Strawberry Lemon Cake Recipe | Summer Cake Idea | Fruit Cake

Adam

Strawberry Lemon Cake Recipe | Summer Cake Idea | Fruit Cake

If sunshine could be baked into a cake, it would taste exactly like this Strawberry Lemon Cake—a bright, fruity, and refreshing dessert perfect for summer. With layers of soft, buttery lemon sponge, creamy strawberry frosting, and a tangy citrus kick, this cake is a celebration of two flavors that were simply meant to be together. This recipe blends the zesty freshness of lemon with the sweetness of strawberries—both fresh and freeze-dried for maximum flavor. The sour cream in the batter makes it extra moist, while cornstarch keeps the crumb light and tender. The frosting is whipped until fluffy, making each bite feel like a sunny day in cake form. Perfect for birthdays, picnics, bridal showers, or any warm-weather get-together, this cake is as beautiful as it is delicious, especially when garnished with fresh strawberries and lemon slices.

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Prep Time 25

bake & Frosting & Assembly time 45

Total Time 1 10

Servings: 14 slices

Ingredients Equipment Method Notes

Ingredients

Fruits & Vegetables:

1 lemon thin slices for garnish
1 cup fresh strawberries hulled and sliced (for garnish and filling)
2 tablespoons freeze-dried strawberry powder

Fresh Products:

4 large eggs

Condiments:

2 tablespoons lemon juice freshly squeezed

Culinary Aids & Spices:

340 g all-purpose flour
¾ teaspoon baking powder
¾ teaspoon baking soda
2 tablespoons cornstarch
300 g granulated sugar
660 g powdered sugar for frosting
¾ teaspoon salt
4 teaspoons vanilla extract

Oils & Vinegars:

60 g vegetable oil

Dairy Products:

580 g unsalted butter softened (divided for batter and frosting)
240 g sour cream
2 tablespoons whole milk

Other:

Zest of 1 large organic lemon or 2 small lemons

Equipment

Mixing bowls (large, medium, and small)
Measuring cups & spoons
Electric mixer (stand or handheld)
Rubber spatula
Whisk
Three 8-inch round cake pans (or two 9-inch pans)
Parchment paper (for lining pans)
Cooling racks
Zester (for lemon zest)
Offset spatula (for frosting)
Cake turntable (optional but helpful)

Method

Step 1: Prepare the Oven and Pans

Preheat oven to 350°F (175°C).
Grease and line your cake pans with parchment paper.

Step 2: Mix Dry Ingredients

In a medium bowl, whisk together:
Flour
Baking powder
Baking soda
Cornstarch
Salt

Step 3: Cream Butter and Sugar

In a large mixing bowl, beat 230 g butter and 300 g granulated sugar until pale and fluffy (3–4 minutes).

Step 4: Add Eggs and Vanilla

Add eggs one at a time, beating after each addition.
Mix in 3 teaspoons vanilla extract and lemon zest.

Step 5: Add Sour Cream, Oil, and Lemon Juice

Mix in the sour cream, vegetable oil, and lemon juice until smooth.

Step 6: Combine Wet and Dry

Add the flour mixture in three parts, alternating with the milk in two parts, starting and ending with flour.
Mix just until combined.

Step 7: Bake the Cake Layers

Divide batter evenly between the pans.
Bake for 22–26 minutes or until a toothpick inserted in the center comes out clean.
Cool in pans for 10 minutes, then transfer to wire racks to cool completely.
Make the Strawberry Frosting

Step 8: Beat the Butter

In a large bowl, beat 350 g butter until creamy.

Step 9: Add Powdered Sugar and Strawberry Powder

Gradually beat in powdered sugar and freeze-dried strawberry powder.

Step 10: Add Vanilla and Milk

Mix in 1 teaspoon vanilla extract and 2 tablespoons milk until light and fluffy.

Step 11: Assemble the Cake

Place one cake layer on a serving plate.
Spread frosting evenly, top with a few fresh strawberry slices.
Add the second layer, repeat with frosting and strawberries.
Add the final layer, then frost the top and sides of the cake.

Step 12: Garnish

Decorate with lemon slices, fresh strawberries, and a sprinkle of extra strawberry powder for a finishing touch.

Notes

🧊 Storage & Reheating
Room Temperature:

Keeps fresh for up to 2 days in a covered cake stand.

Refrigerator:

Store for up to 5 days; bring to room temperature before serving.

Freezer:

Freeze unfrosted layers for up to 3 months. Thaw overnight in the fridge before frosting.

Reheating:

Not recommended for frosted cake—serve chilled or at room temp.

🥄 Variations
Strawberry-Lemon Cupcakes: Bake in muffin tins for 18–20 minutes.

Extra Lemon Zest: Add more zest for an intense citrus hit.

Berry Medley: Add raspberries or blueberries along with strawberries.

Whipped Cream Frosting: Use whipped cream for a lighter topping.

Layered Fruit Filling: Add a layer of lemon curd between cakes.

Gluten-Free Version: Use a 1:1 gluten-free flour blend.

Dairy-Free Option: Swap dairy ingredients for plant-based alternatives.

❓ 10 FAQs
1. Can I use frozen strawberries?
Yes—thaw and drain them well before using to avoid excess moisture.

2. How do I make the cake extra moist?
Don’t overbake and measure ingredients accurately, especially flour.

3. Can I use lemon extract instead of zest?
Yes, but zest gives a fresher flavor.

4. What sprinkles work in this cake?
This recipe doesn’t require sprinkles, but jimmies could be folded in for fun.

5. Can I skip the strawberry powder?
Yes, but it gives a concentrated flavor and color.

6. Can I make the frosting less sweet?
Reduce powdered sugar slightly and add a pinch of salt.

7. How do I keep fruit from sliding off the cake?
Pat them dry before adding as garnish.

8. Can I make this into a loaf cake?
Yes—adjust baking time to 50–60 minutes.

9. Can I double the recipe?
Yes, for larger celebrations, but bake in batches.

10. How do I store leftovers?
Cover tightly and refrigerate; serve within 5 days.

🏁 Conclusion
This Strawberry Lemon Cake is a slice of summer on your plate—fresh, fruity, tangy, and sweet all at once. The pairing of bright lemon sponge with creamy strawberry frosting is irresistible, and it’s versatile enough for any celebration. Whether you’re hosting a sunny afternoon tea or looking for the perfect dessert for a summer party, this cake will not disappoint.