Introduction
Strawberry Lemon Cake is the ultimate celebration of spring and summer flavors, bringing together the brightness of fresh citrus and the nostalgic sweetness of ripe strawberries. When you bite into a slice of this Strawberry Lemon Cake, you are greeted with a tender crumb that is perfectly moist, thanks to the addition of buttermilk and fresh fruit juices. This isn't just a dessert; it is a sensory experience that evokes memories of sun-drenched afternoons and garden parties. Whether you are an experienced baker or a novice in the kitchen, this Strawberry Lemon Cake is designed to be approachable yet impressive. The balance of acidity from the lemon zest and the natural sugars of the berries creates a profile that is never cloying, making it a favorite for even those who claim they don't have a sweet tooth. Every layer of this Strawberry Lemon Cake tells a story of freshness, from the hand-zested lemons to the vibrant pink flecks of strawberries scattered throughout the batter. It stands as a testament to the magic that happens when simple, high-quality ingredients are treated with care and precision.
Why You’ll Love It
You will absolutely fall in love with this Strawberry Lemon Cake because of its incredible texture and the way the flavors dance on your palate. Unlike many fruit-based cakes that can become soggy, this Strawberry Lemon Cake maintains a structural integrity while remaining exceptionally light and airy. The secret lies in the meticulous creaming of the butter and sugar, which provides the necessary lift. You will love the versatility of this Strawberry Lemon Cake; it serves beautifully as a layered birthday centerpiece or a simple afternoon tea loaf. Furthermore, the fragrance of this Strawberry Lemon Cake baking in your oven is enough to brighten any mood, filling your home with the intoxicating scent of citrus and berries. If you enjoy bright flavors, you might also want to check out The Most Heavenly & Moist Best Vanilla Cake Recipe That Will Melt Your Soul for another classic favorite. This Strawberry Lemon Cake is consistently a crowd-pleaser, offering a sophisticated twist on the classic fruit cake that feels both modern and timeless.
Ingredients
To create the perfect Strawberry Lemon Cake, you will need a combination of pantry staples and fresh, vibrant produce. The quality of your ingredients directly impacts the final result, so choose the reddest strawberries and the most fragrant lemons you can find. Here is a breakdown of what you need for the cake layers and the signature frosting.
Notes/Substitutions
If you don't have buttermilk on hand, you can easily create a substitute by adding a tablespoon of lemon juice to a cup of whole milk and letting it sit for five minutes. For the strawberries, while fresh is preferred, high-quality frozen berries can be used if they are properly drained. If you want an extra citrus kick, you can incorporate some The Most Zesty Lemon Curd Cookies That Will Brighten Your Soul into your dessert table to complement the lemon notes. Lemons provide essential nutrients like Vitamin C, which you can learn more about at Healthline. Using organic lemons is highly recommended since we utilize the zest, where essential oils are concentrated.
Equipment
You will need two 8-inch round cake pans for even layers. A stand mixer or electric hand mixer is essential for creaming the butter. Measuring cups and spoons are vital for accuracy. A fine-mesh zester will help you extract the lemon zest without the bitter white pith. Lastly, use a rubber spatula to gently fold in your berries to avoid overmixing the batter.
Instructions
Preparing this Strawberry Lemon Cake requires patience and a gentle touch, especially when folding in the fresh fruit. Follow these steps carefully to ensure a light crumb and even distribution of berries.
- Step 1: Preheat your oven to 350°F (175°C) and grease two 8-inch cake pans, lining the bottoms with parchment paper.
- Step 2: In a medium bowl, whisk together the flour, baking powder, and salt. Toss the chopped strawberries in a small amount of this flour mixture.
- Step 3: In your stand mixer, cream the butter and sugar for 5 minutes until very pale and fluffy.
- Step 4: Add the eggs one at a time, followed by the lemon zest, lemon juice, and vanilla extract.
- Step 5: Gradually alternate adding the dry ingredients and the buttermilk, beginning and ending with the dry.
- Step 6: Gently fold in the strawberries by hand. Divide the batter between pans and bake for 30-35 minutes.
- Step 7: Cool the cakes completely before frosting with a zesty cream cheese icing.
Pro Tips
For the best Strawberry Lemon Cake, ensure all your refrigerated ingredients, such as eggs and buttermilk, are at room temperature before you begin. This allows the emulsion to form properly, resulting in a smoother batter. Do not overmix once the flour is added; overworking the gluten will lead to a tough cake rather than a tender one. To get the most juice out of your lemons, roll them on the counter with firm pressure before cutting them. Lastly, always chill your cake layers for 30 minutes before frosting to minimize crumbs and make the process much easier.
Serving, Storage & Variations
Serve this Strawberry Lemon Cake chilled or at room temperature. It pairs beautifully with a glass of sparkling wine or a light herbal tea. For storage, keep the Strawberry Lemon Cake in an airtight container in the fridge for up to 4 days. For a variation, try adding a handful of blueberries for a 'Berry Lemon' twist, or replace the strawberries with raspberries for a sharper tang. You can even add a layer of lemon curd between the cake layers for an extra burst of moisture and acidity.
Nutrition Information
| Nutrient | Amount |
|---|---|
| Calories | 420 kcal |
| Protein | 5g |
| Carbohydrates | 58g |
| Fat | 20g |
Disclaimer: The nutrition information provided is an estimate based on common ingredient values and may vary depending on specific brands or preparation methods used.
Conclusion
This Strawberry Lemon Cake is more than just a recipe; it is a celebration of seasonal flavors and the joy of baking from scratch. The harmony of zesty lemon and sweet strawberries makes every bite of this Strawberry Lemon Cake a memorable one. Whether you are making it for a special event or simply to treat yourself on a quiet weekend, it is sure to become a staple in your repertoire. We hope you enjoy every slice of this magnificent Strawberry Lemon Cake. Happy baking!
FAQs
Can I use frozen berries in this Strawberry Lemon Cake?
Yes, you can use frozen strawberries. However, you must thaw them completely and pat them very dry with a paper towel to avoid excess moisture ruining the cake's texture.
How do I prevent the strawberries from sinking to the bottom?
The best trick is to toss your chopped strawberries in a tablespoon of flour before folding them into the batter. This helps them 'grip' the cake structure and stay suspended.
What is the best way to store this Strawberry Lemon Cake?
Since it contains fresh fruit and cream cheese frosting, it is best stored in an airtight container in the refrigerator for up to 4 days. Let it sit at room temperature for 20 minutes before serving for the best texture.
Can I make this cake gluten-free?
Absolutely! You can substitute the all-purpose flour with a high-quality 1:1 gluten-free baking flour blend. Ensure the blend contains xanthan gum for the best results.
Classic Strawberry Lemon Cake
- Total Time: 60 minutes
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
A moist and tender layer cake bursting with fresh strawberries and bright lemon zest, topped with a creamy lemon frosting.
Ingredients
2 1/2 cups all-purpose flour
1 1/2 cups granulated sugar
1 cup unsalted butter, softened
3 large eggs, room temperature
1 cup buttermilk
2 tablespoons lemon zest
1/4 cup fresh lemon juice
1 teaspoon vanilla extract
2 1/2 teaspoons baking powder
1/2 teaspoon salt
1 1/2 cups fresh strawberries, finely chopped
8 oz cream cheese, for frosting
1/2 cup butter, for frosting
4 cups powdered sugar, for frosting
Instructions
Step 1: Preheat your oven to 350°F (175°C) and prepare two 8-inch round cake pans with grease and parchment.
Step 2: Whisk the dry ingredients (flour, baking powder, salt) in a bowl and toss the berries in 1 tbsp of the mix.
Step 3: Cream the butter and sugar until light and fluffy, then beat in eggs and lemon zest/juice.
Step 4: Mix in the flour mixture and buttermilk in alternating batches until just combined.
Step 5: Gently fold the floured strawberries into the batter and pour into pans.
Step 6: Bake for 30-35 minutes until a toothpick comes out clean. Cool completely.
Step 7: Whip the cream cheese, butter, and powdered sugar into a smooth frosting and apply to the cooled cake.
Notes
Ensure all dairy and eggs are at room temperature for the smoothest batter. Do not overmix the strawberries or the cake will turn purple!
- Prep Time: 25 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 420 kcal
- Sugar: 38g
- Sodium: 210mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 58g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 75mg
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