Strawberry Crunch Cheesecake Cake

Alright, this Strawberry Crunch Cheesecake Cake? It’s a showstopper—sweet, creamy, and layered with everything you love. Imagine soft strawberry cake, rich vanilla cheesecake, and that crunchy golden strawberry topping all stacked into one beautiful, delicious dessert.

I made it for a birthday, and everyone thought it came from a bakery. That creamy cheesecake layer tucked between fluffy strawberry cake? Total perfection. And that strawberry crunch on top? Adds the best texture and a nostalgic ice cream bar vibe.

It takes a few steps, but it’s totally worth it. Bake, layer, frost, and press on that crunch. Let’s make it together—you’re gonna fall in love with every bite (and probably want seconds).

Why You’ll Love This Recipe

• Beautiful Layers with Distinct Textures: Moist, tender strawberry cake pairs with a creamy cheesecake center. The crunch topping gives it a crisp finish that contrasts beautifully.
• A Dessert that Feels Special: It’s more than just a cake—it’s a celebration of texture, flavor, and homemade effort.
• No Artificial Flavor Needed (But Optional): You can use fresh strawberries and natural strawberry purée, or enhance with strawberry gelatin for added color and depth.
• Great for Make-Ahead Prep: The cheesecake can be made ahead and chilled overnight, and the crunch topping holds well in an airtight container.
• Customizable: Want to go beyond strawberries? You can swap the Jello and topping flavor to raspberry, lemon, or even blueberry.

What You Need to Know Before You Start

Prep Time & Cook Time

• Cheesecake Bake Time: 45–50 minutes
• Cake Bake Time: 30–35 minutes
• Assembly Time: 20 minutes
• Cooling + Chilling Time: 4 hours minimum (longer is better)
• Total Time: About 6 hours including prep, bake, cool, and chill time

Servings:
This cake yields 12–14 slices, depending on how generous you cut. Each slice is rich, so smaller pieces are often enough.

Difficulty Level:
Moderate. While none of the steps are especially hard, there are multiple components: a cheesecake layer, two cake layers, frosting, and a crunch topping. Attention to timing and proper chilling will yield the best result.

Required Kitchen Tools

Having the right equipment makes this process smoother. Here’s what I recommend:

• 9-inch Springform Pan: Essential for baking the cheesecake layer and easily releasing it without damaging the edges.
• 9-inch Cake Pans (x2): For the two strawberry cake layers.
• Hand or Stand Mixer: For mixing batters and whipping frosting until fluffy.
• Mixing Bowls (at least 3): You’ll need bowls for cake batter, cheesecake filling, and crunch topping.
• Parchment Paper: Line pans for even baking and easy release.
• Wire Cooling Racks: Letting each layer cool properly prevents sogginess and frosting melt.
• Food Processor or Rolling Pin + Zip-Top Bag: To crush Oreos for the topping.
• Rubber Spatulas: Helpful for folding ingredients and scraping every bit of batter.
• Measuring Cups and Spoons: Precision matters here, especially in the cheesecake.

Ingredients Breakdown

Let’s walk through each layer of ingredients with more explanation so you understand their role in the recipe.

Strawberry Cake Layer

This is a soft, butter-based cake enriched with strawberry purée and a bit of Jello for extra strawberry punch.

• 1 cup strawberries, chopped – Use fresh, ripe strawberries for the best flavor. They’ll be simmered and puréed to create the base of your flavor.
• 2 tablespoons granulated sugar – Helps macerate the strawberries, drawing out natural juices and intensifying flavor.
• ¼ cup water – Used to cook down the strawberries and create the purée.
• 1½ teaspoons vanilla extract – Balances the fruitiness with warm, aromatic depth.
• 2½ cups all-purpose flour – Provides structure. Spoon and level for accurate measurement.
• 1 cup granulated sugar – Sweetens the cake evenly.
• 2 teaspoons baking powder + ½ teaspoon baking soda – Helps the cake rise and stay tender.
• 1 cup unsalted butter, softened and cut into tablespoons – Adds richness and helps create a fine crumb. The softened texture ensures even mixing.
• 1 cup sour cream – Adds moisture and a slight tang that complements the sweetness.
• 3 eggs – Binds the batter and adds richness.
• 1 cup strawberry purée (from cooked strawberries, cooled) – Infuses the cake with real strawberry flavor.
• Several drops of pink food coloring (optional) – For a brighter pink color, but not necessary for flavor.
• 1 (3 oz) box strawberry Jello – Gives the cake an extra boost of flavor and a subtle pink tint. You can leave it out if you want a more natural result, but it’s part of that classic “strawberry crunch” profile.

Cheesecake Layer

A classic baked cheesecake, nestled between cake layers. It’s soft, slightly tangy, and adds richness to the overall dessert.

• 2 (8 oz) packages cream cheese, softened – Full-fat works best. Let it come to room temperature so it blends smoothly.
• ½ cup granulated sugar – Sweetens the cheesecake just enough to complement the cake without being overwhelming.
• 2 tablespoons all-purpose flour – Helps thicken and stabilize the cheesecake.
• 2 eggs – Helps bind the filling and gives it structure.
• 1 teaspoon vanilla extract – Enhances flavor.
• ¼ cup heavy cream – Makes the cheesecake soft and creamy when baked.

Frosting

This is a rich, creamy buttercream-style frosting with cream cheese for tang and structure.

• 1 cup (2 sticks) unsalted butter, softened – A soft, spreadable base for the frosting.
• 1 (8 oz) package cream cheese, softened – Adds flavor and structure.
• 2 teaspoons vanilla extract – For classic frosting flavor.
• 3 tablespoons heavy whipping cream – Lightens the texture for easier spreading.
• 3–4 cups powdered sugar – Sweetens and thickens the frosting. Start with 3 cups and adjust to your preference.

Crunch Topping

This is what gives the cake that signature “strawberry crunch” reminiscent of ice cream bars.

• 24 Golden Oreos, coarsely crushed – Adds buttery crunch and vanilla flavor.
• ¼ cup whipped topping, thawed – Acts as a binder for the crumbs.
• 3 tablespoons strawberry gelatin powder – Gives it that pink strawberry flavor and color. Combine with the Oreos for a nostalgic “crunch” texture.

Variations for Strawberry Crunch Cheesecake Cake

Looking to make this dessert your own? Here are a few ways to customize it without compromising its structure:

• Use a Different Jello Flavor: Swap strawberry for raspberry or cherry Jello for a fun twist. Each brings a different hue and subtle shift in flavor.
• Make It All Natural: Skip the Jello and food coloring for a purely fresh strawberry flavor and more subdued color.
• Gluten-Free Option: Use a 1-to-1 gluten-free flour blend in place of the all-purpose flour. Check labels on Oreos, too, or sub with gluten-free vanilla cookies.
• Berry Blend Crunch: Mix freeze-dried strawberries into the Oreo crunch topping for more natural berry flavor.
• Lemon Cheesecake Layer: Add 1 tablespoon lemon zest and a teaspoon of lemon juice to the cheesecake filling for a bright contrast.

How to Make Strawberry Crunch Cheesecake Cake — Step-by-Step Instructions

We’ll prepare this dessert in three stages: cheesecake, cake, and then assemble with frosting and topping.

Step 1: Make the Cheesecake Layer

Start with the cheesecake first, as it needs time to bake and cool before stacking.

1. Preheat oven to 325°F (163°C). Line the bottom of a 9-inch springform pan with parchment paper. Lightly grease the sides.
2. Beat cream cheese in a large bowl using a hand or stand mixer until smooth (about 1–2 minutes).
3. Add sugar and flour, then mix on medium speed until creamy, scraping down the sides as needed.
4. Add eggs, one at a time, mixing until just combined. Do not overmix.
5. Stir in vanilla and heavy cream. Mix on low until smooth and fully blended.
6. Pour batter into the springform pan. Tap gently on the counter to release air bubbles.
7. Bake for 45–50 minutes, or until the edges are set and the center is slightly jiggly.
8. Cool on a wire rack for 1 hour. Then refrigerate the cheesecake for at least 4 hours (or overnight) until fully chilled.

Chef’s Note: You can make this cheesecake layer 1–2 days ahead and keep it tightly wrapped in the fridge.

Step 2: Prepare the Strawberry Cake Layers

While the cheesecake chills, move on to the cake.

1. Make the Strawberry Purée:
   • In a small saucepan, combine chopped strawberries, sugar, and water.
   • Simmer over medium heat for 10–12 minutes until the strawberries break down.
   • Blend until smooth and cool to room temperature.
2. Preheat oven to 350°F (177°C). Grease and line two 9-inch cake pans with parchment paper.
3. Mix Dry Ingredients:
   • In a bowl, whisk together flour, baking powder, baking soda, and Jello powder.
4. Cream Butter and Sugar:
   • In a large mixing bowl, beat butter and sugar together on medium-high speed until light and fluffy, about 3–4 minutes.
5. Add Eggs and Vanilla:
   • Add eggs one at a time, beating well after each addition. Stir in vanilla extract.
6. Add Sour Cream and Purée:
   • Mix in the sour cream and cooled strawberry purée. The batter will look slightly pink.
7. Alternate Adding Dry Ingredients and Milk:
   • Slowly add the dry mixture to the wet mixture in 2–3 batches. Beat just until incorporated.
8. Add Food Coloring (Optional):
   • Add a few drops of pink or red food coloring to enhance the hue.
9. Bake:
   • Divide the batter evenly between the two pans.
   • Bake for 30–35 minutes or until a toothpick inserted into the center comes out clean.
10. Cool:
    • Let the cakes cool in the pans for 10 minutes, then turn out onto wire racks to cool completely.

Step 3: Make the Crunch Topping

1. Crush the Oreos:
   • In a food processor or sealed zip-top bag, crush Golden Oreos until coarse (not dust).
2. Mix the topping:
   • Combine crushed Oreos, strawberry gelatin powder, and whipped topping in a bowl.
   • Mix until crumbly and slightly sticky. Set aside.

Step 4: Make the Frosting

1. Beat butter and cream cheese on medium-high speed until smooth and fluffy (about 2 minutes).
2. Add vanilla and cream. Mix to combine.
3. Gradually add powdered sugar 1 cup at a time, beating well after each addition, until your desired sweetness and texture is reached.
4. Frosting should be thick but spreadable. If it’s too stiff, add a teaspoon of cream at a time to loosen.

Assembling the Strawberry Crunch Cheesecake Cake

Once all your layers are baked, cooled, and ready, it’s time to bring everything together. This step requires some care, but the results are worth it.

1. Level Your Cake Layers (If Needed)

• If the strawberry cake layers have domed tops, use a serrated knife to level them gently.
• A flat surface helps the cheesecake layer sit evenly and keeps the cake stable.

2. Stack the First Cake Layer

• Place one strawberry cake layer on your serving plate or cake board.
• Spread a thin layer of frosting over the top to act as a “glue” for the cheesecake.

3. Add the Cheesecake Layer

• Carefully remove the chilled cheesecake from the springform pan.
• If it’s sticking, run a knife along the edge and use a large spatula to lift it out.
• Place it gently on top of the first cake layer.

4. Add the Second Cake Layer

• Place the second strawberry cake layer on top of the cheesecake.
• Press down gently to ensure even layering.

5. Crumb Coat the Cake

• Apply a thin layer of frosting around the entire cake to catch crumbs.
• Chill for 20 minutes to set the base layer.

6. Final Frosting

• Apply a thicker, even coat of frosting over the cake.
• Smooth the top and sides using an offset spatula or bench scraper.

7. Apply the Crunch Topping

• Press the strawberry crunch mixture onto the sides and top of the cake using your hands or a spoon.
• Work in sections to cover the surface evenly.

Pro Tip: Apply the crunch topping while the frosting is still soft so it adheres well.

How to Serve Strawberry Crunch Cheesecake Cake

This cake is best served slightly chilled or at cool room temperature. The layers hold their shape best when the cheesecake is firm.

Serving Ideas:

• Garnish with fresh strawberries on top for a fresh touch.
• Pair with whipped cream or a scoop of vanilla ice cream for extra indulgence.
• Slice with a hot knife (run under warm water and dry) for cleaner cuts.

How to Store

Short-Term:

• Store covered in the refrigerator for up to 4–5 days.
• Cover loosely with plastic wrap or a cake dome to avoid drying out.

Make-Ahead Tips:

• Bake the cheesecake layer 1–2 days ahead and refrigerate.
• The cake layers can be made and wrapped (unfrosted) a day ahead.
• Crunch topping can be prepped and stored in an airtight container at room temperature for 1–2 days.

Freezing:

• You can freeze individual slices wrapped in plastic and foil for up to 1 month. Thaw overnight in the fridge before serving.

Tips and Tricks for Success

• Use Room Temp Ingredients: For smooth batters and even baking, bring butter, eggs, and cream cheese to room temp before mixing.
• Chill the Cheesecake Completely: Warm cheesecake will fall apart during stacking. Chill until firm for clean layers.
• Don’t Overmix: Once the flour is added to the cake batter, mix just until combined to avoid dense cake.
• Adjust Sweetness: The Jello and topping add sweetness—so taste the frosting before adding all the powdered sugar.
• Frosting Consistency: If your frosting is too stiff, add cream a little at a time. If too soft, chill it briefly or add more powdered sugar.

Nutrition Information (Per Slice, Approximate)

Nutrient	Amount
Calories	560 kcal
Total Fat	34 g
Saturated Fat	18 g
Cholesterol	115 mg
Sodium	290 mg
Total Carbohydrate	60 g
Sugars	45 g
Protein	6 g
Fiber	1 g

⚠️ Nutrition may vary depending on specific ingredients used and portion sizes.

Strawberry Crunch Cheesecake Cake FAQs

Can I make this ahead of time?
Yes! Bake the cheesecake and cake layers a day ahead. Assemble and frost the next day.

Can I use a boxed cake mix?
You can. Use a strawberry cake mix to save time, though the homemade version is richer and more flavorful.

Do I need a springform pan?
Yes, it helps you remove the cheesecake cleanly. If you don’t have one, use parchment and be gentle during removal.

What if I don’t like Oreos?
Use vanilla wafers or shortbread cookies instead.

Can I freeze this cake?
Yes. Wrap slices tightly and freeze for up to 1 month. Thaw in the fridge overnight before serving.

Conclusion

This Strawberry Crunch Cheesecake Cake brings together layers of vibrant strawberry flavor, creamy cheesecake, and a nostalgic crunchy topping that’ll remind you of those classic ice cream bars. It’s a dessert that’s as fun to make as it is to eat—perfect for birthdays, holidays, or weekend baking projects.

Take your time with each layer, chill everything properly, and you’ll be rewarded with a cake that slices beautifully and tastes even better the next day