Can I use frozen strawberries instead of fresh?

Yes, you can use frozen strawberries. Make sure to thaw and drain them thoroughly before adding to the batter to prevent excess moisture.

Can I make this cake ahead of time?

Yes, you can bake the cake layers a day in advance. Wrap them in plastic wrap and store at room temperature or refrigerate. Assemble with frosting the day of serving.

How do I keep whipped cream frosting stable?

Use a chilled bowl and beaters. You can also add 1 teaspoon of cornstarch or gelatin to help stabilize the whipped cream and prevent it from deflating.

Is Strawberry Lemon Dream Cake gluten-free?

This recipe is not gluten-free by default, but you can use a 1:1 gluten-free baking flour substitute to make it gluten-free.

What can I use instead of strawberry preserves?

You can substitute with raspberry jam, lemon curd, or a homemade berry compote for a similar texture and flavor.

Heavenly Strawberry Lemon Cake – Moist Summer Dessert

Author: Clara Bennett
Total Time: 55 minutes
Yield: 16 servings 1x
Diet: Vegetarian

Description

This Strawberry Lemon Cake is a refreshing, fruity dessert made with fresh strawberries, lemon zest, and whipped cream frosting. Perfect for spring and summer gatherings, it’s light, fluffy, and packed with flavor.

Ingredients

Scale

3 cups all-purpose flour
3 ¾ tsp baking powder
¾ tsp salt
1½ cups unsalted butter, room temperature
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, diced
¾ cup strawberry preserves
4½ cups heavy whipping cream
¼ cup powdered sugar
1½ tsp vanilla extract (for frosting)
Yellow food coloring (optional)
Fresh strawberries and lemon slices for garnish

Instructions

Preheat oven to 350°F (175°C) and grease/flour three 9-inch round pans.
In a medium bowl, whisk together flour, baking powder, and salt.
In a large bowl, cream butter and granulated sugar until light and fluffy.
Add eggs one at a time, beating after each. Stir in vanilla, lemon zest, and lemon juice.
Alternate adding flour mixture and milk to the batter, starting and ending with flour.
Fold in diced fresh strawberries gently.
Divide batter evenly among pans and bake for 25–30 minutes or until a toothpick comes out clean.
Cool in pans for 10 minutes, then transfer to wire racks to cool completely.
Whip heavy cream with powdered sugar and vanilla extract until stiff peaks form. Add yellow food coloring if desired.
Place one cake layer on serving plate, spread with ¼ cup strawberry preserves, then whipped cream. Repeat with second layer.
Top with final layer, frost top and sides with remaining whipped cream.
Garnish with fresh strawberries and lemon slices. Chill before serving.

Equipment

2Pcs Heart Shape Cake Pans, Aluminum Heart Cake Mold, Reusable 10 inch

Buy Now →

9-inch springform pan

Buy Now →

KitchenAid hand Mixer

Buy Now →

Notes

Use room temperature ingredients for best results.
Do not overmix batter to maintain fluffiness.
Chill mixing bowl and beaters before whipping cream.
Use parchment paper for easier cake removal.
Store cake covered in the fridge for up to 4 days.

Prep Time: 25 minutes
Cook Time: 30 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 450
Sugar: 28g
Sodium: 220mg
Fat: 32g
Saturated Fat: 18g
Unsaturated Fat: 11g
Trans Fat: 0g
Carbohydrates: 40g
Fiber: 1g
Protein: 6g
Cholesterol: 130mg

Keywords: Strawberry Lemon Dream Cake, Lemon Strawberry Cake Recipe, Fresh Strawberry Lemon Cake, Easy Summer Cake Recipe, Homemade Fruit Cake

Find it online: https://fenrecipes.com/strawberry-lemon-cake-moist-summer-dessert/