Lemon Strawberry Cake with fresh strawberries and lemon slices

Lemon and Strawberry Cake

ByCasey Monroe

Why Make This Recipe

Lemon and Strawberry Cake is a delightful dessert that brings together the bright flavors of lemons and strawberries. It’s perfect for special occasions, summer gatherings, or just a sweet treat at home. The combination of fresh strawberries with zesty lemon frosting makes this cake not only tasty but also visually pleasing. Whether you’re a seasoned baker or a beginner, this recipe is easy to follow and guarantees a delicious result.

How to Make Lemon and Strawberry Cake

Ingredients

  • 2 cups all-purpose flour
  • 1 ½ cups granulated sugar
  • ½ cup unsalted butter, softened
  • 1 cup buttermilk
  • 3 large eggs
  • 1 tablespoon lemon zest
  • 1 teaspoon vanilla extract
  • 1 ½ teaspoons baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • 1 cup strawberries, sliced
  • 1 cup lemon frosting

Directions

  1. Preheat the oven to 350°F (175°C) and grease two 9-inch round cake pans.
  2. In a large mixing bowl, cream together the softened butter and sugar until light and fluffy.
  3. Add the eggs one at a time, mixing well after each addition.
  4. Stir in the buttermilk, lemon zest, and vanilla extract.
  5. In another bowl, whisk together the flour, baking powder, baking soda, and salt.
  6. Gradually add the dry ingredients to the wet ingredients and mix until just combined.
  7. Gently fold in the sliced strawberries.
  8. Divide the batter evenly between the prepared pans and smooth the tops.
  9. Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.
  10. Let the cakes cool in the pans for 10 minutes before transferring to wire racks to cool completely.
  11. Once cooled, frost with lemon frosting and layer with additional strawberries if desired. Serve and enjoy!

How to Serve Lemon and Strawberry Cake

Lemon and Strawberry Cake is best served at room temperature. You can slice it and serve it on individual plates. Optionally, add some whipped cream or a scoop of vanilla ice cream on the side for an extra treat. This cake also pairs wonderfully with a cup of tea or coffee.

How to Store Lemon and Strawberry Cake

To store your Lemon and Strawberry Cake, cover it securely with plastic wrap or place it in an airtight container. It can be kept at room temperature for a day or two. For longer storage, refrigerate it, and it will last up to a week. If you want to keep it longer, you can freeze the cake. Wrap it tightly in plastic wrap and aluminum foil, and it will stay good for about three months.

Tips to Make Lemon and Strawberry Cake

  • Make sure your ingredients are at room temperature for better mixing.
  • Don’t overmix the batter after adding the flour, as this can lead to a dense cake.
  • Use fresh strawberries for the best flavor and texture. If fresh strawberries are not available, you can use frozen ones, just make sure to thaw and drain them well.
  • Feel free to adjust the amount of lemon zest according to your taste preference for a stronger or milder lemon flavor.

Variation

You can easily change this recipe by adding other fruits like blueberries or raspberries. You can also try a cream cheese frosting instead of lemon frosting for a richer flavor.

FAQs

1. Can I make this cake ahead of time?
Yes, you can bake the cake a day in advance. Just store it in an airtight container until you are ready to frost it.

2. Is it necessary to use buttermilk?
Buttermilk is recommended for moisture and flavor, but you can substitute it with regular milk. For a buttermilk substitute, mix one cup of milk with one tablespoon of vinegar and let it sit for a few minutes.

3. Can I add more strawberries?
Absolutely! You can increase the number of strawberries in the batter or use them as a topping for extra flavor and decoration.