Strawberry Crunch Cake Recipe
If there’s one dessert that’s guaranteed to steal the show at any celebration, it’s this Strawberry Crunch Cake. With its vibrant colors, layers of decadent flavor, and that irresistible cookie crumb crunch, it’s not just a dessert – it’s a centerpiece. This cake reminds me of the classic strawberry shortcake ice cream bars I loved as a kid, but turned into a full-blown, jaw-dropping cake. Trust me, if you’ve been searching for the perfect dessert to wow a crowd, this one’s got your back.
I first made this cake for a family barbecue last summer. I wanted something nostalgic but a bit over the top – and this cake delivered. I remember the look on everyone’s faces as I brought it out; my nephew literally said, “Whoa, is that cake for real?” And let me tell you, that first bite had everyone going back for seconds (and a few for thirds). The creamy cheesecake layer sandwiched between moist strawberry cake, all topped with buttery, crunchy cookie crumbs? It’s pure dessert magic.
The origin story of strawberry crunch cake
This cake draws inspiration from those beloved strawberry shortcake ice cream bars we all grew up snacking on. Those bars were everything – sweet strawberry flavor, creamy vanilla, and that signature crunchy coating. Translating that into a cake isn’t new, but this version takes things to another level with a luscious cheesecake layer and homemade crunch topping. While the original ice cream bars are a quick nostalgic treat, this cake is the ultimate celebration-worthy upgrade.
Let’s talk ingredients: the stars of the show
Vanilla sandwich cookies
These cookies form the crunchy topping that mimics the coating of the iconic ice cream bar. They add texture and a buttery richness. If you’re out of vanilla sandwich cookies, shortbread cookies or even graham crackers can work in a pinch. Just make sure they’re finely crushed for that perfect crunch.
Strawberry gelatin mix
This is where the bold strawberry flavor and vibrant color come from. It’s used in both the cake and the crumb topping. If you’re avoiding artificial ingredients, you can swap it for freeze-dried strawberry powder, though the color might not be as vivid.
Cream cheese
A whole package of cream cheese is the secret to the creamy, tangy cheesecake layer that balances the sweetness of the cake. Make sure it’s softened for the smoothest batter. Pro tip: If you forget to soften it, pop it in the microwave for about 15 seconds.
Heavy cream
Used in both the cheesecake and frosting, heavy cream adds richness and helps achieve a silky, smooth texture. You can substitute with half-and-half in a pinch, but the results won’t be as indulgent.
Cake mix
This Strawberry Supreme cake mix simplifies things while still delivering delicious flavor and texture. If you’re a purist, feel free to make your cake layers from scratch – but the mix is a reliable, time-saving option.

Kitchen gear you’ll need
For this recipe, you’ll need a few key tools to make everything come together seamlessly. A stand mixer or handheld electric mixer is essential for whipping up smooth batters and frosting. You’ll also need two 9-inch round cake pans for the strawberry cake layers and a 9-inch springform pan for the cheesecake. Don’t skip the springform pan – it makes releasing the cheesecake a breeze. Finally, a good offset spatula will help you spread the frosting evenly, and parchment paper will save you so much cleanup time.
Step-by-step: Making your strawberry crunch cake
- Prepare the cookie crumb topping.
Start by crushing your vanilla sandwich cookies into coarse crumbs. Divide the crumbs into two bowls: one for plain crumbs and the other for crumbs mixed with strawberry gelatin. Add melted butter to each bowl, and tint the strawberry crumbs with red food coloring for a pop of color. Spread the crumbs on a parchment-lined baking sheet and bake at 350°F for 10 minutes. Let them cool while you prepare the rest of the cake. - Bake the strawberry cake layers.
Preheat your oven and grease two 9-inch round cake pans. In a large mixing bowl, combine the cake mix, eggs, melted butter, milk, and strawberry gelatin mix. Beat until smooth and divide the batter evenly between the pans. Bake for 24-28 minutes, or until a toothpick comes out clean. Cool the cakes completely on a wire rack before removing them from the pans. - Make the cheesecake layer.
Reduce the oven temperature to 325°F. In a mixing bowl, whisk together sugar and cornstarch. Beat cream cheese, heavy cream, and vanilla extract until smooth, then gradually add eggs and the sugar mixture. Pour the cheesecake batter into a parchment-lined springform pan and bake for 40 minutes. Turn off the oven and let it sit inside for another 20 minutes to set gently. Cool completely, then freeze for one hour to make assembly easier. - Whip up the frosting.
Beat softened cream cheese, heavy cream, and butter until light and fluffy. Add vanilla extract and powdered sugar, mixing until smooth. This frosting is creamy and not overly sweet – the perfect complement to the cake. - Assemble the cake.
Place one strawberry cake layer on your serving plate. Spread a thin layer of frosting on top, then gently add the cheesecake layer. Frost the top of the cheesecake, then place the second cake layer on top. Frost the entire cake, smoothing it out as best as you can (crumbs don’t matter here – the topping will cover them!). - Add the crunch topping.
Break up the cooled cookie crumbs into small pieces and press them onto the sides and top of the cake. Be generous – the crunch is everyone’s favorite part!

Fun variations to try
- Gluten-free twist: Use a gluten-free cake mix and swap the cookies with gluten-free vanilla cookies.
- Vegan option: Use a plant-based cream cheese, dairy-free milk, and egg substitutes.
- Seasonal flavors: Try using peach or raspberry gelatin for a new twist.
- International flair: Add a layer of dulce de leche or mango puree for a tropical vibe.
How to serve and wow your guests
This cake deserves a little fanfare. Serve it on a cake stand to show off the gorgeous layers. Sprinkle extra cookie crumbs on the plate for a decorative touch, and top with a few fresh strawberries. Pair it with a side of whipped cream or a scoop of vanilla ice cream to take it over the top.
The perfect drink pairings
Strawberry Crunch Cake pairs beautifully with a chilled glass of sparkling rosé or a fruity Moscato. For non-alcoholic options, try strawberry lemonade or even a creamy vanilla milkshake to enhance the nostalgic vibes.
Storing and reheating tips
Store leftovers in an airtight container in the fridge for up to 4 days. If you need to freeze it, wrap slices tightly in plastic wrap and store in a freezer-safe container for up to a month. Let frozen slices thaw in the fridge overnight. The cheesecake layer ensures it stays moist even after storing.
Adjusting for different serving sizes
To make a smaller cake, halve the recipe and use 6-inch pans. For a larger crowd, double the recipe and use 10-inch pans – just adjust the baking time slightly. Keep an eye on the layers so they don’t overbake.

Common issues and fixes
- Cake layers too dry: Be sure not to overbake and always measure your ingredients accurately.
- Cheesecake cracks: This is fine since it’ll be covered, but cooling it gradually in the oven helps prevent cracks.
- Crumbs falling off: Press them gently onto the frosting with your hands to make them stick.
Give it a try!
This Strawberry Crunch Cake is everything you could want in a dessert – bold flavors, gorgeous layers, and a nostalgic crunch. Whether you’re celebrating a birthday or just indulging your inner child, this cake is guaranteed to make memories. Go ahead, give it a shot, and let me know how it turns out!
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Strawberry Crunch Cake Recipe
This Strawberry Crunch Cake combines layers of strawberry cake, creamy cheesecake, and a crunchy cookie topping. Perfect for any occasion!
- Total Time: 2 hours 25 minutes
- Yield: 12 1x
Ingredients
FOR THE COOKIE CRUMB LAYER
- 36 vanilla sandwich cookies coarsely crushed
- 3 ounce box strawberry gelatin mix
- 4 tablespoons unsalted butter melted
- 5 to 6 drops red food color gel
FOR THE STRAWBERRY CAKE LAYERS
- 16.5 ounce box Strawberry Supreme cake mix
- 3 large eggs room temperature
- ½ cup unsalted butter melted (1 stick)
- 1 cup whole milk
- 3 ounce box strawberry gelatin mix
FOR THE CHEESECAKE LAYER
- ¾ cup granulated sugar
- ¼ cup cornstarch
- 16 ounce package cream cheese softened
- ¼ cup heavy cream
- 2 teaspoons pure vanilla extract
- 3 large eggs room temperature
FOR THE FROSTING
- 8 ounces cream cheese softened
- ½ cup heavy cream
- ½ cup unsalted butter softened (1 stick)
- 1 teaspoon vanilla extract
- 2 cups powdered sugar
Instructions
- Prepare the cookie crumb topping.
Start by crushing your vanilla sandwich cookies into coarse crumbs. Divide the crumbs into two bowls: one for plain crumbs and the other for crumbs mixed with strawberry gelatin. Add melted butter to each bowl, and tint the strawberry crumbs with red food coloring for a pop of color. Spread the crumbs on a parchment-lined baking sheet and bake at 350°F for 10 minutes. Let them cool while you prepare the rest of the cake. - Bake the strawberry cake layers.
Preheat your oven and grease two 9-inch round cake pans. In a large mixing bowl, combine the cake mix, eggs, melted butter, milk, and strawberry gelatin mix. Beat until smooth and divide the batter evenly between the pans. Bake for 24-28 minutes, or until a toothpick comes out clean. Cool the cakes completely on a wire rack before removing them from the pans. - Make the cheesecake layer.
Reduce the oven temperature to 325°F. In a mixing bowl, whisk together sugar and cornstarch. Beat cream cheese, heavy cream, and vanilla extract until smooth, then gradually add eggs and the sugar mixture. Pour the cheesecake batter into a parchment-lined springform pan and bake for 40 minutes. Turn off the oven and let it sit inside for another 20 minutes to set gently. Cool completely, then freeze for one hour to make assembly easier. - Whip up the frosting.
Beat softened cream cheese, heavy cream, and butter until light and fluffy. Add vanilla extract and powdered sugar, mixing until smooth. This frosting is creamy and not overly sweet – the perfect complement to the cake. - Assemble the cake.
Place one strawberry cake layer on your serving plate. Spread a thin layer of frosting on top, then gently add the cheesecake layer. Frost the top of the cheesecake, then place the second cake layer on top. Frost the entire cake, smoothing it out as best as you can (crumbs don’t matter here – the topping will cover them!). - Add the crunch topping.
Break up the cooled cookie crumbs into small pieces and press them onto the sides and top of the cake. Be generous – the crunch is everyone’s favorite part!
Notes
How to serve and wow your guests
This cake deserves a little fanfare. Serve it on a cake stand to show off the gorgeous layers. Sprinkle extra cookie crumbs on the plate for a decorative touch, and top with a few fresh strawberries. Pair it with a side of whipped cream or a scoop of vanilla ice cream to take it over the top.
- Prep Time: 45 minutes
- Cook Time: 1 hour 40 minutes
- Category: Dessert