Remember those amazing strawberry crunch ice cream bars from childhood? The ones with the creamy center and that irresistible crunchy coating? What if I told you you could capture all that magic in cake form, and make it right in your own kitchen? This Strawberry Crunch Cake isn’t just a dessert; it’s a trip down memory lane with a delicious, creamy cheesecake twist! It looks impressive, but trust me, breaking it down makes it totally doable, and the result is absolutely unforgettable.

Why You’ll Love This Recipe

Fast(ish) – Okay, it has a few components, but none are difficult on their own!
Easy to Follow – We break it down step-by-step.
Giftable – Show up to any party with this, and you’ll be the hero!
Crowd-pleasing – Who doesn’t love strawberry, crunch, and cheesecake?

Ingredients

Here’s what you’ll need to whip up this dreamy cake. Don’t be intimidated by the list; many items are used in multiple steps!

Vanilla sandwich cookies (like Nutter Butter): 36 cookies, coarsely crushed. These are the base for our famous crunch!
Strawberry gelatin mix: Two 3 ounce boxes, dry. One for the crunch, one for the cake mix for extra strawberry power!
Unsalted butter: 4 tablespoons melted (for the crunch), ½ cup (1 stick) melted (for the cake), ½ cup (1 stick) softened (for the frosting). Butter makes everything better, right?
Red food color gel: 5 to 6 drops. Gives that strawberry crunch its signature vibrant pink color.
Strawberry Supreme cake mix: One 16.5 ounce box. We’re starting with a shortcut to make things easier.
Large eggs: 6, room temperature. Using room temperature eggs helps everything incorporate smoothly.
Whole milk: 1 cup. Adds moisture and richness to the cake batter.
Granulated sugar: ¾ cup. Sweetness for our creamy cheesecake layer.
Cornstarch: ¼ cup. The secret weapon for a perfectly set cheesecake.
Cream cheese: 24 ounces, softened. You’ll need 16 oz for the cheesecake and 8 oz for the frosting. Make sure it’s truly softened for a smooth texture!
Heavy cream: ¾ cup. ¼ cup for the cheesecake and ½ cup for the frosting, adding lovely richness.
Pure vanilla extract: 3 teaspoons. 2 tsp for the cheesecake, 1 tsp for the frosting. Pure vanilla makes a difference!
Powdered sugar: 2 cups. For that light and fluffy cream cheese frosting.

How to Make It

Okay, let’s get baking! We’ll tackle this layer by layer, just like building a masterpiece.

First, let’s make that glorious crunch topping:

Preheat your oven to 350°F (175°C). Line a standard baking sheet with parchment paper and set it aside.
Get those coarsely crushed vanilla cookies and divide them evenly into 2 small mixing bowls.
In one bowl, pour 1 box of the dry strawberry gelatin mix over the cookie crumbs and give it a good stir to combine. This gives it the strawberry flavor.
In the other bowl (the plain cookie crumbs), pour 2 tablespoons of the melted unsalted butter and mix well.
Now, for the fun part! Drop 5 to 6 drops of red food coloring gel into the remaining 2 tablespoons of melted butter and stir until the color is mixed in. Pour this tinted butter over the gelatin crumb mixture and stir very well to make sure that beautiful pink color is spread evenly.
Sprinkle the vanilla (butter only) and strawberry (gelatin + colored butter) buttered cookie crumbs evenly onto your prepared baking sheet. Bake for just 10 minutes.
Let the crumbs cool completely. This is key to getting that perfect crunch!

Now, let’s bake the strawberry cake layers:

While the crunch cools, preheat your oven back to 350°F (175°C) if you turned it off, or ensure it’s still there. Generously spray two 9-inch round cake pans with baker’s spray (the kind with flour) and set them aside.
In a medium mixing bowl, grab your stand mixer or electric handheld mixer. Add the box of Strawberry Supreme cake mix, 3 of your large eggs, the ½ cup melted unsalted butter, the 1 cup whole milk, and the second box of dry strawberry gelatin mix.
Mix all these ingredients together on medium speed until everything is well incorporated and the batter is smooth. Don’t overmix, just mix until combined!
Evenly divide the cake batter between the two prepared round cake pans.
Bake for 24 to 28 minutes, or until a toothpick inserted into the center comes out clean. You can leave the oven on for now.
Allow the cakes to cool completely on a cooling rack before attempting to remove them from the pans. Once cooled, carefully remove the cakes from the pans and set them aside.

Let’s make that creamy cheesecake layer:

Reduce your oven temperature to 325°F (160°C).
In a small mixing bowl, quickly whisk together the granulated sugar and the cornstarch. Set this aside for a moment.
Line the bottom of a 9-inch springform pan with parchment paper, then generously spray the inside of the springform pan with nonstick spray. Set aside.
Using your stand mixer or electric handheld mixer again, on medium-high speed, cream together 16 ounces of the softened cream cheese, the ¼ cup heavy cream, and the 2 teaspoons of pure vanilla extract until smooth and creamy.
Reduce the mixer speed to low and add the remaining 3 large eggs one at a time, mixing just until each egg is incorporated before adding the next. Be careful not to overmix once the eggs are in.
Keeping the mixer on low, slowly add the granulated sugar and cornstarch mixture. Once it’s all added, increase the speed to medium and mix just until the batter is smooth.
Pour the cheesecake batter into the prepared springform pan.
Bake at 325°F (160°C) for 40 minutes.
Crucially, leave the oven door closed, turn the oven off, and leave the cheesecake inside for an additional 20 minutes. This helps prevent cracking.
Remove the cheesecake from the oven and allow it to cool on a cooling rack for 30 minutes.
Tightly cover the cheesecake (plastic wrap works well!), and place it in the freezer for 1 hour. This step is super important for making it easy to handle during assembly!

Time for that dreamy cream cheese frosting:

While the cheesecake freezes, prepare the frosting! In a medium mixing bowl, using your stand mixer or handheld mixer on medium-high speed, cream together the remaining 8 ounces of softened cream cheese, the remaining ½ cup heavy cream, and the ½ cup softened unsalted butter for about 1 ½ to 2 minutes, stopping to scrape down the sides of the bowl so everything gets mixed in.
Lower the mixer speed to low and slowly add the remaining 1 teaspoon of pure vanilla extract.
Keeping the mixer speed low, slowly add the powdered sugar, about 1 cup at a time, waiting until the first cup is mostly incorporated before adding the next. Once all the sugar is in, increase the speed to medium and mix until the frosting is smooth and fluffy. Try not to overmix!

Let’s assemble this showstopper!

Place one of your cooled strawberry cake layers on your serving plate or cake stand.
Scoop out about ¼ cup of the cream cheese frosting and place it right in the center of that bottom cake layer. Use an offset spatula or silicone spatula to evenly smooth out the frosting.
Now for the cheesecake! Remove the cheesecake from the freezer. Carefully run a sharp, flexible knife along the inside edge of the springform pan to loosen it. Slowly release the springform sides. Line a flat plate (or a thin cutting board) with wax paper, and place it carefully on top of the cheesecake. Securely hold the plate and the springform base together and turn the cheesecake upside down to remove the springform base and the parchment paper. Carefully turn the cheesecake right side up again and gently place it centered on top of the bottom layer of strawberry cake.
Scoop out another ¼ cup of frosting and smooth it evenly over the top of the cheesecake layer.
Carefully place the top strawberry cake layer on top of the cheesecake layer, trying to line it up nicely.
Use the remaining frosting to evenly spread over the top and sides of the entire cake. Don’t worry about it being perfectly smooth; the crunch will cover a lot!
Now for the grand finale! Break the cooled cookie crumbs up into smaller pieces if they’ve clumped together.
Generously sprinkle the top of the cake with the cookie crumbs. Then, grab handfuls of crumbs and using your hands, gently press them onto the sides of the cake until it’s completely covered in that glorious crunch.

Admire your creation! Let it chill in the fridge for at least 30 minutes before slicing for easier cutting.

Substitutions & Additions

Want to play around with this recipe? Here are a few ideas:

Change the Crunch: While vanilla sandwich cookies are classic, you could try golden Oreos for a slightly different flavor twist.
Cake Flavor: Use a French Vanilla or even a White cake mix and add a little extra strawberry extract for a different take on the strawberry base.
Different Gelatin: Cherry or raspberry gelatin could give you a fun flavor variation!
Add Fresh Strawberries: You could add a layer of thinly sliced fresh strawberries on top of the cheesecake layer before adding the top cake layer for extra fruitiness.
Make it Gluten-Free: Use gluten-free cake mix, gluten-free vanilla sandwich cookies, and ensure your other ingredients are GF certified.

Tips for Success

Here are a few things I’ve learned that help make this cake a breeze:

Room Temp is Your Friend: Make sure your eggs and especially the cream cheese and softened butter are truly at room temperature. This makes for smoother batters and frosting.
Don’t Overmix: For the cake and cheesecake batters, mix until just combined after adding wet ingredients or eggs. Overmixing can lead to tough cake or cracked cheesecake.
Cooling & Freezing the Cheesecake: Don’t skip these steps! The cooling period in the turned-off oven helps the cheesecake set gradually. Freezing it before assembly is essential for easily handling and transferring it.
Cool the Crunch Completely: Warm crumbs will melt the frosting and won’t give you that crisp crunch.
Applying the Crunch: I find gently pressing the crumbs onto the sides with my hands works best to get good coverage. Do this over your serving plate so excess crumbs catch easily.

How to Store It

This cake is best stored in the refrigerator. Because of the cream cheese frosting and cheesecake layer, it needs to be kept cold. Cover it tightly with plastic wrap or place it in an airtight cake carrier. It should stay fresh and delicious for about 3-4 days in the fridge.

FAQs

Got questions? Let’s see if I can answer a few common ones!

Q: Can I use fresh strawberries in this recipe?
A: The recipe doesn’t call for them in the layers themselves, but you could certainly add a layer of thinly sliced fresh strawberries on top of the cheesecake before placing the top cake layer. Just be aware fresh fruit adds moisture, which could affect the cake’s structure slightly over time.

Q: Is the cheesecake layer necessary?
A: The cheesecake layer is what really elevates this cake and makes it reminiscent of the ice cream bar’s creamy center! You could make a two-layer strawberry cake with the crunch and frosting, but you’d miss out on that signature creamy element that makes this specific recipe so special.

Q: Can I make parts of the cake ahead of time?
A: Absolutely! The cookie crunch can be made several days ahead and stored in an airtight container at room temperature. The cake layers can be baked a day ahead, wrapped tightly, and stored at room temp, or even frozen for longer storage. The cheesecake needs to be made ahead to chill/freeze properly. The frosting can be made a day ahead and chilled, then re-whipped briefly before using.

Q: Why are there two bowls of cookie crumbs for the crunch?
A: The recipe creates two slightly different kinds of crunch – one is just buttery vanilla, and the other is buttery strawberry-colored crunch. Mixing them together gives you that perfect, varied texture and color just like the classic ice cream bar!

Nostalgic Strawberry Crunch Cake (Better Than the Ice Cream Bar!)

Capture the magic of those classic strawberry crunch ice cream bars in cake form! This Nostalgic Strawberry Crunch Cake features moist strawberry cake layers, a creamy cheesecake center, dreamy cream cheese frosting, and that irresistible strawberry crunch topping. It's a trip down memory lane that's easier to make than you think!

Print Recipe Pin Recipe

Cook Time 40

Course: Cake, Dessert

Cuisine: American

Ingredients Equipment Method Notes

Ingredients

For the Crunch Topping

36 vanilla sandwich cookies like Nutter Butter, coarsely crushed
1 box strawberry gelatin mix 3 ounce, dry
4 tbsp unsalted butter melted
5 to 6 drops red food color gel

For the Cake Layers

1 box Strawberry Supreme cake mix 16.5 ounce
3 large eggs room temperature
0.5 cup unsalted butter 1 stick, melted
1 cup whole milk
1 box strawberry gelatin mix 3 ounce, dry

For the Cheesecake Layer

0.75 cup granulated sugar
0.25 cup cornstarch
16 ounces cream cheese softened
0.25 cup heavy cream
2 tsp pure vanilla extract
3 large eggs room temperature

For the Cream Cheese Frosting

8 ounces cream cheese softened
0.5 cup heavy cream
0.5 cup unsalted butter 1 stick, softened
1 tsp pure vanilla extract
2 cups powdered sugar

Equipment

baking sheet
Mixing Bowls
Stand Mixer or Handheld Mixer
9-inch Round Cake Pans
Cooling Rack
9-inch Springform Pan
Offset or Silicone Spatula

Method

Step 1: Preheat your oven to 350°F (175°C). Line a standard baking sheet with parchment paper and set aside.
Step 2: Divide the coarsely crushed vanilla cookies evenly into 2 small mixing bowls.
Step 3: In one bowl, pour 1 box of the dry strawberry gelatin mix over the cookie crumbs and stir to combine.
Step 4: In the other bowl (the plain cookie crumbs), pour 2 tablespoons of the melted unsalted butter and mix well.
Step 5: Drop 5 to 6 drops of red food coloring gel into the remaining 2 tablespoons of melted butter and stir until mixed. Pour this tinted butter over the gelatin crumb mixture and stir very well to ensure the pink color is spread evenly.
Step 6: Sprinkle the vanilla (butter only) and strawberry (gelatin + colored butter) buttered cookie crumbs evenly onto your prepared baking sheet. Bake for 10 minutes. Let the crumbs cool completely.
Step 7: While the crunch cools, preheat your oven back to 350°F (175°C). Generously spray two 9-inch round cake pans with baker's spray and set aside.
Step 8: In a medium mixing bowl, combine the box of Strawberry Supreme cake mix, 3 large eggs, the ½ cup melted unsalted butter, the 1 cup whole milk, and the second box of dry strawberry gelatin mix.
Step 9: Mix all ingredients together on medium speed using a stand mixer or electric handheld mixer until well incorporated and smooth. Do not overmix.
Step 10: Evenly divide the cake batter between the two prepared round cake pans.
Step 11: Bake for 24 to 28 minutes, or until a toothpick inserted into the center comes out clean. Allow the cakes to cool completely on a cooling rack before removing from pans.
Step 12: Reduce your oven temperature to 325°F (160°C).
Step 13: In a small mixing bowl, whisk together the granulated sugar and the cornstarch. Set aside.
Step 14: Line the bottom of a 9-inch springform pan with parchment paper, then generously spray the inside with nonstick spray. Set aside.
Step 15: Using your mixer on medium-high speed, cream together 16 ounces of the softened cream cheese, the ¼ cup heavy cream, and the 2 teaspoons of pure vanilla extract until smooth and creamy.
Step 16: Reduce the mixer speed to low and add the remaining 3 large eggs one at a time, mixing just until each egg is incorporated. Do not overmix once the eggs are in.
Step 17: Keeping the mixer on low, slowly add the granulated sugar and cornstarch mixture. Once added, increase speed to medium and mix just until the batter is smooth.
Step 18: Pour the cheesecake batter into the prepared springform pan.
Step 19: Bake at 325°F (160°C) for 40 minutes.
Step 20: Leave the oven door closed, turn the oven off, and leave the cheesecake inside for an additional 20 minutes.
Step 21: Remove the cheesecake from the oven and allow it to cool on a cooling rack for 30 minutes.
Step 22: Tightly cover the cheesecake and place it in the freezer for 1 hour.
Step 23: While the cheesecake freezes, prepare the frosting. In a medium mixing bowl, using your mixer on medium-high speed, cream together the remaining 8 ounces of softened cream cheese, the remaining ½ cup heavy cream, and the ½ cup softened unsalted butter for about 1 ½ to 2 minutes, scraping down the sides.
Step 24: Lower the mixer speed to low and slowly add the remaining 1 teaspoon of pure vanilla extract.
Step 25: Keeping the mixer speed low, slowly add the powdered sugar, about 1 cup at a time. Once all sugar is in, increase speed to medium and mix until the frosting is smooth and fluffy. Do not overmix.
Step 26: Place one cooled strawberry cake layer on your serving plate or cake stand.
Step 27: Scoop about ¼ cup of the cream cheese frosting and place it in the center of the bottom cake layer. Use an offset spatula to smooth it out evenly.
Step 28: Remove the cheesecake from the freezer. Carefully run a sharp knife along the inside edge of the springform pan to loosen it. Release the springform sides. Line a flat plate with wax paper, place it on top of the cheesecake, and holding securely, invert the cheesecake to remove the springform base and parchment. Gently turn it right side up and place it centered on top of the bottom cake layer.
Step 29: Scoop another ¼ cup of frosting and smooth it evenly over the top of the cheesecake layer.
Step 30: Carefully place the top strawberry cake layer on top of the cheesecake layer, aligning it.
Step 31: Use the remaining frosting to evenly spread over the top and sides of the entire cake.
Step 32: Break the cooled cookie crumbs up into smaller pieces if they've clumped together.
Step 33: Generously sprinkle the top of the cake with crumbs. Using your hands, gently press handfuls of crumbs onto the sides of the cake until completely covered. Chill in the fridge for at least 30 minutes before slicing.

Notes

Substitutions & Additions: Try Golden Oreos for the crunch. Use French Vanilla or White cake mix with strawberry extract for the cake base. Cherry or raspberry gelatin offer flavor variations. Add a layer of thinly sliced fresh strawberries on top of the cheesecake before adding the top cake layer. Use gluten-free cake mix, cookies, and certified GF ingredients for a gluten-free version.

Tips for Success: Ensure eggs, cream cheese, and softened butter are at room temperature for smoother batters and frosting. Avoid overmixing cake and cheesecake batters. Do not skip cooling steps for the cheesecake and crunch, or the freezer step for the cheesecake; they are crucial for handling and texture. Apply crunch by gently pressing with hands over the serving plate to catch excess.

Storage: Store this cake in the refrigerator due to the cream cheese and cheesecake layers. Cover it tightly with plastic wrap or in an airtight cake carrier. It stays fresh for about 3-4 days in the fridge.