Effortless Strawberry Crunch Cake (Print Version)
# Ingredients:
→ Crust
01 -
Melted unsalted butter, 85 g
02 -
About 34 vanilla cream cookies (1 lb), split for use
→ Filling
03 -
10 strawberry crispy wafer cookies, around 113 g
04 -
240 ml boiling water
05 -
Strawberry gelatin dessert powder, 93 g
06 -
Powdered sugar, 60 g
07 -
454 g really soft cream cheese
08 -
Heavy whipping cream, 480 ml
09 -
Granulated sugar, 150 g
→ Topping
10 -
125 ml whipped topping, thawed out
# Instructions:
01 -
Pop the whole thing in the fridge for a minimum of 4 hours so it sets up all the way. Right before you're ready to dive in, fill a pastry bag with a star tip and dress up the top using the whipped topping.
02 -
Bash up the leftover vanilla cream cookies and all those strawberry wafer cookies. Throw them in a bag then smash them with your rolling pin or use a tart shaper if you want. For more color, squeeze in a bit of food coloring and mix. Sprinkle this tasty mix all over the top.
03 -
Pour half the strawberry stuff onto your chilled crust and smooth it out. Freeze it for 15 minutes. Take it out, layer on that whole cream cheese blend, then cap it off with the rest of your strawberry mix.
04 -
Split your whipped cream right down the middle into two bowls. Carefully fold the first half into your cream cheese combo. Take the other half and gently mix it into your fully cooled strawberry gelatin mix until both are smooth.
05 -
Beat the heavy cream and powdered sugar with your mixer until it's super thick and forms peaks. Make sure to scrape down the bowl now and then.
06 -
Use another bowl to whip the cream cheese with granulated sugar until there are no lumps left and it's extra creamy. Set this aside for now.
07 -
Stir the strawberry gelatin powder into the boiling water in a bowl, really mixing for about 2 minutes until it's dissolved. Let it cool on the counter but keep it out of the fridge.
08 -
Blitz 26 vanilla cream cookies in your food processor until you get fine crumbs. Mix in the melted butter and pulse until it starts sticking together like wet sand. Press it flat into the bottom of a greased 25 cm springform pan so it covers evenly. Toss in the freezer for 15 minutes to chill.
# Notes:
01 -
Let the gelatin mix cool to room temp before you add the whipped cream so you don't get any weird lumps.