Trending in 2025: Stunning Lemon Strawberry Cake Recipe!

Ever had a dessert that instantly reminded you of sunshine and joy? That’s exactly what a lemon strawberry cake does. One bite is like a hug from summer.

It’s soft, moist, zesty, and bursting with fresh strawberry sweetness. This cake is perfect for spring picnics, summer birthdays, Sunday brunch, or even a cozy evening with tea.

Let’s be real; there’s something special about making a cake from scratch. It’s not just about eating dessert. It’s about mixing love into flour, whisking up memories, and creating something that makes people say, “Wow… you made that?!”

So today, I’ll walk you through a fail-proof, bakery-style lemon strawberry cake recipe from ingredients to decorating with personal tips, simple hacks, and step-by-step instructions that even first-timers can follow.

Why You’ll Love This Lemon Strawberry Cake

Before we roll up our sleeves, here’s why people fall in love with this cake:

• Fresh and vibrant flavors that pop in every bite
• Soft and moist texture that melts in your mouth
• A perfect balance of sweet and tart
• Easy to follow steps — even for beginners
• Looks like something straight out of a bakery!

Think of this cake like sunshine on a plate. And we all need more of that, right?

Ingredients You’ll Need (Simple and Fresh)

No hard-to-find stuff here! Just fresh, everyday ingredients.

For the Cake:

Pro Tip: Tossing strawberries in flour keeps them from sinking to the bottom of the cake!

For the Frosting:

How to Make Lemon Strawberry Cake (Step-by-Step)

Baking a beautiful cake is like painting a masterpiece layer by layer, detail by detail. Let’s break down each step so you can confidently bake and enjoy every part of the process.

Step 1: Preheat and Prepare the Cake Pans

Preheat your oven to 350°F (175°C).

This ensures the oven is hot and ready when your batter is mixed. A cold oven leads to uneven baking, and we don’t want that!

Prepare your cake pans:

• Use two 9-inch round pans.
• Lightly grease the pans with butter or nonstick spray.
• Then, dust with flour or line the bottom with parchment paper circles.

Why this matters: A well-prepped pan helps your cake release cleanly without sticking or breaking.

Step 2: Combine Dry Ingredients

In a medium mixing bowl, whisk together:

• 2 ½ cups all-purpose flour
• 2 ½ teaspoons baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt

Whisking not only blends everything evenly but also aerates the flour, giving your cake a lighter texture.

Tip: Use a fine mesh sieve if your flour is clumpy for a smoother mix.

Step 3: Cream Butter and Sugar Until Fluffy

In a large bowl or stand mixer:

• Add 1 cup (2 sticks) softened unsalted butter.
• Pour in 1 ¾ cups granulated sugar.
• Beat medium-high speed for 3–4 minutes until it becomes light, creamy, and pale yellow.

Why this step is gold: Creaming creates air pockets that help your cake rise and stay tender. Don’t rush this step.

Step 4: Add Eggs and Flavor

Crack in 4 large eggs, one at a time:

• After each egg, beat the mixture until fully combined.
• This keeps the batter smooth and prevents it from curdling.

Then add:

• 2 tablespoons lemon zest
• ⅓ cup fresh lemon juice
• 1 ½ teaspoons vanilla extract

Lemon zest is the hero here it packs intense citrus flavor and gives the cake its signature zing.

Step 5: Alternate Adding Dry Ingredients and Buttermilk

Now it’s time to mix in the dry ingredients and buttermilk. This is where many bakers get nervous — but it’s easy!

You’ll need 1 cup of buttermilk.

Add in 3 parts:

1. One-third of the flour mixture
2. Half of the buttermilk
3. Another third of the flour
4. Remaining buttermilk
5. The last portion of flour

Mix gently after each addition. Don’t overbeat — just enough to combine.

Why alternate? It helps the batter stay smooth, and you get a fluffier texture. Too much flour at once can make it dense.

Step 6: Fold in the Strawberries

Now, the fun part! Add 1 cup of chopped fresh strawberries and toss in 1 tablespoon of flour.

Why coat them in flour first? This little trick prevents the berries from sinking to the bottom of the cake.

Use a rubber spatula to fold the berries into the batter gently. Stir just until combined; there is no rough mixing.

Optional twist: Add a few extra chopped berries on top of the batter once it’s in the pan for a juicy pop!

Step 7: Pour and Smooth Batter into Pans

Divide the batter evenly between the two prepared pans.

• Use a kitchen scale for accuracy, or eyeball it.
• Smooth the tops with a spatula so the cakes bake evenly.

Baker’s Tip: Tap the pans lightly on the counter to pop any large air bubbles hiding in the batter.

Step 8: Bake to Golden Perfection

Place the pans on the middle rack of your preheated oven.

• Bake for 28 to 33 minutes, or until the tops are golden and a toothpick inserted in the center comes out clean.

Don’t open the oven too soon — wait at least 25 minutes. Opening the door early can deflate the cake.

Step 9: Cool the Cake Layers

Once baked:

• Remove the pans from the oven.
• Let the cakes rest in the pans for 10 minutes to firm up.
• Then, carefully run a knife around the edges and flip them onto a cooling rack.
• Let them cool completely before frosting.

Important: Never frost a warm cake. It’ll melt your frosting and slide all over the place.

Make the Lemon Cream Cheese Frosting

This frosting is zesty, creamy, and not too sweet — just the way a perfect lemon cake topping should be.

Here’s how to whip it up like a pro:

Ingredients:

• 8 oz cream cheese (softened to room temperature)
• ½ cup (1 stick) unsalted butter (also softened)
• 3 to 4 cups powdered sugar (depending on how sweet you want it)
• 2 tablespoons fresh lemon juice
• 1 tablespoon lemon zest
• 1 teaspoon vanilla extract

Pro Tip: Room temp cream cheese and butter blend better and create a silky texture. Cold ones can make your frosting lumpy.

Frosting Instructions:

1. Beat the butter and cream cheese in a large bowl until smooth and fluffy, 2–3 minutes on medium-high speed.
2. Add powdered sugar one cup at a time. Beat well after each addition. Start on low speed to avoid a sugar cloud!
3. Pour in lemon juice, lemon zest, and vanilla. Beat until combined and light.
4. Adjust consistency:
   • Too thick? Add a few drops of milk or lemon juice.
   • Too thin? Add a little more powdered sugar.

What you’ll get is a bright, tangy frosting that pairs perfectly with the sweet, juicy cake.

Assemble and Frost the Cake Like a Pro

Now comes the part where your cake looks like something from a bakery window!

Step-by-Step Assembly:

1. Level the cakes (optional): If the tops of your cakes are domed, slice off the bumps using a serrated knife for a flat surface. This is totally optional, but it helps with stacking.
2. Place the first layer: Set one cake layer on your cake stand or plate. You can even dab a little frosting underneath to hold it in place.
3. Add a thick layer of frosting: Use an offset spatula to spread the frosting across the top evenly.
4. Place the second cake layer: Gently set the second cake on top, flat-side down.
5. Frost the top and sides: Apply a generous layer on top, then smooth it down the sides. Don’t worry about perfection. Rustic looks are beautiful, too!
6. Decorate: If you’re feeling fancy, top with fresh strawberry slices, lemon zest curls, or edible flowers.

🎉 Baker’s Hack: Chill the cake for 20 minutes before slicing for cleaner cuts and firm layers.

Tips for Success

Let’s make sure your lemon strawberry cake turns out fluffy, moist, and absolutely stunning every time.

Must-Know Tips:

• Use fresh lemons and strawberries. Bottled juice and frozen berries won’t give you the same vibrant flavor and texture.
• Measure ingredients correctly, especially flour! Spoon the flour into your measuring cup and level it off. Don’t scoop directly.
• Don’t overmix the batter. Once the flour goes in, mix just until combined. Overmixing leads to a dense cake.
• Cool completely before frosting. Warm cake = frosting disaster.
• If your frosting is too soft, chill it in the fridge for 15 minutes to firm it up.
• Use a cake turntable for smooth frosting (optional). It makes decorating easier and more fun!

What Makes This Cake Special?

So, why is this lemon strawberry cake a standout dessert?

Let’s break it down:

1. Flavor Explosion: You get that tart zing from the lemon and sweet burst from the strawberries, a combo that dances on your tongue.

2. Soft and Moist Texture: Thanks to buttermilk, fresh fruit, and proper creaming, every bite is melt-in-your-mouth soft.

3. Eye-Catching Beauty: This cake is just plain pretty. With its bright white frosting, red strawberries, and golden yellow cake, it’s Instagram-worthy without trying.

4. It’s Versatile: Serve it at birthdays, brunches, BBQs, bridal showers, or just a random Tuesday when life needs sweetness.

5. It’s Feel-Good Food: One bite transports you to a sunny garden picnic surrounded by flowers, laughter, and good vibes.

Final Thoughts: A Cake Worth Every Bite

Making this lemon strawberry cake isn’t just about baking. It’s about joy. It’s about filling your kitchen with the smell of citrus and warm sugar. It’s about that smile you get when you slice into a beautiful cake and everyone at the table says, “This is amazing!”

So go ahead. Gather your ingredients, turn up your favorite playlist, and bake something that brings you joy.

“Life’s short. Eat the cake. Especially if it’s lemon strawberry.” 🍰

Ella Foster

Ella Foster, co-founder of FoodBears.com, is a skilled writer whose love for cooking fuels her creative work. Her passion for experimenting in the kitchen brings authentic flavor and culinary inspiration to every piece she crafts for the platform.