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Strawberry Lemon Crunch Cake

A vibrant cake combining sweet strawberries and zesty lemon, topped with a crunchy graham cracker layer and strawberry cream icing.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 8 servings
Course: Dessert, Sweet Treat
Cuisine: American
Calories: 320
Ingredients Method Notes

Ingredients
  

For the Cake
  • 1.5 cups 1 ½ cups all-purpose flour
  • 1 cup 1 cup granulated sugar
  • 2 teaspoons 2 teaspoons baking powder
  • 0.5 teaspoon ½ teaspoon baking soda
  • 0.5 teaspoon ½ teaspoon salt
  • 0.5 cup ½ cup unsalted butter, softened
  • 1 cup 1 cup buttermilk
  • 2 large 2 large eggs
  • 1 zest Zest of 1 lemon
  • 0.5 cup ½ cup fresh strawberries, pureed
For the Topping
  • 1 cup 1 cup crushed graham crackers
  • 0.5 cup ½ cup unsalted butter, melted
  • 0.33 cup 1/3 cup brown sugar
  • 0.5 teaspoon ½ teaspoon cinnamon
For the Strawberry Cream Icing
  • 8 oz 8 oz cream cheese, softened
  • 1 cup 1 cup powdered sugar
  • 0.25 cup ¼ cup fresh strawberries, pureed
  • 1 teaspoon 1 teaspoon vanilla extract

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and grease a 9-inch round baking pan.
  2. In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
  3. Add in the softened butter, buttermilk, eggs, lemon zest, and strawberry puree. Mix until just combined.
Baking
  1. Pour the batter into the prepared pan and smooth the top.
  2. Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.
Topping
  1. 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.
  2. Once the cake is done baking, remove it from the oven and immediately sprinkle the crunch topping evenly over the top.
  3. Return the cake to the oven for an additional 10-15 minutes, until the topping is golden brown.
Icing
  1. In a separate bowl, beat the cream cheese until smooth.
  2. Gradually add the powdered sugar, followed by the pureed strawberries and vanilla. Mix until creamy and well-combined.
Assembly
  1. Allow the cake to cool completely before spreading the Strawberry Cream Icing on top.
  2. Slice, serve, and enjoy!

Notes

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.