Strawberry Lemon Crunch Swirl Cake with Cheesecake Filling
Strawberry Lemon Crunch Swirl Cake with Cheesecake Filling is a delightful dessert that combines the bright flavors of lemon and fresh strawberries. This cake is perfect for any occasion, from a summer picnic to a festive birthday celebration. With its creamy cheesecake layer and crunchy topping, it is both refreshing and satisfying.
Why Make This Recipe
You should make this recipe because it is easy to prepare and is sure to impress your guests. The combination of sweet strawberries and tangy lemon creates a unique flavor that everyone will love. Plus, the cheesecake filling adds a rich texture that contrasts beautifully with the light lemon cake. If you want to bring a touch of sunshine to your dessert table, this cake is a perfect choice!
How to Make Strawberry Lemon Crunch Swirl Cake with Cheesecake Filling
Ingredients
- 1 box lemon cake mix (or homemade lemon cake recipe)
- 3 large eggs
- 1 cup water
- 1/2 cup vegetable oil
- 1 tsp vanilla extract
- 2 (8 oz) packages cream cheese, softened
- 1 cup powdered sugar
- 1/2 tsp vanilla extract
- 1 cup heavy cream (whipped)
- 2 cups fresh strawberries, diced
- 1/2 cup sugar
- 1 tbsp lemon juice
- 1 cup graham cracker crumbs
- 1/4 cup sugar
- 1/4 cup melted butter
Directions
Preheat the oven to 350°F (175°C) and grease a 9×13-inch baking pan. In a bowl, combine the lemon cake mix, eggs, water, vegetable oil, and vanilla extract. Mix until smooth and pour into the prepared pan.
For the cheesecake filling, beat the cream cheese with powdered sugar and vanilla extract until smooth. Gently fold in the whipped cream and spread the mixture evenly over the cake batter.
To make the strawberry swirl, combine the diced strawberries, sugar, and lemon juice in a saucepan. Simmer for 5-7 minutes until the strawberries are soft. Swirl this mixture over the cheesecake layer.
For the crunch topping, mix the graham cracker crumbs, sugar, and melted butter together. Sprinkle this mixture over the cake.
Bake in the preheated oven for 30-35 minutes or until a toothpick comes out clean. Let the cake cool completely.
Slice the cake into squares and serve chilled or at room temperature. You can garnish with additional strawberries if desired.
How to Serve Strawberry Lemon Crunch Swirl Cake with Cheesecake Filling
Serve this delicious cake chilled or at room temperature. You can add extra fresh strawberries on top for a beautiful presentation. It pairs wonderfully with whipped cream or a scoop of vanilla ice cream.
How to Store Strawberry Lemon Crunch Swirl Cake with Cheesecake Filling
Store any leftovers in an airtight container in the refrigerator. The cake will stay fresh for up to 3-4 days. If you need to keep it longer, you can freeze it. Just make sure it is wrapped properly to avoid freezer burn.
Tips to Make Strawberry Lemon Crunch Swirl Cake with Cheesecake Filling
- Use fresh strawberries for the best flavor, but frozen strawberries can work in a pinch.
- For a more intense lemon flavor, you can add lemon zest to the cake batter.
- If you prefer a thicker cheesecake layer, reduce the amount of whipped cream used.
Variation
You can easily switch up this recipe by using different fruit like blueberries or raspberries instead of strawberries. You can also experiment with flavored cake mixes, such as vanilla or orange, to give a new twist to this dessert.
FAQs
1. Can I make this cake ahead of time?
Yes, you can make the cake a day ahead and store it in the refrigerator. Just wait to add any toppings until you are ready to serve.
2. How do I know when the cake is done?
The cake is done when a toothpick inserted in the center comes out clean.
3. Can I use a different type of cream cheese?
You can use light cream cheese or even mascarpone for a different flavor, but this may slightly change the texture of the filling.
Enjoy your Strawberry Lemon Crunch Swirl Cake with Cheesecake Filling! It’s a taste of summer that’s sure to delight.
