There is something utterly magical about the combination of bright, zesty lemon and sweet, juicy strawberries, especially when they come together in a dessert as delightful as the Strawberry Lemon Crunch Cake Slice with Strawberry Red Cream Cheese Icing Recipe. This cake slice offers a perfect balance of tang and sweetness, layered with a crunchy topping and a luscious cream cheese icing swirled with fresh strawberry puree. Whether you’re serving it as a show-stopping treat for guests or a special indulgence for yourself, this dessert is bursting with vibrant flavors and textures that make it genuinely unforgettable.
Ingredients You’ll Need
Gathering the ingredients for this cake slice is as straightforward as it is rewarding. Each component plays a crucial role, from the zingy lemon cake base to the luscious strawberry cream cheese icing and the irresistible crunchy topping that adds a satisfying texture contrast.
- Lemon cake mix: The bright citrus foundation that brings tang and moisture with convenience.
- Fresh strawberries, finely chopped: Adds fresh bursts of natural sweetness and texture throughout the cake.
- Strawberry gelatin powder (dry): Infuses the crunch topping with a subtle fruity flavor and helps bind it together.
- Vanilla sandwich cookies (crushed): Provide a crumbly, buttery crunch that perfectly complements the soft cake.
- Unsalted butter (melted and softened): Essential for richness in both the crunch topping and cream cheese icing.
- Cream cheese, softened: Creates the creamy, tangy base for the luscious icing.
- Powdered sugar: Sweetens the cream cheese icing to the perfect fluffy consistency.
- Strawberry puree: Enhances the icing with intense strawberry flavor and natural color.
- Vanilla extract: Adds warmth and depth to the icing’s flavor profile.
- Milk (1 to 2 tablespoons as needed): Adjusts the icing to an easily spreadable texture.
- Red food coloring (optional): For a vibrant, eye-catching pinkish-red hue in the icing.
How to Make Strawberry Lemon Crunch Cake Slice with Strawberry Red Cream Cheese Icing Recipe
Step 1: Prepare and Bake the Lemon Cake
Start by preheating your oven to 350°F and greasing a 9×13-inch baking pan. Follow the package directions for your lemon cake mix to create the batter, then gently fold in the finely chopped fresh strawberries. These berries will melt slightly as the cake bakes, infusing it with fruity bursts in every bite. Pour the batter into the prepared pan and bake for 30 to 35 minutes, or until a toothpick inserted in the center comes out clean. This ensures the cake is perfectly cooked through, soft, and moist.
Step 2: Make the Strawberry Lemon Crunch Topping
While the cake cools completely, mix together the crushed vanilla sandwich cookies, melted butter, and strawberry gelatin powder until everything is evenly combined. This mixture will form the crunchy topping full of sweet strawberry flavor and buttery texture that contrasts beautifully with the cake and icing.
Step 3: Whip Up the Strawberry Red Cream Cheese Icing
In a mixing bowl, beat the softened cream cheese and butter until smooth and creamy—this creates a luscious base for the icing. Gradually add the powdered sugar and continue beating until the mixture is fluffy and light. Add in the strawberry puree and vanilla extract to infuse the icing with fresh berry brightness and a hint of warmth. If you want a more vivid color, mix in a few drops of red food coloring. Adjust the consistency by adding milk a little at a time until the icing reaches a spreadable texture.
Step 4: Assemble the Cake
Spread the strawberry cream cheese icing evenly over your fully cooled lemon cake. Then sprinkle the prepared strawberry lemon crunch topping generously on top, pressing lightly so it sticks to the icing but still retains its delightful crunch. Once assembled, slice into servings and prepare to enjoy a truly special dessert experience.
How to Serve Strawberry Lemon Crunch Cake Slice with Strawberry Red Cream Cheese Icing Recipe
Garnishes
To elevate the presentation of this cake slice, consider adding a few fresh sliced strawberries or a small sprig of mint on each piece. A light dusting of powdered sugar over the topping adds a delicate touch, enhancing the sweetness and the homemade feel.
Side Dishes
This cake slice pairs wonderfully with lightly whipped cream or a scoop of vanilla ice cream, allowing its fruity tang and crunchy texture to shine while adding a creamy balance. For a beverage, a cup of freshly brewed tea or a sparkling lemonade complements the citrusy notes perfectly.
Creative Ways to Present
For a fun twist, serve this cake slice in clear glass dessert dishes to showcase the distinct layers of cake, icing, and crunch. Alternatively, turn it into mini parfaits by layering each element in individual cups, topped with extra strawberries for a charming, portable dessert.
Make Ahead and Storage
Storing Leftovers
Store any leftover cake slices covered tightly with plastic wrap or in an airtight container in the refrigerator. This keeps the cake fresh and preserves the flavor and texture of the cream cheese icing for up to 4 days.
Freezing
You can freeze this cake for up to 2 months by wrapping it securely in plastic wrap and then in aluminum foil to prevent freezer burn. When ready to enjoy, thaw it in the refrigerator overnight for the best texture and taste.
Reheating
Because this is a cream cheese iced cake with a crunchy topping, it is best enjoyed chilled or at room temperature. If you prefer, bring slices to room temperature about 30 minutes before serving—avoid microwaving, as it can affect the texture of both the cake and the icing.
FAQs
Can I use frozen strawberries instead of fresh?
Fresh strawberries are ideal for the best texture and flavor, but if frozen strawberries are what you have on hand, thaw and drain them well before chopping and folding into the batter. This helps prevent extra moisture that could affect the cake’s texture.
Is it necessary to use strawberry gelatin powder in the crunch topping?
The strawberry gelatin powder adds a subtle strawberry flavor and helps the topping adhere together. If not available, you can substitute it with a little extra powdered sugar for sweetness, but the texture may not be quite the same.
Can I make the cake from scratch instead of using a boxed mix?
Absolutely! If you prefer a homemade lemon cake base, use your favorite scratch recipe. Just be sure it yields the same volume as the boxed mix instructions for best results.
How do I get the strawberry cream cheese icing to a nice pink color?
The strawberry puree naturally colors the icing slightly pink, but adding red food coloring helps achieve a more vibrant hue. Add the coloring gradually to reach your desired shade without overpowering the flavor.
What is the best way to cut this cake slice without the topping falling off?
For neat slices, use a sharp knife and wipe it clean between cuts. Gently press down when serving to keep the crunch topping intact, and consider chilling the cake before slicing to help set the icing and toppings firmly.
Final Thoughts
If you’re looking for a dessert that combines the brightness of lemon, the sweetness of strawberries, and a fantastic crunch with creamy icing, the Strawberry Lemon Crunch Cake Slice with Strawberry Red Cream Cheese Icing Recipe is your new go-to. It’s the kind of treat that feels special yet simple, perfect for celebrations or when you just want to make any day a little sweeter. Trust me, once you try this cake, it’s going to be a beloved favorite in your recipe collection.
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Strawberry Lemon Crunch Cake Slice with Strawberry Red Cream Cheese Icing Recipe
- Prep Time: 25 minutes
- Cook Time: 35 minutes
- Total Time: 1 hour
- Yield: 12 slices 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This Strawberry Lemon Crunch Cake Slice features a moist lemon cake infused with fresh strawberries, topped with a crunchy strawberry gelatin cookie crumble and a luscious strawberry red cream cheese icing. Perfect for a bright, summery dessert with a delightful combination of tangy lemon and sweet strawberry flavors.
Ingredients
Cake
- 1 box lemon cake mix, ingredients listed on box for cake preparation
- 1 cup fresh strawberries, finely chopped
Crunch Topping
- 1/2 cup strawberry gelatin powder, dry
- 1 cup vanilla sandwich cookies, crushed
- 4 tablespoons unsalted butter, melted
Strawberry Red Cream Cheese Icing
- 8 ounces cream cheese, softened
- 1/2 cup unsalted butter, softened
- 3 cups powdered sugar
- 1/4 cup strawberry puree
- 1 teaspoon vanilla extract
- 1 to 2 tablespoons milk, as needed
- Red food coloring, optional
Instructions
- Prepare Oven and Pan: Preheat the oven to 350°F and grease a 9×13-inch baking pan to prevent sticking.
- Make Cake Batter: Prepare the lemon cake batter according to package directions, then gently fold in the finely chopped fresh strawberries to incorporate flavor and texture.
- Bake the Cake: Pour the batter evenly into the prepared pan and bake for 30 to 35 minutes, or until a toothpick inserted in the center comes out clean. Allow the cake to cool completely before proceeding.
- Prepare Crunch Topping: In a bowl, combine the crushed vanilla sandwich cookies, melted butter, and strawberry gelatin powder. Mix until the ingredients are evenly combined to form the crunchy topping. Set aside.
- Make the Icing: Beat the softened cream cheese and butter together until smooth and creamy. Gradually add the powdered sugar and continue beating until fluffy. Mix in the strawberry puree and vanilla extract. Add milk as needed to achieve a spreadable consistency. Optionally, add red food coloring for a brighter color.
- Assemble the Cake: Spread the strawberry cream cheese icing evenly over the cooled cake surface.
- Add Crunch Topping: Sprinkle the strawberry lemon crunch mixture generously over the iced cake, pressing lightly so it adheres well.
- Serve: Slice the cake into 12 pieces and serve fresh. Store leftovers covered in the refrigerator for up to 4 days.
Notes
- For an extra strawberry burst, brush the cooled cake with a few tablespoons of strawberry syrup before applying the icing.
- Store leftovers covered in the refrigerator for up to 4 days to maintain freshness and texture.
