Strawberry Lemon Crunch Cake
Strawberry Lemon Crunch Cake is a delightful dessert that combines the tanginess of lemon with the sweetness of strawberries. This cake is not only beautiful to look at but also bursting with flavor. It’s perfect for summer parties, birthdays, or any celebration where you want to impress your guests with a special treat!
Why Make This Recipe
This recipe stands out because it blends two popular cake flavors in a fun and exciting way. The lemon adds a refreshing zing, while the strawberry brings a sweet touch. The crunchy topping gives an extra texture that makes each bite enjoyable. Plus, it’s simple to make and looks fantastic on any dessert table!
How to Make Strawberry Lemon Crunch Cake
Ingredients:
- 1 box lemon cake mix (plus ingredients as per box instructions)
- 1 box strawberry cake mix (plus ingredients as per box instructions)
- 1 cup crushed freeze-dried strawberries
- 1/2 cup crushed vanilla wafers or shortbread cookies
- 2 tbsp melted butter
- 2 cups powdered sugar
- 2-3 tbsp milk
- 1 tbsp lemon juice
- 1/2 tsp strawberry extract
- Pink or red food coloring (optional)
Directions:
- Prepare your oven by preheating it to 350°F (175°C). Grease and flour two 8-inch round cake pans or one Bundt pan.
- Prepare the cake batters for the lemon and strawberry cakes according to the instructions on their boxes.
- Pour alternating layers of the lemon and strawberry batter into the prepared pan, swirling gently with a skewer or knife to create a marbled effect if desired.
- Bake according to package instructions until a toothpick inserted in the center comes out clean.
- Allow the cake to cool completely before removing it from the pan.
- For the crunch topping, mix crushed freeze-dried strawberries, crushed cookies, and melted butter in a small bowl until combined and set aside.
- For the glaze, whisk together powdered sugar, milk, lemon juice, and strawberry extract in a mixing bowl until smooth, adding food coloring if desired.
- Once the cake is cooled, drizzle the glaze over the cake, allowing it to run down the sides, and top with the crunch mixture.
- Enjoy the cake at summer gatherings, birthdays, or any festive occasion!
How to Serve Strawberry Lemon Crunch Cake
Serve the cake on a nice platter. You can cut it into slices and add more fresh strawberries on top for decoration. It pairs well with a scoop of vanilla ice cream or a dollop of whipped cream for extra indulgence.
How to Store Strawberry Lemon Crunch Cake
Store any leftover cake in an airtight container at room temperature for 2-3 days. If you want to keep it longer, place it in the refrigerator for up to a week. You can also freeze the cake slices for up to 3 months; just wrap them tightly in plastic wrap and aluminum foil.
Tips to Make Strawberry Lemon Crunch Cake
- Make sure your ingredients are at room temperature for better mixing.
- Don’t over-mix the cake batter to keep it fluffy.
- Feel free to adjust the amount of strawberry extract for a stronger flavor if you like.
Variation
You can try using other berry flavors, like raspberry or blueberry, to create different versions of this cake. Swapping the lemon cake mix for orange cake mix also adds a delicious twist!
FAQs
Q: Can I use homemade cake batter instead of box mixes?
A: Yes, you can use your homemade cake recipes! Just make sure the flavors match well.
Q: How do I make the cake more colorful?
A: You can add food coloring to the cake mixtures or the glaze to make it more vibrant.
Q: Can I use fresh strawberries instead of freeze-dried?
A: Yes, fresh strawberries can be used for the topping, but crush them well and consider adding a bit of sugar to enhance their sweetness.
Strawberry Lemon Crunch Cake
Ingredients
Cake Mixes
- 1 box lemon cake mix (plus ingredients as per box instructions)
- 1 box strawberry cake mix (plus ingredients as per box instructions)
Crunch Topping
- 1 cup crushed freeze-dried strawberries
- 1/2 cup crushed vanilla wafers or shortbread cookies
- 2 tbsp melted butter
Glaze
- 2 cups powdered sugar
- 2-3 tbsp milk
- 1 tbsp lemon juice
- 1/2 tsp strawberry extract
- Pink or red food coloring (optional) Use to enhance the color
Instructions
Preparation
- Preheat the oven to 350°F (175°C). Grease and flour two 8-inch round cake pans or one Bundt pan.
- Prepare the cake batters for the lemon and strawberry cakes according to the instructions on their boxes.
- Pour alternating layers of the lemon and strawberry batter into the prepared pan, swirling gently with a skewer or knife to create a marbled effect if desired.
Baking
- Bake according to package instructions until a toothpick inserted in the center comes out clean.
- Allow the cake to cool completely before removing it from the pan.
Crunch Topping
- In a small bowl, mix crushed freeze-dried strawberries, crushed cookies, and melted butter until combined and set aside.
Glaze
- In a mixing bowl, whisk together powdered sugar, milk, lemon juice, and strawberry extract until smooth, adding food coloring if desired.
- Once the cake is cooled, drizzle the glaze over the cake, allowing it to run down the sides, and top with the crunch mixture.
