Strawberry Lemon Crunch Cake with Strawberry Cream Icing Recipe

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.

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.

Stir in the crushed graham crackers or additional chopped freeze-dried strawberries.

Sprinkle the crunch topping evenly over the cake batter.

Bake the Cake:

Bake in the preheated oven for 30-35 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.

Prepare the Strawberry Cream Icing:

In a medium bowl, beat the softened butter until creamy.

Gradually add the powdered sugar, mixing well after each addition.

Mix in the strawberry puree and vanilla extract.

Adjust the consistency with heavy cream, adding 1 tablespoon at a time until the icing is smooth and spreadable.

Assemble and Garnish:

Once the cake is completely cool, spread the strawberry cream icing evenly over the top.

Garnish with fresh strawberries and additional lemon zest if desired.

Serve and Enjoy:

Slice and serve the Strawberry Lemon Crunch Cake. Enjoy the combination of zesty lemon, sweet strawberries, and a satisfying crunch!

This cake is a delightful blend of flavors and textures, perfect for any occasion