Strawberry Lemon Crunch Cake Slice with Strawberry Red Cream Cheese Icing

Introduction

Baking has always been a joyful pastime for me, especially when it comes to creating delightful cakes that not only taste amazing but also look beautiful. One recipe that has stolen my heart is the Strawberry Lemon Crunch Cake Slice with Strawberry Red Cream Cheese Icing. This cake is a showstopper, bursting with fresh strawberry flavor, zesty lemon, and a delightful crunch that adds an unexpected twist. My family absolutely loves it, and it has become a staple at our gatherings, from birthday parties to summer barbecues. The combination of flavors is simply divine, and the vibrant colors make it an eye-catching centerpiece. Let me share this wonderful recipe with you!

Ingredients

For the 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

For the Crunch Topping:

• 1 cup crushed graham crackers
• 1/2 cup unsalted butter, melted
• 1/4 cup granulated sugar

For the 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:

1. Preheat the Oven:
   Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
2. Mix 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 well blended. Gently fold in the pureed strawberries.
3. Bake the Cakes:
   Pour the batter evenly into the prepared cake pans. Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean. Allow the cakes to cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.

Make the Crunch Topping:

1. Combine Ingredients:
   In a medium bowl, mix together the crushed graham crackers, melted butter, and granulated sugar until well combined.
2. Bake the Topping:
   Spread the mixture onto a baking sheet and bake in the preheated oven for about 8-10 minutes, or until golden brown. Remove and let cool.

Make the Strawberry Red Cream Cheese Icing:

1. Beat the Cream Cheese:
   In a large bowl, beat the softened cream cheese and butter until smooth and creamy.
2. Add Powdered Sugar:
   Gradually add the powdered sugar, mixing until combined.
3. Mix in Cream and Strawberries:
   Add the heavy cream, pureed strawberries, and vanilla extract. Beat until smooth and fluffy. If desired, add red food coloring to enhance the color.

Assemble the Cake:

1. Layer the Cakes:
   Place one layer of the strawberry lemon cake on a serving plate. Spread a generous layer of the strawberry red cream cheese icing on top.
2. Add Crunch Topping:
   Sprinkle a layer of the crunchy topping over the icing.
3. Top with the Second Layer:
   Place the second layer of cake on top and spread icing over the top and sides of the entire cake.
4. Finish with Remaining Crunch:
   Decorate the top with any remaining crunch topping.

Serve:

1. Chill and Slice:
   Allow the cake to chill in the fridge for about 30 minutes before slicing to help set the icing.
2. Enjoy:
   Serve and enjoy this delightful Strawberry Lemon Crunch Cake Slice with Strawberry Red Cream Cheese Icing! 🍓🍋

Nutrition Facts

• Servings: 12 slices
• Calories per Serving: Approximately 350

Preparation Time

• Prep Time: 30 minutes
• Bake Time: 30 minutes
• Total Time: 1 hour

How to Serve

• Slice the Cake: Cut into even slices and serve on dessert plates.
• Garnish: Add fresh strawberry slices or lemon zest for an extra touch.
• Accompany with Drinks: Pair with iced tea or lemonade for a refreshing combination.
• For a Celebration: Serve at parties or special occasions for a stunning presentation.
• Leftover Storage: Keep leftovers covered in the refrigerator.

Additional Tips

1. Fresh Strawberries:
   Use fresh, ripe strawberries for the best flavor in both the cake and icing.
2. Adjust Sweetness:
   Taste the icing before adding all the powdered sugar. You can adjust the sweetness to your preference.
3. Chill the Icing:
   If your icing is too soft, chill it for a bit to make it easier to spread.
4. Add a Layer of Fruit:
   For added texture, consider adding a layer of sliced strawberries between the cake layers.
5. Use Baking Strips:
   Use baking strips around the cake pans to ensure even baking and prevent doming.

Recipe Variations

• Lemon Cake Mix Substitution:
  Use a vanilla cake mix for a different flavor profile if you prefer less tartness.
• Add Nuts:
  Incorporate chopped nuts, such as almonds or pecans, into the crunch topping for extra texture.
• Chocolate Version:
  For a chocolate twist, use a chocolate cake mix and add cocoa powder to the icing.
• Berry Medley:
  Replace some of the strawberries with other berries like raspberries or blueberries for a mixed berry cake.
• Gluten-Free Option:
  Use a gluten-free cake mix and gluten-free graham crackers for a gluten-free dessert.

Serving Suggestions

• Summer Picnics:
  This cake is perfect for summer gatherings and picnics.
• Birthday Parties:
  A delightful option for birthday cakes, especially in warmer months.
• Potluck Events:
  Easy to transport and share at potlucks and family gatherings.
• Brunch Dessert:
  Serve as a sweet ending to a weekend brunch alongside fresh fruit.

Freezing and Storage

• Freezing the Cake:
  You can freeze the cake layers individually. Wrap them in plastic wrap and then in aluminum foil for up to 3 months.
• Storage:
  Keep leftover cake in an airtight container in the fridge for up to a week. Allow it to come to room temperature before serving.

FAQ Section

1. Can I make this cake ahead of time?
   Yes, you can bake the cake layers a day in advance and assemble them the next day.
2. How do I know when the cake is done?
   A toothpick inserted into the center should come out clean or with a few moist crumbs.
3. What can I use instead of eggs?
   You can use flax eggs or applesauce as a substitute if you need a vegan version.
4. Can I use frozen strawberries?
   Fresh strawberries are recommended, but if using frozen, ensure they are thawed and well-drained.
5. How can I make the icing thicker?
   Add more powdered sugar gradually until you reach your desired consistency.
6. What if I don’t have cream cheese?
   You can substitute with mascarpone cheese or a dairy-free cream cheese alternative.
7. Can I make mini cakes?
   Yes! You can bake the cake in smaller pans or even as cupcakes.
8. How do I store leftover icing?
   Store any leftover icing in an airtight container in the refrigerator for up to a week.
9. Is this cake suitable for gluten-free diets?
   Yes, you can use a gluten-free cake mix and gluten-free graham crackers.
10. How can I enhance the flavor of the icing?
    You can add a pinch of salt or a splash of lemon juice to elevate the flavors.

Conclusion

This Strawberry Lemon Crunch Cake Slice with Strawberry Red Cream Cheese Icing is not just a dessert; it’s an experience that brings joy to any occasion. The combination of zesty lemon, sweet strawberries, and the delightful crunch makes it a memorable treat for family and friends. Whether you’re celebrating a special event or simply indulging in a slice at home, this cake is sure to impress. So gather your ingredients, get baking, and enjoy every delicious bite! 🍓🍋🍰

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