Strawberry Lemon Cake

Strawberry lemon cake is a vibrant, fruity dessert that perfectly balances tart citrus flavor with the sweet, juicy goodness of fresh strawberries. This cake is a celebration of bright, seasonal ingredients layered into a soft, fluffy crumb with bursts of fresh fruit and a zesty lemon glaze or cream cheese frosting that brings it all together. Whether you’re baking for a spring brunch, summer picnic, birthday celebration, or just want a refreshing dessert that stands out, this strawberry lemon cake delivers a beautiful presentation and an even better flavor.

From its tender texture to its bright, sun-kissed aroma, every slice of this cake offers a perfect combination of sweet and tangy. The lemon not only enhances the strawberry flavor but also adds a lightness that keeps the cake from feeling too heavy. With a moist base, natural fruit accents, and a silky topping, this dessert is easy to prepare and even easier to love. Whether you choose to make it as a layered cake, loaf cake, or a simple sheet cake, it’s a recipe that offers versatility without compromising on taste.

Why You’ll Love This Recipe

Strawberry lemon cake is the kind of dessert that instantly lifts your mood with its fresh, fruity flavor and cheerful color palette. The juicy strawberries provide natural sweetness and texture, while the lemon adds a zingy brightness that enhances every bite. It’s a cake that tastes like sunshine—light, refreshing, and deliciously satisfying without being overly rich.

You’ll love how easy it is to make, using everyday ingredients and minimal prep. The combination of fresh fruit and citrus means the cake stays moist and flavorful for days, making it a great option for events or make-ahead baking. Plus, it’s highly adaptable—you can switch up the toppings, add a glaze, or keep it simple with a dusting of powdered sugar. Whether you enjoy it with a cup of tea or serve it as a show-stopping centerpiece at a party, this cake is a reliable favorite that’s sure to impress.

Preparation Time and Servings

• Prep time: 25 minutes

• Cook time: 35 minutes

• Total time: 1 hour

• Yield: 10–12 servings

• Serving Size: 1 slice

Nutritional Information (per serving)

• Calories: 370

• Carbohydrates: 45g

• Protein: 5g

• Fat: 18g

• Fiber: 2g

• Sugar: 29g

Ingredients

For the Cake

• 2 cups all-purpose flour

• 1½ teaspoons baking powder

• ½ teaspoon baking soda

• ¼ teaspoon salt

• ½ cup unsalted butter, softened

• ½ cup neutral oil (like vegetable or sunflower oil)

• 1 cup granulated sugar

• 3 large eggs

• 1 tablespoon fresh lemon zest

• ¼ cup fresh lemon juice

• 1 teaspoon vanilla extract

• ½ cup plain yogurt or sour cream

• 1½ cups chopped fresh strawberries (tossed in 1 tablespoon flour)

For the Lemon Glaze (Optional)

• 1 cup powdered sugar

• 2 tablespoons fresh lemon juice

• ½ teaspoon lemon zest

Optional Topping

• Fresh strawberry slices

• Lemon slices or zest curls

• Mint leaves for garnish

Step-by-Step Instructions

Step 1: Preheat and prepare

• Preheat your oven to 350°F (175°C)

• Grease and flour a 9-inch round cake pan or line it with parchment paper

Step 2: Mix dry ingredients

• In a bowl, whisk together flour, baking powder, baking soda, and salt

• Set aside

Step 3: Cream butter, oil, and sugar

• In a large mixing bowl, beat butter, oil, and sugar until light and fluffy

• This should take 3–4 minutes using a hand or stand mixer

Step 4: Add eggs and flavorings

• Add eggs one at a time, mixing well after each

• Stir in lemon zest, lemon juice, and vanilla extract

Step 5: Combine wet and dry ingredients

• Add half of the flour mixture to the wet ingredients

• Stir in yogurt or sour cream, then add the remaining flour mixture

• Mix until just combined without overmixing

Step 6: Fold in strawberries

• Toss chopped strawberries in flour to prevent sinking

• Gently fold them into the batter using a spatula

Step 7: Bake the cake

• Pour batter into the prepared pan and smooth the top

• Bake for 32–38 minutes or until a toothpick inserted in the center comes out clean

• Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely

Step 8: Prepare the lemon glaze

• In a small bowl, whisk powdered sugar and lemon juice until smooth

• Add lemon zest and adjust consistency as needed

Step 9: Glaze and decorate

• Drizzle glaze over the cooled cake

• Garnish with fresh strawberry slices, lemon curls, or mint leaves if desired

Ingredient Background

Flour forms the foundation of the cake, while baking powder and soda provide the rise and softness. Butter and oil combine to deliver rich flavor and a moist crumb, ensuring the cake stays tender even after a few days. Sugar adds sweetness, balanced perfectly by the tang of lemon juice and zest.

Lemon zest is key to capturing a bright citrus aroma and flavor, while yogurt or sour cream brings a creamy tang and extra moisture to the cake. Strawberries provide juicy bursts of sweetness and color throughout the crumb. Tossing them in flour keeps them suspended in the batter for an even distribution. The glaze adds a smooth finish with concentrated lemon flavor to tie everything together.

Technique Tips

To keep the cake light and fluffy, avoid overmixing the batter once the flour is added. Mixing until just combined prevents a dense texture. Be sure to use room temperature ingredients for smoother blending and better rise.

When zesting lemons, only grate the yellow part of the peel to avoid the bitter white pith. To ensure even baking, spread the batter evenly in the pan and tap gently on the counter to remove air pockets. Let the cake cool fully before glazing to prevent the icing from melting into the crumb.

Alternative Presentation Ideas

You can bake this cake in different formats to suit the occasion. Make it in a loaf pan for a more casual presentation or bake it as cupcakes for individual portions. For an elegant layered version, double the recipe and bake in two 8-inch round pans. Fill with whipped cream, lemon curd, or strawberry jam between the layers.

Decorate with candied lemon slices, edible flowers, or a dusting of powdered sugar for a minimalist finish. You can also use a bundt pan and pour the glaze in cascading drips for a show-stopping centerpiece cake. For a rustic look, top with fresh fruit and serve on a wooden board with citrus wedges on the side.

Additional Tips for Success

Use the freshest strawberries possible for the best flavor and texture. If strawberries are very juicy, blot them with a paper towel before folding into the batter to avoid excess moisture. For a tangier flavor, increase the lemon juice slightly or add a splash of lemon extract.

If you plan to transport the cake, glaze it just before serving to keep it looking neat. Store leftovers in an airtight container at room temperature for up to two days or refrigerate for longer shelf life. Bring chilled cake to room temperature before serving for the best texture.

Recipe Variations

Switch up the fruit by using raspberries, blueberries, or a mix of berries for a different take. You can also add shredded coconut, chopped nuts, or white chocolate chips for extra texture and flavor. For a spiced version, include a pinch of ground ginger or cinnamon in the batter.

Change the glaze to a cream cheese or whipped mascarpone frosting for a richer finish. You can even add a layer of lemon curd or strawberry compote between cake layers or as a drizzle on top. Use almond extract instead of vanilla for a fragrant twist that pairs well with both lemon and strawberries.

Freezing and Storage

Store the cake covered at room temperature for up to 2 days or refrigerate for up to 5 days. To freeze, wrap the unfrosted cake tightly in plastic wrap and aluminum foil, then freeze for up to 2 months. Thaw in the refrigerator overnight before glazing or serving.
You can also freeze individual slices by wrapping them separately. Glaze can be made fresh and added after thawing for best texture and flavor. Avoid freezing the cake after glazing, as the icing may become sticky or runny upon thawing.

Healthier Twist Ideas

To lighten the recipe, replace some of the flour with whole wheat pastry flour and reduce the sugar slightly. Use Greek yogurt instead of sour cream to add protein and decrease fat. Swap butter with avocado oil or light olive oil for a healthier fat alternative.

Skip the glaze or replace it with a light dusting of powdered sugar or a drizzle of honey-lemon syrup. You can also use a fruit puree glaze made with blended strawberries and lemon juice for a naturally sweet topping. Add chia seeds or flaxseeds to the batter for extra nutrients.

Serving Suggestions for Events

This strawberry lemon cake is ideal for tea parties, spring picnics, baby showers, birthdays, or brunch buffets. Serve slices on decorative plates with fresh berries and mint leaves for a festive look. Pair it with herbal teas, iced lemon water, or fruit punch for a refreshing combination.

For formal events, decorate the cake with piped whipped cream and edible flowers. At casual gatherings, serve with a scoop of vanilla or strawberry ice cream. You can also pre-slice and arrange the pieces on a tiered cake stand for easy self-service.

Special Equipment

• Mixing bowls

• Hand or stand mixer

• Whisk

• Zester or microplane

• 9-inch cake pan or loaf pan

• Parchment paper

• Cooling rack

• Spatula or offset spatula

Frequently Asked Questions

1. Can I use frozen strawberries?

• Yes, but thaw and drain them first to reduce excess moisture

• Pat dry before folding into the batter

2. Can I use bottled lemon juice?

• Fresh lemon juice is recommended for best flavor

• Bottled juice can work but may have a sharper taste

3. Can I make this cake dairy-free?

• Yes, use plant-based yogurt and dairy-free butter or oil

• Use a dairy-free glaze or icing if desired

4. Can I make this cake gluten-free?

• Substitute with a 1:1 gluten-free flour blend

• Add a teaspoon of xanthan gum if your blend doesn’t contain it

5. How do I prevent fruit from sinking?

• Toss strawberries in flour before folding into the batter

• This helps them stay evenly distributed

6. Can I make this into cupcakes?

• Yes, divide batter into lined muffin tins and bake for 18–22 minutes

• Adjust the baking time as needed and test for doneness

7. Can I use a different frosting instead of glaze?

• Yes, cream cheese frosting, whipped mascarpone, or lemon buttercream all work well

• Adjust sweetness to balance the tartness of lemon

8. How long does the cake stay moist?

• Stays moist for up to 4–5 days if stored properly

• Keep in an airtight container to preserve freshness

Conclusion

Strawberry lemon cake is the perfect dessert to bring sunshine to your table, combining the natural sweetness of strawberries with the lively zing of lemon. It’s light, flavorful, and wonderfully moist, offering a refreshing twist on traditional cake recipes. Whether enjoyed plain or topped with a glaze, every slice delivers a balance of tang and sweetness that’s simply irresistible.
From casual gatherings to elegant events, this cake is versatile, visually stunning, and always a crowd-pleaser. Easy to bake and even easier to love, it’s a dessert that speaks to the joy of seasonal ingredients and the comfort of homemade baking. Try it once, and it just might become your new favorite go-to cake.

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