Strawberry Lemon Cake

This Strawberry Lemon Cake is a delightful treat that perfectly balances the tartness of lemon with the sweetness of strawberries. Ideal for spring and summer gatherings, this cake makes a stunning centerpiece for birthdays, picnics, or any celebration. With its moist layers of lemon cake and creamy strawberry buttercream, every bite bursts with flavor and freshness.

Why You’ll Love This Recipe

• Deliciously Fresh: The combination of tangy lemon and sweet strawberries creates a refreshing flavor profile.
• Perfect for Any Occasion: Whether it’s a birthday or a casual afternoon tea, this cake fits right in.
• Simple to Make: With straightforward instructions, even novice bakers can impress with this dessert.
• Visually Stunning: Decorated with fresh strawberries and lemon slices, it’s as beautiful as it is tasty.
• Versatile Flavor: Enjoy it as is or customize it with your favorite fruits for added flair.

Tools and Preparation

To create this beautiful Strawberry Lemon Cake, you’ll need some essential tools. These will help ensure your baking experience is smooth and successful.

Essential Tools and Equipment

• Stand mixer or hand mixer
• Mixing bowls
• Measuring cups and spoons
• Rubber spatula
• Offset spatula
• Cake pans

Importance of Each Tool

• Stand mixer or hand mixer: This tool helps achieve perfectly whipped buttercream and well-mixed batter without much effort.
• Rubber spatula: Ideal for folding ingredients gently and scraping down the sides of mixing bowls to incorporate everything evenly.
• Cake pans: Round pans are essential for creating even layers that stack beautifully.

Ingredients

For the Cake Layers

• 340 g all-purpose flour
• 2 tbsp cornstarch
• 3/4 tsp baking powder
• 3/4 tsp baking soda
• 3/4 tsp salt
• 300 g granulated sugar
• Zest of one large organic lemon or two small
• 180 g butter (room temperature)
• 4 large eggs (room temperature)
• 240 g sour cream (room temperature)
• 60 g vegetable oil (e.g. canola oil)
• 2 tbsp lemon juice
• 2 tsp vanilla extract

For the Strawberry Buttercream

• 400 g butter (room temperature)
• 660 g powdered sugar
• 2 tbsp freeze dried strawberry powder
• 2 tsp vanilla extract
• 2-3 tbsp whole milk (room temperature)

For Decoration

• Fresh strawberries
• Lemon slices

How to Make Strawberry Lemon Cake

Step 1: Prepare the Oven and Pans

Preheat your oven to 350°F (175°C). Grease two round cake pans with butter or cooking spray and line the bottoms with parchment paper.

Step 2: Mix Dry Ingredients

In a mixing bowl, combine the all-purpose flour, cornstarch, baking powder, baking soda, and salt. Whisk together until well mixed.

Step 3: Cream Butter and Sugar

In a stand mixer bowl, beat the room-temperature butter and granulated sugar until light and fluffy. Add in the lemon zest during this step.

Step 4: Add Eggs One at a Time

Add the eggs one at a time to the butter mixture, beating well after each addition. This ensures a smooth batter.

Step 5: Incorporate Sour Cream, Oil, Lemon Juice, and Vanilla

Mix in the sour cream, vegetable oil, lemon juice, and vanilla extract until fully combined.

Step 6: Combine Dry Ingredients with Wet Mixture

Gradually add the dry ingredients to the wet mixture. Mix on low speed just until combined; do not overmix.

Step 7: Bake the Cake Layers

Divide the batter evenly between the prepared pans. Bake for about 22 minutes or until a toothpick inserted into the center comes out clean. Allow them to cool in pans for 10 minutes before transferring them to wire racks to cool completely.

Step 8: Make Strawberry Buttercream

While cooling, prepare your strawberry buttercream by creaming room-temperature butter in a stand mixer. Gradually mix in powdered sugar until fluffy. Add freeze-dried strawberry powder, vanilla extract, and just enough milk to reach desired consistency.

Step 9: Assemble Your Cake

Once cooled completely, place one layer on a serving plate. Spread an even layer of strawberry buttercream on top. Place the second layer on top and frost the entire cake with remaining buttercream.

Step 10: Decorate

Finish by decorating with fresh strawberries and lemon slices on top for an attractive presentation. Enjoy your delicious Strawberry Lemon Cake!

How to Serve Strawberry Lemon Cake

Strawberry Lemon Cake is a delightful dessert that can be enjoyed in various ways. Whether you want to impress guests or simply indulge yourself, these serving suggestions will elevate your cake experience.

With Fresh Berries

• Serve slices of Strawberry Lemon Cake topped with an assortment of fresh berries. This adds a burst of color and enhances the fruity flavors.

A Scoop of Ice Cream

• Pair each slice with a scoop of vanilla or lemon ice cream. The creamy texture complements the cake’s moist layers beautifully.

Drizzled with Berry Sauce

• Create a quick berry sauce by blending fresh strawberries and sugar. Drizzle it over your cake for an extra layer of flavor.

Garnished with Whipped Cream

• Add a dollop of whipped cream on top of each slice. It adds a light and airy finish, perfect for warm days.

Tea or Coffee Pairing

• Serve your Strawberry Lemon Cake alongside a warm cup of tea or coffee. The citrus notes pair wonderfully with these beverages, making it great for afternoon gatherings.

How to Perfect Strawberry Lemon Cake

To ensure your Strawberry Lemon Cake turns out perfectly every time, consider these helpful tips.

• Use Room Temperature Ingredients: Make sure your butter, eggs, and sour cream are at room temperature. This helps create a smooth batter and ensures even baking.

• Measure Ingredients Accurately: Use kitchen scales for precise measurements. Accurate quantities lead to better texture and taste in your cake.

• Don’t Overmix the Batter: Mix only until combined to avoid toughening the cake. A gentle hand will keep the cake light and fluffy.

• Cool Properly: Allow the cake to cool completely before frosting. This prevents the frosting from melting and sliding off.

• Store Correctly: Keep leftover cake in an airtight container at room temperature for up to three days, or refrigerate for longer freshness.

Best Side Dishes for Strawberry Lemon Cake

Pairing side dishes with your Strawberry Lemon Cake can enhance its appeal at any gathering. Here are some great options:

1. Fruit Salad: A refreshing mix of seasonal fruits complements the flavors of the cake while adding brightness to your plate.

2. Pistachio Cookies: Crunchy pistachio cookies offer a delightful contrast in texture alongside the soft layers of the cake.

3. Lemon Sorbet: This light and tangy sorbet acts as a palate cleanser, balancing the sweetness of the cake perfectly.

4. Cheese Platter: A selection of mild cheeses pairs well with cake’s flavors, creating an elegant dessert spread.

5. Chocolate Mousse: Rich chocolate mousse provides a decadent option that pairs excellently with the fruity notes of the cake.

6. Honey Yogurt Parfait: Layer honey yogurt with granola and berries for a healthy yet indulgent side dish that pairs well with dessert.

Common Mistakes to Avoid

Baking a Strawberry Lemon Cake can be delightful, but it’s easy to make mistakes. Here are some common pitfalls to watch out for.

• Incorrect Measurements: Using too much or too little of an ingredient can ruin the cake’s texture. Always measure your ingredients accurately for the best results.
• Cold Ingredients: Starting with cold eggs or butter can affect how well they blend. Ensure all ingredients are at room temperature before mixing.
• Overmixing Batter: Overmixing can lead to a dense cake. Mix just until combined to keep the cake light and fluffy.
• Not Using Fresh Ingredients: Using old baking powder or stale ingredients can impact flavor and rise. Always check your supplies for freshness.
• Skipping the Cooling Time: Cutting into a warm cake can cause it to crumble. Allow the cake layers to cool completely before frosting.
• Ignoring Oven Temperature: Every oven is different. Use an oven thermometer to ensure your Strawberry Lemon Cake bakes at the right temperature.

Storage & Reheating Instructions

Refrigerator Storage

• Store leftover Strawberry Lemon Cake in an airtight container.
• It will keep well in the refrigerator for up to 5 days.

Freezing Strawberry Lemon Cake

• Wrap each layer individually in plastic wrap and then foil for added protection.
• The cake can be frozen for up to 3 months.

Reheating Strawberry Lemon Cake

• Oven: Preheat to 350°F (175°C). Warm slices on a baking sheet for about 10 minutes.
• Microwave: Heat individual slices on medium power for 15-20 seconds until warm.
• Stovetop: Place a slice in a skillet over low heat, cover, and warm for about 5 minutes.

Frequently Asked Questions

Here are some common questions about making and enjoying Strawberry Lemon Cake.

Can I use frozen strawberries in my Strawberry Lemon Cake?

Yes, you can use frozen strawberries! Just ensure they are thawed and drained before adding them to the cake mixture or frosting.

How do I make my Strawberry Lemon Cake more lemony?

To enhance the lemon flavor, add more lemon zest or increase the lemon juice in both the cake batter and frosting.

What can I substitute for sour cream in this recipe?

You can use plain Greek yogurt or buttermilk as a substitute for sour cream without losing moisture.

How should I decorate my Strawberry Lemon Cake?

Fresh strawberries and lemon slices work beautifully as decorations. You could also drizzle with additional frosting or sprinkle with edible flowers for added flair.

Can I make this Strawberry Lemon Cake gluten-free?

Yes! Substitute all-purpose flour with a gluten-free flour blend designed for baking.

Final Thoughts

This delightful Strawberry Lemon Cake is perfect for spring and summer gatherings. Its lightness and fresh flavors make it versatile enough to customize with different fruits or fillings. Whether you’re celebrating a special occasion or simply enjoying dessert at home, this cake is sure to impress everyone. Try making it today!