Heavenly Strawberry Lemon Cake – Moist Summer Dessert

If you’re searching for the perfect spring or summer dessert, look no further than this Strawberry Lemon Cake. With layers of soft lemon cake, filled with fresh strawberries and topped with light whipped cream frosting, this recipe is trending across food blogs for a reason. It’s the ideal mix of sweet, tart, light, and creamy, making it perfect for birthdays, brunches, baby showers, or your next BBQ party.

Plus, it’s beginner-friendly and customizable—making it the go-to recipe for those searching:

• “How to make strawberry lemon cake from scratch”
• “Best lemon strawberry cake recipe for summer”
• “Easy homemade fruity layer cake”

Let’s jump into why this dreamy cake is a must-bake.

why You’ll Love This Strawberry Lemon Cake

• Made with real ingredients – no boxed cake mixes!
• Fresh strawberries + lemon zest = unbeatable flavor
• Only 55 minutes total time
• Light whipped cream frosting instead of buttercream
• Perfect for spring & summer events

Ingredients for Strawberry Lemon Cake

For the Cake:

• 3 cups all-purpose flour (or gluten-free baking flour)
• 3 ¾ tsp baking powder
• ¾ tsp salt
• 1½ cups unsalted butter, softened
• 1 cup granulated sugar
• 6 large eggs
• 3 tsp vanilla extract
• Zest and juice of 2 lemons
• 1½ cups whole milk
• 1½ cups fresh strawberries, finely diced

For the Filling & Frosting:

• ¾ cup strawberry preserves
• 4½ cups heavy whipping cream
• ¼ cup powdered sugar
• 1½ tsp vanilla extract
• Optional: a few drops of yellow food coloring
• Fresh strawberries & lemon slices for garnish

Step-by-Step: How to Make the Best Strawberry Lemon Cake

Step 1: Prep & Preheat

• Preheat oven to 350°F (175°C).
• Grease and flour three 9-inch round cake pans. Line with parchment for easy removal.

Step 2: Dry Mix

• Whisk together flour, baking powder, and salt in a medium bowl.

Step 3: Cream Butter & Sugar

• In a large mixing bowl, beat butter and sugar until pale and fluffy (about 3–5 mins).

Step 4: Add Eggs and Flavor

• Beat in eggs, one at a time.
• Add vanilla extract, lemon zest, and lemon juice.

Step 5: Alternate Flour and Milk

• Gradually mix in the flour mixture and milk, alternating between the two. Do not overmix.

Step 6: Fold in Strawberries

• Gently fold in diced fresh strawberries.

Step 7: Bake

• Divide batter among the 3 pans.
• Bake for 25–30 minutes, or until toothpick comes out clean.
• Cool for 10 minutes in pans, then transfer to wire racks.

Step 8: Make Whipped Frosting

• Beat heavy cream, powdered sugar, and vanilla extract until stiff peaks form.
• Add yellow food coloring for a lemony tint (optional).

Step 9: Assemble the Cake

1. Place the first cake layer on a serving plate.
2. Spread with strawberry preserves and a layer of whipped cream.
3. Repeat with second layer.
4. Add the final layer and frost the top and sides.
5. Garnish with strawberries and lemon slices.

Pro Tips for Success

• Use room-temperature butter and eggs for smoother batter.
• Don’t overmix or the cake may become dense.
• Chill your mixing bowl before making whipped cream.
• For a bakery-style look, use a piping bag to decorate the top edges.

Trending voice search questions covered here:

• What is the best frosting for lemon strawberry cake?
• How do you keep whipped cream from deflating on cake?

Best Ways to Serve Strawberry Lemon Cake

Serve this cake:

• With iced tea or lemonade for a summer party
• Alongside vanilla ice cream for extra indulgence
• With mint leaves and edible flowers for a rustic finish

Looking for more fruit-forward cakes? Try our Easy Carrot Cake with Pineapple or Lemon Raspberry Swirl Cheesecake!

Storage & Freezing Instructions

Refrigerate:

• Store leftovers in a covered cake dome or airtight container for up to 4 days.

Freeze:

• Freeze slices individually wrapped in plastic wrap and foil for up to 1 month.
• Thaw overnight in fridge before serving.

Nutritional Information (Per Serving – 1 slice)

• Calories: 450
• Carbohydrates: 40g
• Fat: 32g
• Protein: 6g
• Sugars: 28g
• Serving size: 1 slice
• Yields: 16 servings

Need a low-sugar version? Substitute the preserves and sugar with monk fruit sweetener or erythritol.

FAQs For Strawberry Lemon Cake

Can I use frozen strawberries instead of fresh?

Yes. Thaw and drain well before folding into the batter.

Can I make this cake ahead of time?

Definitely. Bake the cake layers a day ahead and store them wrapped. Assemble with frosting the day of.

How do I keep the whipped cream stable?

Use cold tools and beat until stiff peaks. Add 1 tsp gelatin for extra hold if needed.

Is this strawberry lemon cake gluten-free?

Not by default, but you can use a 1:1 gluten-free flour blend for great results.

What’s the best substitute for strawberry preserves?

Use raspberry jam, lemon curd, or homemade compote.

Related Recipes to Try Next

• Heavenly Lemon Strawberry Cheesecake Recipe – Easy Dessert
• Best German Chocolate Poke Cake Recipe – Ultimate Dessert
• Easy Carrot Cake with Pineapple – Best Carrot Cake Recipe

Final Thoughts

This Strawberry Lemon Cake is the ultimate homemade dessert for spring and summer. It’s fruity, light, and packed with real ingredients — and now you know how to bake it like a pro.

Tried this recipe? Leave a comment, rating, or share your photo using #StrawberryLemonCake!
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