Strawberry Lemon Crunch Cake Recipe

Table of Contents

This delicious Strawberry Lemon Crunch Cake combines the sweet and tangy flavors of fresh strawberries with the refreshing zest of lemon. It’s a perfect dessert for spring or summer, with a satisfying crunchy topping that gives a unique texture.

Ingredients:

For the Cake:
- 1 box of lemon cake mix
- 1/2 cup vegetable oil
- 3 large eggs
- 1 cup water
- 1 cup fresh strawberries, diced
- Zest of 1 lemon
For the Crunch Topping:
- 1/2 cup flour
- 1/4 cup granulated sugar
- 1/4 cup packed brown sugar
- 1/4 cup cold butter, cubed
- 1/2 cup chopped pecans (optional)
For the Lemon Glaze:
- 1 cup powdered sugar
- 2 tablespoons fresh lemon juice

Instructions:

Prepare the Cake:
- Preheat the oven to 350°F (175°C) and grease a 9×13-inch baking dish.
- In a large bowl, mix together the lemon cake mix, vegetable oil, eggs, and water. Stir until smooth.
- Gently fold in the diced strawberries and lemon zest.
- Pour the batter into the prepared baking dish and spread evenly.
Make the Crunch Topping:
- In a medium bowl, combine the flour, granulated sugar, brown sugar, and chopped pecans (if using).
- Add the cold cubed butter and use a pastry cutter or your fingers to work it into the dry ingredients until it resembles coarse crumbs.
- Sprinkle the crunch topping evenly over the cake batter.
Bake the Cake:
- Bake for 30-35 minutes, or until a toothpick inserted into the center of the cake comes out clean.
- Let the cake cool completely in the pan.
Make the Lemon Glaze:
- In a small bowl, whisk together the powdered sugar and lemon juice until smooth.
- Drizzle the glaze over the cooled cake just before serving.

Notes:

Strawberry Substitutes: If strawberries are out of season, you can substitute them with raspberries or blueberries for a different fruity twist.
Cake Mix: You can use any lemon cake mix you prefer, or make your own homemade lemon cake for a more from-scratch option.
Topping Variation: Add a handful of coconut flakes or a drizzle of chocolate syrup to give the topping a fun flavor twist.

Tips:

Make sure the butter for the topping is cold and cut into small cubes; this helps achieve a crunchy, crumbly texture.
If the top of the cake begins to brown too quickly, cover it with foil for the last 10 minutes of baking.
For extra lemon flavor, add a little lemon extract to the cake batter or glaze.

Servings:

This recipe makes approximately 12 servings.

Nutritional Info (per serving, approximate):

Calories: 290
Carbs: 39g
Protein: 3g
Fat: 14g
Saturated Fat: 7g
Cholesterol: 45mg
Sodium: 230mg
Sugar: 25g
Fiber: 1g

Benefits:

Strawberries provide antioxidants and vitamin C, boosting the immune system and supporting heart health.
Lemon offers a good dose of vitamin C, which can improve skin health and aid digestion.
Pecans are a healthy source of fats and protein, contributing to heart health and maintaining healthy cholesterol levels.

Common Q&A:

Q: Can I use frozen strawberries instead of fresh? A: Yes, frozen strawberries can be used. Just make sure to thaw and drain them before adding to the batter to avoid excess moisture.

Q: Can I make this cake gluten-free? A: To make the cake gluten-free, substitute the lemon cake mix with a gluten-free cake mix and ensure all other ingredients are gluten-free.