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
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
- 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.
