Strawberry Lemon Crunch Cake with Strawberry Cream Icing

Introduction:

The Strawberry Lemon Crunch Cake with Strawberry Cream Icing is a delightful dessert that perfectly balances the zesty brightness of lemon with the sweet and fresh taste of strawberries. This cake not only has a light and fluffy texture but also offers a satisfying crunch from its unique topping, making it a true treat for the senses. Topped with a creamy strawberry icing, this cake is sure to impress at any gathering or simply as a special indulgence.

Ingredients:

For the Cake:

• 1 1/2 cups all-purpose flour
• 1 cup granulated sugar
• 1/2 cup unsalted butter, softened
• 1/2 cup sour cream
• 2 large eggs
• 1/2 cup fresh lemon juice (about 2 lemons)
• 1 tablespoon lemon zest
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup finely chopped fresh strawberries (or use freeze-dried strawberries for a more intense flavor)

For the Crunch Topping:

• 1/2 cup granulated sugar
• 1/4 cup all-purpose flour
• 1/4 cup unsalted butter, cold and cut into small pieces
• 1/2 cup crushed graham crackers or additional chopped freeze-dried strawberries (for added crunch)

For the Strawberry Cream Icing:

• 1/2 cup (1 stick) unsalted butter, softened
• 1 cup powdered sugar
• 1/4 cup fresh strawberry puree (blend fresh strawberries until smooth)
• 1/4 teaspoon vanilla extract
• 1-2 tablespoons heavy cream (as needed to achieve desired consistency)

For Garnish (Optional):

• Fresh strawberries
• Lemon zest

Instructions:

1. Prepare the Cake:
   • Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan or line it with parchment paper.
   • In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
   • In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.
   • Beat in the eggs one at a time, then mix in the sour cream, lemon juice, and lemon zest.
   • Gradually add the dry ingredients to the butter mixture, mixing until just combined.
   • Fold in the chopped strawberries.
   • Pour the batter into the prepared cake pan and smooth the top with a spatula.
2. Prepare the Crunch Topping:
   • In a small bowl, mix together the granulated sugar and flour.
   • Cut in the cold butter pieces until the mixture resembles coarse crumbs.
   • Add the crushed graham crackers or additional chopped freeze-dried strawberries for added texture and flavor.
   • Sprinkle the crunch topping evenly over the cake batter.
3. Bake the Cake:
   • Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
   • Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
4. Prepare the Strawberry Cream Icing:
   • In a mixing bowl, beat the softened butter until creamy.
   • Gradually add the powdered sugar, beating until smooth.
   • Mix in the fresh strawberry puree and vanilla extract.
   • If needed, add heavy cream one tablespoon at a time to reach your desired consistency.
5. Assemble and Serve:
   • Once the cake has cooled completely, spread the strawberry cream icing over the top.
   • Garnish with fresh strawberries and lemon zest if desired.
   • Slice and serve your delicious Strawberry Lemon Crunch Cake!

Conclusion:

This Strawberry Lemon Crunch Cake with Strawberry Cream Icing is a show-stopping dessert that brings together the refreshing flavors of lemon and strawberry in a delightful way. The crunchy topping adds an exciting texture contrast, while the smooth strawberry cream icing completes this cake with a perfect finishing touch. Whether for a special occasion or just a treat for yourself, this cake is sure to become a favorite. Enjoy!

For more details, visit the full recipe

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