Introduction

This Strawberry Lemon Cake is a delightful combination of zesty lemon and sweet strawberries, perfect for any celebration or afternoon treat. Moist lemon cake layers are paired with a creamy strawberry buttercream, creating a fresh and vibrant dessert that’s sure to impress.

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 decorating)
Lemon slices (for decorating)

Instructions

Step 1: Preheat the oven to 170ºC (340ºF) in a conventional oven. 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 this mixture aside.
Step 3: In a large bowl, combine the granulated sugar and lemon zest. Rub them together until the mixture looks like wet sand, releasing the lemon’s flavor.
Step 4: Add the butter to the sugar and lemon zest mixture. Beat on high speed for about 3 minutes until creamy.

Step 5: Add eggs two at a time, mixing on low speed after each addition until just combined.
Step 6: Add half of the dry ingredients to the batter on low speed, mixing until just combined.
Step 7: Mix in the sour cream, vegetable oil, lemon juice, and vanilla extract until just combined, then add the remaining dry ingredients and mix until combined.

Step 8: Fold the batter gently with a rubber spatula to ensure all ingredients are fully incorporated.
Step 9: Divide the batter evenly among the prepared pans. Bake for 20-23 minutes, or until a cake tester inserted in the center comes out clean. The cakes will remain light in color and not brown.
Step 10: Cool the cakes on a wire rack. After 10 minutes, carefully remove the cakes from the pans and allow them to cool completely.

Step 11: For the strawberry buttercream, sift together the powdered sugar and freeze dried strawberry powder. Set aside.
Step 12: Beat the butter in a stand mixer with a paddle attachment or by hand for 4 minutes on medium-high speed. Scrape down the bowl and beat for another 2 minutes.
Step 13: Add the powdered sugar and strawberry powder mixture, vanilla extract, and milk in two additions, whipping well after each until smooth. Optionally, add a small amount of red food coloring for a brighter color.

Step 14: Scrape down the bowl again and mix on low speed for 2 minutes to finish the buttercream.
Step 15: To assemble, place one cake layer on your serving plate or turntable. Spread two large scoops of buttercream evenly over the top with an offset spatula.
Step 16: Repeat layering and frosting with the remaining cake layers. Cover the entire cake with a thin crumb coat of buttercream.

Step 17: Chill the cake in the refrigerator for 20 minutes to set the crumb coat. Then apply the remaining buttercream smoothly over the cake. Optionally, create a wavy pattern with the spatula.
Step 18: Decorate the cake with fresh strawberries and lemon slices before serving.

Tips & Variations

For extra lemon flavor, use fresh lemon zest and juice from organic lemons to avoid bitterness from the pith.

Freeze dried strawberry powder adds vibrant color and concentrated flavor, but you can substitute with fresh strawberry puree if preferred—just reduce the milk slightly in the buttercream.
If you don’t have a turntable, use a large plate or baking sheet and a spatula to frost and decorate the cake.
To make the cake gluten-free, swap the all-purpose flour and cornstarch with a gluten-free flour blend.

Storage

Store the cake covered in the refrigerator for up to 3 days. Allow it to come to room temperature for about 30 minutes before serving for best flavor and texture. Leftover cake can also be stored in an airtight container at room temperature for 1-2 days, but the buttercream is best kept chilled.

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 the cake layers ahead of time?

Yes, you can bake the cake layers a day or two in advance. Wrap them tightly in plastic wrap and keep them refrigerated. Bring them to room temperature before frosting.

What can I use instead of freeze dried strawberry powder?

If you don’t have freeze dried strawberry powder, you can use fresh strawberry puree strained to remove excess moisture. Adjust the milk in the buttercream accordingly to keep the right consistency. Alternatively, strawberry extract can enhance flavor but will not add color.