Strawberry Lemon Crunch Cake

Strawberry Lemon Crunch Cake is a delightful and refreshing dessert that combines the sweetness of strawberries with the tangy zing of lemon, topped with a crunchy texture that adds an extra layer of fun. This cake is perfect for summer gatherings, special occasions, or whenever you’re craving something light but indulgent.

Here’s a simple recipe for Strawberry Lemon Crunch Cake:

Strawberry Lemon Crunch Cake Recipe

Ingredients:

For the Cake:

• 1 box (15.25 oz) yellow cake mix (or lemon cake mix for extra lemon flavor)
• 3 large eggs
• 1/3 cup vegetable oil
• 1 cup water
• 1 tbsp lemon zest (for extra lemon flavor)
• 1 tbsp fresh lemon juice (optional, for added zest)

For the Strawberry Layer:

• 1 lb fresh strawberries, hulled and sliced
• 1/4 cup sugar (optional, depending on how sweet your strawberries are)

For the Crunch Topping:

• 1 cup crushed graham crackers (about 8-10 crackers)
• 1/4 cup unsalted butter, melted
• 1/2 cup sweetened shredded coconut (optional, for added crunch and flavor)

For the Whipped Cream Topping:

• 1 cup heavy cream
• 1/4 cup powdered sugar
• 1 tsp vanilla extract

Instructions:

1. Prepare the Cake:
   • Preheat your oven to 350°F (175°C). Grease and flour a 9×13-inch baking dish, or line it with parchment paper.
   • In a large bowl, mix the yellow cake mix, eggs, vegetable oil, water, lemon zest, and lemon juice until smooth and fully combined. Follow the package instructions for mixing and baking, if using a cake mix, or prepare your favorite homemade cake batter if desired.
   • Pour the batter into the prepared baking dish and bake according to the cake mix package instructions (typically about 30-35 minutes) or until a toothpick inserted into the center comes out clean.
   • Let the cake cool completely on a wire rack.
2. Prepare the Strawberry Layer:
   • While the cake is cooling, slice the fresh strawberries and toss them with the sugar in a bowl. Let them sit for about 10-15 minutes to release their natural juices, creating a simple syrup. Set aside.
3. Make the Crunch Topping:
   • In a separate bowl, combine the crushed graham crackers, melted butter, and shredded coconut (if using). Mix until everything is evenly coated and crumbly.
   • Once the cake has cooled, spread the graham cracker mixture evenly over the top of the cake. Press it down slightly to form a crumbly topping.
4. Make the Whipped Cream:
   • In a mixing bowl, whip the heavy cream, powdered sugar, and vanilla extract with an electric mixer on medium speed until stiff peaks form.
5. Assemble the Cake:
   • Once the cake is cool and the whipped cream is ready, spread a generous layer of whipped cream on top of the cake. You can use a spatula to spread it evenly.
   • Spoon the macerated strawberries (with their syrup) over the whipped cream, spreading them out evenly.
6. Chill and Serve:
   • For the best flavor and texture, refrigerate the cake for at least 1-2 hours to allow the flavors to meld together.
   • Slice into squares and serve chilled. You can garnish with extra lemon zest or fresh mint for a pop of color and flavor if desired.

Tips:

• Graham Cracker Crunch: You can swap out graham crackers for crumbled cookies like shortbread, vanilla wafers, or even cinnamon sugar cookies for a different flavor twist.
• Berry Variations: Feel free to mix in other berries, such as raspberries or blueberries, to the strawberry topping for a mixed berry crunch cake.
• Make-Ahead: This cake holds up well in the fridge for up to 3-4 days. In fact, the flavors get even better after it sits for a while!

This Strawberry Lemon Crunch Cake is light, refreshing, and packed with flavors that balance sweet, tangy, and creamy with that irresistible crunch topping. It’s a perfect dessert for any occasion!

Would you like to try any variations or extra flavors in this cake?