As I stood in my kitchen, the sun streaming through the window, I couldn’t help but marvel at the vibrant strawberries inviting me to create something special. This Elegant Strawberry Lemon Layer Cake is not only a treat for the eyes but is also an easy way to elevate your baking game. With a delightful pairing of zesty lemon and sweet strawberry, this cake promises to be a showstopper at any spring or summer gathering. Plus, its fluffy texture and creamy strawberry buttercream will leave your family and friends asking for seconds! Whether you’re hosting a birthday party or just looking to indulge, this recipe is quick to whip up and perfect for anyone tired of fast food. Ready to make some kitchen magic? Let’s get baking!
Why is this cake a must-try?
Delightful Flavor Fusion: The combination of zesty lemon and sweet strawberry creates an irresistible taste explosion that will brighten any day.
Visual Showstopper: With its stunning layers, this cake is a feast for the eyes, perfect for impressing guests at gatherings.
Easy to Make: Even if you’re a baking novice, the step-by-step instructions make it a breeze to create this delicious cake.
Versatile Delight: Enjoy it as a birthday cake or a light dessert after a summer barbecue — it’s ideal for any occasion!
Crowd-Pleasing Appeal: Its bright flavors are sure to satisfy both kids and adults alike, ensuring everyone will come back for seconds.
If you’re interested in more delicious ideas, check out my Fried Strawberry Cheesecake or the light and refreshing Baby Lemon Impossible Pies.
Strawberry Lemon Cake Ingredients
For the Cake
- All-Purpose Flour – Provides structure to the cake; for a gluten-free option, substitute with a gluten-free flour blend.
- Cornstarch – Enhances the cake’s tender texture; no substitution needed.
- Baking Powder & Baking Soda – These leavening agents help the cake rise; ensure they are fresh for best results.
- Salt – Balances sweetness and enhances flavor; no substitutions necessary.
- Granulated Sugar – Sweetens the cake and contributes to moisture; brown sugar can be used for a richer flavor.
- Lemon Zest – Adds bright flavor and fragrance; using organic lemons will enhance taste.
- Butter – Provides moisture and flavor; ensure it’s at room temperature for easy mixing; can substitute with margarine.
- Eggs – Contributes to the cake’s structure and moisture; for a vegan version, consider using flax eggs.
- Sour Cream – Adds moisture and tanginess; Greek yogurt can be used as a substitute if desired.
- Vegetable Oil – Provides moisture; can use canola or sunflower oil; olive oil can offer a unique flavor touch.
- Lemon Juice – Enhances the lemon flavor; fresh juice is recommended for best results.
- Vanilla Extract – Adds depth; substitute with other extracts like almond for different nuances.
For the Frosting
- Butter (for frosting) – Serves as the base for the strawberry buttercream; use at room temperature for easy blending.
- Powdered Sugar – Sweetens and adds structure to the buttercream; no substitutes recommended.
- Freeze-Dried Strawberry Powder – Provides strawberry flavor and color in the frosting; fresh strawberries can be substituted but will alter texture.
- Whole Milk – Adjusts the consistency of buttercream; non-dairy milk can be used as a substitute.
For Decoration
- Fresh Strawberries & Lemon Slices – Used for decoration, providing an appealing finish to the cake.
With these vibrant ingredients, you’ll soon be crafting the heavenly Strawberry Lemon Cake that is sure to delight family and friends!
Step‑by‑Step Instructions for Strawberry Lemon Cake
Step 1: Prep the Oven and Pans
Start by preheating your oven to 170ºC (340ºF). While it warms up, take three 20 cm (8-inch) baking pans and line the bottoms with parchment paper. This will ensure your Elegant Strawberry Lemon Cake releases easily after baking. Grease the sides with butter or cooking spray for a smooth finish and prevent sticking.
Step 2: Mix the Dry Ingredients
In a large mixing bowl, sift together 2 cups of all-purpose flour, 2 tablespoons of cornstarch, 2 teaspoons of baking powder, 1 teaspoon of baking soda, and 1 teaspoon of salt. This step aerates the ingredients, promoting a light and fluffy cake. Give this mixture a gentle stir to ensure everything is well combined before moving on to the next step.
Step 3: Prepare the Batter
In a separate bowl, combine 1 cup of granulated sugar with the zest of 2 lemons, rubbing them together until fragrant. Add in 1/2 cup of softened butter and beat until the mixture is light and fluffy, about 3 minutes. Incorporate 4 large eggs, two at a time, mixing until well combined, then alternately add half of the dry mixture, followed by 1 cup of sour cream, 1/2 cup of vegetable oil, 1/4 cup of fresh lemon juice, and 1 teaspoon of vanilla extract. Finally, mix in the rest of the dry ingredients until just combined.
Step 4: Bake the Cake
Carefully divide the batter evenly among the three prepared pans. Place them in the preheated oven and bake for 20–23 minutes. Your cakes will be ready when they spring back lightly when touched and a toothpick inserted into the center comes out clean. Allow them to cool in the pans for 10 minutes before transferring to a wire rack to cool completely.
Step 5: Make the Strawberry Buttercream
While the cakes are cooling, sift together 4 cups of powdered sugar and 1/2 cup of freeze-dried strawberry powder in a medium bowl. In a separate bowl, beat 1 cup of softened butter until creamy, which should take about 6 minutes. Gradually add the sugar-strawberry mixture alongside 1 teaspoon of vanilla extract and enough whole milk to reach your desired frosting consistency, mixing until smooth and creamy.
Step 6: Assemble the Cake
Once the layers of strawberry lemon cake have cooled completely, start assembling by placing the first layer on a serving plate. Generously frost the top with the strawberry buttercream, then gently add the second layer and repeat the frosting process. After stacking, apply a thin crumb coat around the sides and top, then refrigerate for 20 minutes to set.
Step 7: Final Frosting and Decoration
After chilling, apply a final, thicker layer of strawberry buttercream over the entire cake for a polished look. For a beautiful finish, decorate with fresh strawberries and lemon slices on top. Your stunning Strawberry Lemon Cake is now ready to delight friends and family!
Strawberry Lemon Cake Variations
Feel free to get creative and tailor this cake to fit your taste buds and dietary needs!
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Gluten-Free: Use a gluten-free flour blend in place of all-purpose flour for a deliciously indulgent gluten-free version. Don’t worry; it will still be fluffy and scrumptious!
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Dairy-Free: Substitute the butter for a vegan margarine and the milk with almond or oat milk, creating a delectable dairy-free delight that everyone can enjoy.
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Vegan: Replace eggs with flax eggs (1 tablespoon of ground flaxseed mixed with 3 tablespoons of water equals one egg) and use non-dairy yogurt to keep it moist. You won’t miss the eggs one bit!
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Lemon Glaze: Instead of buttercream, whip up a lemon glaze by mixing powdered sugar with lemon juice for a light and zesty finish. This adds a refreshing touch that perfectly complements the cake’s flavors.
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Strawberry Puree: Swap out freeze-dried strawberry powder for fresh strawberry puree in the buttercream to enhance the fruity flavor and add a more natural taste. Just keep in mind, it may change the texture a bit!
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Add Poppy Seeds: For an unexpected crunch, incorporate poppy seeds into the batter. They add a delightful texture and a beautiful visual that can elevate any occasion.
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Citrus Twist: Mix lemon zest with orange or lime zest for a vibrant citrus flavor fusion that dances on your palate. This twist will infuse your cake with new dimensions of zest!
Discover more about other delicious treats like my rich Chocolate Mousse Cake or the light and zesty Baby Lemon Impossible Pies for delightful inspiration and flavor surprises.
Make Ahead Options
These delightful Strawberry Lemon Cake layers are perfect for meal prep! You can bake the cake layers up to 24 hours in advance; just allow them to cool completely before wrapping them tightly in plastic wrap and refrigerating. The strawberry buttercream can also be made ahead—store it in an airtight container in the fridge for up to 3 days. To finish the cake, simply let the buttercream come to room temperature, then frost the cooled cake layers as instructed. This way, you will have a stunning cake ready to impress your guests with minimal last-minute effort, making your busy weeknights a little sweeter!
How to Store and Freeze Strawberry Lemon Cake
Room Temperature: Store leftover cake covered in a cake dome or airtight container at room temperature for up to 1 day, if it’s not frosted.
Fridge: Keep the frosting cake in the refrigerator to maintain moisture and freshness for up to 3 days; place in an airtight container or cover tightly with plastic wrap.
Freezer: For long-term storage, wrap slices or the whole cake tightly in plastic wrap and then in aluminum foil or a freezer-safe bag. It can be frozen for up to 1 month.
Reheating: To enjoy the cake later, thaw overnight in the fridge and allow it to come to room temperature before serving, ensuring the delightful flavors of the Strawberry Lemon Cake shine through.
Expert Tips for Strawberry Lemon Cake
Room Temperature Ingredients: Ensure all ingredients, especially butter and eggs, are at room temperature for better incorporation and a lighter cake texture.
Fresh Leavening Agents: Check that your baking powder and baking soda are fresh; expired agents can lead to a dense cake.
Mind the Mixing: Avoid overmixing the batter; mix just until combined to keep your Strawberry Lemon Cake light and fluffy.
Cooling Time Counts: Don’t skip the cooling steps! Allow the cakes to cool completely before frosting to prevent melting the buttercream.
Chilling the Cake: After applying your crumb coat, refrigerate for 20 minutes. This helps the final layer of frosting adhere better and gives a cleaner finish.
Storage Guidelines: To maintain freshness of your Strawberry Lemon Cake, store leftovers in an airtight container in the fridge for up to 3 days.
What to Serve with Elegant Strawberry Lemon Cake
Brighten your dessert table and delight your guests with some perfect pairings for this zesty, sweet masterpiece.
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Tea Selection: A cup of fragrant chamomile or Earl Grey tea complements the cake’s bright lemon flavors, enhancing each bite with soothing warmth.
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Lemonade: Refreshing homemade lemonade provides a zesty contrast, balancing the sweetness of the strawberry buttercream and adding a thirst-quenching element.
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Fresh Fruit Salad: A mix of berries and citrus fruits creates a vibrant, fresh accompaniment, bringing out the cake’s strawberry notes while adding different textures.
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Whipped Cream: Light and airy whipped cream serves as a classic topping, adding a touch of creaminess that pairs beautifully with both lemon and strawberry.
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Sorbet: A refreshing lemon or berry sorbet offers a cool, palate-cleansing finish after the rich buttercream, ensuring a delightful dining experience.
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Sparkling Wine: Consider serving a chilled glass of sparkling rosé; its bubbly nature adds a celebratory feel and complements the fruity flavors of the cake.
These delightful accompaniments will not only elevate your gathering but also enhance the experience of enjoying your Strawberry Lemon Cake!
Strawberry Lemon Cake Recipe FAQs
How do I know if my strawberries are ripe enough for the cake?
Absolutely! Choose strawberries that are firm, bright red, and evenly colored. Avoid any that have dark spots or a mushy texture. If you can, gently smell the strawberries—ripe ones will have a sweet fragrance, indicating they’re at their peak flavor!
What’s the best way to store my Strawberry Lemon Cake?
Very! For best results, keep your leftover cake in an airtight container in the refrigerator, where it will stay fresh for up to 3 days. If it’s not frosted, it can be stored at room temperature for one day, just ensure it’s well covered to prevent it from drying out.
Can I freeze the Strawberry Lemon Cake?
Absolutely! To freeze, wrap individual slices or the whole cake tightly in plastic wrap, followed by aluminum foil or place in a freezer-safe bag. This will keep it fresh for up to 1 month. When you’re ready to enjoy it, thaw it overnight in the fridge, and let it come to room temperature before serving to taste the delightful flavors.
What should I do if my cake comes out dense?
If your cake ends up dense, it could be due to overmixing the batter or using expired leavening agents. To ensure a light texture next time, gently fold the dry ingredients into the wet ingredients until just combined. Always check that your baking powder and baking soda are fresh; expired ones can lead to a less fluffy cake!
Are there any dietary considerations for this cake?
Very! If you’re adapting this recipe for a vegan diet, you can substitute the eggs with flax eggs—simply mix 1 tablespoon of flaxseed meal with 3 tablespoons of water and let it sit for 5 minutes to thicken. Additionally, Greek yogurt can replace sour cream, and for the butter, margarine works well. Just be mindful that these substitutions may alter the texture or flavor slightly.
How long will the cake stay fresh after baking?
Your Strawberry Lemon Cake can remain at room temperature for up to 1 day if it’s unfrosted. Once frosted, it’s best enjoyed within 3 days when stored in the fridge. For longer enjoyment, freeze any leftovers, allowing you to savor your delightful cake for up to a month!
Delicious Strawberry Lemon Cake to Brighten Your Day
Ingredients
Equipment
Method
- Preheat your oven to 170ºC (340ºF) and line three 20 cm (8-inch) baking pans with parchment paper.
- In a large bowl, sift together the dry ingredients, then stir gently to combine.
- In another bowl, mix sugar with lemon zest, then add butter and beat until light and fluffy. Incorporate eggs and alternatingly add dry mixture and other wet ingredients until just combined.
- Divide batter among prepared pans and bake for 20-23 minutes. Cool in pans for 10 minutes before transferring to a wire rack.
- Sift powdered sugar and strawberry powder for frosting. Beat butter until creamy, then gradually add the sugar mixture along with vanilla and enough milk for desired consistency.
- Once cakes are completely cooled, assemble by frosting layers and chilling briefly after crumb coating.
- Apply final frosting layer and decorate with fresh strawberries and lemon slices.
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