Strawberry Lemon Cake: A Delicious & Easy Recipe

Strawberry Lemon Cake: just the name conjures up images of sunny afternoons, picnics in blooming meadows, and the sweet, tangy taste of pure summer bliss. But what if I told you that this delightful dessert is more than just a pretty treat? It’s a slice of sunshine, a burst of flavor, and a surprisingly simple way to impress your friends and family.

While the exact origins of combining strawberries and lemon in a cake are a bit hazy, the pairing itself is a classic. Lemon, with its bright acidity, beautifully complements the sweetness of strawberries, creating a harmonious balance that dances on your palate. Think of it as a culinary yin and yang, each element enhancing the other to create something truly special. This particular Strawberry Lemon Cake recipe takes that classic combination and elevates it to new heights.

People adore this cake for so many reasons. The moist, tender crumb, infused with the zesty aroma of lemon, is simply irresistible. Then, you have the juicy bursts of fresh strawberries, adding a touch of sweetness and a delightful textural contrast. But perhaps the best part is how easy it is to make! Whether you’re a seasoned baker or a kitchen novice, this recipe is foolproof and guaranteed to deliver a show-stopping dessert that everyone will rave about. Get ready to experience the magic of summer in every bite!

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, 226g) unsalted butter, softened
• 1 3/4 cups (350g) granulated sugar
• 3 large eggs
• 1 teaspoon vanilla extract
• 1/2 cup (120ml) buttermilk
• 1/4 cup (60ml) freshly squeezed lemon juice
• Zest of 2 lemons
• For the Strawberry Filling:
• 1 pound (450g) fresh strawberries, hulled and sliced
• 1/4 cup (50g) granulated sugar
• 1 tablespoon freshly squeezed lemon juice
• 1 tablespoon cornstarch
• For the Lemon Cream Cheese Frosting:
• 8 ounces (226g) cream cheese, softened
• 1/2 cup (1 stick, 113g) unsalted butter, softened
• 3 cups (360g) powdered sugar
• 2 tablespoons freshly squeezed lemon juice
• 1 teaspoon vanilla extract
• Zest of 1 lemon

Preparing the Strawberry Filling:

1. In a medium saucepan, combine the sliced strawberries, granulated sugar, and lemon juice.
2. Place the saucepan over medium heat and cook, stirring occasionally, until the strawberries release their juices and the mixture begins to simmer. This usually takes about 5-7 minutes.
3. In a small bowl, whisk together the cornstarch and 1 tablespoon of cold water to create a slurry. This will prevent lumps from forming in your filling.
4. Pour the cornstarch slurry into the simmering strawberry mixture and stir constantly until the filling thickens. This should only take about 1-2 minutes. Be careful not to overcook it, or it will become too thick.
5. Remove the saucepan from the heat and let the strawberry filling cool completely before using it to assemble the cake. You can transfer it to a bowl and cover it with plastic wrap, pressing the plastic wrap directly onto the surface of the filling to prevent a skin from forming.

Making the Lemon Cake:

1. Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans. You can also line the bottoms of the pans with parchment paper circles for easy removal. This step is crucial to prevent the cake from sticking.
2. In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. This ensures that the leavening agents are evenly distributed throughout the flour.
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 small bowl, combine the buttermilk and lemon juice. The lemon juice will slightly curdle the buttermilk, which is perfectly fine and helps to create a tender cake.
6. Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk mixture, beginning and ending with the dry ingredients. Mix until just combined. Be careful not to overmix the batter, as this can result in a tough cake. Start by adding about one-third of the dry ingredients, then half of the buttermilk mixture, then another third of the dry ingredients, the remaining buttermilk mixture, and finally the remaining dry ingredients.
7. Stir in the lemon zest. This will add a bright and refreshing lemon flavor to the cake.
8. Divide the batter evenly between the prepared cake pans.
9. Bake for 30-35 minutes, or until a wooden skewer inserted into the center of the cake comes out clean.
10. Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely. Make sure the cakes are completely cool before frosting.

Preparing the Lemon Cream Cheese Frosting:

1. In a large bowl, beat together the softened cream cheese and butter until smooth and creamy. It’s important that both the cream cheese and butter are at room temperature to prevent lumps from forming in the frosting.
2. Gradually add the powdered sugar, one cup at a time, beating well after each addition. This will help to prevent the powdered sugar from flying everywhere.
3. Stir in the lemon juice, vanilla extract, and lemon zest.
4. Beat the frosting until light and fluffy. If the frosting is too thick, you can add a tablespoon of milk or cream at a time until it reaches your desired consistency. If it’s too thin, you can add a little more powdered sugar.

Assembling the Strawberry Lemon Cake:

1. Once the cakes are completely cool, level them if necessary using a serrated knife. This will ensure that the cake layers are even and stack nicely.
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 decorative touches using a spatula or piping bag.
7. Refrigerate the cake for at least 30 minutes before serving to allow the frosting to set. This will make it easier to slice and serve.

Tips for Success:

• Use Room Temperature Ingredients: Ensure that your butter, cream cheese, and eggs are at room temperature for optimal mixing and a smooth batter. This helps the ingredients emulsify properly, resulting in a tender and evenly baked cake.
• Don’t Overmix the Batter: Overmixing develops the gluten in the flour, leading to a tough cake. Mix until just combined.
• Cool Cakes Completely: Make sure the cakes are completely cool before frosting to prevent the frosting from melting.
• Adjust Sweetness: Taste the strawberry filling and frosting and adjust the sugar to your liking. Some people prefer a sweeter filling or frosting, while others prefer a more tart flavor.
• Get Creative with Decoration: Decorate the cake with fresh strawberries, lemon slices, or edible flowers for an extra touch of elegance. You can also use a piping bag to create intricate designs with the frosting.

Storage Instructions:

Store the Strawberry Lemon Cake in the refrigerator for up to 3 days. Cover it loosely with plastic wrap or store it in an airtight container to prevent it from drying out. The cake is best enjoyed within the first 24 hours, but it will still be delicious for a few days.

Variations:

• Raspberry Lemon Cake: Substitute raspberries for strawberries in the filling for a different flavor profile.
• Blueberry Lemon Cake: Use blueberries instead of strawberries for a vibrant and delicious cake.
• Lemon Poppy Seed Cake: Add 2 tablespoons of poppy seeds to the cake batter for a subtle crunch and nutty flavor.
• Lemon Curd Filling: Use store-bought or homemade lemon curd as a filling instead of the strawberry filling.
• Naked Cake: For a rustic look, leave the sides of the cake unfrosted, exposing the cake layers and filling.

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 have everyone begging for seconds. 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. I truly believe this cake is a must-try for anyone who appreciates a delightful balance of flavors and a visually stunning presentation. It’s the kind of cake that makes any occasion feel special, whether it’s a casual afternoon tea or a celebratory gathering. But what truly elevates this recipe is its versatility. While I’ve presented it as a classic Strawberry Lemon Cake, feel free to experiment and make it your own! For a richer, more decadent experience, consider adding a layer of cream cheese frosting. The tanginess of the cream cheese complements the lemon and strawberries beautifully. Or, if you’re looking for a lighter option, a simple dusting of powdered sugar will do the trick. Serving suggestions are endless! This cake is perfect on its own with a cup of coffee or tea. For a more indulgent treat, serve it with a scoop of vanilla ice cream or a dollop of whipped cream. You could even drizzle it with a homemade strawberry sauce for an extra burst of fruity flavor. And don’t forget the presentation! A few fresh strawberries and lemon slices arranged artfully on top will make this cake a showstopper. Looking for variations? Try using different berries! Blueberries, raspberries, or even blackberries would be delicious substitutes for the strawberries. You could also experiment with different citrus fruits. Orange or grapefruit zest would add a unique twist to the flavor profile. For a gluten-free version, simply substitute the all-purpose flour with a gluten-free flour blend. Just be sure to add a binder like xanthan gum to help with the texture. I’ve poured my heart into perfecting this recipe, and I’m confident that you’ll love it as much as I do. It’s a relatively simple cake to bake, even for beginners, and the results are truly impressive. The aroma that fills your kitchen as it bakes is simply divine, and the first bite is pure bliss. So, what are you waiting for? Gather your ingredients, preheat your oven, and get ready to create a masterpiece! I promise you won’t regret it. This Strawberry Lemon Cake is more than just a recipe; it’s an invitation to create memories, to share joy, and to indulge in a little bit of sweetness. I’m so excited for you to try this recipe! Once you’ve baked your own Strawberry Lemon Cake, I would absolutely love to hear about your experience. Did you make any modifications? What were your favorite serving suggestions? Share your photos and stories in the comments below! Let’s create a community of bakers who appreciate the simple pleasures of a delicious homemade cake. Happy baking! Print