Strawberry Lemon Cake Recipe for Summer Joy

Baking a delightful strawberry lemon cake brings pure joy to any kitchen gathering.

Summer’s brightest flavors dance together in this delectable dessert.

Sweet strawberries complement zesty lemon notes perfectly.

Layers of tender cake promise a refreshing experience that delights everyone.

Vibrant colors and tangy undertones make this recipe special.

Each slice delivers a burst of sunshine and seasonal excitement.

Why Strawberry Lemon Cake Is a Fresh Favorite

• Combines the bright, zesty notes of lemon with sweet, juicy strawberries for a refreshing and vibrant dessert that tantalizes taste buds.
• Ideal for spring brunches, summer parties, or special occasions like birthdays and Mother's Day, bringing a colorful and delicious centerpiece to any gathering.
• Offers a crowd-pleasing treat that appeals to both kids and adults, making it a versatile and universally loved cake for any family event.

Everything Inside Strawberry Lemon Cake

• All-Purpose Flour: A key foundation for the cake's structure, providing necessary texture and stability.
• Baking Powder, Baking Soda: Essential leavening agents that help the cake rise and become light and fluffy.
• Salt: Enhances overall flavor and balances the sweetness of the cake.

• Butter: Provides rich flavor and tender crumb, best when at room temperature for smooth mixing.
• Sugar: Adds sweetness and helps create a soft, golden cake texture.
• Eggs: Bind ingredients together and contribute to the cake's structure and richness.
• Vanilla Extract: Adds depth and warm background flavor to the cake.
• Buttermilk: Creates a tender, moist cake with subtle tangy notes.

• Lemon Zest: Provides bright, intense citrus aroma and flavor.
• Lemon Juice: Adds zesty, tangy taste and helps activate leavening agents.
• Fresh Strawberries: Brings natural sweetness and vibrant color to the cake, best when ripe and in-season.

How to Bake a Strawberry Lemon Cake

Step 1: Prepare Baking Equipment

Warm up the oven to 350°F. Coat two 9-inch cake pans with butter or cooking spray. Line the bottom of each pan with parchment paper for easy cake removal.

Step 2: Mix Dry Ingredients

• All-purpose flour
• Baking powder
• Baking soda
• Salt

Step 3: Cream Butter And Sugar

In a large bowl, use an electric mixer to blend butter and sugar. Beat until the mixture becomes light, fluffy, and pale yellow. This should take about 2-3 minutes of consistent mixing.

Step 4: Add Wet Ingredients

• Vanilla extract
• Fresh lemon zest
• Lemon juice

Step 5: Combine Cake Batter

Alternate adding dry ingredients and buttermilk to the wet mixture. Start with dry ingredients and end with dry ingredients. Mix until ingredients are just combined. Do not overmix.

Step 6: Fold In Strawberries

Gently fold diced strawberries into the cake batter. Use a soft spatula and mix carefully to distribute fruit evenly without crushing the berries.

Step 7: Bake The Cake

Pour batter evenly into prepared cake pans. Bake in preheated oven for 25-30 minutes. Check doneness by inserting a toothpick into the center- it should come out clean.

Tips for Moist Strawberry Lemon Cake

• Soften Butter Perfectly: Leave butter at room temperature for 30-45 minutes before mixing to ensure smooth, creamy texture and easy incorporation into batter.
• Prevent Strawberry Sinking: Toss diced strawberries in a tablespoon of flour before folding into batter to prevent them from sinking during baking.
• Enhance Lemon Flavor: Grate lemon zest directly into sugar and rub together to release essential oils, intensifying the citrus taste throughout the cake.
• Achieve Moist Texture: Do not overmix the batter; mix just until ingredients are combined to maintain a tender, light cake crumb.
• Check Cake Doneness: Insert a toothpick into the center of the cake- if it comes out clean or with a few moist crumbs, the cake is perfectly baked.

Store Strawberry Lemon Cake

• Store leftover cake in an airtight container in the refrigerator for up to 4 days. Cover the cake with plastic wrap or place it in a cake carrier to prevent drying out.
• Wrap individual cake slices or the entire cake tightly in plastic wrap, then aluminum foil. Freeze for up to 3 months. Thaw overnight in the refrigerator before serving.
• Bring refrigerated cake to room temperature for the best flavor and texture. If desired, warm individual slices in the microwave for 10-15 seconds, being careful not to overheat.
• Place a paper towel over the cake before storing to absorb excess moisture and keep the cake fresh.

Drinks and Treats to Pair with Lemon Cake

• The crisp, bubbly nature of champagne perfectly complements the tangy lemon and sweet strawberry flavors, creating a sophisticated and refreshing taste experience.
• The floral notes of lavender and bergamot in Earl Grey tea harmonize beautifully with the cake's fruity and citrusy profile, offering a gentle and aromatic companion.
• A scoop of rich, smooth vanilla bean gelato provides a cool, velvety counterpoint to the cake's vibrant texture and adds a luxurious finishing touch to each bite.
• A chilled rosé wine echoes the strawberry's sweetness while its light acidity mirrors the lemon's brightness, creating a delightful and well-rounded pairing.

Creative Takes on Strawberry Lemon Cake

• Gluten-Free Version: Replace all-purpose flour with a gluten-free flour blend, ensuring the mix contains xanthan gum for better texture and binding.
• Vegan Adaptation: Substitute butter with coconut oil, use egg replacer or mashed banana, and swap buttermilk with almond milk mixed with apple cider vinegar for a plant-based alternative.
• Low-Sugar Option: Use stevia or monk fruit sweetener instead of sugar, and reduce the amount by half. Add extra lemon zest and fresh strawberries for natural sweetness.
• Dairy-Free Modification: Replace butter with vegan margarine, use coconut milk or oat milk instead of buttermilk, maintaining the cake's creamy texture while eliminating dairy ingredients.

Strawberry Lemon Cake FAQs

• Can I use frozen strawberries instead of fresh ones?

Yes, you can use frozen strawberries, but make sure to thaw and drain them completely to prevent excess moisture in the cake batter.

• How do I prevent the strawberries from sinking to the bottom of the cake?

Toss the diced strawberries in a little flour before folding them into the batter. This helps prevent them from sinking during baking.

• What can I substitute for buttermilk if I don't have it?

You can make a quick buttermilk substitute by mixing 1 tablespoon of lemon juice or white vinegar with 1 cup of milk. Let it sit for 5 minutes before using.

• How can I tell if the cake is fully baked?

Insert a toothpick into the center of the cake. If it comes out clean or with just a few crumbs, the cake is done. Avoid overbaking to keep the cake moist.

Strawberry Lemon Cake Recipe

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4.8 from 21 reviews

• Total Time: 50 minutes
• Yield: 12 1x

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Description

Indulgent “strawberry lemon cake” brings zesty Mediterranean sunshine to classic dessert lovers. Fresh berries and citrus notes dance together, promising a mouthwatering slice of pure summer delight you’ll want to savor slowly.

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Ingredients

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Main Cake Ingredients:

• 1 cup unsalted butter (softened)
• 1 ¾ cups granulated sugar
• 4 large eggs (room temperature)
• 2 ½ cups all-purpose flour
• 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)

Flavoring Ingredients:

• 1 tablespoon lemon zest (about 2 lemons)
• ½ cup fresh lemon juice (about 2 lemons)
• 1 teaspoon vanilla extract
• 2 ½ teaspoons baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt

Frosting and Topping Ingredients:

• 8 ounces (226 grams) cream cheese (softened)
• ½ cup unsalted butter (softened)
• 3 ½ cups powdered sugar
• ¼ cup fresh strawberry puree (blended strawberries, strained to remove seeds if desired)
• 1 tablespoon fresh lemon juice
• ½ teaspoon vanilla extract
• Fresh sliced strawberries
• Lemon zest
• Whipped cream

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Instructions

1. Meticulously prepare baking vessels by coating two circular molds with butter and lining with parchment paper, ensuring complete coverage for effortless cake release.
2. Sift together flour, leavening agents, and sodium chloride in a separate mixing vessel, creating a uniform dry foundation for the cake’s structure.
3. Cream butter and granulated sweetener in a spacious mixing bowl, whipping vigorously until the mixture transforms into a pale, airy consistency with enhanced volume.
4. Incorporate eggs individually, thoroughly blending after each addition to maintain a smooth, cohesive batter.
5. Infuse the mixture with aromatic vanilla essence, vibrant lemon zest, and tangy citrus juice, distributing flavors evenly throughout the composition.
6. Gradually introduce the previously prepared dry ingredients, alternating with buttermilk, mixing delicately to prevent overworking the batter and maintain its tender texture.
7. Gently integrate freshly diced strawberry morsels, distributing them with a light touch to prevent bruising or breaking the delicate fruit pieces.
8. Transfer the luxurious batter into prepared baking vessels, smoothing the surface to ensure an even, elegant presentation and consistent baking.
9. Position the cake molds in a preheated oven calibrated to 350°F, allowing the transformation from liquid batter to delectable cake to begin.

Notes

• Prevent strawberries from sinking by tossing them in a light coating of flour before folding into the batter, which helps distribute them evenly throughout the cake.
• For a more intense lemon flavor, poke small holes in the warm cake after baking and brush with a lemon syrup made from equal parts lemon juice and sugar.
• Ensure ingredients are at room temperature, especially butter and eggs, to create a smoother, more uniform cake texture and help ingredients blend more effectively.
• Make this cake gluten-free by substituting the all-purpose flour with a 1:1 gluten-free baking blend, which will maintain a similar tender crumb and light structure.

• Prep Time: 20 minutes
• Cook Time: 30 minutes
• Category: Desserts
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 12
• Calories: 410
• Sugar: 37 g
• Sodium: 250 mg
• Fat: 22 g
• Saturated Fat: 14 g
• Unsaturated Fat: 6 g
• Trans Fat: 0 g
• Carbohydrates: 49 g
• Fiber: 1 g
• Protein: 5 g
• Cholesterol: 80 mg