Strawberry Lemon Cake

You know how some cakes feel like they’re trying way too hard? Layers on layers, twenty ingredients you’ve never heard of, and somehow it still doesn’t taste like much. Yeah, no thanks.

This Strawberry Lemon Cake isn’t trying to impress anyone with fancy tricks. It’s just really good. Like, take-a-bite-and-close-your-eyes good.

Soft, fluffy lemon cake that actually tastes like lemon, not just sugar with a yellow tint. And the strawberry frosting?

Smooth, creamy, and just the right amount of sweet. I could eat it by the spoonful, not even kidding.

I made this cake for a small get-together last month—nothing big, just a few friends hanging out. And let me tell you, people didn’t just ask for seconds.

They asked for the recipe. And then asked again to make sure they didn’t forget any steps. That’s how I knew this one’s a keeper.

It’s bright, it’s fresh, and it looks like something you’d see at a cute little bakery—but it’s made right at home, without any stress.

If you’ve got some lemons, a handful of strawberries, and a free afternoon, you’re all set.

Table of Contents

Strawberry Lemon Cake Recipe

Ingredients (For 8-inch 2-layer Cake)

For Lemon Sponge Cake:

2 ½ cups all-purpose flour (sifted)
2 ½ tsp baking powder
½ tsp baking soda
¼ tsp fine salt
1 cup unsalted butter (softened)
1 ¾ cups granulated sugar
4 large eggs (room temperature)
1 tbsp lemon zest (freshly grated)
3 tbsp fresh lemon juice
1 cup whole milk (room temperature)
½ cup plain yogurt
1 tsp vanilla extract

For Strawberry Frosting:

1 ½ cups unsalted butter (softened)
4 cups powdered sugar (sifted)
½ cup strawberry puree (from fresh strawberries)
2 tbsp heavy cream (or milk)
1 tsp vanilla extract
A small pinch of salt

For Filling:

⅓ cup strawberry jam (good quality or homemade)

Decoration:

Fresh strawberries (halved)
Lemon slices (thin)

Instructions

Preheat oven to 175°C (350°F).
Grease two 8-inch round cake pans and line with baking paper.
In a bowl, whisk together flour, baking powder, baking soda, and salt.
In a separate large bowl, beat butter and sugar until light and fluffy (about 3-4 minutes).
Add eggs one at a time, beating well after each addition.
Add lemon zest, lemon juice, and vanilla extract — mix again.
Combine milk and yogurt.
Gradually add dry ingredients to the butter mixture, alternating with the milk-yogurt mix — starting and ending with flour.
Divide batter evenly into pans.
Bake for 28-32 minutes or until a toothpick comes out clean.
Let them cool for 10 minutes in the pans, then transfer to wire racks to cool completely.
In a clean bowl, beat butter for 2 minutes until creamy.
Add sifted powdered sugar slowly while mixing.
Pour in strawberry puree and vanilla.
Add cream (or milk) to adjust consistency.
Beat for 3-4 minutes until light and fluffy.
Chill in the fridge for 10 minutes if it’s too soft.
Place one cake layer on your serving plate.
Spread a thin layer of strawberry frosting.
Add the strawberry jam evenly on top of the frosting (this adds extra flavor).
Place the second cake layer on top.
Apply a thin crumb coat of frosting all over the cake — refrigerate for 20 minutes.
Spread remaining frosting smoothly over the entire cake using an offset spatula. Create light swirl patterns.
Decorate the top with fresh strawberry halves and lemon slices as shown in the image — arrange them around the edges for a clean, aesthetic look.
Always use room temperature ingredients for best mixing.
Don’t overbake the sponge — this keeps it soft and moist.
Use fresh lemon juice and zest only — bottled won’t give the same flavor.
The strawberry puree should be from fresh strawberries blended smooth.
Let the cake chill for 1 hour after assembling for perfect slices.

How Do You Make A Moist Strawberry Lemon Cake From Scratch?

To make your strawberry lemon cake soft, fluffy, and moist, follow these tried-and-true tips:

Use room-temperature ingredients: Cold eggs or butter won’t mix properly and can ruin the texture. Let everything sit out for 30–60 minutes before baking.
Don’t overmix the batter: Overmixing knocks out the air and makes the cake dry and heavy. Mix just until things are combined.
Use fresh lemon juice and zest: Fresh lemons bring natural moisture and flavor. Bottled lemon juice doesn’t do the job the same way.
Add yogurt or sour cream: A spoonful of plain yogurt or sour cream makes the batter rich and soft without making it heavy.
Brush baked layers with simple syrup: A little sugar-water syrup keeps the sponge extra moist. Just a light brush over each layer is enough.
Avoid overbaking: Even a few extra minutes in the oven can dry it out. Check with a toothpick—once it comes out clean or with a few crumbs, it’s done.

How Do I Keep My Strawberry Lemon Cake From Being Too Dense?

Nobody wants a cake that feels like a brick. Here’s how to keep it soft and light:

Cream butter and sugar properly: Beat them until light and fluffy. This step adds air, which makes the cake rise well.
Use cake flour instead of all-purpose: Cake flour is finer and makes the cake soft instead of thick and heavy.
Measure ingredients carefully: Too much flour makes the cake dense. Spoon it into your cup and level it off instead of scooping straight from the bag.
Don’t overmix after adding flour: Stir gently until just combined. Overmixing activates the gluten and makes the cake tough.
Use the right amount of baking powder: Not too little, not too much. Too much can cause the cake to rise fast and collapse.
Check your oven temp: Too low and it bakes unevenly, too high and it rises fast then sinks. Always preheat and use an oven thermometer if possible.

What’s The Best Way To Add Real Strawberry Flavor To Cake?

If you want real, juicy strawberry flavor in every bite, here’s how to do it the right way:

Use reduced strawberry puree: Cook fresh strawberries down until thick. This removes excess water and leaves behind bold flavor.
Add puree to both batter and frosting: This gives the whole cake a natural strawberry taste instead of just the topping.
Avoid using fresh chopped strawberries in the batter: They can make the cake soggy. Use puree or freeze-dried strawberry powder instead.
Use freeze-dried strawberries: Crush them into powder and mix into frosting, batter, or even the filling for extra flavor.
Don’t rely on artificial extracts: They often taste fake and don’t give the natural fruit taste you’re looking for.

Can I Make Strawberry Lemon Cake Ahead Of Time?

Yes, you absolutely can! Just follow these simple tips to keep everything fresh and tasty:

Bake the cake layers a day ahead: Let them cool fully, then wrap tightly in plastic wrap and keep at room temperature.
Make the frosting in advance: Store it in an airtight container in the fridge. Let it soften at room temp before using.
Assemble the cake one day early: Fully frost and decorate the cake, then chill it. This lets the flavors settle and the frosting firm up.
Add fresh fruit topping on the day of serving: This keeps the fruit from drying out or leaking juice onto the frosting.
Store in the fridge in a covered container: It stays fresh for 2–3 days easily. Just bring it to room temp before serving for the best taste.

Can I Make This Cake Gluten-Free Or Vegan?

Yes, you can make a strawberry lemon cake gluten-free or vegan with a few simple swaps. Here’s how you can do it:

For Gluten-Free:

Use a 1:1 gluten-free flour blend: Choose a mix that already includes xanthan gum.
Don’t overmix the batter: Gluten-free flour can make cakes dry if overmixed.
Add a little extra moisture: A spoon of yogurt or milk helps keep it soft.

For Vegan:

Use plant-based milk: Almond milk, soy milk, or oat milk all work well.
Replace eggs: Use mashed banana, applesauce, or flax eggs.
Swap butter: Use plant-based butter or neutral oil like sunflower or canola.
Check your sugar: Use sugar that hasn’t been filtered with bone char.

Why Did My Lemon Cake Turn Out Bitter?

If your lemon cake tasted bitter, a few things might have gone wrong. Here’s what to look out for:

Used too much lemon zest: The white part (pith) under the peel is bitter.
Baking powder or baking soda wasn’t measured right: Too much can leave a strong taste.
Used bottled lemon juice: Fresh lemon juice is much better in flavor.
Didn’t mix batter properly: Unmixed leavening agents can cause bitterness.
Overbaked the cake: Burnt edges or overcooked lemon can turn sharp and unpleasant.

Is It Okay To Use Lemon Extract Instead Of Fresh Lemon Juice?

Yes, you can use lemon extract—but it’s not a straight swap for fresh lemon juice.

Lemon extract is stronger: Just a few drops go a long way.
Use both if you can: Extract for flavor, juice for that natural citrus feel.
Don’t skip lemon zest: It adds real depth that extract alone won’t give.
Only use pure extract: Stay away from artificial ones—they taste fake.
Adjust the liquid: If skipping juice, you might need a little more milk or water to balance.

Can I Freeze Strawberry Lemon Cake With Frosting On It?

Yes, freezing it with frosting is totally doable and keeps the cake fresh longer. Just follow these tips:

Chill the cake first: Let it firm up in the fridge before wrapping.
Use plastic wrap + foil: Double wrap to keep out freezer smells and stop ice crystals.
Freeze slices, not the whole cake: Easier to defrost and serve.
Label with date: Use within 2–3 months for best taste.
Thaw in the fridge overnight: Don’t microwave or leave on the counter—it ruins the texture.