If you’re craving a dessert that feels like sunshine sliced into layers, this Strawberry Lemon Cake is destined to become your new favorite. Burst after burst of tangy lemon meets the sweetest whispers of fresh strawberry puree in every tender bite. The crumb is delightfully moist, thanks to a kiss of buttermilk, and it holds onto just enough spring to feel light on the palate. When you tuck into a slice, you’ll taste the bright zip of real lemon juice and zest woven throughout the cake, balanced perfectly by the gentle fruitiness of pureed berries. Then comes the dreamy strawberry lemon frosting—thick, creamy, and bursting with juicy goodness—cascading over the cake like a velvet cloak of pink perfection.
Every aspect of this cake has been crafted to delight both your eyes and your taste buds. Think about how the cake layers peek out beneath a swirl of frosting and a scattering of fresh strawberry slices on top—it’s a showstopper for summer celebrations, backyard barbecues, or an afternoon tea that simply demands something special. There’s a wonderful contrast between the zing of citrus and the mellow depth of strawberry, while the buttermilk ensures each mouthful remains tender and moist. It’s just the kind of dessert that makes people lean in and ask for seconds, and then thirds. Seriously, be prepared for applause around the table.
I have to confess: this recipe holds a special place in my heart. I first whipped it up on a golden afternoon when I wanted to surprise my best friend for her birthday tea party. As the cake baked, the kitchen filled with an uplifting buzz of citrus notes, and by the time it was done, we couldn’t wait to slice into it. The laughter and delight on everyone’s faces made it clear this was more than just a cake—it was a memory in the making. Every time I revisit this recipe, I’m transported back to that sunny day, and I love knowing it might become a bright spot in your gatherings, too.
Whether you’re an experienced baker or someone looking to level up your dessert game, this Strawberry Lemon Cake blends familiar pantry staples with the vibrant duo of lemon and berry. Get ready to fill your home with the kind of joyful energy that only a perfectly baked cake can bring. Preheat that oven and let’s get baking—your taste buds will thank you!
KEY INGREDIENTS IN STRAWBERRY LEMON CAKE
Every ingredient in this cake plays a starring role, from the structure-building flour to the vibrant fruit purees. These key components come together to build a tender crumb, deliver bright citrus notes, and create a luscious frosting that crowns the whole creation.
- All-purpose flour: Provides the framework and structure for the cake, ensuring it holds its shape while staying tender.
- Baking powder: Acts as a leavening agent, giving the cake a gentle rise and an airy texture.
- Baking soda: Works alongside baking powder to boost lift and enhance the cake’s lightness.
- Salt: Balances sweetness and intensifies other flavors, making each bite taste more vibrant.
- Unsalted butter (softened): Adds rich, creamy flavor and moistness; creamed with sugar to incorporate air for a fluffy crumb.
- Granulated sugar: Sweetens the batter and helps achieve a delicate, golden-brown crust.
- Large eggs: Bind ingredients together, contribute to structure, and add richness.
- Lemon zest: Infuses an aromatic burst of citrus oils that elevate the overall brightness.
- Fresh lemon juice: Provides tang and acidity, balancing sweet strawberry notes while enhancing texture.
- Vanilla extract: Offers subtle warmth and depth, rounding out the cake’s flavor profile.
- Buttermilk: Tenderizes the crumb with its acidity and contributes to moistness and slight tang.
- Fresh strawberries (pureed): Imparts natural sweetness, pretty pink hue, and authentic berry flavor.
- Powdered sugar: Forms the base of the frosting, delivering sweetness and providing structure when whipped.
- Unsalted butter (for frosting): Creates a silky, spreadable consistency and adds richness to the icing.
- Fresh lemon juice (for frosting): Brightens the frosting with zesty tang that cuts through sweetness.
- Lemon zest (for frosting): Adds flecks of citrus brightness in every swirl of frosting.
- Strawberry puree (for frosting): Intensifies berry flavor and gives the icing its lovely pink shade.
- Pinch of salt (for frosting): Balances sugary sweetness and enhances all other flavors.
- Fresh strawberries (sliced, for garnish): Delivers a fresh, juicy finish and a pop of color on top.
HOW TO MAKE STRAWBERRY LEMON CAKE
Let’s walk through the steps to bring this delightful cake to life. Follow these instructions closely, and you’ll end up with two perfectly baked layers that are ready to be crowned in fluffy strawberry lemon frosting.
1. Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or line them with parchment paper to prevent sticking and ensure easy removal.
2. In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt until evenly distributed. This ensures even rise and consistent flavor in each bite.
3. In a large mixing bowl, cream the softened butter and sugar together on medium speed until the mixture turns light in color and feels fluffy, about 4–5 minutes. This step incorporates air for a tender crumb.
4. Add the eggs, one at a time, beating well after each addition to maintain a smooth emulsion. Then stir in the lemon zest, lemon juice, and vanilla extract for bright, aromatic flavor.
5. Alternate adding the dry ingredients and the buttermilk to the butter mixture, beginning and ending with the dry ingredients. Mix on low speed just until combined—overmixing can lead to a tougher texture.
6. Gently fold in the pureed strawberries with a spatula until streak-free, taking care not to deflate the batter.
7. Divide the batter evenly between the prepared pans, smoothing the tops with a spatula for an even rise.
8. Bake for 25–30 minutes, rotating the pans halfway through, or until a toothpick inserted into the center comes out clean.
9. Let the cakes cool in the pans for 10 minutes before carefully transferring them to a wire rack to cool completely.
10. While the cakes cool, prepare the frosting. In a large bowl, beat the softened butter on medium speed until creamy.
11. Gradually add the powdered sugar, one cup at a time, mixing well after each addition to prevent clumps and achieve a silky texture.
12. Add the lemon juice, lemon zest, strawberry puree, and a pinch of salt. Beat on medium-high until the frosting is light, fluffy, and uniformly pink.
13. Once the cakes are completely cooled, frost the top of the first layer with a generous amount of the strawberry lemon frosting, ensuring even coverage.
14. Place the second layer on top, then frost the top and sides of the entire cake, using a spatula to create swirls or a smooth finish.
15. Decorate with fresh strawberry slices on top for an elegant, juicy garnish. Slice and serve chilled or at room temperature for the best flavor and texture.
SERVING SUGGESTIONS FOR STRAWBERRY LEMON CAKE
Serving this strawberry lemon cake is almost as much fun as baking it. Whether you’re looking to impress at a summer party or enjoy a cozy afternoon treat, these ideas will help you present each slice with flair and find the perfect companion to its bright flavors.
- Tea Party Elegance: Pair slices with a pot of Earl Grey or chamomile tea. The citrusy bergamot notes in Earl Grey complement the lemon zest, creating a refined tasting experience.
- Iced Beverage Pairing: Serve alongside an iced lavender lemonade or sparkling water with a splash of cranberry for a refreshing contrast that highlights the cake’s sweet-tart elements.
- Fruit Forward Platter: Surround each slice on a platter with fresh berries—strawberries, raspberries, or blueberries—for a colorful, ready-to-share dessert board that invites guests to mix and match flavors.
- Creamy Accents: Add a dollop of lightly sweetened whipped cream or a scoop of vanilla bean ice cream beside each slice. The cool creaminess enhances the cake’s moist texture and mellows the tang of lemon.
HOW TO STORE STRAWBERRY LEMON CAKE
Whether you’ve baked this cake ahead of time or simply want to keep the leftovers perfect for later, proper storage is key to preserving its vibrant flavors and velvety texture. Here are a few reliable methods to maintain freshness for days.
- Refrigerate in an airtight container: Place the frosted cake in a cake carrier or cover it loosely with plastic wrap, ensuring the frosting isn’t squished. This keeps the cake moist for up to 4 days.
- Use a cake dome: If serving on a cake stand, cover with a dome to prevent the cake from drying out and to protect it from absorbing other fridge odors.
- Freeze individual slices: For longer storage, wrap each slice tightly in plastic wrap followed by a layer of aluminum foil, then freeze for up to 2 months. Thaw overnight in the refrigerator.
- Separate layers before freezing: If you want to freeze the entire cake, freeze each cake layer un-frosted first, then assemble and frost when ready to serve. This prevents frosting from becoming icy.
CONCLUSION
This Strawberry Lemon Cake has everything you need for a memorable dessert: moist, tangy layers, vibrant berry color, and a frosting that strikes the perfect balance between sweet and citrusy. We’ve covered all the details—from key ingredients like buttermilk and fresh strawberry puree to the step-by-step baking process that ensures a tender crumb. You’ve seen serving suggestions that range from elegant tea pairings to fun, fruit-forward platters, plus tips for keeping your cake fresh whether you plan to enjoy it within days or save it for weeks. Feel free to print out this article or save it for later, so whenever cravings strike, you have a beautifully complete guide at your fingertips. Don’t forget, you can scroll down to the FAQ section below for quick answers to any baking questions you might have.
I hope this recipe inspires you to roll up your sleeves and create a slice of sunshine in your kitchen. If you try it out, I’d love to hear how it went—any tweaks you made, your favorite way to serve it, or even just how many slices you managed to save! Please leave your comments, questions, or feedback; your baking triumphs and tales always brighten my day. Happy baking, and here’s to many joyful moments shared over strawberry lemon cake!
Strawberry Lemon Cake
Description
Experience layers of tender cake infused with fresh strawberry puree and zesty lemon, topped with velvety strawberry lemon frosting. Bright, juicy, and irresistibly moist, it's a crowd-pleaser at picnics or afternoon tea.
Ingredients
Instructions
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Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or line them with parchment paper.
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In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Set aside.
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In a large mixing bowl, cream the softened butter and sugar together until light and fluffy, about 4-5 minutes.
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Add the eggs, one at a time, mixing well after each addition. Stir in the lemon zest, lemon juice, and vanilla extract.
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Alternate adding the dry ingredients and the buttermilk to the butter mixture, beginning and ending with the dry ingredients. Mix just until combined.
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Fold in the pureed strawberries gently until evenly incorporated into the batter.
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Divide the batter evenly between the prepared cake pans and smooth the tops.
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Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
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Let the cakes cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely.
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While the cakes are cooling, prepare the frosting. In a large bowl, beat the softened butter until creamy.
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Gradually add the powdered sugar, one cup at a time, mixing well after each addition.
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Add the lemon juice, lemon zest, strawberry puree, and a pinch of salt. Beat until the frosting is light and fluffy.
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Once the cakes have cooled completely, frost the top of the first cake layer with a generous amount of strawberry lemon frosting.
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Place the second layer on top and frost the top and sides of the entire cake.
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Decorate the cake with fresh strawberry slices on top for garnish.
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Slice and serve the cake chilled or at room temperature.
Note
- The cake can be made a day ahead and stored in an airtight container to allow the flavors to meld.
- To make the frosting extra smooth, make sure the butter is softened well before mixing.
- For a more intense strawberry flavor, you can reduce the strawberry puree in a saucepan before adding it to the batter and frosting.
- This cake pairs wonderfully with a cup of tea or a glass of lemonade.
- The cake layers are incredibly moist due to the buttermilk and strawberry puree, making it a perfect summer treat.
