Strawberry Lemon Cake

This Strawberry Lemon Cake is a delightful and refreshing dessert that shines during spring and summer gatherings. With its moist lemon layers and creamy strawberry buttercream, it’s perfect for birthday parties, picnics, or any special occasion. The balance of tartness from the lemon and sweetness from the strawberries creates a unique flavor profile that will impress your guests.

Why You’ll Love This Recipe

• Fresh Ingredients: The use of fresh strawberries and lemons makes this cake incredibly vibrant and flavorful.
• Versatile Dessert: Ideal for various occasions, from casual family dinners to elegant celebrations.
• Easy to Make: With straightforward steps, even beginner bakers can achieve stunning results.
• Beautiful Presentation: The bright colors of the strawberries and lemon zest make this cake a feast for the eyes.
• Layered Delight: Enjoy multiple textures and flavors in every bite with moist cake layers and smooth frosting.

Tools and Preparation

Before you start baking your Strawberry Lemon Cake, gather all necessary tools for a smooth process.

Essential Tools and Equipment

• Mixing bowls
• Electric mixer
• Measuring cups and spoons
• Spatula
• 9-inch round cake pans
• Cooling rack

Importance of Each Tool

• Electric mixer: Ensures that your buttercream is fluffy and well-mixed, making it easier to spread on the cake.
• Measuring cups and spoons: Accurate measurements are crucial for baking success; they help maintain the correct ratios of ingredients.
• Cooling rack: Allows the cake layers to cool evenly without trapping moisture, preventing sogginess.

Ingredients

This elegant Strawberry Lemon Cake features a blend of simple yet tasty ingredients.

For the Cake Layers

• 340 g all-purpose flour
• 2 tbsp cornstarch
• 3/4 tsp baking powder
• 3/4 tsp baking soda
• 3/4 tsp salt
• 300 g granulated sugar
• Zest of one large organic lemon or two small
• 180 g butter (room temperature)
• 4 large eggs (room temperature)
• 240 g sour cream (room temperature)
• 60 g vegetable oil (e.g. canola oil)
• 2 tbsp lemon juice
• 2 tsp vanilla extract

For the Buttercream Frosting

• 400 g butter (room temperature)
• 660 g powdered sugar
• 2 tbsp freeze dried strawberry powder
• 2 tsp vanilla extract
• 2-3 tbsp whole milk (room temperature)

For Garnish

• Fresh strawberries
• Lemon slices

this recipe

How to Make Strawberry Lemon Cake

Step 1: Prepare Your Oven and Pans

Preheat your oven to 350°F (175°C). Grease your 9-inch round cake pans with butter or non-stick spray, then line them with parchment paper for easy removal.

Step 2: Mix Dry Ingredients

In a mixing bowl, combine the all-purpose flour, cornstarch, baking powder, baking soda, and salt. Whisk together until well blended.

Step 3: Cream Butter and Sugar

In another bowl, use an electric mixer to cream together the room-temperature butter and granulated sugar until light and fluffy. This should take about 3-5 minutes.

Step 4: Add Eggs and Wet Ingredients

Add the eggs one at a time to the creamed mixture, mixing well after each addition. Then mix in sour cream, vegetable oil, lemon juice, vanilla extract, and lemon zest until combined.

Step 5: Combine Dry Ingredients with Wet Mixture

Gradually add the dry ingredient mixture to the wet ingredients. Mix until just combined; do not overmix.

Step 6: Bake the Cake Layers

Divide the batter evenly between the prepared pans. Bake in preheated oven for about 22 minutes or until a toothpick inserted into the center comes out clean. Allow cakes to cool in pans for 10 minutes before transferring them to a cooling rack.

Step 7: Make Strawberry Buttercream Frosting

In a mixing bowl, beat room-temperature butter until creamy. Gradually add powdered sugar while mixing on low speed. Once incorporated, add freeze-dried strawberry powder, vanilla extract, and milk as needed to reach desired consistency.

Step 8: Assemble Your Cake

Once cooled, place one layer on a serving plate. Spread a generous layer of strawberry buttercream on top. Place the second layer on top of this frosting and cover the entire cake with remaining strawberry buttercream.

Step 9: Garnish

Finish by decorating with fresh strawberries and lemon slices on top for an appealing presentation.

Enjoy your delicious Strawberry Lemon Cake!

How to Serve Strawberry Lemon Cake

Serving Strawberry Lemon Cake can elevate any gathering or celebration. With its vibrant flavors and stunning presentation, this cake is sure to impress your guests. Here are some delightful serving suggestions.

Pair with Fresh Fruits

• Berries: Serve with a mix of fresh strawberries, blueberries, and raspberries to enhance the fruity flavor.
• Citrus Slices: Add lemon or lime slices for a zesty contrast that complements the cake’s taste.

Ice Cream Delight

• Vanilla Ice Cream: A scoop of creamy vanilla ice cream pairs perfectly with the cake’s tangy sweetness.
• Lemon Sorbet: For a refreshing twist, serve with lemon sorbet that echoes the citrus notes in the cake.

Elegant Toppings

• Whipped Cream: Lightly sweetened whipped cream adds a fluffy texture and richness to each slice.
• Mint Leaves: Garnish with fresh mint leaves for a pop of color and an aromatic finish.

How to Perfect Strawberry Lemon Cake

Perfecting your Strawberry Lemon Cake is all about attention to detail. Here are some essential tips to ensure your cake turns out beautifully.

• Use Room Temperature Ingredients: This ensures better mixing and a smoother batter, leading to a fluffier cake.
• Don’t Overmix the Batter: Mix until just combined to keep the cake light and airy; overmixing can lead to density.
• Measure Flour Correctly: Spoon flour into measuring cups instead of scooping directly from the bag to avoid too much flour.
• Cool Layers Completely: Let each cake layer cool completely before frosting; this prevents melting your strawberry buttercream.
• Chill Your Buttercream: If it’s too soft, refrigerate your frosting briefly until it’s spreadable yet firm enough for layering.

Best Side Dishes for Strawberry Lemon Cake

Pairing side dishes with your Strawberry Lemon Cake can enhance the overall dining experience. Here are some delicious options that work well together.

1. Fruit Salad: A fresh fruit salad with seasonal fruits balances sweetness and adds refreshing juiciness.
2. Cheese Platter: A selection of cheeses like brie or goat cheese creates a savory contrast to the sweet flavors of the cake.
3. Herbed Quinoa Salad: This light salad brings in grains and herbs for a nutritious companion dish.
4. Lemon Basil Pasta Salad: The lemon in this pasta salad echoes the cake’s flavor while adding heartiness.
5. Roasted Vegetables: Seasoned roasted vegetables provide a savory touch that complements the sweetness of dessert.
6. Chocolate-Dipped Strawberries: These offer an extra indulgent treat that pairs beautifully with both strawberry and lemon flavors.

Common Mistakes to Avoid

Baking a Strawberry Lemon Cake can be simple, but a few common mistakes can lead to less-than-perfect results. Here are some pitfalls to watch out for:

• Using Cold Ingredients: Cold butter and eggs can affect the cake’s rise and texture. Always ensure your ingredients are at room temperature.
• Overmixing the Batter: Overmixing can lead to a dense cake. Mix just until combined to keep your Strawberry Lemon Cake light and fluffy.
• Not Measuring Ingredients Accurately: Baking is a science, and incorrect measurements can ruin your cake. Use a kitchen scale or measuring cups for precision.
• Ignoring Oven Temperature: Baking at the wrong temperature can cause uneven baking. Always preheat your oven and use an oven thermometer if necessary.
• Skipping the Cooling Time: Cutting into the cake too soon can lead to crumbling. Allow it to cool completely before frosting for the best results.

Storage & Reheating Instructions

Refrigerator Storage

• Store your Strawberry Lemon Cake in an airtight container.
• It will stay fresh for up to 5 days in the refrigerator.

Freezing Strawberry Lemon Cake

• Wrap individual slices in plastic wrap, then place them in a freezer-safe container.
• The cake can be frozen for up to 3 months.

Reheating Strawberry Lemon Cake

• Oven: Preheat to 350°F (175°C). Place the cake on a baking sheet and warm for about 10-15 minutes.
• Microwave: Heat individual slices for about 10-15 seconds on medium power.
• Stovetop: Place a slice in a non-stick skillet over low heat, cover, and warm for about 5 minutes.

Frequently Asked Questions

If you have questions about making or storing your Strawberry Lemon Cake, you’re not alone! Here are some common inquiries:

Can I make this Strawberry Lemon Cake ahead of time?

Yes, you can bake the cake layers in advance. Store them wrapped tightly in plastic wrap at room temperature for up to two days or refrigerate for up to five days.

What can I substitute for butter in the frosting?

You can use vegan butter or margarine as a substitute for butter in the strawberry buttercream frosting without compromising flavor or texture.

How do I ensure my Strawberry Lemon Cake is moist?

Using sour cream adds moisture, but be careful not to overbake. Check your cakes a few minutes before the recommended time.

Can I use fresh strawberries instead of freeze-dried powder?

Absolutely! Fresh strawberries can be pureed into the frosting, but you’ll need to adjust the powdered sugar quantity based on added moisture.

What flavors pair well with Strawberry Lemon Cake?

This delightful cake pairs well with flavors like vanilla, almond, or even coconut. Feel free to experiment with extracts or additional fruits!

Final Thoughts

This Strawberry Lemon Cake is not only refreshing but also versatile enough for any occasion. Its bright flavors make it perfect for spring and summer gatherings. You can customize it by adding different fruits or adjusting sweetness levels. Give it a try—you won’t be disappointed!

Print

Strawberry Lemon Cake

---

• Author: Sofia
• Total Time: 52 minutes
• Yield: Serves approximately 12 1x

Print Recipe

Pin Recipe

Description

Indulge in the perfect blend of tangy lemon and sweet strawberries with this delightful Strawberry Lemon Cake. Ideal for spring and summer occasions, this cake features moist lemon layers and a creamy strawberry buttercream that will impress your guests at any gathering.

---

Ingredients

Scale 1x2x3x

• 340 g all-purpose flour
• 300 g granulated sugar
• 180 g butter (room temperature)
• 4 large eggs (room temperature)
• 240 g sour cream (room temperature)
• Zest of one large organic lemon
• 400 g butter (for frosting)
• 660 g powdered sugar
• 2 tbsp freeze-dried strawberry powder

---

Instructions

1. Preheat the oven to 350°F (175°C). Grease and line two 9-inch round cake pans.
2. In a bowl, whisk together flour, cornstarch, baking powder, baking soda, and salt.
3. Cream butter and sugar until light and fluffy. Add eggs one at a time, mixing well after each addition.
4. Mix in sour cream, oil, lemon juice, vanilla, and zest until combined.
5. Gradually fold in the dry ingredients until just combined—do not overmix.
6. Divide batter between pans and bake for about 22 minutes or until a toothpick comes out clean.
7. Cool in pans for ten minutes before transferring to a cooling rack.
8. For frosting, beat butter until creamy; gradually add powdered sugar and strawberry powder until desired consistency is reached.
9. Assemble by layering cakes with frosting in between and covering the entire cake with remaining frosting.
10. Garnish with fresh strawberries and lemon slices before serving.

• Prep Time: 30 minutes
• Cook Time: 22 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 serving
• Calories: 376
• Sugar: 35g
• Sodium: 235mg
• Fat: 21g
• Saturated Fat: 10g
• Unsaturated Fat: 10g
• Trans Fat: 0g
• Carbohydrates: 41g
• Fiber: 1g
• Protein: 3g
• Cholesterol: 69mg

Keywords: Use room temperature ingredients for better mixing. Measure flour accurately for ideal texture. Allow cake layers to cool completely before frosting.