Introduction

This Strawberry Lemon Cake is a delightful combination of tangy citrus and sweet berries, perfect for any occasion. Moist lemon-flavored layers are filled and frosted with a creamy strawberry buttercream, then topped with fresh fruit for a fresh, vibrant finish.

A round cake covered with smooth, light pink frosting featuring soft swirled texture on the sides and top. The cake is topped with a circle of alternating fresh strawberry halves and thin lemon slices, placed around the edge. The strawberries are bright red with green leaves, and the lemon slices are a pale yellow with visible rind. The cake sits on a white marbled round board, with extra strawberry halves and lemon slices scattered nearby. In the background, there is a stack of white plates with whole strawberries on top, all set on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

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
400 g butter (room temperature, for buttercream)
660 g powdered sugar
2 tbsp freeze dried strawberry powder
2 tsp vanilla extract
2-3 tbsp whole milk (room temperature)
Fresh strawberries (for decoration)
Lemon slices (for decoration)

Instructions

Step 1: Preheat the oven to 170ºC (340ºF) in a conventional oven and prepare three 20 cm (8-inch) baking pans by lining them with parchment paper.
Step 2: Sift together the all-purpose flour, cornstarch, baking powder, baking soda, and salt. Set aside.
Step 3: In a large mixing bowl, combine the granulated sugar and lemon zest. Rub them together until the mixture resembles wet sand, releasing the lemon flavor.
Step 4: Add the butter to the sugar mixture and beat on high speed for 3 minutes until creamy.
Step 5: Add the eggs two at a time, mixing on low speed until combined after each addition.
Step 6: Add half of the dry ingredients to the batter on low speed and mix until just combined.
Step 7: Add the sour cream, vegetable oil, lemon juice, and vanilla extract, mixing until combined. Then add the remaining dry ingredients and mix until fully incorporated.
Step 8: Use a rubber spatula to gently fold the batter to ensure everything is evenly mixed.
Step 9: Divide the batter evenly among the prepared pans and bake for 20-23 minutes, or until a cake tester inserted in the center comes out clean. The cakes will remain light in color.
Step 10: Let the cakes cool on a rack for 10 minutes, then carefully remove them from the pans and allow them to cool completely.
Step 11: For the strawberry buttercream, sift together powdered sugar and freeze-dried strawberry powder. Set aside.
Step 12: Beat the butter in a stand mixer or with a hand mixer on medium-high speed for 4 minutes. Scrape the bowl sides and continue mixing for another 2 minutes.
Step 13: Add the powdered sugar and strawberry powder in two parts, alternating with vanilla extract and whole milk. Whip well after each addition until fully incorporated. Optionally, add a small amount of red food coloring for a brighter pink hue.
Step 14: Scrape the bowl sides again and beat at low speed for 2 minutes until smooth.
Step 15: To assemble, place one cake layer on a serving dish or turntable. Spread two large scoops of buttercream evenly over the top.
Step 16: Add the second layer and repeat the process, then add the final cake layer and cover the whole cake with a thin crumb coat of buttercream.
Step 17: Chill the cake in the refrigerator for 20 minutes to set the crumb coat.
Step 18: Apply the remaining buttercream evenly over the cake. Create a wavy pattern with an offset spatula if desired.
Step 19: Decorate the cake with fresh strawberries and lemon slices before serving.

Tips & Variations

To enhance the lemon flavor, use fresh lemon zest and juice from organic lemons to avoid bitterness.
For a dairy-free version, substitute the sour cream with a plant-based alternative and use a suitable dairy-free butter for the frosting.
If freeze-dried strawberry powder is unavailable, finely crush freeze-dried strawberries or add a splash of strawberry extract to the buttercream.
Use a serrated knife to level the cake layers for a neat and even finish before frosting.

Storage

Store the Strawberry Lemon Cake covered in the refrigerator for up to 3 days to keep it fresh. Allow the cake to come to room temperature for about 30 minutes before serving for the best flavor and texture. Leftover cake can also be frozen wrapped tightly for up to one month; thaw overnight in the refrigerator and then bring to room temperature before enjoying.

How to Serve

The image shows a four-layer white cake with light pink frosting covering all layers and the outside. The frosting is smooth with soft texture and slightly wavy patterns on the sides. The top edge of the cake is decorated with alternating slices of fresh red strawberries with green tops and thin yellow lemon wedges arranged in a circle. A single slice of cake is cut and slightly pulled out, revealing the pale yellow cake layers separated by the same pink frosting. The cake sits on a white plate on a white marbled surface, with some lemon and strawberry pieces scattered in the background. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cake ahead of time?

Yes, you can bake the cake layers a day in advance and keep them tightly wrapped at room temperature or refrigerated. The buttercream can also be made ahead. Assemble the cake on the day you plan to serve for best freshness.

What if I don’t have freeze-dried strawberry powder?

You can substitute with crushed freeze-dried strawberries or add a small amount of natural strawberry extract or puree to the buttercream for a similar flavor. Adjust powdered sugar if adding puree to maintain stiffness.