Strawberry Crunch Cake (Print-Friendly Version)
# What You'll Need:
→ Crust
01 -
About 34 vanilla cream cookies, split up (roughly 1 lb)
02 -
85 grams real butter, melted
→ Filling
03 -
93 grams of strawberry gelatin powder
04 -
240 ml hot water, just boiled
05 -
454 grams of soft cream cheese
06 -
150 grams white sugar
07 -
480 ml cold heavy cream for whipping
08 -
60 grams icing sugar
09 -
10 strawberry wafers, about 113 grams
→ Topping
10 -
125 ml whipped topping, all thawed
# Step-by-Step Directions:
01 -
Press the buttery crumbs tightly into a greased 25 cm springform, then stash it in your freezer for 15 minutes. Mix melted butter into ground cookies after pulsing 26 vanilla creams in your food processor till they're like fine dust.
02 -
Let the strawberry gelatin powder and boiling water hang out together for a good mix (about two minutes). Give it a rest and let it fully cool on the counter. Skip the fridge, you want room temp here.
03 -
Using another bowl, whip sugar and softened cream cheese till the whole thing looks smooth. That's your creamy mix. Leave it off to the side.
04 -
Beat the heavy cream with the icing sugar. Wait for it to get those stiff, solid peaks. Scrape down the bowl's sides as you go.
05 -
Split your whipped cream pile. Gently stir one part into your cream cheese blend, and the other into the cooled strawberry gelatin. Work each one till smooth.
06 -
Pour half the strawberry mix on the frozen crust and smooth it out. Pop that back in the freezer for 15 more minutes. Once that's firm, lay the cream cheese layer over it, then finish with the other half of the strawberry layer.
07 -
Roughly smash up the last of your vanilla cookies and all the strawberry wafers—either go at it with a rolling pin in a bag or use a tart shaper. If you're feeling extra, toss in a drop or two of food color and stir it in. Mix them all together and sprinkle over your treat.
08 -
Let the whole cake chill in the fridge for about 4 hours or until it's totally firm. Before you cut it up, pipe on your whipped topping with a star tip bag.
# Helpful Notes:
01 -
Don't rush adding whipped cream to the gelatin mix. Wait till the gelatin feels the same temp as your counter or your cream could get weird and chunky.