Strawberry Shortcake Crunch Cake with Cream Cheese Frosting

 



Hey y’all! So many of you have been requesting a ton of strawberry dessert recipes. Well let me just remind you that I can’t do a lot of them. WHY? Because Mrs. Rosie is allergic to strawberries! Yes indeed I am allergic to them, and will not be baking anything with them anytime soon. HOWEVER, there are a few strawberry desserts that I can make for you without risking my life. This strawberry shortcake cheesecake is one of them!


How in the world did I manage to make a strawberry shortcake cheesecake without using actual strawberries? I used strawberry gelatin! It gave me just enough strawberry flavor FOR ME. If you are one of those lucky people that can eat strawberries ( I dislike you!!! HAHA) ,you can add strawberries to the cake batter. There will be directions on how to do so in the recipe below.


Just a lil FYI, this recipe is a tad bit time consuming. We’re actually using a boxed cake mix, that we will add stuff to. However, we’re also making a homemade cheesecake, as well homemade whipped cream cheese frosting. Yes, there are a lot of steps to follow, but I promise it will be worth it!


INGREDIENTS


FOR THE CAKE


1 box vanilla cake mix, plus ingredients called for on box

1 box strawberry cake mix, plus ingredients called for on box


FOR THE FROSTING

1 1/2 c. butter, softened

6 c. powdered sugar

2 tsp. pure vanilla extract

6 tbsp. heavy cream


FOR THE STRAWBERRY CRUNCH

1 c. freeze-dried strawberries

1/2 box Nilla wafers, crushed

3 tbsp. melted butter fresh strawberries, for garnish


DIRECTIONS


Preheat oven to 350°. Line four 8” round cake pans with parchment paper and grease with cooking spray.

Prepare each cake mix according to package instructions. Divide between prepared pans, making two vanilla cakes and two strawberry cakes. Bake according to package instructions. Let cakes cool in pans for 10 minutes, then invert onto wire racks to cool completely.

Meanwhile, make the frosting: In a large bowl using a hand mixer, beat butter and about half of the powdered sugar until smooth. Add the remaining powdered sugar, vanilla and 4 tablespoons heavy cream and beat until fluffy. If the mixture is too stiff, add more heavy cream.

Make the strawberry crunch: In a large Ziploc bag, crush freeze-dried strawberries and Nilla Wafers using a rolling pin. Add butter to bag and toss until the mixture is evenly combined.

Place a dab of frosting on a cake plate (to keep cake in place) and place parchment strips on each side of the cake plate. Place down first strawberry cake and top with frosting, then top with first vanilla cake and frost. Repeat with the remaining strawberry and vanilla cakes. Frost sides, then cover the cake completely with strawberry crunch, pressing the mixtures all over the sides and top.

Garnish the top of the cake with fresh strawberries, if desired, and serve.

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