Strawberry Lemon Crunch Cake – A Sweet & Tangy Delight!

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  1. Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
  2. In a bowl, whisk together flour, baking powder, baking soda, and salt.
  3. In another large bowl, beat butter and sugar until light and fluffy (2–3 minutes).
  4. Add eggs one at a time, mixing after each. Stir in lemon zest, vanilla extract, and lemon extract.
  5. Alternately add dry ingredients and buttermilk, starting and ending with dry ingredients. Mix until combined.
  6. Stir in fresh lemon juice for extra tanginess.

Step 2: Bake the Cake

  1. Divide batter evenly between the prepared cake pans.
  2. Bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean.
  3. Let cakes cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.

Step 3: Make the Strawberry Crunch Topping

  1. In a bowl, mix crushed Oreos, freeze-dried strawberries, melted butter, and strawberry gelatin powder until combined.
  2. Set aside for topping the cake.

Step 4: Make the Lemon Glaze

  1. In a small bowl, whisk together powdered sugar, lemon juice, and lemon zest until smooth.
  2. If too thick, add 1 teaspoon of water at a time until pourable.

Step 5: Assemble the Cake

  1. Place one cake layer on a serving plate and drizzle with half of the lemon glaze.
  2. Place the second cake layer on top and drizzle with the remaining glaze.
  3. Press strawberry crunch topping gently onto the glaze, covering the top and sides of the cake.
  4. Garnish with whipped cream, fresh strawberries, and lemon slices for extra elegance.

Serving and Storage Tips

🍓 Best served chilled or at room temperature.
🍓 Store leftovers in an airtight container in the fridge for up to 4 days.
🍓 Freeze cake layers for up to 2 months—thaw before assembling.

Variants

  1. Strawberry Lemon Cream Cake – Add a layer of whipped cream or lemon curd between the cake layers.
  2. Gluten-Free Version – Use gluten-free all-purpose flour for a GF-friendly cake.
  3. No-Bake Strawberry Lemon Cake – Use a lemon cheesecake base with a crunchy topping.
  4. Strawberry White Chocolate Crunch Cake – Drizzle with melted white chocolate before adding the crunch topping.
  5. Lemon Raspberry Crunch Cake – Swap strawberries for freeze-dried raspberries in the topping.

FAQ

1. Can I use fresh strawberries instead of freeze-dried?

Freeze-dried strawberries provide the best crunch, but fresh strawberries can be chopped and added to the cake batter for extra fruitiness.

2. How do I get the strawberry crunch topping to stick?

Press the topping onto the lemon glaze while it’s still wet so it adheres properly.

3. Can I make this cake ahead of time?

Yes! Bake and freeze the cake layers up to 2 weeks in advance. Assemble and glaze before serving.

4. What’s the best way to get clean slices?

Use a sharp knife dipped in hot water, wiping between cuts.

5. Can I make this into cupcakes?

Yes! Bake in a muffin tin for 18–20 minutes, swirling raspberry into each.

Final Thoughts

This Strawberry Lemon Crunch Cake is the perfect combination of sweet, tart, and crunchy, making it a show-stopping dessert for any occasion. With its light, fluffy texture and bursts of citrusy flavor, this cake is sure to be a favorite among family and friends!

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