Strawberry Lemon Cake

This Strawberry Lemon Cake is a bright and refreshing dessert that combines zesty lemon flavor with sweet, juicy strawberries in a soft, moist cake. Topped with a light lemon glaze or creamy frosting, it’s a perfect treat when I want something fruity, flavorful, and not overly heavy.

Why You’ll Love This Recipe

I love how the tartness of fresh lemon pairs with the natural sweetness of strawberries in every bite. It’s a beautiful cake with a vibrant flavor that feels like sunshine on a plate. Whether I’m baking for spring gatherings, birthdays, or just because, this cake is easy to make and always a hit.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the cake:

• All-purpose flour

• Baking powder

• Baking soda

• Salt

• Unsalted butter, softened

• Granulated sugar

• Eggs

• Fresh lemon juice

• Lemon zest

• Vanilla extract

• Sour cream or Greek yogurt

• Milk

• Fresh strawberries, chopped and lightly tossed in flour

For the lemon glaze or frosting (optional):

• Powdered sugar

• Fresh lemon juice

• Optional: cream cheese and butter (if making a lemon cream cheese frosting)

directions

1. I preheat the oven and grease a round or loaf cake pan, lining it with parchment paper for easy removal.

2. In a bowl, I whisk together flour, baking powder, baking soda, and salt.

3. In another bowl, I cream the butter and sugar until light and fluffy. I beat in the eggs one at a time, followed by lemon juice, zest, and vanilla.

4. I mix in the sour cream and milk until smooth.

5. Gradually, I add the dry ingredients to the wet, mixing until just combined.

6. I gently fold in the floured strawberries to prevent them from sinking to the bottom.

7. I pour the batter into the prepared pan and smooth the top.

8. I bake the cake until golden and a toothpick comes out clean, then let it cool before glazing or frosting.

9. For the glaze, I mix powdered sugar with lemon juice and drizzle over the cooled cake. If I want a richer topping, I whip up a lemon cream cheese frosting.

Servings and timing

This recipe makes about 10–12 slices and takes around 1 hour and 15 minutes total — with 20 minutes of prep time and 50–55 minutes of baking.

Variations

When I want a lighter version, I skip the frosting and go with a simple lemon glaze. I’ve also made this into cupcakes or a sheet cake for parties. For extra flavor, I sometimes add a layer of strawberry jam between two cake layers or mix chopped strawberries into the frosting. Frozen strawberries can work in a pinch, but I always prefer fresh for the best texture.

storage/reheating

I store the cake covered at room temperature for up to 2 days or refrigerate it for up to 5 days. If frosted with cream cheese, I keep it in the fridge. To reheat a slice, I microwave it for about 10–15 seconds to bring back that just-baked softness.

FAQs

Can I use frozen strawberries in this cake?

Yes, but I make sure to thaw and drain them well first. I also coat them in flour just like fresh ones to prevent too much moisture in the batter.

How do I stop the strawberries from sinking?

I toss the chopped strawberries in a tablespoon of flour before folding them into the batter. This helps suspend them evenly throughout the cake.

Can I use lemon extract instead of fresh lemon juice?

If I’m out of fresh lemons, I use lemon extract sparingly — just ½ teaspoon — since it’s much more concentrated. But fresh lemon juice and zest give the best flavor.

Can I make this cake gluten-free?

Yes, I substitute the flour with a 1:1 gluten-free baking blend. The texture might be slightly different, but the flavor holds up well.

What frosting works best?

A lemon glaze keeps it light and tangy, but when I want something more decadent, I go for a lemon cream cheese frosting. A simple vanilla buttercream also works beautifully.

Conclusion

This Strawberry Lemon Cake is one of my favorite bakes when I’m craving something fresh, sweet, and citrusy. It’s soft, flavorful, and packed with juicy strawberries, making it a standout dessert for any time of year. Whether I serve it with a glaze or go all out with frosting, this cake always brings smiles.