There’s something downright magical about the first bite of strawberry lemon cake—the way the sweet, fragrant berries meet that bright, zesty lemon tang, all wrapped up in a tender, moist crumb. I still remember the very first time I baked this for my family during a spring weekend, when the kitchen smelled like sunshine and fresh-picked fruit. My kids couldn’t stop sneaking slices before dinner, and honestly, neither could I. It’s lighter than your usual dessert but still feels like a treat. If you love classic strawberry shortcake but want something a bit more… cakey, this strawberry lemon cake has you covered. It’s one of those recipes that feels fancy enough for a brunch yet simple enough for a weeknight bake—kind of a rare find, don’t you think?
What is a strawberry lemon cake?
At its heart, strawberry lemon cake is a celebration of two flavors I can’t get enough of—fresh strawberries and bright lemon zest. Think of it as a soft, buttery cake layered or swirled with sweet strawberry filling and bursting with a subtle lemon zing that keeps things lively. It’s essentially a light sponge or butter cake that gets a fruity twist through the use of fresh strawberries and a vibrant lemon glaze or filling. The name says it all but don’t let it intimidate you; this cake is feel-good dessert made for sharing, not a fancy pastry you need a degree for. Most days, it’s made with staple ingredients and fresh fruit, which makes it a crowd-pleaser and a reliable weeknight winner in my house.
Why you’ll love this recipe?
What I love most about this strawberry lemon cake is how it strikes the perfect balance between fresh and comforting—without feeling overpowering or too sweet. The flavor? It’s like a sunny day baked into a slice. The lemon adds just enough brightness to lift the natural sweetness of the strawberries without stealing the show. Plus, it’s incredibly easy to make. I’ve baked this more times than I care to admit, and it’s always a no-fail recipe that doesn’t require complicated techniques or fancy gadgets.
Another bonus—this cake is budget-friendly. Strawberries and lemons are usually affordable and seasonal if you time it right, and the base ingredients are pantry staples I always have. You can also stretch it into an impressive-looking dessert for unexpected guests with minimal effort.
It’s insanely versatile, too. Sometimes, I turn this cake into a tray bake perfect for breakfast, and other times I drizzle the lemon glaze extra thick and serve it as a statement dessert for parties. And if you love similar fresh-fruit-based cakes like blueberry lemon loaf or rhubarb coffee cake, you’ll find this one fits right in with your favorites.
How do I make a lemon cake?
Quick Overview
The process is straightforward from start to finish—and trust me, that’s what keeps me coming back. You’re basically putting together a classic butter cake batter, gently folding in flavors, preparing a luscious strawberry filling, and swirling it all for a marbled effect before baking. The lemon glaze seals the deal with a glossy, tangy finish. It’s quick, forgiving, and doesn’t require fussing around too much, which makes it a winner on busy days.
Ingredients
For the Main Batter:
- 1 ¾ cups all-purpose flour (be sure it’s fresh for the best rise and texture)
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- ½ cup unsalted butter, softened (room temperature for easy creaming)
- 1 cup granulated sugar (adjust slightly if you prefer less sweetness)
- 2 large eggs, at room temperature
- ½ cup buttermilk or yogurt (helps keep the cake moist and tender)
- 1 tbsp freshly grated lemon zest (about 1 lemon; fresh zest makes all the difference)
- 1 tsp pure vanilla extract
For the Filling:
- 1 cup fresh strawberries, chopped (if strawberries are small or firm, macerate with a teaspoon of sugar for 10 mins)
- 2 tbsp strawberry jam or preserves (adds a nice sticky sweetness)
- 1 tsp lemon juice (to brighten the filling)
For the Glaze:
- 1 cup powdered sugar
- 2 tbsp fresh lemon juice (add more or less to adjust consistency)
- 1 tsp lemon zest (optional, for extra zing)
- 1 tsp vanilla extract (optional sweetness balance)
Step-by-Step Instructions
Step 1: Preheat & Prep Pan
Start by setting your oven to 350°F (175°C). I like to use a 9-inch round cake pan for this recipe. Grease it well with butter and dust lightly with flour, or line it with parchment paper for easy removal—trust me, this saves you from cake-cracking disasters.
Step 2: Mix Dry Ingredients
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Mixing these dry ingredients thoroughly ensures even rising and that your cake doesn’t end up lumpy. I always sift the flour mixture just to keep air in and lightness up.
Step 3: Mix Wet Ingredients
In a larger bowl, cream the softened butter and sugar until they’re pale and fluffy—this step really helps with the cake’s texture. Then add the eggs one at a time, mixing each well before adding the next. Stir in the lemon zest and vanilla extract, then alternate adding the dry mix and buttermilk in batches, beginning and ending with the dry flour. You’ll know it’s right when the batter is smooth but not overworked.
Step 4: Combine
Give everything a gentle final fold to bring the wet and dry together, being careful not to overmix. Lumps in the batter here mean tender cake later. If you mix too much, the cake can turn tough—this is a little trick I learned the hard way!
Step 5: Prepare Filling
In a small bowl, stir together the chopped strawberries, jam, and lemon juice. You want the filling to be juicy but not watery—too much liquid will sink to the bottom and cause a mess. If your strawberries feel overly juicy, drain off some liquid before mixing.
Step 6: Layer & Swirl
Spoon about half the batter into the prep pan and spread out evenly. Drop spoonfuls of the strawberry filling over the batter. Cover with the remaining batter. I like to take a butter knife or skewer to swirl the filling gently through the batter—you want to see marbled streaks but not fully blended. The swirl creates those gorgeous ribbons of strawberry throughout the cake.
Step 7: Bake
Bake in your preheated oven for about 40 to 45 minutes. Check doneness by inserting a toothpick in the center; if it comes out clean or with just a few crumbs attached, you’re set. Ovens vary, so keep an eye after 35 minutes to avoid overbaking.
Step 8: Cool & Glaze
Let the cake cool in the pan on a wire rack for about 15 minutes, then carefully run a knife around the edges and invert onto the rack to cool completely. Once cool, whisk together the glaze ingredients—powdered sugar and lemon juice—to a pourable but not runny consistency. Drizzle over the cake, letting the glaze drizzle down the sides. If it’s too thick, add a splash more lemon juice; if too thin, a bit more sugar will thicken it up.
Step 9: Slice & Serve
This cake slices beautifully once cooled and glazed. Use a serrated knife for the cleanest cuts. I love serving it fresh at room temperature, but it’s also delicious chilled. A little dusting of powdered sugar or a few fresh strawberry slices on the side makes it look café-worthy.
What to Serve It With
For Breakfast: Pair a slice with a strong cup of black coffee or your favorite citrusy tea. The tang of the cake wakes up your taste buds in the best way and feels like a little indulgence to start the day.
For Brunch: Present the cake alongside a fresh fruit salad and sparkling mimosas or a light lemonade. Lemonade really doubles down on the citrus vibe here and makes for a fresh, bright table.
As Dessert: Serve with a dollop of whipped cream or vanilla ice cream and a sprinkling of chopped fresh mint. The contrast between the warm cake and cold cream is unbeatable, especially after a hearty meal.
For Cozy Snacks: This cake is one of my go-to comfort snacks with a glass of cold milk or a warm cup of chamomile tea in the evening. It’s just the right mix of sweet and tart to satisfy a random craving without going overboard.
My family and friends have made this cake a staple in our gatherings. It always sparks compliments, and the leftovers rarely last. Perfect for when you want something that feels special but comes together like an old favorite.
Top Tips for Perfecting Your Strawberry Lemon Cake
Strawberry Prep: Always use ripe but firm strawberries. Too mushy and the filling gets watery and weighs down the cake. I like to chop by hand so the pieces are uneven—adds a better texture contrast. Also, removing excess moisture by draining or a quick pat with paper towels is a game changer.
Mixing Advice: Don’t rush the creaming process for the butter and sugar—it traps air and makes the cake lighter. When combining wet and dry, fold gently until just mixed to avoid a tough cake. I like to stop when I still see a few flour streaks rather than overmixing perfectly smooth batter.
Swirl Customization: The swirled effect looks more dramatic if you use a spoon or skewer instead of just stirring. Create long motions rather than circles for pretty streaks. You can even add a bit more jam dropped randomly for surprise pockets of sweetness.
Ingredient Swaps: I’ve tried swapping buttermilk for almond milk with a splash of vinegar—works wonderfully and adds a subtle nuttiness. You can swap white sugar for coconut sugar, but keep in mind it darkens the cake a bit and changes flavor slightly. I’d hold off on anything too heavy or strongly flavored because strawberry lemon cake deserves to shine.
Baking Tips: Keep your oven rack in the center so the cake bakes evenly. If your oven runs hot, tent the cake loosely with foil mid-bake to avoid browning too much. Test for doneness after 35 minutes—you want a toothpick with a few moist crumbs, not totally dry.
Glaze Variations: Feel free to add a teaspoon of honey or maple syrup to the glaze for a little depth, or mix in a pinch of finely ground cardamom for a subtle twist. If you want a thicker glaze, reduce the lemon juice slightly; for something thinner and more translucent, add more lemon juice one drop at a time.
Storing and Reheating Tips
Room Temperature: The cake stays fresh on the counter for up to 2 days when covered tightly with a cake dome or wrapped loosely in foil. This keeps it moist while letting the glaze keep its texture.
Refrigerator Storage: Stored in an airtight container, the cake will last about 4 days. The glaze may firm up when chilled but softens nicely at room temp again. I sometimes refrigerate it when the weather’s warm to prevent spoiling but always bring it out 30 minutes before serving.
Freezer Instructions: Wrap slices individually in plastic wrap and place them in a freezer-safe bag. Frozen pieces hold for up to 3 months. To thaw, move the slices to the fridge overnight or leave them on the counter for an hour at room temperature to avoid sogginess.
Glaze Timing Advice: If you want to store the cake without glaze for longer shelf life, absolutely go for it—add the glaze fresh right before serving. This helps keep the glaze glossy and flavorful rather than dried or cracked.
Frequently Asked Questions
Final Thoughts
Honestly, strawberry lemon cake is one of those recipes that feels like a warm hug from the inside. It’s bright but comforting, simple yet special—the kind of recipe that’s stood the test of time in my kitchen. Whether you’re baking for a casual family afternoon or a special occasion, it reliably disappears in minutes and fills the room with that incredible smell of fresh fruit and citrus zest. If you love this recipe, don’t hesitate to explore other fruity lemon cakes or berry desserts on the blog—they all carry that fresh, homemade vibe that makes baking feel like a small celebration.
Can’t wait to hear how your cake turns out! Drop me a comment or share your favorite twists. Happy baking and heartfelt slices ahead!
strawberry lemon cake
Ingredients
Main Ingredients
- 1.25 cups salted butter room temperature (2 ½ sticks / 284 g)
- 3 cups granulated sugar
- 6 large eggs room temperature
- 3 cups cake flour
- 0.25 cups buttermilk room temperature
- 1 tablespoon lemon extract
- 3 cups fresh strawberries chopped
- 1 tablespoon all-purpose flour for tossing the strawberries
- 2 cups confectioners’ sugar
- 0.25 cups lemon juice about 1-2 lemons
- 1 teaspoon lemon zest about 1 medium lemon
- 0.5 cups fresh strawberries chopped for topping
Instructions
Preparation Steps
- Preheat oven to 325°F. Spray a 10-inch bundt pan with non-stick spray.
- In the bowl of a stand mixer fitted with the paddle attachment, cream the butter on medium speed until smooth.
- Gradually add the sugar and mix until light and fluffy.
- Add the eggs, one at a time, mixing well after each addition. Scrape down the sides of the bowl as needed.
- Slowly add the cake flour and mix on low speed until just combined.
- Add buttermilk. Mix until just incorporated, scraping the bowl as needed.
- Add the lemon extract and lemon zest, mixing until just combined.
- In a small bowl, toss the chopped strawberries with 1 tablespoon of flour to help prevent them from sinking during baking.
- Gently fold the floured strawberries into the batter.
- Pour the batter into the prepared bundt pan. Bake for 85-90 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs but no wet batter.
- Let the cake cool in the pan for 15–20 minutes, then invert onto a wire rack and cool completely before glazing.
- In a small bowl, combine confectioners' sugar and lemon juice. Mix until smooth. Pour over the cooled cake.
- After glazing the cake, sprinkle with lemon zest and scatter the chopped strawberries on top. Let the glaze set before serving.
