Joy to the food

Strawberry Crunch Cake

about this cake

This strawberry crunch cake uses boxed cake mix and lemon curd to create a super moist, delightful, and fun take on a poke cake!

why you'll love it

Gluten-Free Fresh Flavors Easy to Make


Servings: 9

total Time: 1 hr

cake Ingredients

1 box cake + ingredients specified on the box 1/2 cup lemon curd 3 tbsp melted butter 10.5 oz golden creme cookies 3 oz strawberry jello

Servings: 9

total Time: 1 hr

frosting Ingredients

4 oz cream cheese 2.5 cups powdered sugar 1/4 cup salted butter 1 lemon zest 1/8 cup lemon juice 1 drop of red food coloring (optional)

Preheat the oven and set the cream cheese and butter out to come to room temperature. Bake your box cake as instructed on the box in an 8x8 pan.

Step 1

While the cake bakes, make the crunch topping. Add the cookies to a food processor and blend, then mix with melted butter and jello.

Step 2

When the cake is done, remove from oven and let cool. Then, make the butter frosting by adding all frosting ingredients to a large mixing bowl and mix until well blended.

Step 3

Next, assemble your cake. Use a spoon or cookie cutter to cut our nine holes to fill with the lemon curd.

Step 4

Add lemon curd to each hole using a spoon or a frosting piping bag. Fill up to the top of the cake!

Step 5

Gently spread buttercream on top of the cake. Then, top with the strawberry crunch. Enjoy this delicious cake just how it is, or top it with more strawberries!

Step 6

To view the full Strawberry Crunch Cake recipe, tricks, and tips, visit Joy to the Food by clicking on the link below!


Check out these other tasty web stories!

Looking for more?