Strawberry Lemon Crunch Cake
A delightful dessert that combines the tanginess of lemon with the sweetness of strawberries, perfect for summer parties and celebrations.
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.
Notes
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. Make sure your ingredients are at room temperature for better mixing. Don’t over-mix the cake batter to keep it fluffy.