Strawberry Lemon Cake

Strawberry Lemon Cake combines fresh strawberries, bright lemon zest, and tangy lemon juice in a moist, tender crumb. Topped with a simple lemon glaze and optional strawberry topping, it’s an easy, crowd-pleasing dessert perfect for any occasion.

Why You’ll Love This Recipe

• Bright and cheerful flavor – Fresh lemon zest and juice paired with sweet strawberries create the perfect balance
• Moist and tender crumb – This cake stays soft for days (if it lasts that long!)
• Easy enough for beginners – Simple mixing method with no fancy techniques required
• Gorgeous presentation – The lemon glaze and optional strawberry topping make it look bakery-beautiful
• Perfect for any occasion – Brunch, birthdays, potlucks, or just because

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Ingredients You’ll Need

For the Strawberry Cake:

• 2 cups all-purpose flour
• 1½ cups granulated sugar
• 1 tablespoon baking powder
• ¼ teaspoon salt
• ½ cup unsalted butter, room temperature (This is important! Cold butter won’t cream properly)
• 2 large eggs, room temperature (Take them out 30 minutes before baking)
• 1 teaspoon vanilla extract
• ½ cup milk
• Zest of 1 lemon (Use a microplane for the finest zest)
• ½ cup fresh lemon juice (About 2–3 lemons)
• 1 cup diced fresh strawberries (Pat them dry with paper towels)

For the Lemon Glaze:

• 1½ cups powdered sugar
• 2–3 tablespoons fresh lemon juice
• 1–2 teaspoons milk, optional (To thin the glaze if needed)

For the Strawberry Topping (Optional):

• 1 cup pureed strawberries
• 1–2 tablespoons granulated sugar (Adjust to taste)

Why These Ingredients Work

The combination of butter and eggs creates a rich, tender crumb that melts in your mouth. Room temperature ingredients are key here—they blend together smoothly and create a lighter texture.

The lemon zest adds bright, aromatic oils that perfume the entire cake, while the fresh lemon juice brings that tangy punch we all love. Fresh strawberries folded into the batter create little pockets of fruity sweetness throughout.

The baking powder gives us that beautiful rise and fluffy texture. And that lemon glaze? It’s the perfect finishing touch that adds extra moisture and a glossy, bakery-style look.

The powdered sugar dissolves beautifully into the lemon juice, creating a smooth glaze that sets just enough to stay pretty but not so hard that it cracks.

Essential Tools and Equipment

• 9×13-inch baking pan or two 8-inch round cake pans – Your choice depending on presentation
• Large mixing bowls – At least two for keeping wet and dry ingredients separate
• Electric hand mixer or stand mixer – Makes creaming the butter so much easier
• Whisk – For combining dry ingredients
• Rubber spatula – Perfect for folding in those delicate strawberries
• Microplane or fine grater – For zesting the lemon
• Parchment paper – Lines the pan for easy release
• Wire cooling rack – Allows air to circulate under the cake
• Toothpick or cake tester – To check for doneness

Step-by-Step Instructions

Step 1: Preheat and Prepare Your Pan

Preheat your oven to 350°F (175°C).

Grease your 9×13-inch baking pan or two 8-inch round cake pans generously with butter or cooking spray. Line the bottom with parchment paper and give it another light spray.

Step 2: Whisk Together the Dry Ingredients

In a large bowl, whisk together the flour, sugar, baking powder, and salt until everything is evenly distributed.

Step 3: Cream the Butter Until Fluffy

In a separate large bowl (or the bowl of your stand mixer), beat the softened butter on medium-high speed for about 2–3 minutes until it’s light, fluffy, and pale in color.

Step 4: Add Eggs and All the Flavor

Add the eggs one at a time, beating well after each addition. Then mix in the vanilla extract, lemon zest, and fresh lemon juice.

Step 5: Alternate Adding Wet and Dry Ingredients

Now comes the key to a tender cake: add about one-third of your flour mixture to the butter mixture and stir gently until almost combined. Then add half the milk.

Continue alternating, ending with the flour mixture. Mix on low speed or stir by hand until just combined—you should still see a few small streaks of flour.

Step 6: Fold in the Fresh Strawberries

Using a rubber spatula, gently fold in those beautiful diced strawberries. Use a light touch and fold just until they’re evenly distributed.

Step 7: Bake to Golden Perfection

Pour the batter into your prepared pan(s) and smooth the top gently with your spatula.

Bake for 25–30 minutes if using 8-inch round pans, or 30–35 minutes for a 9×13-inch pan. You’ll know it’s done when the top springs back lightly when touched and a toothpick inserted into the center comes out clean or with just a few moist crumbs.

Step 8: Cool Completely

This is the hardest step—waiting! Let the cake cool in the pan for 10–15 minutes, then carefully turn it out onto a wire rack.

Remove the parchment paper and let it cool completely before glazing. A warm cake will cause the glaze to soak in instead of sitting pretty on top.

Step 9: Make the Lemon Glaze

In a small bowl, whisk together the powdered sugar and 2 tablespoons of fresh lemon juice until smooth.

Step 10: Glaze and Top Your Cake

Drizzle that gorgeous lemon glaze all over the cooled cake, letting it drip down the sides for a rustic, homemade look.

If you’re making the optional strawberry topping, mix the pureed strawberries with sugar and spread or spoon it over the glazed cake. It adds an extra layer of strawberry flavor and makes the cake look absolutely stunning!

You Must Know

The most important thing about this cake is using room temperature ingredients. Cold eggs and butter simply won’t incorporate properly, and you’ll end up with a dense, heavy cake instead of the light, fluffy texture we’re going for.

Take your butter and eggs out of the fridge at least 30 minutes before you start baking. If you forget, you can place the eggs in a bowl of warm water for 5 minutes, and cut your butter into small cubes to help it soften faster.

My Personal Secret: I always add an extra tablespoon of lemon zest beyond what the recipe calls for. The zest contains all those aromatic lemon oils that make the cake smell and taste absolutely divine.

Pro Tips & Cooking Hacks

• Use the freshest strawberries possible – Look for bright red berries with no white or green shoulders. They should smell sweet and fragrant.
• Don’t skip the parchment paper – Even in a well-greased pan, this cake can stick. Parchment is your insurance policy for a perfect release.
• Test your baking powder – If it’s been sitting in your pantry for months, it might have lost its oomph. To test it, mix a teaspoon with hot water—it should bubble vigorously.
• For even layers – If making round cakes, weigh the batter as you divide it between pans to ensure they’re equal.
• Prevent soggy bottoms – Make sure your strawberries are well-drained and patted dry before folding them into the batter.
• Make it extra lemony – Add a few drops of lemon extract along with the vanilla for an even brighter flavor.
• The toothpick test isn’t perfect – Sometimes you’ll hit a strawberry and think it’s underbaked. Check in multiple spots, and look for the cake to pull away slightly from the sides of the pan.

Flavor Variations & Suggestions

This recipe is wonderfully flexible! If you want to play with different berries, try using a mix of strawberries and raspberries, or swap the strawberries entirely for blueberries—just add a touch more lemon zest to complement the blueberries’ deeper flavor.

For a tropical twist, replace the strawberries with diced mango and add a hint of coconut extract to the batter. You could also make this a lemon-only cake by omitting the strawberries and adding poppy seeds for a classic lemon poppy seed variation.

If you love extra citrus, try using half lemon juice and half lime juice for a more complex flavor profile. Want to make it richer? Fold in some white chocolate chips along with the strawberries.

For special occasions, layer this cake with lemon curd and fresh whipped cream between the layers—it turns into an elegant showstopper that tastes like it came from a fancy bakery.

Make-Ahead Options

This cake is perfect for planning ahead, which makes it ideal for busy weeks or upcoming celebrations. You can bake the cake layers up to two days in advance.

Once completely cooled, wrap them tightly in plastic wrap and store at room temperature. Wait to glaze until the day you’re serving for the freshest look.

If you want to freeze the cake, wrap the cooled, unglazed layers in plastic wrap, then in aluminum foil, and freeze for up to three months. Thaw overnight in the refrigerator, then bring to room temperature before glazing.

The lemon glaze can be made a day ahead and stored in an airtight container in the refrigerator—just give it a good stir and add a touch of milk if it’s thickened up.

You can also dice your strawberries the night before and store them in the fridge in a covered container with a paper towel underneath to absorb extra moisture. The assembled and glazed cake keeps beautifully for up to three days when stored properly.

What to Serve With Strawberry Lemon Cake

This cake is wonderful on its own, but it really shines when paired with the right accompaniments. A dollop of fresh whipped cream or a scoop of vanilla ice cream makes it feel extra indulgent and adds a lovely cool contrast to the bright citrus flavors.

For an elegant touch, serve with a berry compote made from additional strawberries simmered with a bit of sugar. Fresh mint leaves make a beautiful garnish and add a subtle freshness.

At brunch, serve slices alongside your favorite hot coffee or a pot of Earl Grey tea—the bergamot in Earl Grey is a beautiful companion to lemon. For summer gatherings, pair it with fresh lemonade, strawberry lemonade, or even a light sparkling rosé.

If you’re serving this for a special occasion, consider a champagne or prosecco toast. The cake also pairs beautifully with fresh fruit salad or a simple spinach salad with strawberry vinaigrette for a lovely spring lunch.

Allergy Information

This Strawberry Lemon Cake contains several common allergens: wheat (gluten), dairy (butter and milk), and eggs. However, it’s naturally nut-free, making it safe for most school and office celebrations.

For a dairy-free version, substitute the butter with an equal amount of coconut oil or vegan butter, and use your favorite non-dairy milk such as almond, oat, or soy milk. The texture will be slightly different but still delicious.

For a gluten-free version, use a quality 1-to-1 gluten-free flour blend that includes xanthan gum. Be aware that gluten-free cakes can be more delicate and may require an extra 5–10 minutes of baking time.

Making this egg-free is trickier, but you can try using flax eggs (1 tablespoon ground flaxseed mixed with 3 tablespoons water per egg, let sit for 5 minutes) or a commercial egg replacer. The cake won’t rise quite as much, but it will still have great flavor.

Always check labels on your baking powder and vanilla extract if you have severe allergies, as some brands may process in facilities with allergens.

Storage & Reheating

Store your Strawberry Lemon Cake covered at room temperature for up to two days, or refrigerate for up to five days in an airtight container or covered with plastic wrap.

The glaze may soften slightly in the fridge, but the flavor stays wonderful. Because this cake is so moist, it actually tastes great cold straight from the refrigerator—many people prefer it chilled on a warm day!

If you want to refresh a refrigerated slice, you can microwave it for about 10–15 seconds to take the chill off. For longer storage, freeze individual slices wrapped in plastic wrap and placed in a freezer bag for up to three months.

Thaw slices at room temperature for about an hour, or overnight in the refrigerator. The strawberry topping is best enjoyed fresh and may release some liquid after a day or two, but the cake itself keeps beautifully.

Questions I Get Asked A Lot

Can I use frozen strawberries instead of fresh?

I’d really recommend sticking with fresh strawberries for this recipe. Frozen strawberries release too much liquid as they bake, which can make your cake soggy and affect the texture.

If you absolutely must use frozen, thaw them completely, drain them very well, pat them super dry with paper towels, and toss with a tablespoon of flour before folding in. Be aware your cake may still have a slightly different texture and color.

My cake sank in the middle—what happened?

This usually happens for one of a few reasons: opening the oven door too early (wait at least 20 minutes before peeking!), underbaking, or using old baking powder that’s lost its rising power.

Make sure your oven temperature is accurate—an oven thermometer is a great investment. Also, don’t overmix the batter once you add the flour, as this can create too much structure that collapses.

Can I make this as cupcakes instead?

Absolutely! This batter makes beautiful cupcakes. Line a muffin tin with paper liners and fill each about two-thirds full.

Bake at 350°F for 18–22 minutes, checking for doneness starting at 18 minutes. You’ll get about 18–20 cupcakes from this recipe. The lemon glaze works perfectly on cupcakes too!

How do I know when the cake is done if the toothpick keeps hitting strawberries?

Great question! Test in several spots around the cake, not just the center. Look for the cake to spring back when lightly pressed, to pull away slightly from the edges of the pan, and for the top to be golden.

If you keep hitting strawberries, wipe your toothpick and try again in a different spot—you should see moist crumbs, not wet batter.

💬 Tried this Strawberry Lemon Cake? I’d love to hear how it turned out! Leave a comment and rating below.