Description

This Strawberry Crunch Cake features a light white sponge saturated with a refreshing strawberry soak and topped with clouds of cream cheese frosting. Finished with a signature buttery cookie crumble, it is a perfect balance of moisture and nostalgic crunch.

Ingredients

1 box white cake mix
2 boxes (3 oz each) strawberry gelatin powder
1 cup boiling water
1 cup cold water
8 oz cream cheese, softened
1 cup heavy whipping cream
1/2 cup confectioners’ sugar
1 teaspoon vanilla extract
25 Golden Oreo cookies
1/4 cup unsalted butter, melted
Fresh strawberries for garnish

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Instructions

Preheat oven to 350°F (175°C) and grease a 9×13 inch baking pan with cooking spray.
Prepare the white cake mix according to the package directions, pour into the pan, and bake for 22-25 minutes.
Allow the cake to cool completely on a wire rack, then use a fork to poke holes across the entire surface at half-inch intervals.
Whisk one box of strawberry gelatin with boiling water until dissolved, then stir in the cold water.
Slowly pour the liquid gelatin over the cake, targeting the holes, and refrigerate for at least 4 hours.
Beat softened cream cheese until smooth, then in a separate bowl, whip heavy cream, sugar, and vanilla to stiff peaks before folding the two mixtures together.
Spread the cream cheese frosting in an even layer over the chilled cake.
Crush the Golden Oreos into coarse crumbs and combine with melted butter and the second box of dry gelatin powder.
Sprinkle the crunch topping over the frosting and garnish with fresh strawberry slices before serving.

Notes

For the cleanest presentation, use a warm knife to slice the chilled cake, wiping the blade between each cut. If you are preparing this for an event, you can make the cake and soak a day in advance to let the flavors fully develop before frosting.

Prep Time: 20 mins
Cook Time: 25 mins
Category: Dessert
Method: Baking
Cuisine: Mediterranean Fusion