Strawberry Crunch Cake

Strawberry Crunch Cake

Ingredients

**For the Crust:**
– 2 cups graham cracker crumbs
– 1/2 cup unsalted butter, melted
– 1/4 cup granulated sugar

**For the Cream Cheese Layer:**
– 2 packages (8 ounces each) cream cheese, softened
– 1 cup powdered sugar
– 1 teaspoon vanilla extract
– 2 cups heavy whipping cream

**For the Strawberry Layer:**
– 2 cups fresh strawberries, hulled and sliced
– 1 cup strawberry glaze (store-bought or homemade)

**For the Crunch Topping:**
– 1 cup crushed vanilla wafer cookies
– 1/2 cup crushed freeze-dried strawberries
– 1/4 cup melted butter

Instructions

1. **Make the Crust:**
– In a medium bowl, combine the graham cracker crumbs, melted butter, and granulated sugar. Mix until well combined.
– Press the mixture evenly into the bottom of a 9×13-inch baking dish. Set aside.

2. **Prepare the Cream Cheese Layer:**
– In a large mixing bowl, beat the cream cheese until smooth.
– Add the powdered sugar and vanilla extract, and beat until well combined.
– In a separate bowl, whip the heavy cream until stiff peaks form.
– Gently fold the whipped cream into the cream cheese mixture until fully incorporated.
– Spread the cream cheese mixture evenly over the graham cracker crust.

3. **Add the Strawberry Layer:**
– In a medium bowl, combine the sliced strawberries and strawberry glaze. Mix until the strawberries are well coated.
– Spread the strawberry mixture evenly over the cream cheese layer.

4. **Prepare the Crunch Topping:**
– In a medium bowl, combine the crushed vanilla wafer cookies, crushed freeze-dried strawberries, and melted butter. Mix until the crumbs are evenly coated.
– Sprinkle the crunch topping evenly over the strawberry layer.

5. **Chill the Cake:**
– Cover the cake with plastic wrap and refrigerate for at least 4 hours or overnight to allow the layers to set.

6. **Serve:**
– Once chilled, cut the cake into squares and serve. Enjoy your delicious Strawberry Crunch Cake!