Strawberry Lemon Cake: A Delicious & Easy Recipe

Strawberry Lemon Cake: just the name conjures images of sunshine, picnics, and pure, unadulterated joy, doesn’t it? This isn’t just any cake; it’s a slice of summer on a plate, a burst of bright flavors that will awaken your taste buds and leave you craving more. Imagine sinking your fork into a moist, tender crumb, infused with the tangy zest of lemon and studded with sweet, juicy strawberries.

While the exact origins of combining strawberries and lemon in baking are somewhat hazy, the pairing itself is a classic, likely born from the natural affinity these two flavors have for each other. Lemon, with its vibrant acidity, beautifully complements the sweetness of strawberries, creating a harmonious balance that’s both refreshing and satisfying. Think of it as a culinary marriage made in heaven!

People adore Strawberry Lemon Cake for its delightful combination of flavors and textures. The cake itself is often light and airy, providing the perfect canvas for the star ingredients. The strawberries add a burst of juicy sweetness, while the lemon provides a zesty counterpoint that keeps the cake from being overly rich. It’s a crowd-pleaser for a reason – easy to make, visually stunning, and utterly delicious. Whether you’re baking for a special occasion or simply want to treat yourself, this cake is guaranteed to brighten your day.

this Recipe

Ingredients:

• For the Cake:
• 2 1/2 cups (300g) all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 cup (2 sticks or 226g) unsalted butter, softened
• 1 3/4 cups (350g) granulated sugar
• 3 large eggs
• 1 teaspoon vanilla extract
• 1 cup (240ml) buttermilk
• 1/4 cup (60ml) lemon juice, freshly squeezed
• Zest of 2 lemons
• For the Strawberry Filling:
• 1 pound (450g) fresh strawberries, hulled and sliced
• 1/4 cup (50g) granulated sugar
• 1 tablespoon lemon juice, freshly squeezed
• 1 tablespoon cornstarch
• For the Lemon Cream Cheese Frosting:
• 8 ounces (226g) cream cheese, softened
• 1/2 cup (1 stick or 113g) unsalted butter, softened
• 4 cups (480g) powdered sugar, sifted
• 1/4 cup (60ml) lemon juice, freshly squeezed
• 1 teaspoon vanilla extract
• Zest of 1 lemon
• Optional Garnish:
• Fresh strawberries
• Lemon slices
• Edible flowers

Preparing the Strawberry Filling:

Let’s start with the strawberry filling so it has time to cool down while we prepare the cake. This step is crucial for preventing a soggy cake!

1. In a medium saucepan, combine the sliced strawberries, granulated sugar, and lemon juice.
2. Place the saucepan over medium heat and bring the mixture to a simmer, stirring occasionally.
3. In a small bowl, whisk together the cornstarch and 1 tablespoon of water to create a slurry. This will help thicken the filling.
4. Pour the cornstarch slurry into the simmering strawberry mixture and stir constantly until the filling thickens. This should take about 1-2 minutes. You’ll notice the mixture becoming glossy and more viscous.
5. Remove the saucepan from the heat and let the strawberry filling cool completely. You can transfer it to a bowl and place it in the refrigerator to speed up the cooling process.

Making the Lemon Cake:

Now, let’s move on to the heart of the recipe – the lemon cake! This cake is incredibly moist and flavorful, thanks to the buttermilk and lemon juice.

1. Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans. Alternatively, you can use baking spray with flour. This will ensure the cakes release easily after baking.
2. In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. This step is important to evenly distribute the leavening agents and prevent lumps in the batter.
3. In a large bowl, cream together the softened butter and granulated sugar until light and fluffy. This usually takes about 3-5 minutes using an electric mixer. The mixture should be pale and airy.
4. Beat in the eggs one at a time, making sure each egg is fully incorporated before adding the next. Then, stir in the vanilla extract.
5. In a separate small bowl, combine the buttermilk, lemon juice, and lemon zest. This mixture will add moisture and a burst of lemon flavor to the cake.
6. Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk mixture, beginning and ending with the dry ingredients. Start by adding about one-third of the dry ingredients to the creamed butter and sugar, mix until just combined. Then, add half of the buttermilk mixture, mix until just combined. Repeat with another third of the dry ingredients, the remaining buttermilk mixture, and finish with the last third of the dry ingredients. Be careful not to overmix the batter, as this can result in a tough cake. Mix until just combined.
7. Divide the batter evenly between the prepared cake pans.
8. Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean.
9. Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely.

Preparing the Lemon Cream Cheese Frosting:

The lemon cream cheese frosting is the perfect complement to the strawberry filling and lemon cake. It’s tangy, sweet, and incredibly smooth.

1. In a large bowl, beat together the softened cream cheese and butter until smooth and creamy. Make sure both the cream cheese and butter are at room temperature to prevent lumps in the frosting.
2. Gradually add the sifted powdered sugar, one cup at a time, beating well after each addition. Sifting the powdered sugar is crucial for a smooth, lump-free frosting.
3. Stir in the lemon juice, vanilla extract, and lemon zest. Mix until the frosting is light and fluffy. If the frosting is too thick, you can add a tablespoon of milk or cream to thin it out. If it’s too thin, add a little more powdered sugar.

Assembling the Strawberry Lemon Cake:

Now for the fun part – putting it all together! This is where your creativity can shine.

1. Once the cakes are completely cool, use a serrated knife to level the tops of the cakes if necessary. This will ensure a stable and even cake.
2. Place one cake layer on a serving plate or cake stand.
3. Spread a generous layer of the lemon cream cheese frosting over the top of the cake layer.
4. Spoon the cooled strawberry filling over the frosting. Make sure to spread it evenly.
5. Carefully place the second cake layer on top of the strawberry filling.
6. Frost the entire cake with the remaining lemon cream cheese frosting. You can create a smooth finish or add swirls and textures with a spatula or piping bag.
7. Garnish the cake with fresh strawberries, lemon slices, and edible flowers, if desired.
8. Refrigerate the cake for at least 30 minutes before serving to allow the frosting to set. This will also help the flavors meld together.

Tips for Success:

• Room Temperature Ingredients: Using room temperature ingredients, especially butter, cream cheese, and eggs, is crucial for a smooth and well-emulsified batter and frosting.
• Don’t Overmix: Overmixing the cake batter can result in a tough cake. Mix until just combined.
• Sifted Powdered Sugar: Sifting the powdered sugar is essential for a smooth, lump-free frosting.
• Cooling Time: Make sure the cakes and strawberry filling are completely cool before assembling the cake. This will prevent the frosting from melting and the cake from becoming soggy.
• Adjust Sweetness: Adjust the amount of sugar in the strawberry filling and frosting to your liking. If you prefer a less sweet cake, you can reduce the amount of sugar slightly.
• Lemon Zest: Don’t skip the lemon zest! It adds a bright and zesty flavor to the cake and frosting.

Variations:

• Strawberry Puree: For a more intense strawberry flavor, you can add a few tablespoons of strawberry puree to the cake batter.
• Lemon Curd: Instead of the strawberry filling, you can use lemon curd for a more tart and tangy flavor.
• Different Berries: Feel free to substitute other berries for the strawberries, such as raspberries, blueberries, or blackberries.
• Naked Cake: For a more rustic look, you can make a naked cake by only frosting the top of the cake and leaving the sides exposed.
• Cupcakes: This recipe can also be used to make cupcakes. Simply bake the batter in cupcake liners for about 18-20 minutes.

Conclusion:

This Strawberry Lemon Cake isn’t just a dessert; it’s a burst of sunshine on a plate, a symphony of sweet and tart that will leave you craving more. From the moist, tender crumb infused with the bright zest of lemon to the juicy pockets of fresh strawberries scattered throughout, every bite is an experience. It’s the kind of cake that makes you close your eyes and savor the moment, a perfect treat for any occasion, big or small.

I know what you’re thinking: “Another cake recipe? What makes this one special?” Well, beyond the incredible flavor profile, it’s the simplicity that truly sets it apart. This isn’t a fussy, complicated bake requiring hours in the kitchen. It’s straightforward, approachable, and yields consistently delicious results, even if you’re not a seasoned baker. The combination of readily available ingredients and easy-to-follow instructions makes it a winner in my book, and I’m confident it will be in yours too.

But the best part? It’s incredibly versatile! While I adore it as is, fresh out of the oven and lightly dusted with powdered sugar, there are so many ways to customize it to your liking. For a more decadent treat, try topping it with a luscious lemon cream cheese frosting. The tanginess of the cream cheese perfectly complements the sweetness of the cake and the strawberries. Or, if you’re feeling adventurous, consider adding a swirl of strawberry jam to the batter before baking for an extra layer of fruity goodness.

Serving suggestions are endless! This Strawberry Lemon Cake is fantastic on its own with a cup of tea or coffee for an afternoon treat. It’s also a showstopper at potlucks, picnics, and birthday parties. For a truly elegant presentation, slice it thinly and serve it alongside a scoop of vanilla ice cream or a dollop of whipped cream. You could even create mini parfaits by layering crumbled cake with fresh strawberries and a light lemon curd. The possibilities are truly limitless!

And don’t forget about variations! If you’re not a fan of strawberries, feel free to substitute them with other berries like raspberries, blueberries, or blackberries. You could even use a combination of different berries for a colorful and flavorful twist. Or, for a more tropical vibe, try adding shredded coconut to the batter and topping it with a lime glaze.

I truly believe that this Strawberry Lemon Cake is a must-try recipe for anyone who loves bright, flavorful desserts. It’s the perfect balance of sweet and tart, moist and tender, and it’s guaranteed to impress your friends and family. So, what are you waiting for? Gather your ingredients, preheat your oven, and get ready to bake a cake that will become a new favorite.

I’m so excited for you to try this recipe! Once you do, please come back and share your experience in the comments below. I’d love to hear about any variations you tried, serving suggestions you discovered, or simply how much you enjoyed it. Happy baking! I can’t wait to hear all about your Strawberry Lemon Cake success!