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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 minutes
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
 

  1. Step 1: Preheat your oven to 350°F (175°C). Line a standard baking sheet with parchment paper and set aside.
  2. Step 2: Divide the coarsely crushed vanilla cookies evenly into 2 small mixing bowls.
  3. Step 3: In one bowl, pour 1 box of the dry strawberry gelatin mix over the cookie crumbs and stir to combine.
  4. Step 4: In the other bowl (the plain cookie crumbs), pour 2 tablespoons of the melted unsalted butter and mix well.
  5. 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.
  6. 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.
  7. 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.
  8. 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.
  9. 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.
  10. Step 10: Evenly divide the cake batter between the two prepared round cake pans.
  11. 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.
  12. Step 12: Reduce your oven temperature to 325°F (160°C).
  13. Step 13: In a small mixing bowl, whisk together the granulated sugar and the cornstarch. Set aside.
  14. Step 14: Line the bottom of a 9-inch springform pan with parchment paper, then generously spray the inside with nonstick spray. Set aside.
  15. 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.
  16. 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.
  17. 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.
  18. Step 18: Pour the cheesecake batter into the prepared springform pan.
  19. Step 19: Bake at 325°F (160°C) for 40 minutes.
  20. Step 20: Leave the oven door closed, turn the oven off, and leave the cheesecake inside for an additional 20 minutes.
  21. Step 21: Remove the cheesecake from the oven and allow it to cool on a cooling rack for 30 minutes.
  22. Step 22: Tightly cover the cheesecake and place it in the freezer for 1 hour.
  23. 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.
  24. Step 24: Lower the mixer speed to low and slowly add the remaining 1 teaspoon of pure vanilla extract.
  25. 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.
  26. Step 26: Place one cooled strawberry cake layer on your serving plate or cake stand.
  27. 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.
  28. 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.
  29. Step 29: Scoop another ¼ cup of frosting and smooth it evenly over the top of the cheesecake layer.
  30. Step 30: Carefully place the top strawberry cake layer on top of the cheesecake layer, aligning it.
  31. Step 31: Use the remaining frosting to evenly spread over the top and sides of the entire cake.
  32. Step 32: Break the cooled cookie crumbs up into smaller pieces if they've clumped together.
  33. 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.