Strawberry Lemon Crunch Cake with Strawberry Cream Icing
There’s something incredibly delightful about biting into a slice of Strawberry Lemon Crunch Cake with Strawberry Cream Icing. It’s a dessert that springs to life with vibrant colors and tantalizing flavors! Bursting with the sweetness of ripe strawberries and the zesty brightness of lemon, this cake is like a celebration on a plate. Did you know that lemons and strawberries both thrive in the warm sun, making this cake a perfect tribute to sunny days? What makes this dessert truly special is not just its delightful taste but also its quick prep time—ideal for those last-minute gatherings or a sweet family treat. If you’ve enjoyed a classic strawberry shortcake before, imagine elevating that experience with this delightful crunch cake—it’s simply irresistible! So, ready your mixing bowls and dive into this juicy adventure that’s bound to impress family and friends alike!
What is Strawberry Lemon Crunch Cake?
So what’s in a name? Strawberry Lemon Crunch Cake sounds downright heavenly, doesn’t it? One might picture a fluffy cake with a magical texture— and you wouldn’t be wrong! But why is it called "Crunch"? Perhaps because of the exciting textural twist from the crumbly topping that dances beneath your fork! Rumor has it the “way to a man’s heart is through his stomach,” so why not impress him with a slice of this delightful dessert? Imagine him grinning ear to ear after one bite! Get your apron on and whip up this delightful cake; your taste buds will thank you for it!
Why You’ll Love This Strawberry Lemon Crunch Cake
There are countless reasons to adore this Strawberry Lemon Crunch Cake. First and foremost, this dish is a delightful fusion of flavors, with sweet strawberries harmonizing perfectly with zesty lemon. The crunch on top adds an exciting twist, creating a contrast in texture that makes every bite an adventure. And let’s not forget the budget-friendly nature of this cake—homemade deliciousness doesn’t have to break the bank! Why settle for store-bought cakes when you can create this masterpiece in your own kitchen? If you love the idea of flavor-packed desserts, you might want to check out our recipe for Lemon Blueberry Muffins as well; both will add a burst of brightness to your table. So roll up your sleeves and bring out your inner baker!
How to Make Strawberry Lemon Crunch Cake
Quick Overview
Making Strawberry Lemon Crunch Cake is a breeze! With its vibrant flavors and satisfying crunch, you’ll be amazed at how quickly you can whip up this showstopper. From start to finish, the entire process can be completed in under an hour, leaving you with a fresh, mouthwatering cake that will impress both family and guests alike.
Key Ingredients for Strawberry Lemon Crunch Cake
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For the Cake:
- 1 ½ cups all-purpose flour
- 1 cup granulated sugar
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ cup unsalted butter, softened
- 1 cup buttermilk
- 2 large eggs
- Zest of 1 lemon
- ½ cup fresh strawberries, pureed
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For the Topping:
- 1 cup crushed graham crackers
- ½ cup unsalted butter, melted
- 1/3 cup brown sugar
- ½ teaspoon cinnamon
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For the Strawberry Cream Icing:
- 8 oz cream cheese, softened
- 1 cup powdered sugar
- ¼ cup fresh strawberries, pureed
- 1 teaspoon vanilla extract
Step-by-Step Instructions
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Preheat the Oven: Preheat your oven to 350°F (175°C) and grease a 9-inch round baking pan.
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Prepare the Cake Batter: In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. Add in the softened butter, buttermilk, eggs, lemon zest, and strawberry puree. Mix until just combined.
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Bake the Cake: Pour the batter into the prepared pan and smooth the top. Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.
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Prepare the Crunch Topping: While the cake is baking, combine the crushed graham crackers, melted butter, brown sugar, and cinnamon in a separate bowl. Mix until the mixture resembles wet sand.
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Add the Topping: Once the cake is done baking, remove it from the oven and immediately sprinkle the crunch topping evenly over the top. Return the cake to the oven for an additional 10-15 minutes, until the topping is golden brown.
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Make the Icing: In a separate bowl, beat the cream cheese until smooth. Gradually add the powdered sugar, followed by the pureed strawberries and vanilla. Mix until creamy and well-combined.
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Assemble the Cake: Allow the cake to cool completely before spreading the Strawberry Cream Icing on top. Slice, serve, and enjoy!
What to Serve Strawberry Lemon Crunch Cake With
This Strawberry Lemon Crunch Cake pairs beautifully with a scoop of vanilla ice cream or a dollop of whipped cream on the side. For a refreshing beverage, consider serving it with iced tea or a light sparkling lemonade. These accompaniments will enhance the delightful flavors of the cake while providing a balanced dessert experience.
Top Tips for Perfecting Strawberry Lemon Crunch Cake
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Quality Ingredients: Use fresh strawberries for the best flavor. Overripe or mushy berries may affect the overall texture and taste.
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Beat Well: Ensure the cream cheese is soft before mixing to create a smooth icing without lumps.
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Experiment with Texture: Try adding nuts or a layer of lemon curd for an extra crunchy or tangy twist!
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Timing is Key: Avoid over-mixing the batter to keep the cake light and fluffy.
Storing and Reheating Tips
Leftover cake can be stored in an airtight container in the fridge for up to 3-4 days. To freeze, wrap individual slices in plastic wrap and place them in a freezer-safe bag for up to 3 months. When you’re ready to enjoy a slice, simply thaw in the fridge overnight and enjoy cold or warm it up gently in the microwave for about 10-15 seconds for a delightful, cozy dessert!
Dive into the delightful world of the Strawberry Lemon Crunch Cake with Strawberry Cream Icing—your taste buds will never be the same!
Strawberry Lemon Crunch Cake
Ingredients
Method
- Preheat your oven to 350°F (175°C) and grease a 9-inch round baking pan.
- In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
- Add in the softened butter, buttermilk, eggs, lemon zest, and strawberry puree. Mix until just combined.
- Pour the batter into the prepared pan and smooth the top.
- Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.
- While the cake is baking, combine the crushed graham crackers, melted butter, brown sugar, and cinnamon in a separate bowl. Mix until the mixture resembles wet sand.
- Once the cake is done baking, remove it from the oven and immediately sprinkle the crunch topping evenly over the top.
- Return the cake to the oven for an additional 10-15 minutes, until the topping is golden brown.
- In a separate bowl, beat the cream cheese until smooth.
- Gradually add the powdered sugar, followed by the pureed strawberries and vanilla. Mix until creamy and well-combined.
- Allow the cake to cool completely before spreading the Strawberry Cream Icing on top.
- Slice, serve, and enjoy!
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