The air was sweet with the scent of flowering lemon trees as I wandered through a sunlit garden, dreaming of the perfect dessert to celebrate spring. What could be better than an elegant Strawberry Lemon Cake to capture those fresh flavors? This stunning layer cake features moist lemony layers beautifully complemented by velvety strawberry buttercream. Not only is it a visual showstopper, but it’s also a delightful combination of zesty and sweet that’s sure to be a hit at your next gathering. With a quick prep time and the ability to impress guests, this cake is your new go-to for spring and summer festivities. Are you ready to turn those garden inspirations into a delicious reality?
Why is Strawberry Lemon Cake a Must-Try?
Freshness at Its Peak: This Strawberry Lemon Cake brings together the zesty brightness of lemon and the sweetness of strawberries, creating a refreshing dessert ideal for warm weather gatherings.
Stunning Presentation: With its vibrant layers and fresh fruit decorations, this cake is not just a treat for the taste buds but also a visual delight that will wow your guests.
Quick and Easy: Don’t worry about complicated techniques. This recipe is designed for all skill levels, making it perfect for any home cook eager to impress.
Versatile Flavor: Enjoy it as is, or try variations with different berries or a lemon drizzle glaze for a lighter touch. It’s flexible enough to fit any occasion!
Perfect for Celebrations: Whether it’s a birthday, picnic, or garden party, this cake captures the essence of spring and summer, echoing the joy of seasonal celebrations. For more delightful desserts, check out our Pumpkin Spice Roll Cake or Butter Pecan Cake.
Strawberry Lemon Cake Ingredients
For the Cake
- All-Purpose Flour – Provides structure and texture; substitute with gluten-free flour for a delicious alternative.
- Cornstarch – Adds tenderness to the cake; can be omitted for a denser texture if preferred.
- Baking Powder & Baking Soda – Essential leavening agents; ensure freshness for optimal rise.
- Salt – Enhances flavor; feel free to adjust to your taste preferences.
- Granulated Sugar – Sweetens the cake and retains moisture; swap with brown sugar for a richer flavor.
- Lemon Zest – Infuses aromatic lemon flavor; always use freshly grated zest for the best results.
- Butter – Delivers richness and moisture; vegan butter can work great for a dairy-free option.
- Eggs – Provide essential structure and moisture; for a vegan alternative, consider flax eggs or applesauce.
- Sour Cream – Adds tanginess and moisture; Greek yogurt or buttermilk can serve as substitutes.
- Vegetable Oil – Increases moisture; melted coconut oil can be a lovely switch.
- Lemon Juice – Intensifies lemon flavor; fresh juice is recommended for a vibrant taste.
- Vanilla Extract – Adds depth and complexity to the cake’s flavor.
For the Strawberry Buttercream
- Butter – Essential for creaminess in the frosting; use same substitutions as with the cake.
- Powdered Sugar – Sweetens and smoothens the buttercream; helps create the perfect frosting texture.
- Freeze Dried Strawberry Powder – Provides natural strawberry flavor and color; can replace with pureed strawberries, keeping sugar adjustments in mind.
- Whole Milk – Helps achieve the desired frosting consistency; any milk or dairy-free alternative works.
For Decoration
- Fresh Strawberries & Lemon Slices – These add a refreshing touch; use as desired for an appealing presentation.
Embrace the fresh flavors of spring with this Strawberry Lemon Cake that’s destined to be the star of your celebrations!
Step‑by‑Step Instructions for Strawberry Lemon Cake
Step 1: Preheat and Prepare Pans
Begin by preheating your oven to 170ºC (340ºF). While the oven heats, prepare three 20cm (8-inch) cake pans by lining them with parchment paper. This ensures your Strawberry Lemon Cake layers release easily after baking. Set the prepared pans aside as you move on to mixing the dry ingredients.
Step 2: Sift the Dry Ingredients
In a large mixing bowl, sift together the all-purpose flour, cornstarch, baking powder, baking soda, and salt. This step helps eliminate lumps and ensures a light texture in your cake. Once sifted, set this mixture aside, allowing it to aerate while you focus on creaming the butter and sugar.
Step 3: Cream Sugar and Butter
In another bowl, mix the granulated sugar and fresh lemon zest together, allowing the zest to infuse the sugar with flavor. Then, cream the butter with the lemon-sugar mixture using an electric mixer on medium speed for about 3 minutes, or until light and fluffy. Cue visual readiness when the mixture looks pale and fluffy, signaling it’s ready for the next step.
Step 4: Incorporate Eggs and Wet Ingredients
Add the eggs to the butter-sugar mixture, two at a time, mixing until fully incorporated after each addition. Once all the eggs are mixed in, alternately add in the dry ingredients you prepared earlier, along with the sour cream, vegetable oil, lemon juice, and vanilla extract. Continue mixing until combined and the batter is smooth, ensuring no lumps remain.
Step 5: Bake the Cake Layers
Divide the batter evenly among the three prepared cake pans. Spread the batter into an even layer in each pan, then place them in the preheated oven. Bake for 20-23 minutes, or until a toothpick inserted into the center comes out clean. The cakes should be lightly golden brown and spring back when gently pressed.
Step 6: Cool the Cake Layers
Once baked, remove the cake pans from the oven and let them cool in the pans for 10 minutes. Afterward, carefully turn the cakes out onto a wire rack to cool completely. This step is crucial as it prevents the moisture from accumulating in the pans, ensuring your Strawberry Lemon Cake remains fluffy and delicious.
Step 7: Prepare the Strawberry Buttercream
While your cake layers are cooling, prepare the strawberry buttercream. Start by sifting together the powdered sugar and freeze-dried strawberry powder in a large bowl. Then, using an electric mixer, beat the softened butter until creamy, gradually incorporating the dry mixture and whole milk until the frosting reaches a spreadable consistency.
Step 8: Assemble the Cake
Once the cake layers have cooled, start assembling your Strawberry Lemon Cake. Place one layer on a serving plate and spread a layer of strawberry buttercream evenly on top. Repeat this process with the second layer. After the last layer is added, apply a crumb coat of buttercream around the sides and top of the cake for a smooth finish, then refrigerate briefly to set.
Step 9: Decorate the Cake
Finally, once the crumb coat has set, spread a final thick layer of strawberry buttercream over the entire cake. Use fresh strawberries and lemon slices to decorate the top, giving it a vibrant and inviting finish. Your festive Strawberry Lemon Cake is now ready to impress at any spring or summer gathering!
Make Ahead Options
These Strawberry Lemon Cake preparations are perfect for busy home cooks looking to save time without sacrificing flavor! You can make the cake layers up to 3 days in advance; simply cool them completely, then wrap them tightly in plastic wrap and refrigerate. The strawberry buttercream can also be prepared up to 24 hours ahead—store it in an airtight container in the refrigerator to maintain its creamy texture. When you’re ready to serve, just assemble the layers with the frosting and decorate with fresh strawberries; this way, your cake will be just as delicious and fresh for your gathering!
Expert Tips for Strawberry Lemon Cake
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Room Temperature Ingredients: Ensure all ingredients, especially butter and eggs, are at room temperature for better mixing and a smoother batter.
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Sifting is Key: Sift your dry ingredients to prevent clumping and achieve a light, fluffy texture in your Strawberry Lemon Cake.
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Bake Evenly: Rotate your cake pans halfway through baking to ensure even cooking, promoting a beautifully risen cake.
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Cool Completely: Allow cake layers to cool completely before frosting. This prevents melting and achieves a neat, clean finish.
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Perfect Buttercream Texture: For creamy strawberry buttercream, gradually incorporate milk until you reach the desired spreadable consistency; avoid excess moisture.
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Storage Tips: Store any leftover cake in an airtight container in the fridge for up to three days; it tastes great on the second day too!
How to Store and Freeze Strawberry Lemon Cake
Fridge: Store leftover Strawberry Lemon Cake in an airtight container for up to 3 days to keep it fresh and moist.
Freezer: Freeze individual cake layers wrapped in plastic wrap and aluminum foil for up to 3 months. Thaw in the fridge overnight before frosting.
Reheating: If desired, gently microwave individual slices for 10-15 seconds to rejuvenate the flavors before serving.
Frosting: Keep any excess strawberry buttercream in the fridge for up to a week; just give it a good stir before reusing.
Strawberry Lemon Cake Variations & Substitutions
Feel free to tweak this delightful recipe to suit your tastes and dietary needs, making it truly your own!
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Berry Swap: Substitute fresh strawberries with raspberries or blueberries for a delicious mixed berry twist. Each variation showcases the vibrant, fruity notes that beautifully complement the lemon cake.
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Extra Zest: Add a teaspoon of lemon extract to deepen the citrus flavor. This simple addition enhances the fresh notes even more, making each bite a burst of summertime delight.
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Light & Airy: Consider using a sponge cake or angel food cake base for a lighter version. This swap creates a cloud-like texture that harmonizes beautifully with the fruity frosting.
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Glaze Option: Drizzle a tangy lemon glaze on top instead of using buttercream for a delightful twist. The glaze adds a fresh zing and cuts calories while still delivering a scrumptious dessert experience.
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Flavor Infusion: Incorporate herbs like fresh mint or basil into the strawberry frosting for an unexpected flavor boost. These herbs add a refreshing aromatic layer, elevating your cake from ordinary to extraordinary.
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Nutty Delight: Add crushed pecans or walnuts to the cake batter for a delightful crunch. The nuttiness pairs well with both the lemon and strawberry, creating an irresistible texture contrast.
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Vegan Upgrade: Use flax eggs or applesauce instead of regular eggs to make this a vegan-friendly dessert. These alternatives maintain moisture and, when combined with vegan butter, create a rich and tasty frosting.
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Spiced Variation: Add a pinch of ground ginger or cinnamon to the cake batter for a unique flavor twist. These spices bring warmth and complexity, making your cake even more interesting.
Don’t forget to celebrate spring with this bright Strawberry Lemon Cake, and explore other delicious treats like our Pumpkin Spice Roll Cake or Butter Pecan Cake. Happy baking!
What to Serve with Elegant Strawberry Lemon Cake
The perfect Strawberry Lemon Cake isn’t just a dessert; it beckons for delightful companions that enhance its bright, fruity flavors.
- Whipped Cream: A dollop of freshly whipped cream adds a light, airy texture that complements the cake’s richness perfectly.
- Fresh Berries: Chilled mixed berries provide added freshness and beautiful color contrast, enhancing the cake’s visual allure.
- Lemon Sorbet: This icy treat echoes the cake’s citrus notes, making for a refreshing palate cleanser between bites.
- Mint Leaves: A sprig of fresh mint elevates the dish, adding a burst of herbal brightness that refreshes the palate.
- Iced Tea: A glass of sweetened iced tea with a lemon slice is the ideal beverage, balancing the cake’s sweetness with its refreshing zest.
- Sparkling Water: A splash of sparkling water with lemon offers a clean, effervescent pairing, perfect for a sunny afternoon.
- Light Fruit Salad: Combine seasonal fruits for a vibrant, refreshing side that mirrors the cake’s sweet-tart profile.
- Lemonade: For a joyful twist, serve alongside chilled lemonade for an extra burst of lemon bliss.
- Fruit Tart: As a dessert duo, a light fruit tart can complement the cake and add a textural contrast to each sweet segment of the meal.
- Cheesecake Bites: Mini cheesecake bites with a hint of lemon round out the dessert experience, keeping the flavors harmoniously connected.
Strawberry Lemon Cake Recipe FAQs
What kind of strawberries should I use for the cake?
Absolutely! For the best results, look for fresh, ripe strawberries that are bright red and firm. Avoid any that have dark spots or appear mushy, as these can affect both the flavor and texture of your cake. If fresh strawberries aren’t available, you might use frozen strawberries; just be sure to thaw and drain them well before using.
How should I store leftover Strawberry Lemon Cake?
For optimal freshness, store leftover Strawberry Lemon Cake in an airtight container in the fridge for up to 3 days. This keeps the cake moist and flavorful. If you want to enjoy it later, freeze individual layers. Wrap them tightly in plastic wrap, then aluminum foil, and they’ll last in the freezer for up to 3 months. Thaw them in the fridge overnight before frosting or serving!
Can I freeze Strawberry Lemon Cake?
Yes, you can absolutely freeze Strawberry Lemon Cake! To do so, wrap individual cake layers in plastic wrap, then cover them in aluminum foil to prevent freezer burn. When you’re ready to enjoy the cake again, simply thaw the layers in the refrigerator overnight before frosting or serving.
What if my cake layers are too dense?
Very good question! If your cake layers turn out dense, it could be due to overmixing the batter or not measuring the flour correctly. Always spoon flour into your measuring cup and level it off without packing it down. Additionally, make sure your leavening agents (baking powder and baking soda) are fresh; old agents won’t provide the lift your cake needs.
Can my dog eat Strawberry Lemon Cake?
While the strawberries are safe for your furry friend, be cautious with the rest of the cake, especially the sugar and butter, which aren’t suitable for dogs. If you’re tempted to share, consider making a dog-friendly version using dog-safe ingredients, making sure to avoid any toxic foods like chocolate or artificial sweeteners!
Is there a gluten-free version of the Strawberry Lemon Cake?
You bet! To prepare a gluten-free Strawberry Lemon Cake, simply swap the all-purpose flour with a gluten-free flour blend that includes xanthan gum to mimic the structure gluten provides. Follow the rest of the recipe as written, and you’ll have a delicious gluten-free treat your friends and family will love!
Delicious Strawberry Lemon Cake for Spring Celebrations
Ingredients
Equipment
Method
- Preheat your oven to 170ºC (340ºF) and prepare three 20cm (8-inch) cake pans by lining them with parchment paper.
- In a large mixing bowl, sift together the all-purpose flour, cornstarch, baking powder, baking soda, and salt.
- In another bowl, mix the granulated sugar and fresh lemon zest, then cream with butter until light and fluffy.
- Add the eggs two at a time, mixing well, then alternately add in the dry ingredients, sour cream, vegetable oil, lemon juice, and vanilla extract until combined.
- Divide the batter evenly among the prepared cake pans and bake for 20-23 minutes until a toothpick comes out clean.
- Remove the cakes from the oven and let them cool in the pans for 10 minutes, then turn out onto a wire rack to cool completely.
- Prepare the strawberry buttercream by beating the softened butter, then gradually incorporating the powdered sugar, strawberry powder, and milk until spreadable.
- Assemble the cake by layering the cake and buttercream, applying a crumb coat and refrigerating to set.
- Spread a final layer of buttercream and decorate with fresh strawberries and lemon slices.
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