Ingredients:
For the Crunchy Cookie Layer:
- 36 vanilla sandwich cookies, crushed into chunky bits
- 3-ounce box of strawberry gelatin for that berry burst
- 4 tablespoons unsalted butter, melted, for binding
- A dash of red food color gel for that perfect pink
Strawberry Cake Layers:
- 1 box (16.5-ounce) Strawberry Supreme cake mix
- 3 eggs
- ½ cup unsalted butter, melted, for richness
- 1 cup whole milk for moisture
- 3-ounce box of strawberry gelatin for double the flavor
Cheesecake Centerpiece:
- ¾ cup sugar for sweetness
- ¼ cup cornstarch for the perfect set
- 16 ounces cream cheese, softened, for creaminess
- ¼ cup heavy cream for indulgence
- 2 teaspoons pure vanilla extract for that aroma
- 3 eggs, to bind the joy
For the Frosting:
- 8 ounces cream cheese, softened, for smoothness
- ½ cup heavy cream, for fluffiness
- ½ cup unsalted butter, softened, for spreadability
- 1 teaspoon vanilla extract for flavor
- 2 cups powdered sugar for sweetness
Substitutions & Additions:
- Swap gel for liquid food coloring if needed, just adjust the quantity.
- Can’t find strawberry cake mix? Vanilla or lemon mixes are fabulous alternatives!
Instructions:
- Cookie Crumble Prep:
- Preheat the oven to 350°F. Line a baking sheet with parchment paper.
- Crush the vanilla sandwich cookies into chunky bits.
- Mix the crushed cookies with the strawberry gelatin, melted butter, and a dash of red food color gel.
- Spread the mixture on the prepared baking sheet and bake for 10 minutes or until crispy. Allow to cool completely.
- Cake Creation:
- Preheat the oven to 350°F. Grease and flour two 9-inch round cake pans.
- In a mixing bowl, combine the Strawberry Supreme cake mix, eggs, melted butter, whole milk, and strawberry gelatin.
- Pour the batter evenly into the prepared cake pans.
- Bake for 24-28 minutes or until a toothpick inserted comes out clean. Allow cakes to cool completely on a wire rack.
- Cheesecake Magic:
- Preheat the oven to 325°F. Line a 9-inch springform pan with parchment paper and grease with nonstick spray.
- In a mixing bowl, combine the sugar and cornstarch.
- Using a mixer, beat the cream cheese, heavy cream, and vanilla extract until smooth.
- Add the eggs one at a time, mixing well after each addition.
- Gradually add the sugar and cornstarch mixture, mixing until smooth.
- Pour the cheesecake batter into the prepared springform pan.
- Bake for 40 minutes. Turn off the oven and leave the cheesecake inside with the door closed for 20 additional minutes.
- Remove from the oven and allow to cool completely on a wire rack. Freeze for 1 hour.
- Frosting Whipping:
- Using a mixer, beat the softened cream cheese, heavy cream, softened butter, and vanilla extract until smooth.
- Gradually add the powdered sugar, mixing until fluffy.
- Assembly Art:
- Place one layer of the cooled strawberry cake on a serving plate.
- Spread a thin layer of frosting over the cake.
- Carefully place the cooled cheesecake on top of the frosted cake layer.
- Spread another layer of frosting over the cheesecake.
- Place the second layer of strawberry cake on top of the cheesecake.
- Frost the entire cake with the remaining frosting.
- Sprinkle the top and sides with the crunchy cookie crumble.
Serving Suggestion:
- Pair with a scoop of vanilla ice cream or fresh strawberries for extra delight.
Storing Your Creation:
- Fridge: Keep covered for up to 3 days.
- Freezer: Frosted cakes are best enjoyed fresh, so freezing isn’t recommended.
Enjoy!
