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Strawberry Crunch Cheesecake Cake

A delightful layered dessert featuring luscious cheesecake between fluffy cake and topped with crunchy strawberries, perfect for any occasion.
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 350

Ingredients
  

For the Cake
  • 1 box vanilla cake mix
  • 1 cup water
  • 1/3 cup vegetable oil
  • 3 large eggs
For the Cheesecake Layer
  • 1 package (8 oz) cream cheese, softened
  • 1/2 cup sugar
  • 1 teaspoon vanilla extract
For the Strawberry Crunch Topping
  • 1 cup crushed strawberries (fresh or frozen)
  • 1 cup crushed vanilla wafers
  • 1/4 cup melted butter
  • 1 tablespoon sugar

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C). Grease and dust your cake pans with flour.
  2. In a large mixing bowl, combine the vanilla cake mix, water, vegetable oil, and eggs. Stir until smooth and pour the batter evenly into the prepared cake pans.
Baking the Cake
  1. Bake for about 25-30 minutes or until a toothpick inserted in the center comes out clean. Once done, remove from the oven and let cool.
Cheesecake Layer
  1. While the cake is cooling, whisk together the softened cream cheese, sugar, vanilla extract, and egg in a separate bowl until creamy and well-combined.
  2. Take one cooled cake layer and place it on a serving plate. Spread the cheesecake layer over the top and carefully cover with the second cake layer.
Strawberry Topping
  1. In a separate bowl, mix the crushed strawberries, crushed vanilla wafers, melted butter, and sugar until everything is combined. Spread this mixture over the top of the cake.
Final Chill
  1. Refrigerate the cake for at least an hour before serving to allow the layers to meld together.

Notes

Slice fresh strawberries just before use to keep them from getting too mushy. You can substitute vanilla wafers with graham crackers if needed. If your cake doesn't look perfect, remember it's about the taste, so embrace the 'rustic charm'!