- Allow the cakes to cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely.
- Prepare the Cheesecake Layer: Reduce the oven temperature to 325°F (165°C).
- In a large bowl, beat the softened cream cheese and sugar until smooth, about 2-3 minutes. Add eggs, one at a time, fully incorporating each before adding the next. Blend in salt, vanilla, and sour cream until just incorporated.
- Pour the mixture into a greased 8-inch round cake pan and bake for 45-55 minutes, or until set and the center is slightly jiggly. Cool completely, then refrigerate for at least 4 hours, or overnight.
- Assemble the Cake: Place one strawberry cake layer on your serving plate. Spread a thin layer of frosting over it. Carefully place the cheesecake layer on top, then another layer of frosting. Top with the second strawberry cake layer. Frost the top and sides of the cake with the remaining frosting.
- Over a sheet pan, use your hands to scoop Strawberry Crunch Topping and apply to the sides and top of the cake. This part can get a little messy!
- Decorate the top with more buttercream, and a sprinkle of strawberry crunch. Let the cake chill for at least an hour before serving; this makes it easier to slice. Enjoy!
Notes
- To ensure a smooth and even texture, make sure your ingredients are at room temperature.
- Read the entire blog post for more in-depth instructions on creating this recipe.
Nutrition Facts
Calories
478.25Fat
14 gSat. Fat
7.59 gCarbs
70.42 gFiber
0.34 gNet carbs
70.09 gSugar
43.65 gProtein
3.46 gSodium
333.97 mgCholesterol
56.02 mgAny nutritional information on chynabsweets.com should only be used as a general guideline as this information is provided as a courtesy and is an estimate only.
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