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Strawberry Crunch Cake Recipe - The Ultimate No-Bake Summer Dessert

This strawberry crunch cake combines fresh strawberries, creamy vanilla filling, and a golden cookie topping for a nostalgic dessert that requires no baking. Perfect for summer parties, it features creamy, fruity, and crunchy textures with minimal effort.
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Prep Time 25 minutes
Total Time 4 hours 25 minutes
Servings: 12 servings
Calories: 385
Ingredients Method Notes

Ingredients
  

Ingredients
  • 2 cups golden cookie crumbs (about 30 cookies)
  • 6 tablespoons melted butter
  • 2 tablespoons granulated sugar
  • 16 ounces cream cheese, softened
  • 1 cup powdered sugar
  • 1 teaspoon vanilla extract
  • 2 cups heavy whipping cream
  • 2 cups fresh strawberries, chopped
  • 1 cup golden cookie crumbs
  • 2 tablespoons melted butter
  • Fresh strawberries for garnish

Method
 

Instructions
  1. Combine cookie crumbs with melted butter and sugar. Press firmly into the bottom of a 9x13 inch pan. Chill for 15 minutes while preparing the filling.
  2. Beat cream cheese until smooth. Add powdered sugar and vanilla, mixing until creamy. In a separate bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture. Stir in the chopped strawberries.
  3. Spread the filling over the chilled crust. Combine the remaining cookie crumbs with butter and sprinkle over the top. Garnish with fresh strawberry slices. Chill for at least 4 hours, or overnight for best results.
  4. Slice into squares and serve chilled. For extra flair, add a dollop of whipped cream and fresh mint leaves.

Notes

Use room temperature cream cheese for the smoothest filling. Chill your mixing bowl and beaters before whipping the cream. For seasonal variation, try mixing in blueberries or raspberries. The cake keeps well in the refrigerator for up to 3 days. Freeze individual slices for up to 1 month.