I love discovering recipes that truly brighten up my day, and this Strawberry Lemon Cake recipe does just that. That’s why I’m excited to share my Strawberry Lemon Cake recipe.
This cake brings together the sweetness of fresh strawberries and the bright, zesty flavor of lemon. The vibrant combination of juicy strawberries and zesty lemon creates a flavor explosion that feels like summer in every bite.
This cake is light, fluffy, and bursting with freshness, making it perfect for gatherings or simply as a sweet treat for myself.
I enjoy making this cake because it’s not only delicious but also incredibly easy to prepare. The balance of sweetness and tartness is simply irresistible.
Join me as I share the steps to create this delightful dessert that’s sure to bring smiles to your table!
What Is Strawberry Lemon Cake Recipe Taste Like?
The Strawberry Lemon Cake Recipe has a delightful taste that perfectly balances sweetness and tartness.
The fluffy cake has a subtle lemon flavor that brightens every bite, while the strawberries add a burst of juicy sweetness.
The creamy lemon frosting contributes a rich, tangy finish, enhancing the overall experience. Together, these flavors create a refreshing and vibrant dessert, perfect for warm weather or any celebration, making each slice feel like a sunny treat!
How To Prepare Strawberry Lemon Cake Recipe?
Recipe Overview
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Course: Dessert
Cuisine: American
Yield: 8 servings
Equipment Needed
- 9-inch round cake pans (2)
- Mixing bowls
- Electric mixer or whisk
- Rubber spatula
- Measuring cups and spoons
- Cooling rack
- Parchment paper
Ingredients
For the Cake:
- 1 ½ cups all-purpose flour
- 1 cup granulated sugar
- ½ cup unsalted butter, softened
- 2 large eggs
- ½ cup milk
- 2 teaspoons baking powder
- 1 teaspoon vanilla extract
- Zest of 1 lemon
- ½ teaspoon salt
For the Strawberry Filling:
- 1 cup fresh strawberries, chopped
- ¼ cup sugar
- 1 tablespoon lemon juice
For the Lemon Frosting:
- ½ cup unsalted butter, softened
- 4 cups powdered sugar
- 2 tablespoons lemon juice
- Zest of 1 lemon
- 1-2 tablespoons milk (optional for consistency)
Step-by-Step Instructions
Step 1: Prepare the Strawberries
Start by combining the chopped strawberries, sugar, and lemon juice in a bowl. Let this mixture sit for about 15 minutes. The sugar will draw out the juices, creating a lovely filling.
Step 2: Make the Cake Batter
Preheat your oven to 350°F (175°C). In a mixing bowl, cream together the softened butter and granulated sugar until light and fluffy. Add the eggs one at a time, mixing well after each addition. Stir in the milk, vanilla extract, and lemon zest.
Step 3: Combine Dry Ingredients
In another bowl, whisk together the flour, baking powder, and salt. Gradually add this mixture to the wet ingredients, mixing until just combined. Avoid overmixing to keep the cake light and fluffy.
Step 4: Bake the Cakes
Divide the batter evenly between the two prepared 9-inch round cake pans. Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean. Allow the cakes to cool in the pans for 10 minutes, then transfer them to a cooling rack to cool completely.
Step 5: Prepare the Strawberry Filling
In a bowl, combine the chopped strawberries, sugar, and lemon juice. Mix gently and set aside.
Step 6: Prepare the Frosting
While the cakes are cooling, make the lemon frosting. In a mixing bowl, beat the softened butter until creamy.
Gradually add powdered sugar, mixing until smooth. Stir in the lemon juice and zest. If the frosting is too thick, add a tablespoon of milk at a time until you reach the desired consistency.
Step 7: Assemble the Cake
Once the cakes are completely cooled, place one layer on a serving plate. Spread the strawberry filling on top, allowing some to spill over the sides for a beautiful effect.
Place the second cake layer on top and frost the entire cake with the lemon frosting.
Nutritional Facts Strawberry Lemon Cake Recipe
| Nutrition | Amount |
|---|---|
| Calories | 350 |
| Protein | 3g |
| Carbohydrates | 55g |
| Sugars | 30g |
| Fat | 15g |
| Saturated Fat | 9g |
Variations For The Strawberry Lemon Cake:
1. Strawberry Lemonade Cake
For a fun twist, add some lemonade mix to the cake batter. Replace half of the sugar with lemonade powder (about 1/2 cup).
This gives the cake a tangy, refreshing flavor reminiscent of a summer lemonade stand. You can also drizzle a lemonade glaze over the frosted cake for an extra zing.
2. Strawberry Lemon Cream Cheese Cake
Incorporate cream cheese into your frosting for a rich, tangy flavor. Use 4 oz of softened cream cheese along with the butter in the frosting recipe.
This variation adds a deliciously creamy texture and pairs wonderfully with the strawberries and lemon.
3. Lemon Strawberry Shortcake
Transform this cake into a layered shortcake! Bake the cake as usual, then slice it into layers. Instead of frosting, layer the cake with whipped cream and fresh strawberries.
This version offers a lighter, more summery dessert that’s perfect for picnics or barbecues.
Storage Information
To store your Strawberry Lemon Cake, place it in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate it for up to a week.
To keep slices fresh, wrap them individually in plastic wrap or aluminum foil. You can also freeze the cake for 2-3 months by tightly wrapping it in plastic and then foil.
Thaw in the refrigerator before serving to enjoy its deliciousness!
Expert Tips
1. Opt for ripe, fresh strawberries for the best flavor. Look for berries that are vibrant red and slightly firm.
2. Ensure your butter, eggs, and cream cheese are at room temperature. This helps create a smooth batter and frosting, resulting in a better texture.
3. Avoid packing flour into the measuring cup. Instead, spoon it into the cup and level it off with a knife for accurate measurements.
4. Mix just until the ingredients are combined. Overmixing can lead to a dense cake. Folding in the strawberries gently is key.
5. Use a toothpick or cake tester to check for doneness. If it comes out clean or with a few moist crumbs, the cake is ready.
6. Allow your cakes to cool in the pans for about 10 minutes, then transfer them to wire racks. This prevents sogginess and makes frosting easier.
7. If the cream cheese frosting feels too soft, chill it in the refrigerator for 15-30 minutes before frosting the cake. This will make it easier to spread.
Conclusion
The Strawberry Lemon Cake Recipe is a delightful dessert that perfectly captures the flavors of summer.
Its light and fluffy texture, combined with the sweet strawberries and zesty lemon, creates a refreshing treat that’s sure to impress.
You bake it for a special occasion or enjoy it on a casual afternoon, this cake brings joy with every bite. I hope you find as much pleasure in making and sharing it as I do.
So gather your ingredients, embrace your inner baker, and let this Strawberry Lemon Cake brighten your table and your taste buds! Happy baking!
Strawberry Lemon Cake Recipe
Equipment
- 9-inch round cake pans (2)
- Mixing bowls
- Electric mixer or whisk
- Rubber spatula
- Measuring cups and spoons
- Cooling rack
- Parchment paper
Ingredients
For the Cake:
- 1 ½ cups all-purpose flour
- 1 cup granulated sugar
- ½ cup unsalted butter softened
- 2 large eggs
- ½ cup milk
- 2 teaspoons baking powder
- 1 teaspoon vanilla extract
- Zest of 1 lemon
- ½ teaspoon salt
For the Strawberry Filling:
- 1 cup fresh strawberries chopped
- ¼ cup sugar
- 1 tablespoon lemon juice
For the Lemon Frosting:
- ½ cup unsalted butter softened
- 4 cups powdered sugar
- 2 tablespoons lemon juice
- Zest of 1 lemon
- 1-2 tablespoons milk optional for consistency
Instructions
Step 1: Prepare the Strawberries
- Start by combining the chopped strawberries, sugar, and lemon juice in a bowl. Let this mixture sit for about 15 minutes. The sugar will draw out the juices, creating a lovely filling.
Step 2: Make the Cake Batter
- Preheat your oven to 350°F (175°C). In a mixing bowl, cream together the softened butter and granulated sugar until light and fluffy. Add the eggs one at a time, mixing well after each addition. Stir in the milk, vanilla extract, and lemon zest.
Step 3: Combine Dry Ingredients
- In another bowl, whisk together the flour, baking powder, and salt. Gradually add this mixture to the wet ingredients, mixing until just combined. Avoid overmixing to keep the cake light and fluffy.
Step 4: Bake the Cakes
- Divide the batter evenly between the two prepared 9-inch round cake pans. Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean. Allow the cakes to cool in the pans for 10 minutes, then transfer them to a cooling rack to cool completely.
Step 5: Prepare the Strawberry Filling
- In a bowl, combine the chopped strawberries, sugar, and lemon juice. Mix gently and set aside.
Step 6: Prepare the Frosting
- While the cakes are cooling, make the lemon frosting. In a mixing bowl, beat the softened butter until creamy.
- Gradually add powdered sugar, mixing until smooth. Stir in the lemon juice and zest. If the frosting is too thick, add a tablespoon of milk at a time until you reach the desired consistency.
Step 7: Assemble the Cake
- Once the cakes are completely cooled, place one layer on a serving plate. Spread the strawberry filling on top, allowing some to spill over the sides for a beautiful effect.
- Place the second cake layer on top and frost the entire cake with the lemon frosting.