Strawberry Lemon Cake

The Strawberry Lemon Cake captures the essence of spring in every bite. I remember the first time I made this vibrant cake; it was a sunny afternoon filled with laughter and the scent of fresh strawberries lingering in the air. As I whipped up the batter, the delightful combination of zesty lemon and sweet strawberries filled my kitchen with an irresistible aroma. Each layer tells a story of sweet nostalgia, reminding me of sunny picnics and family gatherings. It’s more than just a dessert; it’s a celebration of flavors that come together beautifully and brings a smile to everyone’s face. This cake has become a staple at our family’s springtime celebrations, and its creamy frosting, adorned with fresh strawberries, never fails to impress. Whether you’re hosting a birthday party or just looking to treat yourself, the Strawberry Lemon Cake is sure to brighten your day.

Everything You Need for Strawberry Lemon Cake

When it comes to creating the perfect Strawberry Lemon Cake, the choice of ingredients is crucial. Each element works together to create a delightful balance of flavors and textures. The stars of this cake are the fresh strawberries, zesty lemons, and creamy frosting, all coming together to create a slice of heaven.

• 1 1/2 cups granulated sugar: This sweetener balances the acidity of the lemon and the tartness of the strawberries, making the cake perfectly sweet.
• 1 1/2 cups unsalted butter, softened: Adds richness and moisture to the cake, ensuring a tender crumb.
• 2 3/4 cups cake flour: Creates a lighter texture, which is ideal for a fluffy cake.
• 1 tablespoon baking powder: Helps the cake rise, resulting in a light and airy texture.
• 1/2 teaspoon salt: Enhances the flavors and balances the sweetness.
• 1 1/4 cups whole milk: Contributes to the moisture and richness of the cake.
• 2 large eggs: Binds the ingredients together and adds structure.
• 1 tablespoon strawberry extract: Intensifies the strawberry flavor throughout the cake.
• 2 teaspoons vanilla extract: Adds a warm, sweet note that complements the other flavors.
• Zest of two lemons: Provides a burst of citrus flavor and aroma.
• 3-9 drops red food coloring (optional): Gives the frosting a lovely pink hue.
• 40 small fresh ripe strawberries, trimmed: The star of the show, these juicy fruits add freshness and a pop of color.
• 16 ounces cream cheese, softened: Forms the base of the luscious frosting.
• 1 cup unsalted butter, softened: Creates a rich, creamy texture in the frosting.
• 3 tablespoons fresh lemon juice: Brightens the frosting and complements the cake.
• 5-7 cups powdered sugar: Sweetens the frosting while providing a smooth consistency.

Making Strawberry Lemon Cake

Making a Strawberry Lemon Cake is a labor of love. The process is straightforward, but the results are truly rewarding. Let’s dive into the steps to create this delicious masterpiece.

1. Preheat your oven to 350 degrees F. While it’s warming up, prepare two 9-inch cake pans by lining them with parchment paper circles and spraying them with nonstick cooking spray. This will ensure your cakes come out smooth and intact.
2. In the bowl of an electric stand mixer, cream 1 1/2 cups of granulated sugar and 1 1/2 cups of unsalted butter on high until the mixture is light and fluffy, which should take around 3 to 5 minutes. Don’t forget to scrape down the sides of the bowl with a spatula for an even mix.
3. Next, turn the mixer down to low and add in 1 tablespoon of baking powder, 1/2 teaspoon of salt, 2 large eggs, 1 tablespoon of strawberry extract, 2 teaspoons of vanilla extract, and the zest of two lemons. Scrape the bowl again to make sure everything is well mixed.
4. Slowly beat in the 2 3/4 cups of cake flour and 1 1/4 cups of whole milk. If you like, mix in a few drops of red food coloring at this point for a pop of color. Once the batter is smooth and well combined, you’re ready for the next step.
5. Pour the batter evenly into the prepared cake pans. Bake in your preheated oven for approximately 25 minutes. You’ll know they’re done when a toothpick inserted into the center of the cake comes out clean.
6. After baking, let the cakes cool for about 5 minutes in the pans. Then, carefully flip them out onto a cooling rack, remove the parchment paper, and allow them to cool completely. This step is crucial for achieving the perfect texture.
7. While the cakes are cooling, prepare the frosting. In a clean mixing bowl, beat 16 ounces of cream cheese on high until light and fluffy. This usually takes about 2-3 minutes.
8. Next, scrape the bowl and add in 1 cup of unsalted butter. Beat on high to blend. Then, turn the mixer to low and slowly incorporate 3 tablespoons of fresh lemon juice.
9. Gradually add in 5-7 cups of powdered sugar, one cup at a time, until you achieve your desired frosting consistency. Don’t forget to scrape down the bowl once more to ensure everything is smooth.
10. Now it’s time to assemble the cake! Place one layer of cake on a cake stand and spread a thin layer of frosting over it. Press the trimmed side of the 40 fresh strawberries into the frosting, then slather on more frosting to fill in the gaps.
11. Set the second cake layer on top and press gently to level it out. Use the remaining frosting to dollop on top and spread it out, cascading down the sides.
12. If you saved some frosting, you can add 3-9 drops of red food coloring to it and beat until the color is consistent. Use this to create a beautiful finish around the edges of the cake.

Helpful Hints

As you embark on making your Strawberry Lemon Cake, here are some helpful hints to keep in mind. These tips will enhance your baking experience and ensure your cake turns out perfectly.

• Storage: Cover the cake and keep it at room temperature for up to 3 days to maintain freshness. You can also refrigerate it in an airtight container for up to 5 days.
• Freezing: You can freeze the cake layers individually wrapped in plastic for up to 2 months. Thaw them in the fridge before frosting.
• Pairing: This cake pairs beautifully with a light herbal tea or a refreshing lemonade.
• Variations: You can experiment with different berries, such as raspberries or blueberries, for a twist on the classic flavor.
• Serving Tip: When serving, slice the cake with a sharp knife that’s dipped in hot water for clean cuts.

What to Pair With Strawberry Lemon Cake

When it comes to serving your Strawberry Lemon Cake, there are numerous delightful options to consider. Here are some ideas to enhance your dessert experience:

• Herbal Teas: Pairing your cake with a soothing herbal tea, like chamomile or mint, complements the fruity flavors beautifully.
• Refreshing Lemonade: A glass of chilled lemonade adds to the citrus notes, making for a refreshing combination perfect for warm days.
• Ice Cream: Vanilla or lemon sorbet served alongside a slice of cake can take the dessert experience to the next level.
• Fresh Fruit Salad: A light fruit salad with seasonal fruits enhances the freshness of the cake, making for a delightful contrast.
• Picnic Treat: This cake is fantastic for outdoor gatherings, whether it’s a picnic in the park or a barbecue with friends.
• Celebration Dessert: Perfect for birthdays, anniversaries, or any special occasion, the Strawberry Lemon Cake is sure to impress.

FAQ

Conclusion

The Strawberry Lemon Cake is a wonderful dessert that combines the vibrant flavors of strawberries and lemons, creating a delightful treat for any occasion. Its beautiful presentation and refreshing taste will surely impress your family and friends. I encourage you to try this recipe out; you won’t be disappointed. It’s not just a cake, it’s a celebration of spring in every delicious slice!

Strawberry Lemon Cake

The perfect blend of sweet and tangy, Strawberry Lemon Cake is a refreshing treat that brightens up any occasion. With its fluffy layers and creamy frosting, this cake is a delightful dessert that's sure to impress. Indulge in the flavors of spring and make this cake tonight!

Print Recipe Pin Recipe

Prep Time 25 minutes mins

Cook Time 25 minutes mins

Total Time 50 minutes mins

Course Desserts

Cuisine American

Servings 16 slices

Calories 400 kcal

Equipment

• Frying Pan
• Oven
• Mixing Bowl
• Baking Sheet

Ingredients

  

• 1 1/2 cups granulated sugar
• 1 1/2 cups unsalted butter softened
• 2 3/4 cups cake flour or 2 1/2 cups all-purpose flour + 1/4 cup cornstarch
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1 1/4 cups whole milk
• 2 large eggs
• 1 tablespoon strawberry extract
• 2 teaspoons vanilla extract
• Zest of two lemons
• 3-9 drops red food coloring optional
• 40 small fresh ripe strawberries trimmed
• 16 ounces cream cheese softened
• 1 cup unsalted butter softened
• 3 tablespoons fresh lemon juice
• 5-7 cups powdered sugar

Instructions

 

• Preheat your oven to 350 degrees F. Line two 9-inch cake pans with parchment paper circles and spray with nonstick cooking spray.
• In the bowl of an electric stand mixer, cream the sugar and butter on high until light and fluffy, about 3-5 minutes. Scrape the bowl with a spatula.
• Turn the mixer on low and add in the baking powder, salt, eggs, strawberry and vanilla extracts, and lemon zest. Scrape the bowl again and slowly beat in the flour and milk. Mix in food coloring if desired.
• Pour the batter into the two cake pans. Bake for approximately 25 minutes, until a toothpick inserted into the center comes out clean.
• Cool for 5 minutes in the pans, then flip the cakes out onto a cooling rack, remove the parchment paper, and cool completely.
• In a clean mixing bowl, beat the cream cheese until light and fluffy. Scrape the bowl and beat in the butter separately to avoid clumps.
• Turn the mixer on low and slowly add the lemon juice. One cup at a time, beat in the powdered sugar until you reach your desired consistency.
• Place one cake layer on a cake stand. Spread frosting over the cake in a thin layer. Press the strawberries, trimmed side down, over the surface of the cake, then slather more frosting over the berries.
• Set the top cake layer over the strawberries and press to level. Dollop frosting over the top and spread it out and down over the sides.
• Leave 1/2+ cup frosting in the mixing bowl. Add 1-3 drops of red food coloring into the frosting and beat until the color is consistent. Spread the frosting around the edges, then move upward in sweeping motions.

Notes

• Bakers Tip: The easiest way to level and frost a cake is to freeze the cake layers first. Wrap each layer in plastic and freeze for at least 2 hours. Then stack, level, and frost the cake as directed. Set the cake out on the counter for another 2-3 hours to thaw and soften.
• Storing Leftovers: Cover the cake and keep it at room temperature for up to 3 days. You can also cover it in an airtight container in the refrigerator for up to 5 days.

Keyword Cream Cheese Frosting, lemon cake, Spring Desserts, strawberry cake

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Meet Sophia Hayes

I founded YumRecettes to turn my messy, joyful kitchen experiments into something I could share. While I steer the ship, I am first and foremost a cook. I love tackling every type of recipe, from grandmother’s old classics to modern fusion dishes. For me, the magic isn’t in a specific type of food, but in the act of preparing it. I’m usually the one urging the team to try that “one last idea” that ends up making the dish perfect.