If you’re looking for a cake that’s the perfect mix of sweet, tangy, and utterly irresistible, this Strawberry Lemon Cake is the one you’ve been searching for.
The zesty lemon flavor pairs beautifully with the juicy strawberries, creating a flavor combination that’s as refreshing as it is delicious. With soft, fluffy layers of cake and a creamy, dreamy strawberry frosting, this Lemon Strawberry Cake is bound to steal the show at any gathering.
Every bite of this cake delivers the perfect balance of tart lemon and sweet strawberry, just like a homemade Lemon Cake with Strawberry Filling should.
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If you love the flavors of Strawberry Lemonade Cake, you’re going to love this version, it’s bright, fresh, and packed with flavor in every forkful.
And if you’re craving even more sweet strawberry goodness, don’t forget to check out my Chocolate Cake with Strawberries, it’s another indulgent treat that’ll have you hooked!
Why You’ll Love This Strawberry Lemon Cake
This Strawberry Lemon Cake isn’t just another dessert, it’s an experience. Here are some reasons why this cake will steal your heart and become your go-to treat:
The Perfect Flavor Combo: If you love the sweet tang of strawberries and the zesty kick of lemon, this cake is your match made in heaven.
Soft, Moist, and Fluffy: The cake layers are incredibly light and moist, making each slice melt in your mouth. It’s the kind of texture that has you going back for another piece… and then another.
Easy to Make: Don’t worry about complicated techniques or hard-to-find ingredients. This Lemon Strawberry Cake is simple to make and doesn’t require any special skills. It’s perfect for bakers of all levels!
Stunning and Impressive: With its vibrant layers and creamy strawberry frosting, this cake looks as gorgeous as it tastes. It’s perfect for impressing guests, making it a showstopper at any gathering.
A Dessert for Any Occasion: Whether you’re celebrating a birthday, a summer BBQ, or just craving something sweet, this cake fits any occasion. It’s versatile and always a crowd favorite.
The Ingredients You’ll Need
- All-Purpose Flour: The base of your cake, providing structure and tenderness without being too heavy. It’s perfect for a soft, fluffy cake.
- Baking Powder: A leavening agent that helps the cake rise, giving it that light, airy texture.
- Salt: Enhances the flavors and balances the sweetness in the cake, allowing the lemon to shine through.
- Unsalted Butter: Adds richness, moisture, and flavor to the cake, making it soft and tender.
- Granulated Sugar: Sweetens the cake and contributes to its light texture by helping to trap air during the mixing process.
- Eggs: Provide structure, moisture, and richness, giving the cake a smooth texture and helping it hold together.
- Lemon Zest: The key to that fresh, tangy lemon flavor that fills the cake with citrusy goodness.
- Fresh Lemon Juice: Adds a burst of tartness, making the cake bright and full of flavor. It also aids in activating the baking powder, ensuring a better rise and lighter texture.
- Vanilla Extract: A flavor enhancer that balances the tartness of the lemon and adds warmth to the cake’s flavor profile.
- Whole Milk: Keeps the cake moist and adds a creamy texture, helping to blend all the flavors smoothly.
- Powdered Sugar: The sweetness and smoothness that gives the frosting its soft, spreadable texture.
- Freeze-Dried Strawberries: They pack an intense strawberry flavor and vibrant color without the extra moisture, keeping the frosting light and fluffy.
- Vanilla Extract: Balances the sweetness of the frosting and enhances the strawberry flavor.
- Heavy Cream: Helps achieve the perfect consistency for the frosting, making it creamy and spreadable while keeping it light.
How to Make Your Strawberry Lemon Cake
Preheat the Oven and Prepare Your Pans
Start by preheating your oven to 350°F (175°C). While the oven is heating, grease and line two 8-inch or 9-inch round cake pans with parchment paper. This step is super important to make sure your cake slides out of the pan without a struggle.
Mix the Dry Ingredients
Grab a medium-sized bowl and whisk together the all-purpose flour, baking powder, and salt. This simple step ensures everything is evenly mixed, so you don’t get any surprise pockets of baking powder in your cake. Set it aside for now.
Cream the Butter and Sugar
In a large mixing bowl, beat the unsalted butter and granulated sugar together until the mixture is light and fluffy.
With an electric mixer, this process should take approximately 3-4 minutes. The butter and sugar act as the base for your cake’s texture, and getting this step right makes your cake soft and tender.
Add the Eggs and Lemon
Next, incorporate the eggs one at a time, mixing thoroughly after each addition.
This ensures they incorporate evenly into the batter.
Then, add the lemon zest and lemon juice, this is where all that tangy lemon flavor comes from! Mix it all in until it’s smooth and combined.
Combine the Wet and Dry Ingredients
Now, alternate adding the flour mixture and whole milk into the butter mixture.
Start with the dry ingredients, then add some milk, mix, and repeat until everything is combined. Be careful not to overmix here.
Bake the Cake Layers
Once your batter is ready, divide it evenly between the two cake pans. Smooth out the tops to make sure the layers bake evenly.
Pop them in the oven for about 25 minutes or until a toothpick inserted into the center comes out clean.
Let the cakes cool in the pans for 10 minutes before transferring them to a wire rack to cool entirely. Patience is key here, don’t rush it!
Make the Strawberry Frosting
While your cakes are cooling, it’s time to make that gorgeous strawberry frosting.
In a large bowl, beat the unsalted butter until it’s smooth and creamy.
Gradually add the powdered sugar, a little at a time, mixing well. Once it’s smooth, add the freeze-dried strawberry powder, vanilla extract, and a tablespoon or two of heavy cream until you get a light, fluffy frosting.
If it’s too thick, add a bit more cream to achieve the perfect spreadable consistency.
Assemble the Cake
Once your cakes are completely cool, place one layer on your cake stand or serving plate.
Evenly spread a thick, luscious layer of strawberry frosting on top. Then, gently place the second cake layer on top and frost the entire cake, covering it evenly.
You can be as fancy as you like with the frosting, smooth it out for a clean look or leave it with a bit of texture for a rustic vibe. slice and serve!
Craving another citrusy delight? If you love the refreshing combo of fruit and cake, don’t miss out on my Mandarin Orange Cake, it’s the perfect balance of sweet and tangy
What to Serve With Your Strawberry Lemon Cake
Lemon Curd
A side of tangy lemon curd adds a creamy, zesty contrast that complements the lemon cake beautifully.
Coconut Whipped Cream
For a dairy-free twist, serve the cake with coconut whipped cream, it’s light, fluffy, and brings a tropical vibe that pairs perfectly with the strawberry frosting.
Dark Chocolate Shavings
Grate some dark chocolate over the frosting for a bittersweet contrast that balances the sweetness of the cake and adds a touch of elegance.
4 Mistakes to Avoid When Making Your Strawberry Lemon Cake
Overmixing the Batter
It’s tempting to mix everything well, but overmixing can lead to a dense cake. Mix just until combined for that light, fluffy texture.
Cold Ingredients
Always ensure your butter, eggs, and milk are at room temperature for the best results. Cold ingredients don’t mix well and can affect the cake’s texture and rise.
Underbaking or Overbaking
Don’t guess, use the toothpick test to check for doneness. If the tester comes out clean, your cake is perfectly baked. Avoid opening the oven too often to ensure consistent baking.
Frosting Too Soon
Wait until your cakes have cooled completely before frosting. Frosting warm cake will make it melt and slide off.
Storing Tips for Your Strawberry Lemon Cake
Keep it Airtight
Keep your cake in an airtight container at room temperature for up to three days This keeps the cake moist and fresh without the frosting melting.
Refrigerate for Longer Freshness
If you need to store it for more than 3 days, pop it in the fridge. The frosting will stay intact, and the cake will stay fresh for up to 5 days.
Freeze for Later
Securely wrap the cake layers in plastic wrap, followed by a layer of aluminum foil, before freezing to preserve freshness. It’ll last up to 3 months!
The Best Strawberry Lemon Cake: Super Easy to Make
Ingredients
Lemon Cake Layers
- 2 ½ cups 315g all-purpose flour
- 2 ½ teaspoons baking powder
- ½ teaspoon salt
- 1 cup 230g unsalted butter, softened
- 1 ¾ cups 350g granulated sugar
- 4 large eggs at room temperature
- 2 tablespoons lemon zest
- â…“ cup 80ml fresh lemon juice
- 1 teaspoon vanilla extract
- 1 cup 240ml whole milk, at room temperature
Strawberry Frosting
- 1 ½ cups 340g unsalted butter, softened
- 3 ½ cups 420g powdered sugar, sifted
- ¾ cup 75g freeze-dried strawberries, powdered
- 2 teaspoons pure vanilla extract
- 2-3 tablespoons heavy cream adjust for consistency
Instructions
- Preheat your oven to 350°F (175°C) and prepare two 8-inch or 9-inch round cake pans by greasing them and lining with parchment paper.
- In a medium bowl, whisk together the flour, baking powder, and salt until evenly combined. Set aside.
- In a large mixing bowl, beat the butter and sugar together until fluffy and light.Â
- Introduce the eggs one at a time, making sure to blend thoroughly after each addition.Â
- Then, fold in the lemon zest and lemon juice. Alternately add the dry ingredients and milk to the butter mixture, starting with the dry ingredients. Mix gently until just combined to keep the batter light.
- Pour the batter evenly into the pans and bake for about 25 minutes, or until a toothpick comes out clean.Â
- Allow the cakes to cool in the pans for 10 minutes before carefully transferring them to a wire rack to cool completely.
- For the frosting, beat the butter until smooth, then slowly add powdered sugar while mixing. Stir in freeze-dried strawberry powder, vanilla, and heavy cream until the frosting is light and fluffy.
- Once the cakes are cool, frost the first layer, place the second cake on top and frost the entire cake.Â
- You can smooth the frosting or leave it a little textured for a more rustic look. Slice and enjoy!
Notes
- Make sure to let the cakes cool properly before frosting them, or the frosting might melt.
- Don’t skip lining your pans with parchment paper, it helps the cake come out perfectly.
- Check your cakes with a toothpick before removing them from the oven to ensure they’re fully baked.
