Strawberry Crunch Cake with Cheesecake & Frosting Layers

👩‍🍳 Instructions

1️⃣ Prepare the Crunch Layer

1. Preheat your oven to 350°F (175°C). Grease and line a 9×13-inch baking pan.
2. In a bowl, combine crushed vanilla sandwich cookies, strawberry gelatin powder, melted butter, and a few drops of red food coloring.
3. Mix until crumbly and evenly tinted. Press the mixture firmly into the bottom of the prepared pan to form the base.

2️⃣ Make the Strawberry Cake Layer

1. In a large mixing bowl, blend the Strawberry Supreme cake mix with eggs, melted butter, milk, and the second box of strawberry gelatin mix.
2. Mix until smooth and pour the batter evenly over the crunch layer.
3. Bake for 25 minutes, or until a toothpick inserted in the center comes out clean. Remove from oven but do not turn it off.

3️⃣ Cheesecake Layer

1. While the cake bakes, beat softened cream cheese with sugar, cornstarch, heavy cream, vanilla, and eggs until smooth and creamy.
2. Pour this cheesecake mixture gently over the baked strawberry cake.
3. Return the cake to the oven and bake for an additional 15 minutes, or until the cheesecake layer is set but slightly wobbly in the center.
4. Let the cake cool completely in the pan before frosting.

4️⃣ Prepare the Frosting

1. In a bowl, beat the softened cream cheese and butter until fluffy.
2. Add powdered sugar and vanilla extract. Continue beating until the frosting is smooth and spreadable.

5️⃣ Frost & Serve

1. Spread the cream cheese frosting evenly over the cooled cake using a spatula.
2. Optional: Sprinkle with extra cookie crumbs or crushed freeze-dried strawberries for garnish.
3. Slice into squares and serve chilled or at room temperature.

🍓 A Slice of Summer Bliss

Each bite of this Strawberry Crunch Cake is bursting with berry flavor, luscious creaminess, and a nostalgic cookie crunch. It’s summer magic, layered and ready to impress!