This lemon cake with strawberries recipe is a fresh, bright dessert created to share the joy of homemade baking and inspire anyone who loves exploring new flavors in the kitchen.
The goal behind creating this lemon cake with strawberries recipe is to offer a gentle, citrus-kissed cake paired with a lively strawberry topping, made for home bakers who enjoy desserts that feel both comforting and lively.
Lemon cakes have long been enjoyed in European and American kitchens, often adapted through generations, and the addition of strawberries brings a modern touch.
Now the method is presented in a simple way, followed by serving ideas, tips, health notes, fun twists, variations, storage guidance, and common answers for smooth success.
Why You’ll Love This Recipe
You’ll enjoy this lemon cake with strawberries recipe for its bright citrus flavor, soft crumb, and the fresh sweetness of real strawberries.
The compote adds a natural fruit layer that feels homemade and comforting. The lemon frosting brings a smooth, creamy finish that ties everything together.
The steps are simple enough for everyday baking, yet the result feels special enough to share. This cake also stays moist, holds its shape well, and tastes even better the next day.
Lemon cake with strawberries recipe works for family gatherings, picnics, celebrations, or a relaxed weekend treats. It brings refreshing flavor and a bakery-style texture without complicated techniques.
How To Prepare Lemon Cake With Strawberries Recipe?
Preparation Time: 20 minutes
Cooking Time: 40 minutes
Total Time: About 1 hour + cooling time
Course: Dessert
Difficulty: Easy
Cuisine: American
Yield: 10 servings
Kitchen Utensils
- Mixing bowls
- Medium saucepan
- Whisk
- Rubber spatula
- Electric mixer or hand mixer
- Cake pan (8 or 9 inch)
- Cooling rack
- Fine grater (for zest)
- Measuring cups and spoons
Ingredients
Strawberry Compote
- 900 g fresh or frozen strawberries
- 1 tsp lemon zest
- 2 tsp lemon juice
- 55 g sugar
- Pinch of salt
Cake
- 57 g unsalted butter, melted
- 80 ml milk, room temperature
- 2 large eggs, room temperature
- 120 g full-fat plain yogurt
- 200 g all-purpose flour
- 1 ½ tsp baking powder
- ¼ tsp baking soda
- 1 tbsp lemon zest (about 2 lemons)
- 225 g granulated sugar
- 60 ml sunflower oil
- 1 tsp pure vanilla extract
- ½ tsp salt
Frosting
- 340 g unsalted butter, softened
- 4 tbsp heavy cream
- 600 g powdered sugar (add more if needed)
- 1 tsp lemon zest
- 1 tbsp lemon juice
- ¼ tsp salt
- 1 tsp vanilla extract
Instructions
1. Cook the berry mixture
Strawberries, sugar, lemon zest, lemon juice, plus a small pinch of salt go into a saucepan. Keep the heat at a steady medium level. Stir from time to time until the fruit softens, releases juice, thickens, and turns jam-like. Leave it to cool fully.
2. Warm the oven
Set the temperature to 350°F (175°C). Coat your cake tin in fat. Place parchment across the base to prevent sticking.
3. Blend the liquid ingredients
Melted butter, sunflower oil, eggs, yogurt, milk, vanilla extract, plus lemon zest go into one bowl. Whisk until the texture becomes even.
4. Prepare the dry mix
Flour, baking powder, baking soda, salt, plus sugar go into another bowl. Stir until everything looks uniform.
5. Form the batter
Tip the dry mixture into the bowl holding the liquid mixture. Stir gently until no powdery spots remain. Stop once the mixture turns smooth.
6. Bake
Transfer the batter into the prepared tin. Level the surface. Bake for roughly 35–40 minutes, or until a toothpick slides out clean.
7. Cool
Lift the cake out of the tin. Place it on a rack so air can reach all sides. Allow full cooling before adding any topping.
8. Prepare the frosting
Beat softened butter until it turns creamy. Add powdered sugar little by little. Pour in heavy cream, lemon zest, lemon juice, vanilla, plus a small amount of salt. Continue beating until the texture becomes airy. Add more powdered sugar if a firmer texture is needed.
9. Assemble
Spread a generous layer of strawberry mixture across the top of the cooled cake. You may slice the cake horizontally to add a layer inside as well.
10. Finish
Cover the top plus the sides if desired using the lemon frosting. Add fresh strawberries on top for decoration.
Notes: Make sure the lemon cake with strawberries recipe is fully cooled before adding the frosting so it stays creamy and smooth. Cook the strawberry compote long enough to thicken, especially if using frozen berries.
Adjust the frosting with more sugar if you need it firmer. Fresh lemon zest gives the best flavor. Store the lemon cake with strawberries recipe in the fridge, but let it soften slightly before serving.
Nutrition Facts Of Lemon Cake With Strawberries Recipe
| Nutrition | Amount |
|---|---|
| Calories | 520 |
| Carbohydrates | 68 g |
| Protein | 4 g |
| Fat | 26 g |
| Saturated Fat | 15 g |
| Sugar | 54 g |
| Sodium | 210 mg |
About This Lemon Cake With Strawberries Recipe?
This lemon cake with strawberries recipe delivers a bright, zesty flavor that awakens the palate, balanced by the natural sweetness of ripe strawberries. The cake crumb is tender and soft, lightly tangy from yogurt and lemon, creating a fresh, lively base.
The strawberry compote adds a juicy, slightly tart layer that complements the gentle citrus notes, while the lemon frosting provides a creamy, smooth finish that enhances the overall flavor without being heavy.
The lemon cake with strawberries recipe feels refreshing, light, and cheerful, offering a delicate harmony of sweet, tangy, and buttery elements in each portion.
Why My Recipe Works
My lemon cake with strawberries recipe works because it balances flavors, textures, and ingredients carefully to create a cake that is moist, tender, and flavorful.
The lemon cake with strawberries recipe combination of yogurt, butter, and oil keeps the crumb soft while the baking powder and baking soda ensure proper rise.
Fresh lemon zest and juice provide natural brightness that enhances the sweetness without being heavy. The strawberry compote adds moisture and fruity depth, while the frosting brings creaminess and a subtle tang.
Simple techniques and room-temperature ingredients help the batter mix evenly, producing consistent results every time.
Professional Baking Tips
1. Make sure all wet ingredients are at room temperature to help them blend smoothly and avoid curdling, which ensures a uniform, tender crumb.
2. Sift the flour, baking powder, and baking soda together to remove lumps and incorporate air, resulting in a lighter, fluffier cake.
3. Mix the sugar and butter well until creamy before adding eggs; this creates a smooth batter and helps trap air for a soft texture.
4. Gently fold the dry ingredients into the wet mixture using a spatula, scraping the sides of the bowl, to prevent over mixing and keep the cake airy.
5. Line the cake pan with parchment paper and lightly grease the sides to make removal easy and maintain the cake’s shape.
6. Allow the cake layers to cool completely on a wire rack; chilling them briefly in the fridge can make frosting easier to spread evenly without sliding.
7. When making the strawberry compote, simmer slowly over medium-low heat to develop flavor while keeping the fruit pieces intact.
My Favorite Ways To Serve It Up
Serve the lemon cake with strawberries recipe slightly chilled or at room temperature to highlight the fresh, bright flavors. Add extra strawberry compote on the side for a juicy, tangy touch.
Slices can be arranged neatly on a dessert platter for an elegant look, or layered on individual plates for a more personal presentation. Lightly dusting powdered sugar over the top adds a delicate finish.
The lemon cake with strawberries recipe pairs well with fresh fruit on the side and can be enjoyed during breakfast, brunch, or as a refreshing dessert after meals, bringing a lively, and sweet-tart experience.
Additions For Extra Delicious Ideas
➤ Toasted Almonds or Pecans – Sprinkle lightly toasted nuts over the frosting or fold some into the batter for added crunch and a nutty depth.
➤ Fresh Berries Mix – Add raspberries, blueberries, or blackberries to the strawberry compote to create a richer, more colorful topping.
➤ Lemon Glaze Drizzle– Make a thin glaze from powdered sugar and lemon juice to drizzle over the cake for extra citrus brightness and a shiny finish.
➤ White Chocolate Shavings – Garnish the top of the frosting with white chocolate shavings to add sweetness and elegance.
➤ Herb Infusion – Lightly infuse the compote with fresh mint or basil while cooking to give a subtle, aromatic twist to the fruity topping.
Variations
➢ Blueberry Lemon Cake – Replace strawberries with fresh or frozen blueberries. Make a blueberry compote using the same method and add a few whole berries into the batter for extra bursts of flavor.
➢ Raspberry Almond Lemon Cake – Use raspberries instead of strawberries and sprinkle sliced toasted almonds on top of the frosting. Adding a few drops of almond extract to the batter enhances the nutty flavor.
➢ Lemon Poppy Seed Cake with Strawberry Glaze – Stir 1–2 tablespoons of poppy seeds into the batter for a subtle crunch. Top the cake with the strawberry compote or a simple strawberry glaze.
➢ Coconut Lemon Cake – Add 50 g of desiccated coconut to the batter and sprinkle lightly on the frosting. Coconut pairs beautifully with lemon, giving the cake a tropical twist.
➢ Layered Lemon Cake with Mixed Berries – Use a mix of strawberries, raspberries, and blueberries for the compote. Slice the cake horizontally into two layers and fill with the mixed berry compote and frosting for a colorful, fruity cake.
Storage Instructions
Store the lemon cake with strawberries recipe in an airtight container in the refrigerator to keep it fresh for up to 4–5 days. The frosting and strawberry compote help maintain moisture.
For longer storage, the unfrosted lemon cake with strawberries recipe layers can be wrapped tightly in plastic wrap and frozen for up to 2 months. Thaw frozen layers in the refrigerator before frosting.
Once assembled, avoid leaving the lemon cake with strawberries recipe at room temperature for more than a few hours to prevent the frosting from softening and the compote from spoiling. Serve slightly chilled or at room temperature for the best texture and flavor.
Frequently Asked Questions
Can I leave the cake at room temperature?
If the cake is freshly made and meant to be eaten within a day, you can keep it at room temperature in a sealed container for up to 1–2 days but in a warm or humid place, refrigeration is safer.
Is it okay to freeze the cake?
Yes. Wrap either unfrosted cake layers or individual slices tightly in plastic wrap (and foil or a freezer‑safe bag) and freeze. Cake stays good up to 2–3 months. Thaw in fridge or at room temperature before serving.
How do I know when the cake is baked properly?
Look for the cake’s edges pulling away slightly from the pan, and when you press the center gently it should spring back. A clean cake tester (few crumbs OK) pushed into the center is another good check.
Can I make parts ahead of time?
Yes. Cake layers and the strawberry compote can be prepared ahead. Store layers wrapped in fridge or freezer. Frosting can also be made ahead and kept chilled. Then assemble closer to serving time.
Are there safety concerns with fruit based cakes?
Because fresh fruit and dairy-based frosting are perishable, cake should not sit out more than a couple hours if not refrigerated. Cover cake properly and avoid exposure to heat or direct sunlight to reduce spoilage risk.
Conclusion
This lemon cake with strawberries recipe is a bright, fresh, and healthy dessert that can be enjoyed by everyone after making.
The tender cake, tangy lemon, and juicy strawberry compote create a balanced flavor that feels light yet indulgent. I make this lemon cake with strawberries recipe to serve guests or family, and every time it turns out beautifully using my easy method.
Preparing it feels simple and rewarding, and the result is always delightful. The natural fruit, yogurt, and moderate sweetness make it a wholesome choice, bringing both taste and joy to the table every time.
More Lemon Cake Recipes You’ll Love
Lemon Cake Jello Recipe (Circa 1960s)
Lemon Custard Cake Recipe – Light & Zesty
Lemon Dump Cake Recipe [Make 5 Steps]
Lemon Tea Cakes Recipe | Healthy Snack
Copycat Nothing Bundt Cake Lemon Recipe
Lemon Cake With Strawberries Recipe
Equipment
- Mixing bowls
- Medium saucepan
- Whisk
- Rubber spatula
- Electric mixer or hand mixer
- Cake pan (8 or 9 inch)
- Cooling rack
- Fine grater (for zest)
- Measuring cups and spoons
Ingredients
Strawberry Compote
- 900 g fresh or frozen strawberries
- 1 tsp lemon zest
- 2 tsp lemon juice
- 55 g sugar
- Pinch of salt
Cake
- 57 g unsalted butter melted
- 80 ml milk room temperature
- 2 large eggs room temperature
- 120 g full-fat plain yogurt
- 200 g all-purpose flour
- 1 ½ tsp baking powder
- ¼ tsp baking soda
- 1 tbsp lemon zest about 2 lemons
- 225 g granulated sugar
- 60 ml sunflower oil
- 1 tsp pure vanilla extract
- ½ tsp salt
Frosting
- 340 g unsalted butter softened
- 4 tbsp heavy cream
- 600 g powdered sugar add more if needed
- 1 tsp lemon zest
- 1 tbsp lemon juice
- ¼ tsp salt
- 1 tsp vanilla extract
Instructions
Cook the berry mixture
- Strawberries, sugar, lemon zest, lemon juice, plus a small pinch of salt go into a saucepan. Keep the heat at a steady medium level. Stir from time to time until the fruit softens, releases juice, thickens, and turns jam-like. Leave it to cool fully.
Warm the oven
- Set the temperature to 350°F (175°C). Coat your cake tin in fat. Place parchment across the base to prevent sticking.
Blend the liquid ingredients
- Melted butter, sunflower oil, eggs, yogurt, milk, vanilla extract, plus lemon zest go into one bowl. Whisk until the texture becomes even.
Prepare the dry mix
- Flour, baking powder, baking soda, salt, plus sugar go into another bowl. Stir until everything looks uniform.
Form the batter
- Tip the dry mixture into the bowl holding the liquid mixture. Stir gently until no powdery spots remain. Stop once the mixture turns smooth.
Bake
- Transfer the batter into the prepared tin. Level the surface. Bake for roughly 35–40 minutes, or until a toothpick slides out clean.
Cool
- Lift the cake out of the tin. Place it on a rack so air can reach all sides. Allow full cooling before adding any topping.
Prepare the frosting
- Beat softened butter until it turns creamy. Add powdered sugar little by little. Pour in heavy cream, lemon zest, lemon juice, vanilla, plus a small amount of salt. Continue beating until the texture becomes airy. Add more powdered sugar if a firmer texture is needed.
Assemble
- Spread a generous layer of strawberry mixture across the top of the cooled cake. You may slice the cake horizontally to add a layer inside as well.
Finish
- Cover the top plus the sides if desired using the lemon frosting. Add fresh strawberries on top for decoration.
Notes
Nutrition Facts Of Lemon Cake With Strawberries Recipe
Calories: 520 | Carbohydrates: 68 g | Protein: 4 g | Fat: 26 g | Saturated Fat: 15 g | Sugar: 54 g | Sodium: 210 mgHi! I’m Sophia, your trusted cake guide with years of hands-on baking experience. I’m passionate about creating delicious and wholesome cakes that bring happiness to every occasion and home. Whether you’re a beginner or seasoned baker, I’m here to share tips, recipes, and inspiration to make your baking journey enjoyable and rewarding. From classic flavors to healthy twists, my goal is to help you discover the joy of baking and sharing beautiful cakes with family and friends.