Description
A delightful and refreshing cake featuring layers of lemon-infused strawberry cake, crunchy graham cracker topping, and creamy strawberry cream cheese icing. Perfect for spring and summer celebrations!
Ingredients
Scale
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:
- Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- 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.
- 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:
- In a medium bowl, mix together the crushed graham crackers, melted butter, and granulated sugar until well combined.
- 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:
- In a large bowl, beat the softened cream cheese and butter until smooth and creamy.
- Gradually add the powdered sugar, mixing until combined.
- 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:
- 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.
- Sprinkle a layer of the crunchy topping over the icing.
- Place the second layer of cake on top and spread icing over the top and sides of the entire cake.
- Decorate the top with any remaining crunch topping.
- Serve:
- Allow the cake to chill in the fridge for about 30 minutes before slicing to help set the icing. Serve and enjoy!
Notes
- For a vibrant color, feel free to add more red food coloring to the icing.
- This cake can be made a day ahead for better flavor development.
- Prep Time: 10 mins
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 360
- Sugar: 40g
- Sodium: 220mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 50mg