Name: Strawberry Lemon Cake
Prep time: 20 min
Cook time: 30 min
Total time: 1 h 15 min
Cuisine: American
Ingredients: 2 1/2 cups all-purpose flour; 2 tsp baking powder; 1/2 tsp baking soda; 1/2 tsp salt; 1 1/2 cups granulated sugar; 3 large eggs; 1 tbsp lemon zest; 1/3 cup fresh lemon juice; 1 cup buttermilk (or 1 cup milk + 1 tbsp vinegar); 1/2 cup vegetable oil or melted unsalted butter; 2 tsp vanilla extract; 1 1/2 cups diced fresh or frozen (thawed and drained) strawberries; Optional: 1/4 cup strawberry jam (for layering); Optional: Lemon buttercream or whipped cream frosting

Why You’ll Love This Recipe

This cake is bursting with fresh flavor and a beautiful balance of sweet and tart. The strawberries provide natural sweetness and a juicy texture, while lemon zest and juice bring a vibrant tang that brightens every bite. It’s easy to make and looks stunning whether layered, sheet-style, or as cupcakes. This cake is perfect for birthdays, picnics, baby showers, or when you just want a fresh twist on a classic dessert.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

All-purpose flour
Baking powder
Baking soda
Salt
Granulated sugar
Eggs
Lemon zest and lemon juice
Buttermilk or milk with vinegar/lemon
Vegetable oil or unsalted butter
Vanilla extract
Fresh or frozen strawberries (diced)
Optional: Strawberry jam for layering
Optional: Lemon buttercream or whipped cream frosting

Directions

Preheat the oven to 350°F (175°C). Grease and flour your cake pans or line with parchment.
In a bowl, whisk together the flour, baking powder, baking soda, and salt.
In a separate large bowl, beat the eggs and sugar until light and fluffy.
Add the oil (or melted butter), lemon zest, lemon juice, and vanilla extract. Mix until combined.
Alternate adding the dry ingredients and buttermilk, starting and ending with the dry. Mix until just combined.
Gently fold in the diced strawberries.
Pour the batter into prepared pans and smooth the tops.
Bake for 25–30 minutes or until a toothpick inserted in the center comes out clean.
Let cakes cool in the pans for 10 minutes, then transfer to wire racks to cool completely.
Frost with lemon buttercream or whipped cream and garnish with additional strawberries and lemon slices if desired.

Servings and timing

This recipe serves 10–12 people. Preparation takes about 20 minutes, baking time is 25–30 minutes, and cooling and frosting adds an additional 30–45 minutes.

Variations

Make it into a sheet cake or cupcakes for easy serving.
Add a layer of strawberry jam or lemon curd between the cake layers.
Use Greek yogurt or sour cream instead of buttermilk for added moisture.
Add poppy seeds for a lemon-poppy twist.
Use freeze-dried strawberries in the frosting for extra berry flavor and color.

Storage/Reheating

Store the cake in an airtight container in the refrigerator for up to 4 days. Allow slices to come to room temperature before serving for the best flavor. Unfrosted cake layers can be wrapped and frozen for up to 2 months. Thaw completely and frost before serving.

FAQs

Can I use frozen strawberries?

Yes, but be sure to thaw and drain them well before folding into the batter to avoid excess moisture.

What type of frosting goes best with this cake?

Lemon buttercream, cream cheese frosting, or whipped cream all pair beautifully with the strawberry-lemon flavor combo.

Can I make this cake gluten-free?

Yes, use a 1:1 gluten-free flour blend and check that all other ingredients are gluten-free.

Can I make it into cupcakes?

Absolutely! Reduce baking time to 18–20 minutes and check for doneness with a toothpick.

How do I prevent the strawberries from sinking?

Toss diced strawberries in a bit of flour before adding to the batter to help distribute them evenly.

Can I use lemon extract instead of fresh lemon?

You can, but fresh lemon juice and zest give a brighter, more natural flavor.

Is this cake good for a layered presentation?

Yes, it holds up well in layers. Be sure the cakes are completely cooled before frosting.

Can I reduce the sugar in the recipe?

Yes, you can slightly reduce the sugar without affecting texture too much, though it may slightly alter the sweetness and moisture.

How long can this cake sit out?

If frosted with buttercream, it can sit out for up to 4 hours. With whipped cream, keep it refrigerated until just before serving.

What can I use instead of buttermilk?

You can use regular milk mixed with a tablespoon of lemon juice or vinegar. Let it sit for 5 minutes before using.

Conclusion

Strawberry Lemon Cake is a bright, flavorful dessert that’s as beautiful as it is delicious. With its moist crumb, bursts of juicy strawberries, and zesty lemon notes, it’s a treat that brings sunshine to any occasion. Whether you make it for a celebration or just to enjoy a sweet, fruity bite, this cake is sure to become a seasonal favorite.