If you’re searching for a dessert that dazzles with vibrant flavors and textures, the Strawberry Lemon Crunch Cake with Red Cream Cheese Icing Recipe is your new best friend in the kitchen. This cake perfectly balances the tart brightness of lemon with the sweet, juicy essence of fresh strawberries, all wrapped up in a moist, tender crumb. The crunchy graham cracker topping adds a delightful contrast, and the luscious red cream cheese icing brings a creamy, tangy finish that will have everyone asking for seconds. It’s a show-stopping dessert that’s as fun to make as it is to eat, and once you try this Strawberry Lemon Crunch Cake with Red Cream Cheese Icing Recipe, you’ll wonder how you ever lived without it.
Ingredients You’ll Need
What’s wonderful about this recipe is how it uses simple, everyday ingredients that together create something spectacular. Each one plays an essential role—whether it’s bringing moisture, flavor, texture, or color—to turn this cake into a vibrant masterpiece.
- Lemon cake mix (1 box, 15.25 oz): The base for an irresistibly light and zesty cake that delivers consistent results every time.
- Water (1 cup): Hydrates the cake batter to keep it moist and tender.
- Vegetable oil (1/3 cup): Adds richness and ensures the cake stays soft.
- Eggs (3 large): Provide structure and help the cake rise beautifully.
- Fresh strawberries, pureed (1 ½ cups total): Bring natural sweetness and a gorgeous pink hue throughout the cake and icing.
- Crushed graham crackers (1 cup): For the irresistible crunchy topping that adds texture contrast.
- Unsalted butter (½ cup melted, plus ½ cup softened): Used in the crunch topping and the creamy icing for that perfect buttery flavor.
- Granulated sugar (¼ cup): Sweetens the crunchy topping to balance the tartness.
- Cream cheese (8 oz, softened): The star of the icing, lending tangy creaminess that complements the strawberries beautifully.
- Powdered sugar (4 cups): Sweetens and thickens the cream cheese icing to the perfect spreadable consistency.
- Heavy cream (¼ cup): Makes the icing luxuriously smooth and fluffy.
- Vanilla extract (1 teaspoon): Adds subtle warmth and depth to the frosting.
- Red food coloring (optional): Enhances the vibrant red color of the cream cheese icing, making it visually stunning.
How to Make Strawberry Lemon Crunch Cake with Red Cream Cheese Icing Recipe
Step 1: Prepare and Bake the Strawberry Lemon Cake
Start by heating your oven to 350°F (175°C) and prepping two 9-inch round cake pans with grease and flour. This simple step ensures your cake layers release perfectly. Mix your lemon cake mix, water, vegetable oil, and eggs until just blended, then gently fold in that fresh strawberry puree. Pour the batter evenly between your pans and bake for 25 to 30 minutes. The moment a toothpick comes out clean, you know your cake is ready to cool. This base is moist, bursting with lemon and strawberry flavors, and forms the foundation for all that delightful crunch and creamy icing.
Step 2: Create the Crunch Topping
While your cake layers bake, mix together crushed graham crackers, melted butter, and granulated sugar. Spread this mixture out on a baking sheet and pop it in the oven for about 8 to 10 minutes until it’s wonderfully golden brown and fragrant. This topping is what gives the cake its unique texture contrast, making every bite exciting with a sweet, buttery crunch that perfectly offsets the soft cake and creamy frosting.
Step 3: Whip Up the Strawberry Red Cream Cheese Icing
Get your mixer ready to transform softened cream cheese and butter into a luxuriously smooth base. Gradually add powdered sugar, then mix in heavy cream, pureed strawberries, and vanilla extract. Beat this combination until it’s fluffy and dreamy. If you want to amp up the visual appeal, add a few drops of red food coloring for a vibrant finish. This icing isn’t just beautiful; it’s what adds that irresistible creamy tang that pairs so well with the crunchy topping and fruity cake layers.
Step 4: Assemble Your Masterpiece
On your favorite serving plate, place one cake layer and spread a generous amount of the strawberry red cream cheese icing over it. Sprinkle a good layer of your crunchy topping on top before adding the second cake layer. Cover the entire cake with more icing, smoothing it across the top and sides, then finish by decorating the top with the remaining crunch. Chill the cake for about 30 minutes to let everything set beautifully before slicing into this stunning creation!
How to Serve Strawberry Lemon Crunch Cake with Red Cream Cheese Icing Recipe
Garnishes
Nothing says “wow” like a few fresh strawberries or edible flowers scattered around this cake. A light dusting of powdered sugar or a few lemon zest curls can give that extra pop visually while complementing the citrus notes. These simple touches elevate the presentation without overshadowing the vibrant flavors.
Side Dishes
This cake pairs wonderfully with light accompaniments like a crisp mixed green salad or a scoop of vanilla bean ice cream. You could also serve it alongside a refreshing sparkling lemonade, which highlights the lemon in the cake and balances the sweetness beautifully.
Creative Ways to Present
Try serving the Strawberry Lemon Crunch Cake with Red Cream Cheese Icing Recipe as individual mini cakes or cupcakes using the same components. You could also build a layered trifle version, breaking up the cake and layering it with the icing and crunch topping in clear glasses for a lovely showcase of colors and textures that’s perfect for parties.
Make Ahead and Storage
Storing Leftovers
Store any leftover cake in an airtight container in the refrigerator to keep the cream cheese icing fresh. It will stay delicious for up to 3 to 4 days, making it a perfect make-ahead treat to enjoy all week long.
Freezing
If you want to save this cake for longer, wrap individual slices tightly in plastic wrap and place them in a freezer-safe container. The cake and icing freeze well and can be stored for up to 2 months. Thaw overnight in the fridge for the best texture and flavor.
Reheating
Because of the cream cheese icing, it’s best to serve this cake cold or at room temperature. If you accidentally freeze it, simply thaw it in the fridge; reheating is not recommended as it alters the texture of the cream cheese frosting and crunch topping.
FAQs
Can I use frozen strawberries instead of fresh?
Absolutely! Just make sure to thaw and drain them well before pureeing to avoid adding extra moisture to the batter and icing. Fresh strawberries will give a brighter flavor, but frozen works perfectly in a pinch.
Is it necessary to use red food coloring in the icing?
No, it’s completely optional. The pureed strawberries naturally tint the cream cheese icing a lovely pinkish hue, but a few drops of red food coloring will deepen that color if you want a more vivid look.
Can I make this cake gluten-free?
To make this cake gluten-free, substitute the lemon cake mix and graham crackers for their gluten-free counterparts. Just be sure to double-check labels to maintain a safe gluten-free dish.
How long does the crunch topping stay crispy on the cake?
The crunch topping is crispiest right after assembling and chilling the cake. Over time, it can soften slightly due to the moisture in the icing, so for maximum crunch, add any extra topping just before serving.
Can I prepare parts of this cake in advance?
You can bake the cake layers and make the crunch topping a day ahead, storing them separately. The cream cheese icing is best made fresh but can be prepared a few hours in advance and refrigerated. Assemble the cake the day you plan to serve for the best taste and texture.
Final Thoughts
You deserve a dessert that feels as joyful to eat as it is to share, and the Strawberry Lemon Crunch Cake with Red Cream Cheese Icing Recipe truly delivers just that. Its bright flavors, wonderful textures, and cheerful colors make it a standout for any occasion. I can’t wait for you to bake it, share it, and fall in love with every bite!
Print
Strawberry Lemon Crunch Cake with Red Cream Cheese Icing Recipe
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Total Time: 55 minutes
- Yield: 12 servings
- Category: Baking
- Method: Baking
- Cuisine: American
Description
This delightful Strawberry Lemon Crunch Cake Slice features a moist lemon cake infused with fresh strawberry puree, layered with a luscious strawberry red cream cheese icing, and topped with a crispy graham cracker crunch. Perfectly balanced between tart and sweet, this cake combines creamy frosting and a crunchy topping for a refreshing dessert that impresses both visually and in flavor.
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 prevent sticking and ensure even baking.
- 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 to add fresh flavor and moisture without overmixing.
- Bake the cake layers: Pour the batter evenly into the prepared cake pans. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Let the cakes cool in the pans for 10 minutes before removing them to wire racks to cool completely.
- Make the Crunch Topping: In a medium bowl, combine crushed graham crackers, melted butter, and granulated sugar, mixing well to coat the crumbs evenly.
- Bake the crunch topping: Spread the mixture evenly onto a baking sheet and bake in the preheated oven for 8-10 minutes until golden brown and crisp. Remove and allow to cool completely to develop the crunch texture.
- Prepare the Strawberry Red Cream Cheese Icing: In a large bowl, beat the softened cream cheese and butter together until smooth and creamy, ensuring no lumps for a perfect frosting texture.
- Add powdered sugar: Gradually add the powdered sugar to the cream cheese mixture, mixing continuously until fully combined and smooth.
- Incorporate remaining ingredients: Add the heavy cream, pureed strawberries, and vanilla extract. Beat the mixture until smooth and fluffy for a light and flavorful icing. Add red food coloring if desired to enhance the strawberry color.
- Assemble the cake (first layer): Place one cake layer on a serving plate. Spread a generous layer of the strawberry red cream cheese icing evenly over the top.
- Add crunch topping: Sprinkle a layer of the cooled crunchy graham cracker mixture over the icing to add texture and flavor contrast.
- Complete the assembly: Place the second cake layer on top and apply the remaining icing over the top and sides of the entire cake for a smooth finish.
- Decorate the cake: Use any leftover crunch topping to decorate the top of the cake, adding an attractive rustic crunch.
- Chill and serve: Refrigerate the assembled cake for about 30 minutes to help set the icing, making slicing easier and clean. Serve chilled and enjoy this refreshing strawberry lemon treat!
Notes
- Make sure cakes are completely cooled before assembling to prevent melting the icing.
- The fresh strawberry puree adds natural sweetness and moisture; use ripe, sweet strawberries for best flavor.
- The crunch topping can be made ahead and stored in an airtight container to maintain crispness.
- If you prefer a more vibrant red color, incorporate red food coloring into the icing gradually to achieve your desired shade.
- Chilling the cake before slicing enhances the texture and flavor experience.
- For best results, use room temperature cream cheese and butter when making the icing for a smooth blend.
