Ingredients: |
Ingredients: Cake:
See “Strawberry Cake” on the previous page to make cake layers for this dessert
Cheesecake:
Use Sara Lee Classic or Original cream cheesecake as the cheesecake center
Or
Make your own by using the cheesecake recipe in this cookbook
Crumble:
22 golden Oreo cookies (I use thins)
4 tbsp. salted butter
1 (3¾ oz.) strawberry jello
Whipped Cream Cheese Frosting:
1 (8 oz.) cream cheese, softened
½ c. salted butter, softened (1 stick)
½ c. whipping cream
2 c. powdered sugar
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Directions: |
Directions:Preheat oven to 325º.
Bake cake according to Strawberry Cake recipe in this cookbook.
If making cheesecake center, bake cheesecake the night before and leave in refrigerator until cake assembly.
Make whipped frosting and refrigerate until ready to assemble cake.
Use food processor to make crumble using cookies and butter. Pour into medium bowl and add strawberry jello. Combine well. Set aside.
Cake Assembly:
Put first layer of strawberry cake on cake plate/round. Add enough frosting to cover top of cake, then add cheesecake layer.
You don’t have to add frosting on top of the cheesecake unless you want to but it helps keep the layers together. Otherwise, add the second strawberry cake layer and frost the rest of the cake, on top and the sides.
**Cheesecake might be larger than cake layers so you will have to cut it around the edges until it’s even with the cake layers before frosting entire cake. Additionally, some people don’t like the crust from the cheesecake in the center of the cake. If you decide to cut off the crust, make sure the cheesecake is frozen and then cut the bottom off. My family prefers the crust with the cheesecake.
Take the crumble and press it gently over the top and sides of frosted cake. You will have to recycle some of the crumbles, as they fall, to ensure all of the cake is covered.
**Top with cool whip dollops and fresh strawberries if desired.
Keep refrigerated until ready to serve. |
This recipe for Strawberry Cheesecake Crunch Cake is from