Strawberry Lemon Crunch Cake
Have you ever craved a dessert that’s both refreshing and indulgent? The Strawberry Lemon Crunch Cake is just the treat you need! This delightful cake combines zesty lemon flavors with sweet, ripe strawberries, all topped with a crunchy layer that adds an exciting texture. It’s perfect for any occasion, be it a birthday party, family gathering, or just a cozy weekend at home.
Why Make This Recipe
Making Strawberry Lemon Crunch Cake is an excellent choice for anyone wanting to impress their friends and family. This cake is bright and flavorful, with the tartness of the lemon balancing beautifully with the sweetness of the strawberries. Plus, the crunchy topping gives each bite a satisfying crunch! It’s a great way to enjoy the fresh fruits of the season and makes everyone come back for seconds.
How to Make Strawberry Lemon Crunch Cake
Ingredients:
- 2 and 1/2 cups all-purpose flour
- 2 and 1/2 tsp baking powder
- 1/2 tsp salt
- 1 cup unsalted butter, softened
- 1 and 1/2 cups granulated sugar
- 4 large eggs
- 1 tbsp lemon zest
- 1/4 cup fresh lemon juice
- 1 tsp vanilla extract
- 1 cup buttermilk
- 2 cups fresh strawberries, chopped
- 1/2 cup granulated sugar (for strawberry sauce)
- 2 tbsp lemon juice (for strawberry sauce)
- 1 tbsp cornstarch (optional for thickening)
- 1/2 cup granulated sugar (for crunch topping)
- 1/4 cup all-purpose flour (for crunch topping)
- 1/4 cup unsalted butter, softened (for crunch topping)
- 1/2 cup crushed graham crackers or shortbread cookies (for crunch topping)
- 1/2 cup heavy cream (for frosting)
- 8 oz cream cheese, softened
- 1/2 cup powdered sugar (for frosting)
- 1/2 tsp vanilla extract (for frosting)
Directions:
Step 1: Make the Lemon Cake
Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans. In a medium bowl, whisk together the flour, baking powder, and salt. In a large bowl, beat the softened butter and granulated sugar together until light and fluffy. Add the eggs, one at a time, mixing well after each addition. Stir in the lemon zest, lemon juice, and vanilla extract. Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk, and mix until just combined. Pour the batter evenly into the prepared pans and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Let the cakes cool in the pans for 10 minutes, then transfer to wire racks to cool completely.
Step 2: Make the Strawberry Sauce
In a saucepan, combine the chopped strawberries, sugar, and lemon juice. Cook over medium heat, stirring occasionally until the strawberries break down and the sauce thickens (about 10 minutes). If desired, mix the cornstarch with 1 tablespoon of water and add it to the simmering sauce, stirring until thickened. Remove from heat and allow to cool.
Step 3: Make the Crunch Topping
In a small bowl, combine the sugar, flour, and crushed graham crackers (or shortbread cookies). Add the softened butter and mix until the mixture resembles coarse crumbs. Spread the mixture evenly on a baking sheet and bake at 350°F (175°C) for 8-10 minutes, or until golden and crunchy. Let it cool completely.
Step 4: Make the Frosting
In a medium bowl, beat together the heavy cream and cream cheese until smooth. Add the powdered sugar and vanilla extract, and mix until well combined.
Step 5: Assemble the Cake
Place one layer of lemon cake on a serving plate. Spread a generous amount of strawberry sauce on top of the cake layer. Frost the top with a layer of the cream cheese frosting. Place the second cake layer on top and frost the entire cake with the cream cheese frosting. Drizzle the remaining strawberry sauce over the top of the cake. Sprinkle the cooled crunchy topping over the top of the cake.
How to Serve Strawberry Lemon Crunch Cake
Slice your Strawberry Lemon Crunch Cake and serve it chilled. For an extra treat, enjoy it with a scoop of vanilla ice cream or a dollop of whipped cream. This cake is sure to be a crowd-pleaser!
How to Store Strawberry Lemon Crunch Cake
To store your cake, keep it in an airtight container in the refrigerator. It will stay fresh for up to 4-5 days. If you would like to keep it longer, you can freeze individual slices wrapped in plastic wrap for up to one month.
Tips to Make Strawberry Lemon Crunch Cake
- Make sure all your ingredients are at room temperature for better blending.
- Fresh strawberries work best for the sauce, but you can also use frozen strawberries in a pinch—just thaw and drain excess liquid.
- If you prefer a thicker strawberry sauce, don’t skip on with the cornstarch. It really helps!
Variation
You can easily customize Strawberry Lemon Crunch Cake by adding other fruits like blueberries or raspberries. Swap the lemon for lime for a different twist!
FAQs
1. Can I make this cake ahead of time?
Yes, you can make the cakes and sauce a day before. Just frost it on the day you plan to serve it.
2. Can I use a different type of frosting?
Absolutely! You can try a whipped cream frosting or a classic buttercream if you prefer.
3. What if I don’t have buttermilk?
You can make a buttermilk substitute by adding one tablespoon of vinegar or lemon juice to a cup of regular milk. Let it sit for about 5 minutes before using.
Enjoy making and sharing your Strawberry Lemon Crunch Cake; it’s a delightful treat that everyone will love!
