The Ultimate Lemon Strawberry Cake Recipe: A Delicious Blend of Tangy Lemon and Sweet Strawberry

Discover the perfect harmony of tangy lemon and sweet strawberry in this ultimate lemon strawberry cake recipe. Whether you’re celebrating a special occasion or simply craving a refreshing dessert, this homemade cake is sure to impress. With light, lemon-infused layers, a luscious strawberry compote filling, and a dreamy lemon cream cheese frosting, you’ll love every bite of this delightful treat.

1. Introduction: Why You’ll Love This Lemon Strawberry Cake

This lemon strawberry cake is a celebration of bright, fresh flavors. Imagine biting into a soft, moist lemon cake, layered with a vibrant strawberry compote and finished with a tangy lemon cream cheese frosting. The combination of citrus and berries creates a dessert that’s both refreshing and indulgent. Plus, this recipe is completely alcohol-free, making it perfect for everyone to enjoy any day of the year!

• Delicious Flavor Profile: Tangy lemon meets sweet strawberry for a balanced taste.
• Versatile & Celebratory: Ideal for birthdays, gatherings, or a special treat on any day.
• Homemade Goodness: A step-by-step guide to creating a stunning dessert in your own kitchen.
• Alcohol-Free Recipe: Enjoy a pure, clean flavor without any alcohol.

2. Essential Ingredients and Prepping Tips

Before you begin, gather all your ingredients. High-quality, fresh ingredients are the key to achieving the perfect lemon strawberry cake.

For the Lemon Cake Layers:

• 2 1/2 cups all-purpose flour
• 2 1/2 teaspoons baking powder
• 1/2 teaspoon salt
• 1 cup unsalted butter, softened
• 2 cups granulated sugar
• 4 large eggs (at room temperature)
• Zest of 2 lemons
• 1/4 cup fresh lemon juice
• 1 cup milk (or buttermilk for extra tenderness)

For the Strawberry Compote:

• 2 cups fresh strawberries, hulled and chopped
• 1/2 cup granulated sugar
• 2 tablespoons fresh lemon juice
• 1 tablespoon cornstarch mixed with 1 tablespoon water (optional, for a thicker compote)

For the Lemon Cream Cheese Frosting:

• 8 oz cream cheese, softened
• 1/2 cup unsalted butter, softened
• 3 cups powdered sugar, sifted
• 2 tablespoons fresh lemon juice
• Zest of 1 lemon
• 1/4 teaspoon salt

Prepping Tips:

• Lemons: Zest and juice the lemons before starting. Fresh lemon juice brings out the best tang.
• Strawberries: Hull and chop the strawberries uniformly to ensure even cooking in the compote.
• Butter and Eggs: Allow your butter to soften and your eggs to reach room temperature for a smoother batter.

3. Baking the Perfect Lemon Cake Layers

Creating the ideal cake layers is essential for the perfect lemon strawberry cake.

Step-by-Step Instructions:

• Mix Dry Ingredients: In a medium bowl, whisk together 2 1/2 cups flour, 2 1/2 teaspoons baking powder, and 1/2 teaspoon salt.
• Cream Butter and Sugar: In a large bowl, beat 1 cup softened butter with 2 cups granulated sugar until light and fluffy (about 3–4 minutes).
• Incorporate Eggs & Citrus: Add 4 large eggs one at a time, then mix in the zest of 2 lemons and 1/4 cup fresh lemon juice.
• Combine and Mix: Alternately add the dry ingredients and 1 cup milk to the butter mixture, beginning and ending with the dry ingredients. Mix until just combined to maintain a light texture.

Baking:

• Preheat Oven: Set your oven to 350°F (175°C).
• Prepare Pans: Grease and flour two 9-inch round cake pans.
• Bake: Divide the batter evenly between the pans and bake for 25–30 minutes or until a toothpick inserted in the center comes out clean.
• Cool: Allow the cakes to cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.

4. Making the Strawberry Compote and Lemon Cream Cheese Frosting

The strawberry compote and lemon cream cheese frosting add layers of flavor that make this cake truly special.

Strawberry Compote:

• Combine Ingredients: In a medium saucepan, combine 2 cups chopped strawberries, 1/2 cup granulated sugar, and 2 tablespoons fresh lemon juice.
• Cook: Over medium heat, cook while stirring occasionally for about 8–10 minutes until the strawberries break down and the mixture thickens. (Add the cornstarch slurry for a thicker consistency if desired.)
• Cool: Remove from heat and let the compote cool completely before using.

Lemon Cream Cheese Frosting:

• Cream the Base: In a large bowl, beat 8 oz softened cream cheese with 1/2 cup softened butter until smooth.
• Add Sugar: Gradually mix in 3 cups sifted powdered sugar until the frosting is light and creamy.
• Flavor: Stir in 2 tablespoons fresh lemon juice, zest of 1 lemon, and 1/4 teaspoon salt.
• Mix Well: Beat until the frosting is light, fluffy, and perfectly tangy.

5. Assembling, Decorating, and Serving Your Cake

Now it’s time to bring it all together for a stunning presentation.

Assembly Instructions:

• Layering: Place one cooled lemon cake layer on a serving plate. Evenly spread a generous layer of strawberry compote on top.
• Stacking: Place the second cake layer on top, ensuring the compote is spread uniformly between layers.
• Frosting: Use a spatula or piping bag to frost the top and sides of the cake with the lemon cream cheese frosting.
• Decorating: Garnish with fresh strawberry slices, an extra sprinkle of lemon zest, or a light dusting of powdered sugar for a beautiful finish.

Serving Tips:

• Presentation: Slice the cake into even pieces to showcase the distinct layers.
• Storage: Keep any leftovers covered in the refrigerator and bring to room temperature before serving to enjoy the full flavor.
• Pairing: Serve with a refreshing beverage like iced tea or a light sparkling water to complement the cake’s citrus and berry flavors.

Conclusion

This ultimate lemon strawberry cake recipe offers a delightful blend of tangy lemon and sweet strawberry, resulting in a refreshing and indulgent dessert perfect for any occasion. With detailed instructions and precise measurements, you can confidently create a stunning homemade cake that will impress your family and friends. Enjoy the process, savor every bite, and share your delicious creation with others!

Happy baking!