Strawberry Lemon Cake is a bright and refreshing dessert that combines the tartness of fresh lemons with the sweetness of juicy strawberries. This soft, moist cake is layered with a tangy lemon buttercream or cream cheese frosting, making it perfect for spring and summer gatherings, birthdays, or any special occasion.
Why You’ll Love This Recipe
- Light, moist, and packed with fresh flavors
- Perfect balance of sweet strawberries and tangy lemon
- Great for celebrations or afternoon tea
- Easy to customize with different frostings
- Beautiful presentation with natural fruit colors
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the Cake:
- All-purpose flour
- Baking powder
- Baking soda
- Salt
- Unsalted butter, softened
- Granulated sugar
- Eggs
- Fresh lemon juice
- Lemon zest
- Vanilla extract
- Buttermilk
- Fresh strawberries, finely chopped
For the Frosting (Lemon Buttercream or Cream Cheese Frosting):
- Unsalted butter, softened
- Powdered sugar
- Fresh lemon juice
- Lemon zest
- Cream cheese (optional, for a tangier frosting)
- Heavy cream or milk (to adjust consistency)
For Garnish (Optional):
- Fresh strawberry slices
- Lemon slices
- Mint leaves
Directions
Step 1: Prepare the Cake Batter
- Preheat oven to 350°F (175°C). Grease and flour two 8-inch cake pans.
- In a bowl, whisk together flour, baking powder, baking soda, and salt.
- In a large bowl, beat butter and sugar until light and fluffy.
- Add eggs one at a time, mixing well after each addition. Stir in vanilla, lemon juice, and zest.
- Alternate adding dry ingredients and buttermilk, mixing until just combined.
- Gently fold in chopped strawberries.
Step 2: Bake the Cake
- Divide the batter evenly between the cake pans.
- Bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean.
- Let the cakes cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
Step 3: Make the Frosting
- In a bowl, beat butter (and cream cheese, if using) until smooth.
- Gradually add powdered sugar, mixing well.
- Stir in lemon juice, zest, and a splash of milk or heavy cream if needed for consistency.
Step 4: Assemble the Cake
- Place one cake layer on a serving plate. Spread a layer of frosting on top.
- Place the second cake layer over the frosting and frost the entire cake.
- Garnish with strawberry slices, lemon slices, and mint leaves.
Step 5: Serve and Enjoy
- Chill for 30 minutes for easier slicing.
- Serve and enjoy this fresh, citrusy delight!
Servings and Timing
- Servings: 10–12 slices
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Cooling & Assembly Time: 30 minutes
- Total Time: 1 hour 15 minutes
Variations
- Gluten-Free: Use a 1:1 gluten-free flour blend.
- Strawberry Filling: Add a layer of strawberry jam between the cake layers.
- Lemon Glaze: Drizzle with a simple lemon glaze instead of frosting.
- Berry Mix: Use a mix of blueberries and raspberries for added flavor.
- Lighter Version: Replace some butter with Greek yogurt for a lower-fat cake.
Storage/Reheating
- Refrigeration: Store in an airtight container for up to 4 days.
- Freezing: Freeze unfrosted cake layers for up to 2 months. Thaw before frosting.
- Reheating: Serve at room temperature or slightly chilled—no reheating needed.
FAQs
Can I use frozen strawberries?
Yes, but thaw and drain them before folding into the batter.
What frosting pairs best with this cake?
Lemon buttercream, cream cheese frosting, or a light whipped cream frosting.
How do I keep my cake from being too dense?
Use room-temperature ingredients and don’t overmix the batter.
Can I make this as a sheet cake?
Yes! Bake in a 9×13-inch pan for about 35 minutes.
Can I add food coloring?
Yes! A few drops of pink or yellow food coloring can enhance the cake’s color.
What’s the best way to zest a lemon?
Use a microplane grater and only grate the yellow part—avoid the bitter white pith.
How do I make this cake extra moist?
Use buttermilk, sour cream, or Greek yogurt for added moisture.
Can I make cupcakes instead?
Yes! Bake in a muffin tin at 350°F for 18–20 minutes.
Can I add lemon extract?
Yes! Add ½ teaspoon lemon extract for a stronger lemon flavor.
What can I serve with this cake?
Vanilla ice cream, lemon curd, or fresh whipped cream complement it well.
Conclusion
Strawberry Lemon Cake is a refreshing, fruity, and vibrant dessert that’s perfect for any occasion. With its soft texture, tangy lemon flavor, and bursts of juicy strawberries, this cake is sure to impress! Enjoy it with friends, family, or as a sweet treat just for yourself.
Print
Strawberry Lemon Cake
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: 10–12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This Strawberry Lemon Cake is a refreshing and moist cake bursting with bright lemon flavor and juicy strawberries. Topped with a luscious strawberry-lemon cream cheese frosting, it’s the perfect dessert for spring, summer, or any special occasion!
Ingredients
For the Cake:
- 2 1/2 cups all-purpose flour
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup unsalted butter (softened)
- 1 3/4 cups granulated sugar
- 4 large eggs (room temperature)
- 1 tablespoon lemon zest (about 2 lemons)
- 1/2 cup fresh lemon juice (about 2 lemons)
- 1 teaspoon vanilla extract
- 1 cup buttermilk (or 1 cup milk + 1 tablespoon vinegar, let sit for 5 minutes)
- 1 cup diced fresh strawberries (tossed in 1 tablespoon flour to prevent sinking)
For the Strawberry-Lemon Frosting:
- 8 oz cream cheese (softened)
- 1/2 cup unsalted butter (softened)
- 3 1/2 cups powdered sugar
- 1/4 cup fresh strawberry purée (blended strawberries, strained to remove seeds if desired)
- 1 tablespoon fresh lemon juice
- 1/2 teaspoon vanilla extract
For Garnish (Optional):
- Fresh sliced strawberries
- Lemon zest
- Whipped cream
Instructions
1. Prepare the Cake Batter
- Preheat oven to 350°F (175°C). Grease and line two 9-inch cake pans with parchment paper.
- In a medium bowl, whisk flour, baking powder, baking soda, and salt.
- In a large bowl, beat butter and sugar until light and fluffy (2-3 minutes).
- Add eggs one at a time, beating well after each addition. Stir in vanilla, lemon zest, and lemon juice.
- Alternately add the dry ingredients and buttermilk, starting and ending with the dry ingredients. Mix until just combined.
- Gently fold in the diced strawberries.
2. Bake the Cakes
- Divide the batter evenly between the prepared cake pans.
- Bake for 28-32 minutes, or until a toothpick inserted in the center comes out clean.
- Let cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
3. Make the Strawberry-Lemon Frosting
- In a bowl, beat cream cheese and butter until smooth and creamy.
- Gradually add powdered sugar, beating until fluffy.
- Mix in strawberry purée, lemon juice, and vanilla extract until well combined.
4. Assemble & Frost the Cake
- Place one cake layer on a serving plate. Spread a layer of strawberry-lemon frosting on top.
- Add the second cake layer and frost the entire cake.
- Garnish with fresh strawberries, lemon zest, or whipped cream.
5. Serve & Enjoy!
- Slice and serve chilled or at room temperature for the best texture.
Notes
- No fresh strawberries? Use freeze-dried strawberry powder (¼ cup) for the frosting.
- Want extra moisture? Brush cake layers with lemon simple syrup before frosting.
- Make it ahead: Cake layers can be baked 1 day in advance and stored wrapped in plastic.