Lemon Cake with Strawberries Recipe combines bright citrus flavor with fresh, juicy strawberries to create a delightful dessert.
The main specialty lies in the balance between the tangy lemon cake and the sweet, naturally softened strawberry filling.
Inspired by seeing this Lemon Cake with Strawberries Recipe made, the experience of baking it brings satisfaction through fresh ingredients and careful layering.
This Lemon Cake with Strawberries Recipe features moist lemon layers enhanced with lemon zest and extract, paired with a strawberry filling that adds freshness.
Cream cheese frosting whipped with strawberry compote complements the flavors beautifully. The following steps will guide through creating this delicious Lemon Cake with Strawberries Recipe from start to finish.
Why This Recipe Is A Must-Try?
This lemon cake with strawberries recipe is a must-try because it perfectly combines zesty lemon flavor with the natural sweetness of fresh strawberries.
The cake is moist and light, while the strawberry filling adds a juicy, refreshing contrast. The creamy frosting ties all the flavors together beautifully. It’s simple enough for beginners but impressive enough to share with friends and family.
This recipe delivers a bright, flavorful dessert that feels homemade and special, making it a wonderful addition to any baking routine.
How To Prepare Lemon Cake With Strawberries Recipe?
Recipe Overview
Preparation Time: 20 minutes
Cooking Time: 35 minutes
Total Time: 55 minutes
Course: Dessert
Cuisine: American
Calories: 280 (Per Serving)
Yield: 8 servings
Equipment Needed
- Mixing bowls
- Electric mixer or whisk
- 9×13 inch cake pan
- Measuring cups and spoons
- Spatula
- Knife and cutting board
- Cooling rack
Recipe Ingredients
For the Cake:
- 1 box lemon cake mix (or homemade lemon cake mix)
- 1⅓ cups water
- ¾ cup vegetable oil
- 2 large eggs
- 1 teaspoon lemon zest
- 1 teaspoon lemon extract (optional, for extra citrus flavor)
For the Strawberry Filling:
- 1 cup fresh strawberries, hulled and sliced
- 2 tablespoons granulated sugar
- 1 tablespoon lemon juice
For the Frosting:
- ¾ package (6 oz) cold cream cheese
- 1–2 tablespoons strawberry compote
- 3 tablespoons granulated sugar, divided
- 1 cup (237 ml) cold heavy whipping cream
- ½ teaspoon pure vanilla extract
How To Make Lemon Cake With Strawberries Recipe
1. Get the Oven Ready:
Start by preheating your oven to 350°F (175°C). Prepare a 9×13 inch cake pan by greasing it well and dusting it lightly with flour, or simply line it with parchment paper for easy cleanup.
2. Whip Up the Cake Batter:
In a large bowl, toss together the lemon cake mix, water, vegetable oil, eggs, fresh lemon zest, and a splash of lemon extract. Use an electric mixer or a good old-fashioned whisk to blend everything until the batter is silky smooth and perfectly combined.
3. Bake Your Cake:
Pour the batter evenly into your prepared pan and pop it in the oven. Bake for about 30 to 35 minutes. You’ll know it’s done when a toothpick poked into the center comes out clean and the cake springs back lightly to the touch.
4. Prepare the Strawberry Filling:
While the cake is baking, mix sliced strawberries with a sprinkle of sugar and a squeeze of lemon juice in a small bowl. Let it sit for about 10 minutes this gives the strawberries time to release their natural juices and get beautifully sweet and syrupy.
5. Let the Cake Cool:
Once your cake is out of the oven, set it aside to cool completely right in the pan on a wire rack. Patience here makes a difference!
6. Make the Frosting:
In a chilled bowl, beat the cold cream cheese with 2 tablespoons of sugar and the strawberry compote until smooth and creamy. In a separate bowl, whip the cold heavy cream with the remaining tablespoon of sugar and vanilla extract until it forms stiff, fluffy peaks. Gently fold the whipped cream into the cream cheese mixture, keeping it light and airy.
7. Assemble Your Cake:
When the cake has cooled, you can carefully slice it in half horizontally if you want to add a layer of strawberry filling inside. Spread that juicy strawberry mixture evenly over the bottom layer, then gently place the top layer back on.
8. Frost and Finish:
Slather the creamy strawberry frosting over the top of your cake and around the sides if you’re feeling fancy.
9. Chill and Enjoy:
Pop the cake in the fridge for at least an hour. This resting time lets all those lovely flavors come together and gives the frosting a chance to set perfectly. Then slice it up, serve, and enjoy every bite!
Serving Ideas Of Lemon Cake with Strawberries Recipe
To serve the Lemon Cake with Strawberries Recipe, slice it carefully to keep the layers neat. It tastes great chilled or slightly warmed to bring out the flavors.
Add a few fresh strawberries on the plate for extra color and freshness. A spoonful of whipped cream or a sprinkle of powdered sugar can add a nice finishing touch.
This Lemon Cake with Strawberries Recipe goes well with a hot cup of coffee or a cold glass of iced tea, making it a lovely dessert for any time you want a sweet, refreshing treat.
Tips For Perfect Lemon Cake With Strawberries Recipe
➤ Fresh lemon zest and juice give the cake a bright, natural citrus flavor that bottled extracts can’t match. Grate the zest carefully to avoid the bitter white pith.
➤ When combining the wet and dry ingredients, mix just until everything is incorporated. Over mixing can make the cake dense instead of light and fluffy.
➤ Applying frosting to a warm cake will cause it to melt and slide off. Patience here ensures smooth, stable frosting layers.
➤ Letting the strawberries sit with sugar and lemon juice softens them and brings out their natural sweetness, which adds a juicy, flavorful layer in the cake.
➤ Cold cream whips better and holds shape longer. Before whipping the cream cheese and heavy cream, pop the bowl and beaters in the fridge or freezer for 10-15 minutes.
Can You Put Strawberries On A Cake?
Absolutely! Strawberries can be a fantastic addition to cakes. They can be used in various ways, such as a fresh fruit topping, mixed into the batter, or incorporated into a filling.
Fresh strawberries can be sliced and placed on top of frosted cakes for a vibrant and sweet finish.
For added flavor, they can also be macerated (soaked in sugar) to enhance their sweetness and create a flavorful syrup that can be drizzled over or used as a filling.
What Pairs Well With Strawberry Cake?
Strawberry cake pairs beautifully with several flavors and ingredients, including:
● Vanilla: A classic pairing, vanilla enhances the sweetness of strawberries without overwhelming their flavor.
● Lemon: The tartness of lemon complements the sweetness of strawberries and adds a refreshing contrast.
● Chocolate: Rich chocolate or white chocolate can create a decadent contrast with the fruity flavor of strawberries.
● Cream Cheese: Cream cheese frosting or filling adds a tangy richness that balances the sweetness of the strawberries.
How Do You Increase The Flavor Of Lemon In A Cake?
To intensify the lemon flavor in your cake, consider these tips:
- Use Fresh Lemon Juice and Zest: Freshly squeezed lemon juice and freshly grated lemon zest provide a more vibrant and potent flavor than bottled lemon juice.
- Add Lemon Extract: A small amount of lemon extract can boost the lemon flavor without adding more liquid.
- Increase Zest Amount: Adding a bit more lemon zest than the recipe calls for can enhance the citrusy aroma.
- Incorporate Lemon Curd: Swirling lemon curd into the batter or using it as a filling can add a rich, tangy lemon flavor.
How Do You Keep Strawberries From Making Cake Soggy?
To prevent strawberries from making your cake soggy, follow these tips:
➤ Use Fresh, Dry Strawberries: Ensure strawberries are completely dry before using them. Excess moisture can lead to sogginess.
➤ Toss with Flour: Lightly coat the strawberries with flour before adding them to the batter. This helps absorb excess moisture.
➤ Use Strawberry Preserves or Jam: Instead of fresh strawberries, use strawberry preserves or jam in layers or as a filling. These have a thicker consistency and are less likely to make the cake soggy.
➤ Add Strawberries After Baking: For toppings, consider adding fresh strawberries to the cake only right before serving, especially if the cake is to be stored for a while.
Conclusion
Making this Lemon Cake with Strawberries Recipe is both easy and rewarding. The simple steps bring out fresh, vibrant flavors that everyone will enjoy.
Preparing the Lemon Cake with Strawberries Recipe from scratch and adding the strawberry filling creates a delightful treat that feels special yet approachable.
After baking and assembling, the satisfaction of enjoying this homemade dessert is truly wonderful. I hope this Lemon Cake with Strawberries Recipe inspires you to try it yourself soon and enjoy every bite of this delicious creation.
More Delicious Recipe You Can Try
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Lemon Cake With Strawberries Recipe
Equipment
- Mixing bowls
- Electric mixer or whisk
- 9×13-inch cake pan
- Measuring cups and spoons
- Spatula
- Knife and cutting board
- Cooling rack
Ingredients
For the Cake:
- 1 box lemon cake mix or homemade lemon cake mix
- 1⅓ cups water
- ¾ cup vegetable oil
- 2 large eggs
- 1 teaspoon lemon zest
- 1 teaspoon lemon extract optional, for extra citrus flavor
For the Strawberry Filling:
- 1 cup fresh strawberries hulled and sliced
- 2 tablespoons granulated sugar
- 1 tablespoon lemon juice
For the Frosting:
- ¾ package 6 oz cold cream cheese
- 1 –2 tablespoons strawberry compote
- 3 tablespoons granulated sugar divided
- 1 cup 237 ml cold heavy whipping cream
- ½ teaspoon pure vanilla extract
Instructions
Get the Oven Ready:
- Start by preheating your oven to 350°F (175°C). Prepare a 9×13 inch cake pan by greasing it well and dusting it lightly with flour, or simply line it with parchment paper for easy cleanup.
Whip Up the Cake Batter:
- In a large bowl, toss together the lemon cake mix, water, vegetable oil, eggs, fresh lemon zest, and a splash of lemon extract. Use an electric mixer or a good old-fashioned whisk to blend everything until the batter is silky smooth and perfectly combined.
Bake Your Cake:
- Pour the batter evenly into your prepared pan and pop it in the oven. Bake for about 30 to 35 minutes. You’ll know it’s done when a toothpick poked into the center comes out clean and the cake springs back lightly to the touch.
Prepare the Strawberry Filling:
- While the cake is baking, mix sliced strawberries with a sprinkle of sugar and a squeeze of lemon juice in a small bowl. Let it sit for about 10 minutes this gives the strawberries time to release their natural juices and get beautifully sweet and syrupy.
Let the Cake Cool:
- Once your cake is out of the oven, set it aside to cool completely right in the pan on a wire rack. Patience here makes a difference!
Make the Frosting:
- In a chilled bowl, beat the cold cream cheese with 2 tablespoons of sugar and the strawberry compote until smooth and creamy. In a separate bowl, whip the cold heavy cream with the remaining tablespoon of sugar and vanilla extract until it forms stiff, fluffy peaks. Gently fold the whipped cream into the cream cheese mixture, keeping it light and airy.
Assemble Your Cake:
- When the cake has cooled, you can carefully slice it in half horizontally if you want to add a layer of strawberry filling inside. Spread that juicy strawberry mixture evenly over the bottom layer, then gently place the top layer back on.
Frost and Finish:
- Slather the creamy strawberry frosting over the top of your cake and around the sides if you’re feeling fancy.
Chill and Enjoy:
- Pop the cake in the fridge for at least an hour. This resting time lets all those lovely flavors come together and gives the frosting a chance to set perfectly. Then slice it up, serve, and enjoy every bite!