Strawberry Lemon Crunch Cake 🍓🍋✨
This Strawberry Lemon Crunch Cake is a perfect balance of sweet strawberries, tangy lemon, and a crunchy topping. It’s a refreshing and delicious dessert for any occasion!
Ingredients:
For the Cake:
- 2 ½ cups all-purpose flour
- 2 ½ tsp baking powder
- ½ tsp salt
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 1 tbsp lemon zest
- ¼ cup fresh lemon juice
- 1 cup buttermilk
- 1 tsp vanilla extract
- 1 ½ cups fresh strawberries, chopped
For the Crunch Topping:
- ½ cup crushed vanilla wafers or graham crackers
- ½ cup freeze-dried strawberries, crushed
- ¼ cup granulated sugar
- ¼ cup melted butter
For the Lemon Cream Cheese Frosting:
- 8 oz cream cheese, softened
- ½ cup unsalted butter, softened
- 3 cups powdered sugar
- 2 tbsp fresh lemon juice
- 1 tsp vanilla extract
Instructions:
- Preheat oven to 350°F (175°C). Grease and flour two 9-inch cake pans.
- Prepare the cake batter:
- In a bowl, whisk together flour, baking powder, and salt. Set aside.
- In a large mixing bowl, beat butter and sugar until light and fluffy.
- Add eggs one at a time, mixing well after each addition.
- Mix in lemon zest, lemon juice, and vanilla extract.
- Alternate adding the flour mixture and buttermilk, beginning and ending with flour.
- Gently fold in the chopped strawberries.
- Bake the cake:
- Divide the batter evenly between the prepared pans.
- Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.
- Let the cakes cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
- Make the crunch topping:
- In a bowl, mix crushed vanilla wafers, freeze-dried strawberries, sugar, and melted butter until combined. Set aside.
- Prepare the frosting:
- Beat cream cheese and butter until smooth and creamy.
- Gradually add powdered sugar, mixing until fluffy.
- Add lemon juice and vanilla extract, and beat until smooth.
- Assemble the cake:
- Spread a layer of frosting on one cake layer, then place the second layer on top.
- Frost the entire cake with the lemon cream cheese frosting.
- Sprinkle the crunch topping over the cake, pressing gently to adhere.
- Chill and serve:
- Refrigerate for at least 30 minutes before serving for the best texture.
- Garnish with fresh strawberries and lemon slices if desired.
Enjoy this Strawberry Lemon Crunch Cake—sweet, tangy, and delightfully crunchy! 🍓🍋✨😊
