Strawberry Lemon Crunch Cake with Strawberry Cream Icing: A Refreshing Delight

If you're looking for a vibrant and refreshing dessert that captures the essence of spring and summer, look no further than strawberry lemon crunch cake with strawberry cream icing. This cake combines the zesty brightness of fresh lemons with the sweet, juicy flavors of strawberries, all layered between a buttery crunch that adds a delightful texture. Topped with a luscious strawberry cream icing, this dessert is not only beautiful but also incredibly delicious.

In this article, we'll guide you through the steps to create this delightful cake, share tips for the best results, and explain why it's the perfect treat for any occasion.

Why Strawberry Lemon Crunch Cake?

Strawberry and lemon are a classic combination that balances sweetness and tartness, making them a favorite in desserts. The addition of crunchy layers adds an unexpected twist, while the strawberry cream icing brings it all together with a rich, creamy finish. This cake is perfect for celebrations, picnics, or simply as a sweet treat to brighten your day.

Ingredients for Strawberry Lemon Crunch Cake

Here’s what you’ll need to make this delicious cake:

For the Cake:

• All-Purpose Flour: The base of the cake for structure.
• Granulated Sugar: Adds sweetness to the cake.
• Baking Powder: To help the cake rise.
• Salt: Enhances the flavors.
• Unsalted Butter: For a rich, buttery flavor.
• Eggs: Provide moisture and stability.
• Lemon Zest and Juice: For that refreshing lemon flavor.
• Milk: To help create a moist batter.
• Strawberries: Fresh strawberries, diced, to incorporate into the batter.

For the Crunch Layer:

• Graham Cracker Crumbs: Adds texture and flavor.
• Brown Sugar: Sweetens the crunch layer.
• Butter: To bind the crumbs together.

For the Strawberry Cream Icing:

• Heavy Whipping Cream: For a light and fluffy texture.
• Powdered Sugar: Adds sweetness without being grainy.
• Strawberry Puree: Made from fresh strawberries for flavor and color.
• Vanilla Extract: To enhance the overall flavor.

How to Make Strawberry Lemon Crunch Cake

Step 1: Prepare the Cake

1. Preheat the Oven: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
2. Mix Dry Ingredients: In a large mixing bowl, whisk together the flour, baking powder, and salt.
3. Cream Butter and Sugar: In another bowl, beat the softened butter and granulated sugar together until light and fluffy.
4. Add Eggs and Lemon: Add the eggs one at a time, mixing well after each addition. Then, mix in the lemon zest and juice.
5. Combine Ingredients: Gradually add the dry ingredients to the wet mixture, alternating with the milk, and mix until just combined. Fold in the diced strawberries.
6. Bake: Divide the batter evenly between the prepared pans and 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, then transfer them to wire racks to cool completely.

Step 2: Make the Crunch Layer

1. Prepare the Crunch: In a medium bowl, mix together the graham cracker crumbs, brown sugar, and melted butter until the mixture resembles wet sand.
2. Bake the Crunch: Spread the mixture onto a baking sheet and bake at 350°F (175°C) for about 10 minutes, or until golden brown. Allow it to cool completely.

Step 3: Prepare the Strawberry Cream Icing

1. Make Strawberry Puree: Blend fresh strawberries in a blender or food processor until smooth. Strain if desired to remove seeds.
2. Whip Cream: In a large bowl, whip the heavy cream until soft peaks form. Gradually add powdered sugar and continue whipping until stiff peaks form.
3. Combine: Gently fold the strawberry puree and vanilla extract into the whipped cream until well combined.

Step 4: Assemble the Cake

1. Layering: Place one layer of the cooled cake on a serving plate. Spread a layer of the strawberry cream icing on top, then sprinkle a portion of the cooled crunch mixture over the icing.
2. Add Second Layer: Place the second cake layer on top and repeat the process with icing and crunch.
3. Frost the Sides: Use the remaining strawberry cream icing to frost the sides of the cake, creating a smooth finish.
4. Top with Crunch: Finish by sprinkling any remaining crunch mixture on top of the cake for added texture.

Presentation Ideas

• Garnish: Top the cake with fresh strawberry slices or edible flowers for an elegant touch.
• Serving Suggestions: Serve with extra strawberry cream icing on the side for guests who want a little more sweetness.