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
Scale
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.
