This Strawberry Lemon Crunch Cake is a refreshing and beautiful dessert that tastes like summer on a plate. Featuring a tender lemon cake studded with juicy strawberries, it is enveloped in a luscious strawberry cream cheese frosting and finished with a nostalgic, crunchy crumble topping.
With vibrant layers of pink and yellow and a delightful mix of textures, this cake is a showstopper for birthdays, potlucks, or any celebration that calls for a sweet treat.
Recipe Details
- Flavor Profile: A bright, zesty lemon cake base pairs perfectly with the sweet, fruity notes of strawberry puree and freeze-dried strawberries, all balanced by the tangy richness of cream cheese.
- Texture: The cake is moist and fluffy, the frosting is creamy and smooth, and the “crunch” topping adds a satisfying cookie-like crispiness.
- Time: 30 minutes prep, 30 minutes bake time, plus cooling.
- Difficulty: Intermediate. It involves baking the cake, making a homemade crunch, and whipping up frosting.
What You’ll Need
To make this recipe, you will need a 9×13-inch baking dish (or two round pans) and a baking sheet for the crunch topping. A hand mixer or stand mixer is essential for getting the cream cheese frosting perfectly smooth. The ingredients rely on convenient shortcuts like lemon cake mix and vanilla wafers, elevated by fresh fruit, lemon zest, and freeze-dried strawberries for intense flavor.
Ingredient Notes
- Lemon Cake Mix – Using a boxed mix is a great time-saver that guarantees a consistent, fluffy texture. You doctor it up with extra lemon juice and zest.
- Strawberries – You will need fresh or frozen strawberries for the cake batter, plus strawberry puree for the frosting. Using real fruit adds authentic flavor.
- Freeze-Dried Strawberries – These are crucial for the “crunch” topping. They pack a massive punch of strawberry flavor without adding moisture.
- Vanilla Wafer Cookies – Crushed wafers form the base of the crunch, providing a buttery, crisp texture.
- Cream Cheese – Softened full-fat cream cheese creates a frosting that is rich, tangy, and stable enough to frost the cake.
- Strawberry Puree – Made by blending fresh or frozen strawberries, this tints the frosting pink and infuses it with flavor.
- Lemon Zest & Juice – Fresh lemon adds a necessary zip that cuts through the sweetness of the cake mix and frosting.
Add-ins and Substitutions
- Cake – If you prefer scratch baking, you can use your favorite homemade lemon cake recipe instead of the box mix.
- Crunch – Golden Oreos can be substituted for vanilla wafers for a slightly sweeter crunch layer.
- Color – The strawberry puree gives a natural pink hue, but a drop of red food coloring makes it pop if you want a vibrant look.
- Puree – If you don’t have fresh berries for puree, you can use a high-quality strawberry jam, but reduce the powdered sugar slightly.
How to Make Strawberry Lemon Crunch Cake
- Bake the Cake: Preheat your oven to 350°F (175°C). Grease and flour your pan(s). In a large bowl, beat the lemon cake mix, water, vegetable oil, eggs, lemon juice, and lemon zest on medium speed until smooth (about 2 minutes). Gently fold in the chopped strawberries. Pour the batter into the prepared pans and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Allow to cool completely on a wire rack.
- Make the Crunch: In a small bowl, combine the crushed freeze-dried strawberries, crushed vanilla wafers, and melted butter. Mix until well coated and crumbly. Spread this mixture evenly on a baking sheet and bake at 350°F (175°C) for 5-7 minutes, until crisp. Set aside to cool.
- Whip the Frosting: In a large mixing bowl, beat the softened cream cheese and butter together until smooth and creamy. Gradually add the powdered sugar, 1 cup at a time, beating on low speed until fully incorporated. Add the strawberry puree and vanilla extract, mixing until smooth. (Add red food coloring now if desired). Chill the icing in the refrigerator for 10-15 minutes to firm up.
- Assemble: Once the cake layers are completely cool, frost the top of the first layer with the strawberry cream cheese icing. Add the second layer (if using rounds) and frost the top and sides. If using a 9×13 pan, simply frost the top.
- Top: Sprinkle the cooled strawberry crunch topping generously over the entire cake or press it into the sides for a decorative touch.
- Serve: Slice and serve this tangy, sweet, and crunchy masterpiece!
Pro Tip: Make sure your cake is completely cool before frosting. Cream cheese frosting is softer than buttercream, and if the cake is even slightly warm, the frosting will slide right off.
Recipe Tips
- Strawberry Puree: To make the puree, blend strawberries in a blender until smooth. If it’s very watery, you can simmer it on the stove for a few minutes to reduce it, which intensifies the flavor and prevents the frosting from being too runny.
- Crunch Texture: Don’t skip the baking step for the crunch topping. Toasting the crumbs with the butter ensures they stay crispy on top of the frosting rather than getting soggy.
- Crushing: For the best texture, crush the freeze-dried strawberries and wafers into coarse crumbs, not a fine dust. You want to see those little bits of red and gold.
FAQs
- Can I make this ahead? Yes, you can bake the cake layers a day in advance. Wrap them in plastic wrap and store them at room temperature. The crunch topping can also be made ahead and stored in an airtight container.
- Does this need to be refrigerated? Yes, because of the cream cheese frosting, this cake should be stored in the refrigerator. Let it sit out for 20 minutes before serving to take the chill off.
- Can I use fresh strawberries for the crunch? No, fresh strawberries are too wet. You must use freeze-dried strawberries (the crunchy, airy kind) to get the right texture.
Serving Suggestions
- Lemonade: Pair a slice with a glass of freshly squeezed lemonade.
- Picnic: This cake travels well in a 9×13 pan, making it perfect for summer picnics.
- Garnish: Add a few whole fresh strawberries on top for a beautiful presentation.
Make This Recipe in Advance
- Frosting: You can make the frosting up to 3 days in advance and store it in the fridge. Whip it briefly before using to fluff it back up.
- Freezing: You can freeze the unfrosted cake layers for up to 3 months.
Strawberry Lemon Crunch Cake
- Total Time: 1 hour (plus cooling)
- Yield: 12-15 Servings 1x
- Diet: Vegetarian
Description
This Strawberry Lemon Crunch Cake is a refreshing and beautiful dessert that tastes like summer on a plate. Featuring a tender lemon cake studded with juicy strawberries, it is enveloped in a luscious strawberry cream cheese frosting and finished with a nostalgic, crunchy crumble topping. With vibrant layers of pink and yellow and a delightful mix of textures, this cake is a showstopper for birthdays, potlucks, or any celebration that calls for a sweet treat.
Ingredients
The Lemon Cake Base
- 1 box Lemon Cake Mix (plus ingredients on box, usually water, oil, eggs)
- Modification: Use 1/2 cup vegetable oil, 1 cup water, and 3 large eggs
- 1/4 cup fresh lemon juice
- Zest of 1 lemon
- 1 cup fresh or frozen strawberries, chopped
The Strawberry Crunch Topping
- 1/2 cup freeze-dried strawberries, crushed
- 1/2 cup vanilla wafer cookies, crushed
- 2 tablespoons unsalted butter, melted
The Strawberry Cream Cheese Frosting
- 8 oz cream cheese, softened
- 1/2 cup unsalted butter, softened
- 4 cups powdered sugar
- 1/4 cup strawberry purée (blended fresh or thawed frozen strawberries)
- 1 teaspoon vanilla extract
- Red food coloring (optional, for a deeper pink hue)
Instructions
Bake the Cake
Preheat your oven to 350°F (175°C). Grease and flour a 9×13-inch baking dish (or two 9-inch round pans). In a large bowl, beat the lemon cake mix, water, oil, eggs, lemon juice, and lemon zest on medium speed until smooth (about 2 minutes).
Fold
Gently fold in the chopped strawberries.
Bake
Pour batter into the pan and bake for 25–30 minutes (or until a toothpick comes out clean). Allow to cool completely on a wire rack.
Make the Crunch
In a small bowl, combine the crushed freeze-dried strawberries, crushed vanilla wafers, and melted butter. Mix until the crumbs are coated.
Toast
Spread evenly on a baking sheet. Bake at 350°F for 5–7 minutes until crisp. Set aside to cool completely.
Whip the Frosting
In a large bowl, beat the softened cream cheese and butter until smooth and creamy.
Mix
Gradually add powdered sugar, 1 cup at a time, beating on low speed.
Flavor
Add the strawberry purée, vanilla extract, and food coloring (if using). Mix until smooth.
Chill
Refrigerate the frosting for 10–15 minutes to firm up slightly before spreading.
Assemble
Once the cake is fully cooled, spread the strawberry frosting generously over the top (and sides if using round pans).
Top & Serve
Sprinkle the cooled crunch topping over the entire cake. Slice and serve immediately or chill until ready.
Notes
Freeze-Dried vs. Fresh: For the crunch topping, you must use freeze-dried strawberries (the dry, airy, crunchy kind found in the snack aisle). Fresh fruit will make the topping soggy.
Puree Consistency: If your blended strawberry purée is very watery, simmer it on the stove for a few minutes to reduce and thicken it. This prevents a runny frosting.
Cooling is Key: Ensure the cake is 100% cool before frosting. Cream cheese frosting is softer than buttercream and will slide right off a warm cake.
Storage: Because of the cream cheese, this cake should be stored in the refrigerator. Let it sit on the counter for 20 minutes before serving to take the chill off.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Dessert / Cake
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 Slice (1/12 of cake)
- Calories: 480
- Sugar: 45g
- Sodium: 310mg
- Fat: 24g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 62g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 65mg
Keywords: strawberry lemon cake, crunch cake recipe, strawberry cream cheese frosting, summer desserts, potluck cake, lemon strawberry dessert, birthday cake ideas
