Delicious Lemon Strawberry Cake topped with fresh strawberries and lemon zest.

Lemon Strawberry Cake

ByCasey Monroe

Why Make This Recipe

Lemon Strawberry Cake is a delightful dessert that combines the refreshing flavors of lemon and the sweetness of strawberries. It’s perfect for any occasion, whether it’s a birthday party, a summer picnic, or just a treat for yourself. The combination of zesty lemon and juicy strawberries creates a light and flavorful cake that is sure to please anyone with a sweet tooth.

How to Make Lemon Strawberry Cake

Ingredients

  • 1 1/2 cups all-purpose flour
  • 1 cup granulated sugar
  • 1/2 cup unsalted butter, softened
  • 2 large eggs
  • 1/2 cup milk
  • 2 tablespoons lemon juice
  • 1 teaspoon lemon zest
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 cup fresh strawberries, sliced
  • 1 cup whipped cream (for frosting)
  • Extra strawberries (for decoration)

Directions

  1. Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
  2. In a large bowl, cream together the butter and sugar until light and fluffy.
  3. Beat in the eggs one at a time, then stir in the lemon juice and lemon zest.
  4. In another bowl, whisk together the flour, baking powder, and salt. Gradually add to the creamed mixture, alternating with the milk, until just combined.
  5. Fold in the sliced strawberries gently.
  6. Divide the batter evenly between the prepared pans.
  7. Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.
  8. Allow the cakes to cool in the pans for 10 minutes, then turn them out onto a wire rack to cool completely.
  9. Once cooled, spread whipped cream on top of one cake layer, place the second layer on top, and frost the top and sides.
  10. Decorate with extra strawberries and serve chilled.

How to Serve Lemon Strawberry Cake

Lemon Strawberry Cake is best served chilled. You can slice it into generous pieces and enjoy it on its own or with a dollop of additional whipped cream on the side. It pairs nicely with tea or lemonade and is perfect for warm days.

How to Store Lemon Strawberry Cake

To store Lemon Strawberry Cake, keep it in an airtight container in the refrigerator. It will stay fresh for up to 3-4 days. If you want to extend its shelf life, you can freeze individual slices wrapped in plastic wrap and then in aluminum foil for up to 2 months.

Tips to Make Lemon Strawberry Cake

  • Make sure your butter is softened before starting. This helps it mix well with the sugar.
  • Use fresh strawberries for the best flavor. If strawberries aren’t in season, you can also try using frozen strawberries.
  • Be careful not to overmix the batter after adding the flour, as this can make the cake tough.
  • For a stronger lemon flavor, add more lemon zest or a little bit more lemon juice.

Variation

If you want to switch things up, you can add different fruits like blueberries or raspberries instead of strawberries. Alternatively, for a chocolate twist, you can add cocoa powder to the batter and make a chocolate lemon cake.

FAQs

Can I make this cake ahead of time?
Yes, you can bake the cakes a day before and store them in the fridge. Just frost them right before serving.

Can I use other types of flour?
You can experiment with whole wheat flour or gluten-free flour, but the texture may vary.

What should I do if my cake is too dry?
Make sure you check the baking time carefully. If your cake does come out dry, serve it with extra whipped cream or a drizzle of syrup.