This Strawberry Crunch Cake has it going on—it’s like a mix of key lime, strawberry, and red velvet all mixed into one! Try the FULL RECIPE by my #BakerSpotlight Mary Beard!
1 box Lemon Cake mix or your own recipe
1 large box strawberry jello mix
I tsp vanilla
3/4 cup oil
Cream Cheese Icing
2 blocks of cream cheese
1 stick of real butter
1 tsp vanilla
32 oz powder sugar
1 cup pureed strawberries
2 packs crushed blonde oreos
Red food coloring
Your favorite crustless cheesecake for center.
Mix all cake ingredients in a mixer for 2 minutes. Preheat oven 350 degrees. Prepare 2 9in cake pans with oil & flour. Pour equal amounts into pans & bake 45 mins until center is completely done, you will appreciate this later.
Directions for icing:
Cream together butter & cream cheese. Add vanilla & powder & let mix until creamy add pureed strawberry & enough food coloring to make pink. Put in refrigerator until cakes are cooled completely. Crush all cookies in pieces not dust. It’s easier to use red food coloring & not strawberry jello. Just mix until half of the cookies are red & pink. Set aside. I like to dirty icing the bottom layer add cheesecake add second layer dirty icing and let set over night or at least 2hrs. It sets the icing & you want have crumbs. It’s just prettier. After you icing for the last time add the cookie pieces by hand. By mashing handfuls all over the cake. Don’t mind crumbs; it will happen just make sure to press hard enough for them to stay in place. Make sure there’s no bald spots. Lasty, use plain cream cheese icing to for the strawberry decoration.