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