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Strawberry Lemon Crunch Cake Slice with Strawberry Red Cream Cheese Icing Recipe


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4.3 from 20 reviews

  • Author: admin
  • 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

Scale

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

  1. 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.
  2. 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.
  3. 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.
  4. Prepare the Crunch Topping: In a medium bowl, mix the crushed graham crackers, melted butter, and granulated sugar thoroughly until combined.
  5. 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.
  6. Make the Strawberry Red Cream Cheese Icing: In a large bowl, beat the softened cream cheese and butter together until smooth and creamy.
  7. Add Powdered Sugar: Gradually incorporate the powdered sugar, mixing well to form a thick, smooth icing base.
  8. 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.
  9. 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.
  10. Add the Crunch Layer: Sprinkle a layer of the cooled crunchy topping evenly over the icing to add texture.
  11. 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.
  12. Decorate the Cake: Sprinkle the remaining crunch topping decoratively on the top of the cake for added texture and visual appeal.
  13. 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