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Delicious strawberry lemon cake topped with fresh strawberries and lemon slices.

Strawberry Lemon Cake

This light and fluffy Strawberry Lemon Cake combines the refreshing taste of strawberries with the zesty flavor of lemons, making it the perfect summer dessert.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 12 servings
Course: Cake, Dessert
Cuisine: American
Calories: 320
Ingredients Method Notes

Ingredients
  

For the Cake
  • 2 cups all-purpose flour
  • 1.5 cups sugar
  • 0.5 cups unsalted butter, softened
  • 1 cup milk (whole or buttermilk for extra flavor)
  • 3 large eggs eggs
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 0.5 teaspoon salt
  • 1 whole zest of 1 lemon
  • 1 tablespoon juice of 1 lemon
  • 1 cup fresh strawberries, diced
For the Lemon Frosting
  • 1 cup unsalted butter, softened
  • 4 cups powdered sugar
  • 2 tablespoons lemon juice
  • 1 whole zest of 1 lemon
  • 1-2 tablespoons milk (if needed for consistency)

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
  2. In a large mixing bowl, cream together the softened butter and sugar until it's light and fluffy.
  3. Add the eggs, one at a time, mixing well after each addition. Then, stir in the lemon zest and lemon juice.
  4. In another bowl, whisk together the flour, baking powder, baking soda, and salt.
  5. Slowly add the dry mix to your wet mix, alternating it with the milk. Start and finish with the flour mixture.
  6. Gently fold in the diced strawberries.
  7. Pour the batter evenly into the prepared pans and bake for about 25-30 minutes, or until a toothpick comes out clean.
  8. Allow your cakes to cool in the pans for about 10 minutes before transferring them to a wire rack to cool completely.
Frosting
  1. While your cakes are cooling, beat the softened butter until smooth, then gradually add the powdered sugar, lemon juice, and zest. Mix until creamy. Add a splash of milk if it’s too thick.
Assembly
  1. Once your cakes are completely cool, spread a generous layer of frosting between them, and then cover the top and sides of the cake. Decorate with fresh strawberry slices on top.

Notes

Always use fresh strawberries for the best flavor. Bring butter, eggs, and milk to room temperature for better mixing and fluffiness. If a toothpick comes out with a few crumbs, that’s perfect—as it should be moist and delightful.