Bright, sunny and perfect for warm-weather gatherings, this Lemon and Strawberry Cake blends zesty citrus with sweet berries for an easy showstopper. Light crumb and juicy fruit make it ideal for brunch or an elegant dessert. Want another lemony treat idea? Try lemon meringue cheesecake jars for a themed menu.
Why You’ll Love This Lemon and Strawberry Cake
- Bright lemon flavor balanced by sweet, fresh strawberries
- Simple pantry ingredients and quick assembly
- Family-friendly dessert that pleases kids and adults alike
- Makes great leftovers for packed lunches or brunches
- Easy to adapt for different occasions
Ingredients Needed
Baking
- 1 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1 teaspoon vanilla extract
Dry ingredients
- 1 1/2 cups all-purpose flour
- 1 3/4 teaspoons baking powder
Wet & citrus
- 1/2 cup milk
- Zest of 1 lemon
- 1/2 cup lemon juice
Fruit
- 1 cup strawberries, sliced
Toppings
- Powdered sugar for dusting
Step-by-Step Instructions
- Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a bowl, cream together the sugar and softened butter until smooth.
- Beat in the eggs one at a time, then stir in the vanilla until incorporated.
- Combine flour and baking powder; add to the creamed mixture alternately with the milk. Mix until just combined.
- Stir in the lemon zest and juice, then gently fold in the sliced strawberries.
- Divide the batter between the prepared pans and bake 30–35 minutes, or until a toothpick inserted into the center comes out clean.
- Cool in the pans 10 minutes, then transfer to a wire rack to cool completely; dust with powdered sugar before serving.
For a playful appetizer contrast at the same gathering, consider pairing with air fryer fried macaroni and cheese balls for a sweet-and-savory spread.
Serving Suggestions Lemon and Strawberry Cake
- Serve with a dollop of whipped cream or mascarpone.
- Add extra sliced strawberries and lemon slices for a pretty platter.
- Pair with iced tea, prosecco, or a lemon spritzer.
- Plate with a drizzle of strawberry coulis or a sprinkle of chopped pistachios.
- For brunch, serve alongside light salads or fruit bowls and Greek chicken with lemon and feta for a lemon-forward menu.
Tips for Success Lemon and Strawberry Cake
- Room temperature ingredients blend more evenly for a tender crumb.
- Fold strawberries gently to avoid turning the batter pink and dense.
- Check doneness with a toothpick to avoid overbaking and a dry cake.
- Cool fully before dusting powdered sugar to prevent clumping.
- Store wrapped at room temperature up to 2 days, or refrigerate up to 4 days.
Variations
Here are a few easy ways to change it up:
- Lemon glaze: whisk powdered sugar with extra lemon juice and drizzle over cooled cake.
- Dairy-free: substitute almond milk and a vegan butter for a plant-based option.
- Add almond extract and slivered almonds for a nutty twist.
Follow us on Pinterest for more cozy ideas.
Lemon and Strawberry Cake
Bright lemon flavor balanced by sweet strawberries, this cake is perfect for brunch or an elegant dessert.
Ingredients
Baking
- 1 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1 teaspoon vanilla extract
Dry ingredients
- 1 1/2 cups all-purpose flour
- 1 3/4 teaspoons baking powder
Wet & citrus
- 1/2 cup milk
- 1 whole zest of 1 lemon
- 1/2 cup lemon juice
Fruit
- 1 cup strawberries, sliced
Toppings
- Powdered sugar for dusting
Instructions
Preparation
- Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a bowl, cream together the sugar and softened butter until smooth.
- Beat in the eggs one at a time, then stir in the vanilla until incorporated.
- Combine flour and baking powder; add to the creamed mixture alternately with the milk. Mix until just combined.
- Stir in the lemon zest and juice, then gently fold in the sliced strawberries.
Baking
- Divide the batter between the prepared pans and bake for 30–35 minutes, or until a toothpick inserted into the center comes out clean.
- Cool in the pans for 10 minutes, then transfer to a wire rack to cool completely; dust with powdered sugar before serving.
Notes
Room temperature ingredients blend more evenly for a tender crumb. Fold strawberries gently to avoid turning the batter pink and dense. Check doneness with a toothpick to avoid overbaking and a dry cake. Cool fully before dusting powdered sugar to prevent clumping. Store wrapped at room temperature up to 2 days, or refrigerate up to 4 days.