Strawberry Lemon Crunch Cake Slice with Strawberry Red Cream Cheese Icing Recipe
If you’ve ever dreamed of a cake that bursts with fresh, bright flavors and a delightful mix of textures, then the Strawberry Lemon Crunch Cake Slice with Strawberry Red Cream Cheese Icing Recipe is your new best friend. Imagine a tender lemon cake infused with juicy pureed strawberries, topped with a buttery graham cracker crunch and enveloped in a luscious, tangy strawberry cream cheese icing that’s as stunning as it is delicious. This slice of heaven is perfect for celebrations or any day that deserves a little extra sweetness and sunshine on your plate.

Ingredients You’ll Need
The magic of this Strawberry Lemon Crunch Cake Slice with Strawberry Red Cream Cheese Icing Recipe lies in its simple but very carefully chosen ingredients. Each one plays a vital role, whether to create that moist, flavorful cake, the irresistible crunch, or the rich, creamy finishing touch.
- Lemon cake mix: The base that brings sunshine flavor and a light crumb to your cake.
- Water: Hydrates the batter perfectly to keep it moist and tender.
- Vegetable oil: Adds moisture without overpowering the lemon flavor.
- Eggs: Provide structure and richness for a balanced crumb.
- Fresh strawberries, pureed: Infuse the cake with natural sweetness and vibrant color.
- Crushed graham crackers: Create a crunchy texture that contrasts beautifully against the soft cake.
- Unsalted butter (both melted and softened): Brings richness to the crunch topping and the icing while giving a smooth mouthfeel.
- Granulated sugar: Sweetens the crunch topping to caramelized perfection.
- Cream cheese, softened: The star of the icing for tangy creaminess that balances the strawberry and lemon.
- Powdered sugar: Sweetens and thickens the icing so it spreads like a dream.
- Heavy cream: Helps achieve a fluffy, light texture in the icing.
- Vanilla extract: Enhances all the flavors with a warm, fragrant note.
- Red food coloring (optional): For that extra pop of pink strawberry color if you desire.
How to Make Strawberry Lemon Crunch Cake Slice with Strawberry Red Cream Cheese Icing Recipe
Step 1: Prepare and Bake the Strawberry Lemon Cake
Start off by preheating your oven to 350°F (175°C) and prepping two 9-inch round cake pans with grease and flour to ensure your cakes come out clean and perfect. Combine the lemon cake mix with water, vegetable oil, and eggs, then beat it on medium speed until everything comes together smoothly. Gently fold in the pureed strawberries with love so you don’t deflate your batter but get an even burst of fruity goodness throughout. Pour the batter equally into each pan and bake for about 25 to 30 minutes. You’ll know it’s done when a toothpick inserted in the center comes out clean. Let the cakes rest in their pans for 10 minutes before transferring to a wire rack to cool fully.
Step 2: Create the Crunch Topping
While the cakes are baking and cooling, mix the crushed graham crackers, melted butter, and granulated sugar together until they’re well combined. Spread this mixture onto a baking sheet, then pop it into the oven for 8 to 10 minutes. You’ll want it to turn that perfect golden brown, which adds a sweet, buttery crunch that’s essential to this recipe. Let it cool completely so it can maintain its crisp texture when you sprinkle it over the cake layers.
Step 3: Make the Strawberry Red Cream Cheese Icing
In a clean, large bowl, beat together your softened cream cheese and unsalted butter until the texture is perfectly smooth and creamy—no lumps here! Gradually add powdered sugar, beating constantly until everything blends seamlessly. Stir in the heavy cream, pureed strawberries, and vanilla extract, beating until the icing is fluffy and full of strawberry flavor. If you want your icing to have an extra vibrant, beautiful pink hue, a few drops of red food coloring will do the trick. This icing elevates the cake to something truly special.
Step 4: Assemble Your Cake Slice
This is where it all comes together! Place one cooled cake layer on your serving plate and generously spread the strawberry red cream cheese icing all over it. Sprinkle a generous handful of the golden crunch topping evenly across the icing for that irresistible texture contrast. Add the second cake layer on top, then spread the remaining icing over the entire cake—top and sides included. Finish by decorating the top with any leftover crunch topping. Let your masterpiece chill in the fridge for about 30 minutes to allow the icing to set perfectly before slicing into luscious, satisfying cake slices.
How to Serve Strawberry Lemon Crunch Cake Slice with Strawberry Red Cream Cheese Icing Recipe

Garnishes
For a beautiful finishing touch, feel free to add fresh strawberry slices or small lemon zest curls atop each slice. These simple garnishes not only boost the visual appeal but also enhance the fresh flavors already present in the cake.
Side Dishes
This delightful cake slice pairs wonderfully with a light fruit salad or a dollop of freshly whipped cream. For a more indulgent combo, serve alongside a scoop of vanilla bean ice cream for a luxurious treat.
Creative Ways to Present
Consider serving individual cake slices on pretty dessert plates with a drizzle of strawberry coulis or a dusting of powdered sugar. You can also cut the cake into smaller bite-sized squares for a charming party platter that invites everyone to enjoy a little crunch and cream cheese bliss.
Make Ahead and Storage
Storing Leftovers
Any leftover Strawberry Lemon Crunch Cake Slice with Strawberry Red Cream Cheese Icing Recipe can be stored in an airtight container in the refrigerator. It will stay fresh and delicious for about 3 to 4 days, allowing you to savor the bright flavors and creamy texture a little longer.
Freezing
If you want to keep the cake longer, wrap it tightly in plastic wrap followed by aluminum foil and freeze for up to 2 months. Thaw the cake overnight in the refrigerator before serving to retain its moistness and the velvety quality of the icing.
Reheating
This cake is best enjoyed chilled, but if you do prefer it slightly warmer, let individual slices come to room temperature for about 15 to 20 minutes before serving. Avoid microwaving as it can affect the texture of the icing and crunch topping.
FAQs
Can I use frozen strawberries for this recipe?
Absolutely! Just make sure to thaw and drain any excess liquid before pureeing them to avoid extra moisture in the batter and icing.
Is it possible to make this cake gluten-free?
You can try using a gluten-free lemon cake mix and gluten-free graham crackers to make this recipe gluten-free, but be mindful of how substitutions might affect texture.
Can I prepare the crunch topping ahead of time?
Yes! The crunch topping can be made a day in advance and stored in an airtight container at room temperature to maintain its crispness.
How do I get the strawberry red cream cheese icing to be vibrant?
Using fresh pureed strawberries helps, but adding a small amount of red food coloring really boosts that bright pink color if you want it to look extra festive.
Can I double this recipe for a larger gathering?
Definitely! Just remember to bake in multiple pans or in batches to ensure even cooking and maintain the cake’s texture and flavor.
Final Thoughts
There’s something truly special about the Strawberry Lemon Crunch Cake Slice with Strawberry Red Cream Cheese Icing Recipe that makes every bite feel like a little celebration. I encourage you to dive in and make this cake for your next gathering or just to treat yourself on a sunny afternoon. The perfect harmony of tart lemon, sweet strawberry, creamy frosting, and crunchy topping is guaranteed to bring happy smiles to your table.
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Strawberry Lemon Crunch Cake Slice with Strawberry Red Cream Cheese Icing Recipe
- Total Time: 55 minutes
- Yield: 12 servings 1x
Description
This Strawberry Lemon Crunch Cake Slice with Strawberry Red Cream Cheese Icing combines the zesty brightness of lemon cake with fresh strawberry puree, topped with a crunchy graham cracker crumble and a luscious, creamy strawberry-infused cream cheese icing. Perfectly balanced and visually stunning, this layered cake is ideal for celebrations or a delightful dessert treat.
Ingredients
Strawberry Lemon Cake
- 1 box (15.25 oz) lemon cake mix
- 1 cup water
- 1/3 cup vegetable oil
- 3 large eggs
- 1 cup fresh strawberries, pureed
Crunch Topping
- 1 cup crushed graham crackers
- 1/2 cup unsalted butter, melted
- 1/4 cup granulated sugar
Strawberry Red Cream Cheese Icing
- 8 oz cream cheese, softened
- 1/2 cup unsalted butter, softened
- 4 cups powdered sugar
- 1/4 cup heavy cream
- 1/2 cup fresh strawberries, pureed
- 1 teaspoon vanilla extract
- Red food coloring (optional)
Instructions
- Make the Strawberry Lemon Cake: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans to ensure the cakes don’t stick.
- Prepare the Batter: In a large bowl, combine the lemon cake mix, water, vegetable oil, and eggs. Beat with a mixer on medium speed for 2 minutes until the batter is smooth and well blended. Gently fold in the pureed strawberries for a fresh, fruity touch.
- Bake the Cakes: Pour the batter evenly into the prepared pans. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Once done, let the cakes cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.
- Prepare the Crunch Topping: In a medium bowl, mix the crushed graham crackers, melted butter, and granulated sugar thoroughly until combined.
- Bake the Crunch: Spread the mixture evenly onto a baking sheet. Bake in the oven at 350°F for 8-10 minutes until golden brown. Remove from oven and allow to cool completely to achieve the perfect crunch.
- Make the Strawberry Red Cream Cheese Icing: In a large bowl, beat the softened cream cheese and butter together until smooth and creamy.
- Add Powdered Sugar: Gradually incorporate the powdered sugar, mixing well to form a thick, smooth icing base.
- Incorporate Flavor and Color: Add heavy cream, pureed strawberries, and vanilla extract to the icing mixture. Beat until the icing is fluffy and smooth. Optionally, add red food coloring to enhance the strawberry hue.
- Assemble the Cake – First Layer: Place one cake layer on a serving plate. Spread a generous amount of the strawberry cream cheese icing over it.
- Add the Crunch Layer: Sprinkle a layer of the cooled crunchy topping evenly over the icing to add texture.
- Finish the Cake Assembly: Place the second cake layer on top. Spread the remaining strawberry icing over the top and sides of the cake, covering it completely.
- Decorate the Cake: Sprinkle the remaining crunch topping decoratively on the top of the cake for added texture and visual appeal.
- Chill and Serve: Place the assembled cake in the refrigerator for about 30 minutes to allow the icing to set before slicing. Serve chilled and enjoy this vibrant and crunchy strawberry lemon cake.
Notes
- If fresh strawberries are not in season, frozen strawberries can be used but thaw and puree before incorporating.
- To enhance the strawberry flavor, consider adding a teaspoon of strawberry extract to the icing.
- For a more intense lemon flavor, add 1 tablespoon of lemon zest to the cake batter.
- Make sure the cream cheese and butter are fully softened for the smoothest icing texture.
- Store leftover cake covered in the refrigerator for up to 3 days to maintain freshness and texture.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American