Description
This delightful Strawberry Lemon Crunch Cake Slice features a moist lemon cake soaked in strawberry gelatin and topped with a luscious strawberry red cream cheese frosting and a crunchy topping of golden Oreos and freeze-dried strawberries. Perfectly balanced with tangy, sweet, and creamy layers, this American dessert combines textures and flavors into a refreshing treat that’s ideal for gatherings or afternoon snacks.
Ingredients
Scale
Cake
- 1 box lemon cake mix (plus eggs, oil, and water as directed on the box)
- 1 box strawberry gelatin mix (3 oz)
- 1/2 cup boiling water
- 1/2 cup cold water
Crunch Topping
- 1 cup crushed golden Oreos
- 1/2 cup freeze-dried strawberries (crushed)
- 2 tablespoons melted butter
Strawberry Red Cream Cheese Frosting
- 8 oz cream cheese (softened)
- 1/2 cup unsalted butter (softened)
- 2 cups powdered sugar
- 1/4 cup strawberry puree or jam
- 1 teaspoon vanilla extract
- Red gel food coloring (optional)
Instructions
- Preheat and Prepare Cake: Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish to prevent sticking. Prepare the lemon cake mix following the package instructions, including adding eggs, oil, and water as directed. Pour the batter into the prepared dish.
- Bake the Cake: Bake the cake for approximately 25 to 30 minutes until a toothpick inserted into the center comes out clean, indicating it is fully baked. Remove from oven and allow the cake to cool slightly.
- Make Gelatin Mixture: While the cake cools, dissolve the strawberry gelatin powder in 1/2 cup of boiling water, stirring until fully dissolved. Then add 1/2 cup of cold water to the mixture and stir well.
- Soak the Cake: Using the handle of a wooden spoon, poke holes all over the top of the cake to allow the gelatin to soak in deeply. Pour the prepared strawberry gelatin evenly over the cake surface. Refrigerate the cake for at least 1 hour to set and chill.
- Prepare Cream Cheese Frosting: In a mixing bowl, beat together the softened cream cheese and butter until smooth and creamy. Gradually add powdered sugar while continuing to beat until fluffy. Mix in the strawberry puree or jam, vanilla extract, and add red gel food coloring if desired, to achieve a vibrant pink-red color.
- Make Crunch Topping: Combine the crushed golden Oreos, crushed freeze-dried strawberries, and melted butter in a small bowl. Mix until the texture is crumbly and holds together slightly.
- Assemble the Cake: Once the cake is chilled and set, spread the strawberry cream cheese frosting evenly over the top of the cake layer. Sprinkle the prepared strawberry crunch topping generously over the frosting layer.
- Serve: Slice the cake into 12 pieces and serve chilled or at room temperature for the best flavor and texture experience.
Notes
- For a more intense strawberry flavor, add a few drops of strawberry extract to the frosting mixture.
- Store any leftover cake covered in the refrigerator for up to 4 days to maintain freshness.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
