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Strawberry Lemon Cake

Strawberry Lemon Cake

Strawberry Lemon Cake is a bright and refreshing summer dessert that perfectly balances the tartness of fresh lemons with the natural sweetness of strawberries. This light and airy cake is visually stunning with vibrant pink and yellow hues, making it a perfect treat for gatherings, picnics, or casual sunny-day indulgences. Easy to customize and bursting with fresh flavors, this cake is sure to become a seasonal favorite.

  • Total Time: 50-55 minutes
  • Yield: 8-10 servings 1x

Ingredients

Scale

Cake Ingredients

  • 1 ¾ cups all-purpose flour
  • 2 teaspoons baking powder
  • ¼ teaspoon salt
  • ½ cup (1 stick) unsalted butter, softened
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 tablespoon lemon zest (from about 2 lemons)
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon vanilla extract
  • ¾ cup milk or buttermilk
  • 1 cup fresh strawberries, washed, hulled, and chopped

Instructions

  1. Prepare the Strawberries: Start by washing and hulling fresh strawberries, then chop them into small pieces to distribute evenly throughout the batter.
  2. Mix Dry Ingredients: In a bowl, whisk together the all-purpose flour, baking powder, and a pinch of salt to ensure even rising and texture.
  3. Cream Butter and Sugar: Using a mixer, cream the softened butter and granulated sugar until light and fluffy, which helps create the cake’s tender crumb.
  4. Add Eggs and Flavors: Beat in eggs one at a time, then combine lemon zest, lemon juice, and vanilla extract to infuse fresh flavor into the batter.
  5. Alternate Adding Dry Ingredients and Milk: Gradually add the dry ingredients and milk (or buttermilk) in alternating batches, mixing gently to keep the batter light.
  6. Fold in Strawberries: Carefully fold the chopped strawberries into the batter to avoid breaking them up too much, maintaining their texture and flavor pockets.
  7. Bake: Pour the batter into a greased or lined cake pan and bake at 350°F (175°C) for about 30-35 minutes, or until a toothpick comes out clean.
  8. Cool and Frost: Allow the cake to cool completely before spreading your choice of frosting, such as lemon cream cheese or whipped vanilla.

Notes

  • Use room temperature ingredients for smooth mixing and even rising.
  • Do not overmix the batter to keep the cake tender.
  • Use ripe strawberries and freshly squeezed lemon juice for the best flavor.
  • Line your cake pan with parchment paper for easy removal and clean edges.
  • Test for doneness with a toothpick inserted in the center; it should come out clean.
  • Author: Lina
  • Prep Time: 20 minutes
  • Cook Time: 30-35 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Gluten Free (if using gluten-free flour blend)

Nutrition

  • Serving Size: 1 slice (1/10th of cake)
  • Calories: 280 kcal
  • Sugar: 20 g
  • Sodium: 150 mg
  • Fat: 12 g
  • Saturated Fat: 7 g
  • Unsaturated Fat: 4 g
  • Trans Fat: 0 g
  • Carbohydrates: 38 g
  • Fiber: 2 g
  • Protein: 4 g
  • Cholesterol: 65 mg

Keywords: strawberry lemon cake, summer dessert, fresh strawberries, lemon cake, light cake, refreshing dessert, berry cake, lemon zest cake