Indulge in the perfect blend of sweet and tangy with our Strawberry Lemon Cake recipe! It’s the perfect spring dessert, bursting with fresh flavors that will leave you craving more.
A strawberry lemon cake is a delightful dessert that perfectly balances the sweet, juicy strawberry flavor with the bright, tangy zestiness of fresh lemons.
Topped with a lemon glaze for an extra pop of citrusy sweetness, this cake is a celebration of spring and summer flavors.
This fruity cake is both refreshing and indulgent, making it an irresistible treat for summertime celebrations, from brunches and picnics to birthdays and celebrations.
With its vibrant colors and flavors, a strawberry lemon cake is the perfect dessert to delight the senses and leave a lasting impression on anyone lucky enough to enjoy a slice.
How do you make a lemon cake with strawberries?
Ingredients:
- 1 cup of unsalted butter
- 3/4 cup sugar
- 1 egg
- 2 lemons, zested
- Juice of 2 lemons, divided
- 2 1/4 cups all purpose flour
- 1/2 tsp salt
- 1/2 tsp baking powder
- 1 cup fresh strawberries
- 1 cup powdered sugar
Directions:
Preheat your oven to 350 degrees, and spray an 8×8 baking dish with cooking spray.
In a large bowl, whisk together flour, salt, and baking powder, set aside. In another large bowl, fluff together sugar and butter, mixing for about 2 minutes.
Add egg, lemon zest, and fresh lemon juice from 1 1/2 lemons, mix well. Add flour mixture to the wet ingredients, slowly, mixing well between additions.
Gently fold in the strawberry slices until evenly distributed throughout the batter.
Pour batter in an even layer into the 8×8 pan and bake for 38-40 minutes.
Once cooled, whisk together powdered sugar and juice of 1/2 lemon to make glaze.
Pour glaze on top of the cake, letting it pour down the sides of the cake.
Garnish with fresh lemon zest.
Serve slices of strawberry-lemonade cake with fresh strawberries and a dollop of whipped cream for an extra-special presentation and flavor boost.
To store a strawberry lemon cake, cool it completely, then wrap it tightly in plastic wrap or aluminum foil.
For best results, refrigerate for up to 3-4 days or freeze for up to 2-3 months, thawing it overnight in the refrigerator before serving. Allow the cake to come to room temperature before serving for the best texture and flavor.
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Lemon Strawberry Cake FAQs
Can I use frozen strawberries instead of fresh?
Yes, you can use frozen strawberries in this recipe. However, be sure to thaw and drain them well before using to avoid excess moisture in the cake batter.
Can I make this cake ahead of time?
Yes, you can bake the cake in advance and store it in an airtight container at room temperature for up to 2 days. Wait to glaze the cake until just before serving for the best texture and flavor.
Strawberry Lemon Cake Recipe
Indulge in the perfect blend of sweet and tangy with our Strawberry Lemon Cake recipe! It's the perfect spring dessert, bursting with fresh flavors that will leave you craving more.
Ingredients
- 1 cup of unsalted butter
- 3/4 cup sugar
- 1 egg
- 2 lemons, zested
- Juice of 2 lemons, divided
- 2 1/4 cups all purpose flour
- 1/2 tsp salt
- 1/2 tsp baking powder
- 1 cup fresh strawberries
- 1 cup powdered sugar
Instructions
Preheat your oven to 350 degrees, and spray an 8x8 baking dish with cooking spray.
In a large bowl, whisk together flour, salt, and baking powder, set aside. In another large bowl, fluff together sugar and butter, mixing for about 2 minutes.
Add egg, lemon zest, and fresh lemon juice from 1 1/2 lemons, mix well. Add flour mixture to the wet ingredients, slowly, mixing well between additions.
Gently fold in the strawberry slices until evenly distributed throughout the batter.
Pour batter in an even layer into the 8x8 pan and bake for 38-40 minutes.
Once cooled, whisk together powdered sugar and juice of 1/2 lemon to make glaze. Pour glaze on top of the cake, letting it pour down the sides of the cake.
Garnish with fresh lemon zest.
Serve slices of strawberry-lemonade cake with fresh strawberries and a dollop of whipped cream for an extra-special presentation and flavor boost.
To store a strawberry lemon cake, cool it completely, then wrap it tightly in plastic wrap or aluminum foil.
For best results, refrigerate for up to 3-4 days or freeze for up to 2-3 months, thawing it overnight in the refrigerator before serving. Allow the cake to come to room temperature before serving for the best texture and flavor.