A Lemon Strawberry Cake is the perfect fusion of tart lemon and juicy strawberry, blending these contrasting yet complementary flavors into a harmonious treat. The zesty brightness of lemon cuts through the sweetness of strawberries, creating a symphony of refreshing flavors with every bite. This dessert is an ideal choice for any spring or summer celebration, whether you’re hosting a garden party, a casual brunch, or simply craving a light and flavorful dessert. The combination of fresh lemon and strawberry makes this cake a showstopper, promising both beauty and taste for any occasion.

Ingredients Breakdown

The magic behind a delicious cake starts with carefully selected ingredients. For this Lemon Strawberry Cake, the balance between light and rich textures is achieved through a mix of cake flour, all-purpose flour, and organic cane sugar. The dual-flour combination ensures the perfect structure soft and tender yet stable enough to hold layers of strawberry buttercream.

Using organic ingredients amplifies the natural flavors of this lemon strawberry cake. Organic cane sugar, butter, and eggs lend a wholesome richness to each layer, while fresh lemon zest elevates the citrusy punch that defines the cake’s character. A pinch of sea salt enhances these flavors further, bringing out the nuances of sweetness and tartness.

For those preferring a dairy-free option, the use of almond milk or another plant-based alternative with lemon juice creates a tangy dairy-free buttermilk. This mixture works beautifully in the recipe without sacrificing any flavor or texture. Meanwhile, those sticking with traditional dairy can use full-fat milk to achieve a rich, moist crumb.

Step-by-Step Cake Preparation

Making this lemon strawberry cake is a rewarding process that requires attention to detail to perfect each component.

Start by preparing the lemon cake batter, ensuring that all ingredients are at room temperature to prevent any curdling or uneven mixing. When combining the dry and wet ingredients, it’s important to alternate them, adding a bit of the flour mixture, followed by the buttermilk, and repeating until fully combined. This method ensures the batter maintains its light, airy texture without becoming dense.

For the batter’s consistency, aim for it to be thick enough to hold together but loose enough to flow off the whisk. It should slowly drizzle off when lifted, signaling the perfect balance between thickness and moisture.

Baking the cake layers is where precision counts. Ensure your oven is fully preheated to 350°F before popping in your prepared pans. To prevent overcooking, rotate the pans halfway through the baking time. When you test the cake, a toothpick or butter knife inserted into the center should come out clean, confirming the cakes are done. Once out of the oven, let the layers rest in their pans briefly, then transfer them to a cooling rack for at least 1-2 hours to cool completely before moving on to assembly.

Crafting the Strawberry Filling and Buttercream Frosting

The strawberry filling adds a sweet yet tangy surprise between each layer, bringing a pop of vibrant flavor to every bite. Combining strawberry preserves with a splash of lemon juice cuts through the sweetness, creating a filling that enhances both the strawberry and lemon flavors in the cake.

The buttercream frosting, enriched with strawberry preserves, provides a smooth, fluffy topping that ties the whole cake together. Achieving the right frosting consistency requires balancing the amount of powdered sugar and almond milk (or regular milk). For a more spreadable consistency, add a touch more milk, while those who prefer a thicker frosting can opt for additional powdered sugar. The result should be smooth, not too stiff, and just sweet enough to complement the zesty cake layers.

Cake Assembly and Decoration Tips

Assembling the cake is where the fun truly begins. Start with one cake layer, ensuring it’s fully cooled to avoid melting the buttercream. Spread an even layer of the strawberry buttercream on top, followed by a few spoonfuls of the strawberry filling. Repeat this process with the second layer, stacking them carefully to maintain an even structure.

Once all layers are assembled, apply a crumb coat a thin layer of frosting to lock in any stray crumbs and refrigerate the cake for about five minutes. This ensures that the final coat of buttercream goes on smoothly without picking up any crumbs. For special occasions, adorn the cake with piped buttercream details, using a decorative tip for a professional finish. Fresh strawberry slices or edible flowers make for the perfect seasonal garnish, adding color and elegance to the finished cake.

Recipe Tips & Frequently Asked Questions

Best practices for achieving the right cake texture: Always ensure ingredients are at room temperature, and avoid overmixing the batter to maintain the cake’s light, fluffy texture.
How to keep the cake moist and prevent it from drying out: Be mindful of the baking time and use a toothpick to test doneness. Wrapping the cake in plastic wrap while cooling can help retain moisture.
Storage tips for leftovers and make-ahead options: Store the cake in an airtight container at room temperature for up to two days, or refrigerate for up to five days. To freeze, wrap each layer in plastic wrap before assembly and store for up to three months. Thaw completely before frosting and serving.

What to Serve With This Recipe

The vibrant flavors of this Lemon Strawberry Cake pair perfectly with simple accompaniments that enhance the dessert without overpowering it. Fresh berries, such as blueberries or raspberries, provide a complementary burst of freshness. A light scoop of lemon sorbet or vanilla ice cream also pairs beautifully, adding a cold, creamy contrast to the soft cake layers.

For beverages, consider serving this lemon strawberry cake with a refreshing glass of homemade lemonade or a floral herbal tea, such as chamomile or hibiscus. If you’re celebrating a special occasion, a chilled glass of sparkling wine or prosecco will elevate the dessert experience, adding a touch of effervescence to each slice.

Frequently Asked Questions

Can I substitute other fruits for strawberries in this recipe? Yes, you can substitute raspberries or blueberries for the strawberry preserves in both the filling and buttercream for a different twist on this lemon strawberry cake.
How can I make the cake gluten-free? Swap the cake flour and all-purpose flour with a 1-to-1 gluten-free flour blend. Be sure to check that your other ingredients, such as baking powder, are gluten-free as well.
What’s the best way to store the cake and for how long? Store the assembled cake in an airtight container in the refrigerator for up to five days. Individual cake layers can be frozen, tightly wrapped in plastic, for up to three months.

lemon strawberry cake

A refreshing Lemon Strawberry Cake with zesty lemon layers, strawberry filling, and buttercream frosting perfect for any celebration!

Print Pin Rate

Course: Dessert

Cuisine: American

Prep Time: 15

Cook Time: 35

Servings:

Author: Jessica Harmon

Ingredients

LEMON CAKE:

1 tablespoon lemon zest
1 ½ tsps baking powder
1 ½ cups organic cane sugar
4 large eggs at room temp.
2 cups organic cake flour
2 cups organic all-purpose flour
Pinch of sea salt
2 tsps freshly-squeezed lemon juice Lemon extract can also be used
⅓ cup vegetable oil
1 cup unsalted butter softened to room temp.
1 ½ cups dairy-free buttermilk combine milk with 1 tablespoon lemon juice or use regular dairy milk

STRAWBERRY FILLING:

1 cup strawberry preserves or jam
1 ½ Tbsps freshly-squeezed lemon juice
STRAWBERRY BUTTERCREAM FROSTING:
1 cup unsalted butter softened at room temp.
3-4 Tbsps almond milk or regular dairy milk if preferred
2 Tbsps strawberry preserves or jam
5 cups organic powdered sugar sifted

Instructions

MAKE THE CAKE:

Preheat your oven to 350°F (177°C). Prepare two 8-inch or 9-inch cake pans (for thicker layers), or three 6-inch cake pans by greasing them with butter and lining the bottoms with parchment paper.
Mix the milk and lemon juice in a small bowl, then set it aside for 5-10 minutes, allowing the dairy-free buttermilk to form.
In a separate bowl, whisk together the cake flour, all-purpose flour, baking powder, lemon zest, and sea salt. Set aside.
In a large bowl, cream together the softened butter and organic cane sugar using a hand mixer on high speed, beating for about 2-3 minutes until the mixture becomes light and fluffy.
Add the eggs one at a time, mixing well between each addition. Follow by incorporating the freshly squeezed lemon juice and vegetable oil, continuing to mix until fully blended.
Gradually fold the dry ingredients into the butter mixture, alternating with the buttermilk mixture. Stir on low speed until the batter is thick yet smooth and easily flows off the whisk when lifted.
Divide the batter evenly between the prepared cake pans. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
Once baked, let the cakes cool in their pans for about 10 minutes before transferring them to a wire rack to cool completely. Ensure they rest for 1-2 hours in a cool area before assembling.

MAKE THE STRAWBERRY FILLING:

In a small bowl, combine the strawberry preserves with freshly squeezed lemon juice, stirring until smooth and easy to spread. Set aside for assembly.

MAKE THE STRAWBERRY BUTTERCREAM FROSTING:

Beat the softened butter in a stand mixer (or with a hand mixer) on medium-high speed until it becomes pale and creamy. Gradually add the sifted powdered sugar, followed by the strawberry preserves and almond milk. Continue mixing on medium speed until the frosting reaches a smooth, fluffy consistency. Adjust by adding more milk for a thinner texture or more powdered sugar for a thicker one.

ASSEMBLY:

Place the first layer of cake onto a cake stand. Evenly spread a layer of buttercream on top, followed by a few spoonfuls of the strawberry filling.
If assembling a three-layer cake, repeat the process for the second layer. Once stacked, spread a thin, even layer of buttercream over the top and sides of the cake, smoothing it out for a neat finish.
Using a piping bag with a decorative tip, create buttercream designs along the sides and top of the cake. Chill the cake in the fridge for about 5 minutes to help set the buttercream. For an extra flourish, garnish with fresh strawberry slices or spring flowers if desired.