Lemon Strawberry Cake – Fresh, Fruity, and Perfectly Layered
Lemon Strawberry Cake
A lemon strawberry cake is more than just a dessert; it’s a celebration of fresh flavors and light, fruity sweetness. This cake perfectly balances the zesty brightness of lemon with the juicy sweetness of ripe strawberries, resulting in a dessert that is both refreshing and indulgent. The tender lemon-infused sponge pairs beautifully with a sweet strawberry filling, creating a multi-layered delight that looks as stunning as it tastes.
What makes this cake special is its versatility and the way it combines simple, natural flavors into a sophisticated dessert. Every bite delivers a harmonious blend of tartness from lemon, the natural sweetness of strawberries, and the soft, buttery texture of homemade cake layers. Home cooks love this berry dessert because it’s approachable, yet impressive enough for special occasions, from birthdays to casual gatherings.
This cake is also visually stunning. The bright pink of the strawberry filling sandwiched between pale yellow lemon layers creates a beautiful contrast that makes it perfect for celebratory tables. With simple techniques and fresh ingredients, even home bakers can achieve a dessert reminiscent of professional layer cakes found in patisseries.
Why You’ll Love This Recipe
There are several reasons this lemon strawberry cake stands out:
The result is a visually stunning and flavor-packed cake that is refreshing, light, and indulgent all at once.
Preparation and Cooking Time
Ingredients
For the Lemon Cake Layers:
For the Strawberry Filling:
For the Frosting:
Substitution Notes:
Step-by-Step Instructions
Step 1: Prepare the Cake Layers
Preheat the oven to 350°F (175°C). Grease and flour two 8-inch cake pans. In a bowl, whisk together flour, baking powder, baking soda, and salt. This ensures even leavening and prevents clumps in your batter.
Step 2: Cream Butter and Sugar
In a separate large bowl, beat softened butter and granulated sugar with an electric mixer for 3-4 minutes until light and fluffy. The creaming process incorporates air, giving your cake a tender texture.
Step 3: Add Eggs and Flavorings
Add eggs one at a time, beating well after each addition. Mix in vanilla extract and lemon zest. The eggs provide structure, while lemon zest enhances the citrus aroma naturally.
Step 4: Combine Dry and Wet Ingredients
Alternate adding the dry flour mixture and wet ingredients (lemon juice and buttermilk) to the butter mixture. Start and end with dry ingredients. Mix gently until just combined to prevent overworking the batter and producing a dense cake.
Step 5: Bake the Layers
Divide batter evenly between the prepared pans. Smooth the tops with a spatula. Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean. Let layers cool completely on a wire rack.
Step 6: Prepare the Strawberry Filling
While the cake cools, combine chopped strawberries, sugar, and lemon juice in a saucepan over medium heat. Cook for 5-7 minutes until strawberries soften. For a thicker filling, stir in the cornstarch mixture and cook for an additional 1-2 minutes until thickened. Cool before spreading.
Step 7: Whip the Cream
In a chilled bowl, whip heavy cream, powdered sugar, and vanilla extract until soft peaks form. This will serve as the frosting between layers and on top of the cake.
Step 8: Assemble the Cake
Place one cake layer on a serving plate. Spread half of the strawberry filling evenly over the layer, followed by a layer of whipped cream. Place the second cake layer on top and repeat with remaining filling and whipped cream. Smooth the top and sides using a spatula.
Step 9: Garnish
Decorate with fresh strawberry slices and lemon zest for visual appeal. Optionally, dust lightly with powdered sugar for a finishing touch.
How to Serve
Serving lemon strawberry cake can be both simple and elegant, depending on the occasion. For a casual family dessert, slice the cake into generous pieces and serve on dessert plates with a fork. The vibrant pink strawberry filling contrasted with the light yellow lemon layers creates a visually appealing presentation even without additional garnishes.
For special occasions or gatherings, present the cake on a cake stand to make it the centerpiece of your dessert table. Garnish the top with fresh strawberry slices, a light dusting of powdered sugar, and a few thin strips of lemon zest to emphasize the cake’s bright flavors. Adding edible flowers or fresh mint leaves can elevate the presentation for birthdays, showers, or festive events.
Pairing the cake with beverages enhances the overall experience. A light cup of herbal tea, chilled lemonade, or sparkling water complements the zesty lemon flavor and the sweetness of the strawberries. For an indulgent touch, serve a small scoop of vanilla ice cream or a dollop of whipped cream alongside each slice.
For a modern or buffet-style presentation, cut the cake into squares or rectangles and arrange on a serving tray. Add mini dollops of whipped cream and small strawberry halves on top of each piece for a clean, elegant look that allows guests to easily serve themselves. This method works especially well for brunches, afternoon teas, or casual entertaining.
Additional Tips
Recipe Variations
Freezing and Storage
Nutritional Information (Approximate per serving)
Final Words
Baking a lemon strawberry cake at home is a truly rewarding experience. From the moment you zest the lemons to the final touch of fresh strawberry slices on top, this dessert allows you to engage with each step of the process and understand how flavors and textures come together. The combination of tender lemon sponge and juicy strawberry filling creates a balance of sweetness and tartness that feels both light and indulgent, making every bite memorable.
This cake is versatile enough for any occasion. Whether you are hosting a casual brunch, celebrating a birthday, or simply enjoying a treat with your family, it brings both freshness and elegance to the table. The vibrant layers of lemon and strawberry not only taste delightful but also make the cake visually stunning, so it’s sure to impress your guests even before they take the first bite.
Making this dessert also encourages creativity and personalization. You can experiment with different berry combinations, try alternate frosting options such as cream cheese or whipped cream, or even create smaller, individual cakes or cupcakes for a fun presentation. Each variation allows you to adapt the recipe to your taste and your occasion while maintaining the signature refreshing dessert experience that makes this cake special.
Ultimately, creating a lemon strawberry cake at home is about more than just dessert; it is about the joy of cooking, learning new techniques, and sharing a homemade treat with loved ones. This recipe empowers home bakers to achieve professional-quality results without intimidation. With fresh ingredients, careful attention to detail, and a little practice, you can transform a simple lemon cake recipe into a show-stopping centerpiece that will be remembered and enjoyed long after the last slice is gone.
FAQ’s
Lemon Strawberry Cake – Fresh, Fruity, and Perfectly Layered
Course: Desserts10
servings30
minutes30
minutes320
kcalIngredients
- For the Lemon Cake Layers:
1 ¾ cups (220 g) all-purpose flour
1 ½ teaspoons baking powder
½ teaspoon baking soda
¼ teaspoon salt
¾ cup (170 g) unsalted butter, softened
1 cup (200 g) granulated sugar
3 large eggs, room temperature
1 teaspoon pure vanilla extract
2 tablespoons lemon zest
⅓ cup (80 ml) fresh lemon juice
½ cup (120 ml) buttermilk, room temperature
- For the Strawberry Filling:
2 cups fresh strawberries, hulled and chopped
¼ cup granulated sugar
1 teaspoon lemon juice
1 teaspoon cornstarch mixed with 1 tablespoon water (optional for thicker filling)
- For the Frosting:
1 cup (240 ml) heavy cream
2 tablespoons powdered sugar
½ teaspoon vanilla extract
Fresh strawberries for garnish
Directions
- Preheat the oven to 350°F (175°C). Grease and flour two 8-inch cake pans. In a bowl, whisk together flour, baking powder, baking soda, and salt. This ensures even leavening and prevents clumps in your batter.
- In a separate large bowl, beat softened butter and granulated sugar with an electric mixer for 3-4 minutes until light and fluffy. The creaming process incorporates air, giving your cake a tender texture.
- Add eggs one at a time, beating well after each addition. Mix in vanilla extract and lemon zest. The eggs provide structure, while lemon zest enhances the citrus aroma naturally.
- Alternate adding the dry flour mixture and wet ingredients (lemon juice and buttermilk) to the butter mixture. Start and end with dry ingredients. Mix gently until just combined to prevent overworking the batter and producing a dense cake.
- Divide batter evenly between the prepared pans. Smooth the tops with a spatula. Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean. Let layers cool completely on a wire rack.
- While the cake cools, combine chopped strawberries, sugar, and lemon juice in a saucepan over medium heat. Cook for 5-7 minutes until strawberries soften. For a thicker filling, stir in the cornstarch mixture and cook for an additional 1-2 minutes until thickened. Cool before spreading.
- In a chilled bowl, whip heavy cream, powdered sugar, and vanilla extract until soft peaks form. This will serve as the frosting between layers and on top of the cake.
- Place one cake layer on a serving plate. Spread half of the strawberry filling evenly over the layer, followed by a layer of whipped cream. Place the second cake layer on top and repeat with remaining filling and whipped cream. Smooth the top and sides using a spatula.
- Decorate with fresh strawberry slices and lemon zest for visual appeal. Optionally, dust lightly with powdered sugar for a finishing touch.
Notes
- Always use room temperature eggs and butter for a smoother, more even batter.
- Do not overmix once flour is added to prevent dense layers.
- Cool cake layers completely before assembling to avoid melting the whipped cream.
- Slice strawberries evenly for consistent filling layers.
- Chill the assembled cake for 20-30 minutes before serving to set layers.
- Use a serrated knife to cut clean, neat slices without squashing the layers.
