We like to kick off our instructions with a little recommendation. Actually, it’s a very important one. Before you try to tackle our Strawberry Shortcake Crunch Cake with Cream Cheese Frosting recipe, you probably should clear out any clutter on you counter top and in your kitchen area so that you can have more baking space, better hygienic conditions, as well as a freer range of movement.
When you’re done with that, you can get out all your ingredients and arrange them in those clean bowls that are going to end up in the dishwasher after all this is done. Do NOT mix the ingredients together willy-nilly, in fact, do NOT do any sort of mixing at all until the recipe tells you to.
Take in a deep breath, center yourself and let’s begin!
Preheat oven to 350 degrees (you do this to ensure an even heat regulated space within the oven, so that all parts of the cake can be done at the same time – both on the inside and on the outside.)
Line the outer perimeter of your pan with aluminum foil and generously apply butter to the inside to prevent sticking.
For the crust – crush the Oreo’s & incorporate the butter, press into the bottom of your springform pan.
For the filling – Place one 8-ounce package of the cream cheese, 1/3 cup of the sugar, and the cornstarch in a large bowl.
Beat with an electric mixer on low until creamy, about 3 minutes, then beat in the remaining 3 packages of the cream cheese. Increase the mixer speed to high and beat in the remaining 1 1/3 cups of the sugar, then beat in the vanilla.
Blend in the eggs, one at a time, beating the batter well after each one.
Blend in heavy cream.
At this point mix the filling only until completely blended. Be careful not to overmix the batter.
Gently spoon 1/2 of the cheese filling on top of the prepared crust. spoon plops 1/2 the jar of strawberry topping here and there. Drag a butterknife through the strawberries to marblize the cheese/straberries. Spoon in the other half of the batter and the repeat the strawberry process on top. Bake for 1 hour or until there is only a slight jiggle when shook gently.
For the crumb topping – In a small bowl or the food processor, add the Oreo cookies and pulse into large crumbs. Add the softened butter and mix gently with a fork or your hands to make pea-sized pieces stick together. Scoop out 2 tablespoons of the mixture into a small bowl and set aside. Pour strawberry jello powder over the remaining crumbs and continue pinching the pieces together. Add more softened butter if needed for mixture to stick to the cake. Pour the toppings over the cake.
Enjoy!
