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A moist and fluffy strawberry lemon cake topped with lemon frosting and garnished with fresh strawberries and lemon zest.
Olivia

Strawberry Lemon Cake Recipe

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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 8
Course: Dessert
Cuisine: American
Calories: 300
Ingredients Equipment Method

Ingredients
  

For the Cake
  • 2 cups all-purpose flour
  • 1 cup granulated sugar
  • 1/2 cup  butter unsalted softened
  • 3 large eggs
  • 1/2 cup milk
  • 2 teaspoons baking powder
  • 2 teaspoons vanilla extract
  • Zest of 1 lemon
  • 1/2 teaspoon salt
For the Strawberry Filling
  • 1 1/2 cups strawberries  fresh and chopped
  • 2 tablespoons granulated sugar plus more for rolling cookies
  • 1 tablespoon lemon juice
For the Lemon Frosting
  • 1/2 c  unsalted butter softened
  • 2 cups powdered sugar
  • 2 tablespoons lemon juice
  • Zest of 1 lemon
  • optional, for consistency 1-2 tablespoons milk

Equipment

  • 9-inch round cake pans (2)
  • Mixing bowls
  • Electric hand mixer or stand mixer
  • Rubber spatula
  • Measuring cups and spoons
  • Cooling Rack
  • Parchment paper

Method
 

Step 1: Make the Strawberry Filling
  1. In a saucepan, mix the strawberries, sugar, and lemon juice.
  2. Cook, stirring, until strawberries become mushy and the mixture thickens 8 or so minutes.
  3. Let cool completely.
Step 2: Prepare the Cake Batter
  1. Turn the oven to 350°F (175°C). Butter and line an 8-inch round cake pan.
  2. Cream butter and sugar, add the eggs, and beat well.
  3. Beat in eggs, one at a time.
  4. Beat in vanilla and lemon zest.
  5. In another bowl, combine flour, baking powder and salt.
  6. Mix in dry ingredients in two additions, alternating with milk. Mix until just combined.
Step 3: Bake the Cake
  1. Pour half of the batter into the pan.
  2. Dollop in half of the strawberry filling and swirl gently with a knife.
  3. Swirl with remaining batter and filling.
  4. Bake for 30-35 minutes, or until a toothpick in the middle comes out clean.
  5. Allow to cool in the pan for 10 minutes, then turn out onto a wire rack.
Step 4: Make the Lemon Frosting
  1. Beat butter until creamy.
  2. Beat in powdered sugar, lemon juice and lemon rind until blended.
  3. If a easy spreadable consistency isn't reached add more milk.
Step 5: Frost and Decorate
  1. Frost the top of the cooled cake with the lemon frosting.
  2. Top with additional strawberries, lemon zest, or a touch of strawberry jam to give the cake a traditional strawberry pound cake appearance.