Ingredients:
1 9" cheesecake, flavor of choice, without frosting or toppings (homemade or store bought)
1 strawberry cake mix (boxed, Duncan Hines, Betty Crocker, etc.)
2 sticks butter, cold
1 C all-purpose flour
2 pkg strawberry gelatin
2 sticks butter, cold
1 C all-purpose flour
2 pkg instant vanilla pudding mix (do not use sugar free)
1 8 oz. cream cheese, softened
4 Tbsp butter, softened
2 1/2 C powdered sugar
2 tsp vanilla
6-8 fresh strawberries, whole (optional)
Directions:
Preheat oven to 350 F degrees.
Prepare and bake strawberry cake according to directions on box.
Using a serrated knife, cut strawberry cake horizontally, into two thin cakes.
*** For a taller cake, do not cut the cake layer in half. Use each layer full size.
Strawberry Crumble;
Combine 2 sticks butter, 1 C flour, and strawberry gelatin. Using a fork, mix well. Place on a cookie sheet and bake for 10-12 minutes. It should be a blobby, runny, mess. Place in the fridge to cool.
Vanilla Crumble;
Combine 2 sticks butter, 1 C flour, and vanilla pudding mix. Using a fork, mix well. Place on a cookie sheet and bake for 10-12 minutes. It should be a blobby, runny, mess. Place in the fridge to cool.
Once both solidify, re-crumble it. Crumble by hand, or use a food processor.
Prepare cream cheese icing by softening cream cheese and butter. Combine and beat well. Add powdered sugar and vanilla. Beat well.
Spread one third of icing on each strawberry cake layer and cheesecake (sides included). Place one strawberry layer on a cake stand. Place cheesecake on top. Place the other half of strawberry cake on top. Add crumble, alternating colors, making certain to cover the cake on all sides. Garnish with strawberries.
Note: If you store your cake in the fridge, let it come to room temp before serving. Add extra butter or oil to strawberry cake to make it more moist. Once it's in the fridge, it tends to dry out.
