If there’s one dessert I absolutely can’t resist, it’s a Strawberry Lemon Crunch Cake Slice with Strawberry Red Cream Cheese Icing. Imagine: zesty lemon cake, a pretty-in-pink strawberry swirl, and a decadent layer of cream cheese icing made outrageously gorgeous (and delicious) with real strawberries. If that’s not enough, a crunchy topping of freeze-dried strawberries and Golden Oreos seals the deal. Every bite is like sunshine—the kind of treat that vanishes from the cake plate and leaves everyone grinning.
Ingredients You’ll Need
What I love most about this recipe is just how simple, yet essential, each ingredient is. Every single item has a job to do: the cake is moist and flavorful, the icing is tangy yet sweet, and that irresistible crunch on top brings the perfect finishing touch. Let’s break it all down:
- Lemon cake mix: The easiest way to get a consistent, zesty base that keeps the cake airy and light.
- Strawberry gelatin mix: Vibrant color and authentic berry sweetness—they’re built right in with this shortcut.
- Water: Keeps everything tender and helps bring the batter together seamlessly.
- Vegetable oil: Adds moisture and ensures every bite stays soft for days.
- Large eggs: Provide structure and richness—plus a lovely, golden crumb.
- Sour cream: The secret to real bakery-style moisture and just a subtle tang.
- Freeze-dried strawberries: They bring super-concentrated fruitiness and a gorgeous color to the crunch topping.
- Golden Oreos (or vanilla cookies): For irresistible crunch and just enough buttery sweetness.
- Butter (melted): Binds the cookie and strawberry crumbs together so they stick to the icing and add that classic crunch.
- Cream cheese (softened): The backbone of our luscious icing—smooth, tangy, and creamy.
- Unsalted butter (softened): Gives the icing that velvety finish and balances the cream cheese tang.
- Powdered sugar: Makes the icing fluffy, sweet, and perfectly spreadable.
- Strawberry jam or purée: Adds color, flavor, and a big strawberry aroma to the cream cheese icing.
- Red gel food coloring (optional): For that showstopping, confident color—use a little for dramatic effect!
- Vanilla extract: Just a touch to round out the flavors and give our icing a classic bakery vibe.
How to Make Strawberry Lemon Crunch Cake Slice with Strawberry Red Cream Cheese Icing
Step 1: Prep Your Pan
Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking pan. This step makes sure your cake pops right out when it’s time to serve, and that golden, fluffy edges stay intact (no sticking nightmares here!).
Step 2: Mix the Cake Batter
In a large mixing bowl, combine the lemon cake mix, strawberry gelatin, water, oil, eggs, and sour cream. Beat everything together with an electric mixer on medium speed for a full 2 minutes—this gets your batter silky-smooth and ready for baking. The color will be absolutely gorgeous and the aroma will make you hungry for a slice already!
Step 3: Bake the Cake
Pour that dreamy batter into your greased pan and smooth the top. Slide it into the oven and bake for 30 to 35 minutes. You’ll know it’s ready when a toothpick poked in the center comes out clean. Let the cake cool completely on a wire rack—trust me, icing will glide on perfectly when the cake is fully cooled.
Step 4: Make the Crunch Topping
While your cake is cooling, pulse those freeze-dried strawberries and Golden Oreos in a food processor until you have coarse, colorful crumbs. Drizzle in the melted butter and pulse again until everything is just combined and crumbly—these crunchy bits will soon be the star of the show.
Step 5: Whip Up the Strawberry Red Cream Cheese Icing
In a separate bowl, beat the softened cream cheese and butter together until they’re smooth and super fluffy. Gradually add the powdered sugar, and keep beating until it’s creamy. Gently mix in the strawberry jam (or purée), a few drops of red gel food coloring if you want that deep, gorgeous color, and the vanilla extract. Keep going until your icing is feather-light, pink, and spreadable.
Step 6: Frost and Crunch
Spread a generous layer of your strawberry red cream cheese icing over the completely cooled cake. Sprinkle the strawberry-cookie crunch topping evenly over the top, pressing down slightly so it sticks. Chill the cake in the fridge for 30 minutes before slicing for extra-clean edges and picture-perfect servings!
How to Serve Strawberry Lemon Crunch Cake Slice with Strawberry Red Cream Cheese Icing
Garnishes
The prettiest way to finish each Strawberry Lemon Crunch Cake Slice with Strawberry Red Cream Cheese Icing is with a few fresh strawberry slices or a little lemon zest spiraled over the top. Add a mint sprig if you’re feeling extra festive for a pop of green and brightness—presentation is half the fun!
Side Dishes
This cake is a standalone star, but if you want to build a bigger dessert spread, consider pairing it with a scoop of vanilla bean ice cream or a big bowl of lightly sweetened whipped cream. Even a simple fruit salad (extra strawberries, anyone?) on the side can make the experience even more refreshing and party-ready.
Creative Ways to Present
For special occasions, try cutting your Strawberry Lemon Crunch Cake Slice with Strawberry Red Cream Cheese Icing into petite squares and serving them as vibrant dessert bites on a pretty platter. Or, transform the recipe into cupcakes or two-tiered rounds—all you need to do is adjust the baking time. Your guests will adore the surprise crunch on top, no matter the shape!
Make Ahead and Storage
Storing Leftovers
If you’re lucky enough to have leftovers, store them in an airtight container in the refrigerator for up to 4 days. The crunch topping will soften slightly but the cake and icing stay moist and absolutely delicious—sometimes the flavors get even better after a night in the fridge!
Freezing
To freeze, wrap individual slices tightly in plastic wrap and place them in a freezer-safe container. You can also freeze the whole cake (without the crunch topping) if you like. Add the crunch fresh after thawing for the best texture.
Reheating
You don’t have to reheat this cake—in fact, it’s best enjoyed cold or at room temperature. If you do want to take the chill off, let a slice sit at room temperature for about 30 minutes, or zap it in the microwave (uncovered) for 10-15 seconds. Just keep in mind that the crunch topping is at its best when not warmed.
FAQs
Can I make this cake ahead of time?
Absolutely! You can bake the cake and prepare the icing a day in advance. Just store the cake and icing separately and frost right before serving, then add the crunch topping for peak crispiness.
What if I don’t have freeze-dried strawberries?
No worries—swap them for more crushed vanilla cookies, or try freeze-dried raspberries for a slightly tangier flavor. You’ll still get a gorgeous crunch!
Can I use homemade strawberry purée instead of jam?
Definitely! Homemade purée brings fresh brightness to the icing. Just make sure it’s not too watery, so your frosting stays thick and luscious.
Any shortcuts if I’m short on time?
If you’re in a serious hurry, you can use store-bought cream cheese frosting and swirl in a little strawberry jam. The crunch topping comes together in just minutes, so don’t skip it—it truly makes the Strawberry Lemon Crunch Cake Slice with Strawberry Red Cream Cheese Icing shine!
How can I make this gluten-free?
To make a gluten-free version, simply use your favorite gluten-free lemon cake mix and swap in gluten-free vanilla cookies for the crunch. All other ingredients should be naturally gluten-free, but always check labels to be sure!
Final Thoughts
I can’t recommend baking a batch of Strawberry Lemon Crunch Cake Slice with Strawberry Red Cream Cheese Icing enough! It’s delightfully nostalgic, ultra-bright, and brings joy to every table it graces. Treat yourself and your loved ones—you just might find a new family favorite.
