Strawberry Lemon Crunch Cake with Strawberry Cream Icing Recipe

This Strawberry Lemon Crunch Cake is a delightful dessert that combines the zesty brightness of lemon with the sweet, fresh taste of strawberries. The cake is topped with a creamy strawberry icing and has a crunchy topping for added texture.

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: