Spring Lemon Strawberry Cake

Name: Spring Lemon Strawberry Cake
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 8 servings
Ingredients: 1 ¾ cups all-purpose flour; 1 ½ teaspoons baking powder; ½ teaspoon salt; ½ cup unsalted butter, softened; 1 cup granulated sugar; 2 large eggs; 1 teaspoon vanilla extract; ½ cup milk; Zest of 1 lemon; Juice of 1 lemon; 1 cup heavy cream; ½ cup powdered sugar; 1 teaspoon vanilla extract; 2 cups fresh strawberries, sliced

Highlighted under: Sugar & Spice Kitchen

I can't help but get excited for spring when I whip up this Spring Lemon Strawberry Cake. The combination of zesty lemon and fresh strawberries creates a delightful flavor that perfectly encapsulates the season. Each bite is a refreshing treat that brightens up any occasion, whether it's a sunny afternoon tea or a festive gathering with friends. The fluffy cake and creamy frosting strike a perfect balance, making it impossible to resist. This recipe has quickly become one of my favorites, and I can't wait for you to try it too!

Created by

Felicity Grant

Last updated on 2026-02-23T19:29:36.293Z

I remember the first time I made this Spring Lemon Strawberry Cake; I was so happy to see the vibrant colors come together. I opted for a light and airy sponge that perfectly pairs with the sweet strawberries and tart lemon. What I found works best is to fold the whipped cream into the frosting gently, creating a creamy yet fluffy texture that complements the cake beautifully.

When testing the recipe, I realized the importance of using fresh strawberries. They add a burst of natural sweetness and moisture that elevates the overall flavor. Make sure to let the cake cool before frosting it; this ensures the layers stay intact and gives you a stunning presentation!

Why You Will Love This Recipe
The combination of zesty lemon and sweet strawberries enhances your taste buds.
Fluffy cake layers create a delightful texture that melts in your mouth.
Perfect for spring celebrations, birthdays, or simply as a sweet indulgence.

Perfecting the Cake Texture

Achieving the right texture in the Spring Lemon Strawberry Cake is crucial for its success. The combination of creaming the butter and sugar until light and fluffy creates a base that traps air, resulting in a cake that is both light and moist. Be careful not to over-mix once you combine the wet and dry ingredients, as this can lead to a denser cake. I recommend mixing just until you no longer see flour streaks for the ideal outcome.

Using room temperature ingredients also plays a significant role in achieving a perfect texture. Allow your eggs and milk to come to room temperature before starting. This helps to emulsify the batter effectively, ensuring uniform moisture and flavor throughout. If you're short on time, placing cold eggs in warm water for about 10 minutes can help speed up the process.

Choosing the Right Strawberries

The strawberries in this recipe are not just for decoration; they contribute significantly to the overall flavor and moisture of the cake. Look for fresh, ripe strawberries for the best taste. They should be bright red, firm, and fragrant. If possible, opt for locally sourced berries, as they often have superior flavor compared to those that have traveled great distances.

If strawberries are out of season or unavailable, you can substitute with other berries such as raspberries or blackberries, though I would recommend adjusting the sweetness slightly to balance their natural tartness. For a fun twist, you could even use a mix of berries for added flavor complexity.

Storing and Serving Tips

This Spring Lemon Strawberry Cake can be made ahead of time and stored properly. If preparing in advance, wrap the individual cake layers tightly in plastic wrap once cooled and stored in the refrigerator for up to two days. Just make sure to wait until you are ready to serve before adding the whipped cream frosting and strawberries to maintain their freshness and prevent sogginess.

For serving, consider pairing the cake with a dollop of lemon curd or a scoop of vanilla ice cream. Both options complement the zesty lemon and sweet strawberries beautifully. If you're feeling adventurous, you could even drizzle some lemon glaze over the top for an extra zing.

Ingredients

Gather the following ingredients to create this cake:

For the Cake

1 ¾ cups all-purpose flour
1 ½ teaspoons baking powder
½ teaspoon salt
½ cup unsalted butter, softened
1 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
½ cup milk
Zest of 1 lemon
Juice of 1 lemon

For the Frosting

1 cup heavy cream
½ cup powdered sugar
1 teaspoon vanilla extract
2 cups fresh strawberries, sliced

Make sure to have everything prepped before you start baking!

Instructions

Prepare the Cake Batter

Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans. In a medium bowl, whisk together the flour, baking powder, and salt. In a large mixing bowl, beat the softened butter and sugar together until light and fluffy. Add in the eggs, vanilla, lemon zest, and juice, mixing well. Gradually add the dry ingredients, alternating with the milk, until everything is well combined.

Bake the Cakes

Pour the batter evenly into the prepared cake pans. Bake for 25 minutes or until a toothpick inserted in the center comes out clean. Once baked, let the cakes cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.

Prepare the Frosting

In a mixing bowl, whip the heavy cream until soft peaks form. Gradually add the powdered sugar and vanilla extract, continuing to whip until stiff peaks form. Be careful not to overwhip.

Assemble the Cake

Once the cakes are completely cooled, place one layer on a serving platter. Spread a layer of whipped cream over the top and add half of the sliced strawberries. Place the second layer on top and repeat the process, finishing with a decorative layer of frosting and remaining strawberries.

Enjoy your delicious Spring Lemon Strawberry Cake!

Pro Tips

For the best flavor, use fresh lemon juice and avoid bottled lemon juice. Additionally, letting the frosted cake sit for about 30 minutes before serving allows the flavors to meld beautifully.

Troubleshooting Common Issues

If your cake layers dome or crack while baking, it might be because of an overly hot oven. Make sure to check your temperature accuracy with an oven thermometer, as an oven running hotter than the set temperature can affect rise and texture. Adjusting the temperature downwards by 25°F can prevent this issue.

Another common issue could be a failure to achieve whipped cream peaks. Ensure that your mixing bowl and beaters are clean and free from any fat or residue, as even small traces of oil can prevent proper whipping. Chill your mixing bowl, whisk, and cream beforehand to help the whipping process.

Scaling the Recipe

If you need to make a larger cake for a special occasion, this recipe scales quite well. For a three-layer cake, simply multiply the ingredients by 1.5, ensuring you adjust baking times accordingly. Keep an eye on the cakes and perform the toothpick test, as larger cakes can take a little longer to bake.

Alternatively, if you’re hosting a smaller gathering, consider making mini cakes in cupcake liners. Use the same batter and reduce the baking time to about 15-18 minutes for small cupcakes. This will result in delightful single-serving treats that are easy to share!

Questions About Recipes

→ Can I use frozen strawberries?

Yes, you can use frozen strawberries, but make sure to thaw and drain them before using to avoid excess moisture.

→ How should I store the cake?

Store the cake in an airtight container in the refrigerator for up to 3 days.

→ Can I make this cake ahead of time?

Yes, you can bake the cake layers a day ahead and frost them right before serving for the best texture.

→ What can I substitute for eggs?

You can use flax eggs or applesauce as a substitute, but the texture may vary slightly.