Strawberry Lemon Cake

Introduction & Inspiration

Get ready for a delightful burst of sweet, tart, and fruity flavors! This Strawberry Lemon Cake is a beautiful marriage of two classic favorites: tangy, bright lemon cake layers and a vibrant, intensely fruity strawberry buttercream. It’s a cake that sings of springtime, sunshine, and pure, delicious happiness.

My inspiration for this cake stems from the enduring appeal of the strawberry-lemon combination. The tartness of the lemon provides the perfect counterpoint to the sweetness of ripe strawberries, creating a balance that is both refreshing and indulgent. This recipe features incredibly tender lemon cake layers (thanks to sour cream and oil) paired with a luscious buttercream that gets its amazing strawberry flavor and color naturally from freeze-dried strawberries.

Imagine slicing into soft, fragrant lemon cake to reveal layers of vibrant pink strawberry frosting. Each bite offers a harmony of moist cake, creamy frosting, and the distinct flavors of tangy citrus and sweet berry. It’s finished simply, letting the beautiful flavors and colors speak for themselves, perfect for birthdays, showers, spring celebrations, or anytime you need a truly joyful dessert.

Let’s bake this ray of sunshine together! I’ll guide you through creating the tender lemon cake layers and whipping up that fantastic strawberry buttercream using freeze-dried fruit powder. Get ready for a truly delightful result!

Nostalgic Appeal

The combination of strawberry and lemon is deeply rooted in feelings of freshness, sunshine, and seasonal delights. It brings to mind nostalgic treats like freshly squeezed strawberry lemonade enjoyed on a hot day, classic strawberry shortcake with a hint of citrus, tangy lemon bars swirled with berry jam, or elegant fruit tarts gleaming in a bakery case. It feels both wholesome and slightly sophisticated.

Lemon, with its bright zestiness, often evokes feelings of cleanliness, energy, and sunny dispositions. Strawberries, perhaps the most beloved berry, symbolize sweetness, summer harvests, and simple pleasures. Marrying these two powerhouse flavors creates a profile that is instantly appealing, familiar, and uplifting.

This cake, focusing on fresh lemon zest and juice for the cake and intense strawberry flavor from freeze-dried fruit in the frosting, captures that cheerful essence perfectly. It feels classic yet vibrant, comforting yet refreshing. It’s the kind of flavor combination that reliably brings smiles and evokes pleasant memories of warm weather and delicious fruit desserts.

Sharing this Strawberry Lemon Cake feels like sharing happiness. Its bright flavors and pretty appearance are universally appealing, making it a wonderful centerpiece for creating new joyful memories centered around this timeless pairing.

Homemade Focus

Crafting this Strawberry Lemon Cake from scratch allows you to achieve a depth of fresh flavor and a specific tender texture that truly sets it apart. The homemade focus begins with techniques designed to maximize the lemon flavor in the cake layers – specifically, rubbing the fresh lemon zest directly into the granulated sugar. This action helps release the fragrant essential oils from the zest, infusing the sugar and the entire cake with a brighter, more intense citrus aroma and taste than simply stirring zest in later.

The recipe also employs a thoughtful combination of fats (butter and oil) and moisture-rich ingredients (sour cream) to ensure a homemade cake that is both flavorful and exceptionally tender and moist. Making the strawberry buttercream from scratch is another key element. Using freeze-dried strawberry powder provides incredibly concentrated, authentic fruit flavor and natural color without adding the excess moisture that fresh puree can introduce, which often destabilizes buttercream. This technique allows for intense strawberry flavor within a stable, fluffy homemade frosting.

Furthermore, controlling the quality of ingredients like fresh lemons, good butter, vanilla, and sour cream contributes significantly to the final superior taste. The entire process, from zesting and creaming to carefully mixing and frosting, represents the dedication of homemade baking, resulting in a cake that tastes vibrantly fresh and lovingly prepared.

Flavor Goal

My primary flavor goal for this Strawberry Lemon Cake is a perfect, joyful balance between bright citrus tartness and sweet, fruity strawberry notes, delivered with a wonderfully moist and tender cake texture. The cake layers themselves should be distinctly lemony, fragrant from the zest rubbed into the sugar, and carrying a subtle tang from the sour cream and lemon juice. The crumb should be soft, moist, and tender, thanks to the combination of fats and the addition of cornstarch to the flour.

The Strawberry Buttercream is designed to be the star counterpart – vibrantly flavored and naturally colored by the freeze-dried strawberry powder. It should taste intensely of sweet, slightly tart strawberries, balanced by the richness of the butter and the sweetness of the powdered sugar. The frosting should be creamy, smooth, and fluffy, complementing the lemon cake without overpowering it.

When enjoyed together, each bite should be a delightful burst of sunny flavors. The tart lemon cake should meld beautifully with the sweet and fruity strawberry frosting. The overall impression should be bright, refreshing, perfectly balanced between sweet and tart, and utterly delicious – a true celebration of these classic fruit flavors.

Ingredient Insights

Let’s delve into the ingredients that make this Strawberry Lemon Cake sing. The cake base uses all-purpose flour combined with cornstarch – this combination effectively mimics cake flour, resulting in a more tender crumb by lowering the overall protein content. Baking powder and baking soda provide leavening, reacting with acidic elements like sour cream and lemon juice. Salt enhances flavors. Granulated sugar provides sweetness, and rubbing fresh lemon zest into it releases flavorful oils. Softened unsalted butter contributes flavor and aids in creaming, while vegetable oil ensures lasting moisture. Room temperature large eggs bind and enrich. Room temperature full-fat sour cream adds significant moisture, tenderness, and tang. Fresh lemon juice provides tartness and liquid, while vanilla extract adds warmth.

The Strawberry Buttercream relies on softened unsalted butter beaten extensively until light and fluffy for a smooth, rich base. Sifted powdered sugar provides sweetness and structure. The star ingredient is freeze-dried strawberry powder – this provides intense, natural strawberry flavor and beautiful pink color without adding extra liquid, which is ideal for stable buttercream. Look for powder made from 100% strawberries. Pure vanilla extract complements the strawberry, and room temperature whole milk is added sparingly to achieve the perfect smooth, spreadable consistency. A tiny drop of red or pink gel food coloring is optional if you desire a more vibrant pink hue than the powder alone provides.

Fresh strawberries and thin lemon slices are suggested for garnish, reinforcing the core flavors visually. Using room temperature ingredients (butter, eggs, sour cream, milk) for both cake and frosting is important for proper mixing, emulsion, and smooth textures.

Essential Equipment

Baking this delightful Strawberry Lemon Cake requires standard baking equipment. You’ll need three 8-inch round cake pans, prepared well with grease/spray and parchment paper bottoms for easy release of the tender cake layers.

An electric mixer (stand mixer with paddle attachment or handheld mixer) is essential for properly creaming the butter and sugar-zest mixture for the cake, and particularly for beating the butter for the frosting until very light and fluffy (a key step for American buttercream texture). You’ll need several mixing bowls: a large one for the cake batter, a medium one for whisking dry ingredients, and a large one for the frosting.

Standard measuring cups (dry and liquid) and measuring spoons are required. A whisk is useful for combining dry ingredients. A good quality zester or microplane is needed for finely grating the lemon zest. A juicer (manual or electric) is helpful for the fresh lemon juice. Rubber or silicone spatulas are important for scraping the bowl during mixing and ensuring ingredients are evenly incorporated. A fine-mesh sieve is recommended for sifting the dry cake ingredients and the powdered sugar/strawberry powder for the frosting to prevent lumps.

Wire cooling racks are crucial for cooling the baked cake layers completely before frosting. An offset spatula is the best tool for spreading the strawberry buttercream smoothly between layers and on the outside of the cake. A cake turntable can make frosting the sides evenly much easier, especially if creating decorative textures like the suggested wavy pattern.

List of Ingredients with Measurements

Here are the precise measurements for this bright and cheerful Strawberry Lemon Cake:

For the Lemon Cake Layers (makes three 8-inch layers):

• ▢ 340 g (approx. 2 2/3 cups, spooned & leveled) all-purpose flour
• ▢ 2 tablespoons cornstarch
• ▢ ¾ teaspoon baking powder
• ▢ ¾ teaspoon baking soda
• ▢ ¾ teaspoon salt
• ▢ 300 g (approx. 1 1/2 cups) granulated sugar
• ▢ Zest of 1 large organic lemon (or 2 small)
• ▢ 180 g (approx. 12.5 Tbsp or 1 1/2 sticks + 0.5 Tbsp) unsalted butter, room temperature
• ▢ 4 large eggs, room temperature
• ▢ 240 g (approx. 1 cup) full-fat sour cream, room temperature
• ▢ 60 g (approx. 1/4 cup + 1 Tbsp) vegetable oil (e.g., canola oil)
• ▢ 2 tablespoons fresh lemon juice
• ▢ 2 teaspoons pure vanilla extract

For the Strawberry Buttercream:

• ▢ 400 g (approx. 1 3/4 cups or 3.5 sticks) unsalted butter, room temperature
• ▢ 660 g (approx. 5 1/2 cups) confectioners’ sugar (powdered sugar)
• ▢ 2 tablespoons freeze-dried strawberry powder*
• ▢ 2 teaspoons pure vanilla extract
• ▢ 2-3 tablespoons whole milk, room temperature (plus potentially more)
• ▢ Optional: Tiny drop red or pink gel food coloring
• Ensure freeze-dried strawberry powder is sifted with the powdered sugar.

For Decoration:

• ▢ Fresh strawberries, hulled and possibly sliced
• ▢ Thin lemon slices (organic recommended if using peel)

Step-by-Step Instructions

Let’s bake this vibrant Strawberry Lemon Cake! First, prepare your oven and pans. Preheat the oven to 170°C (340°F) for a conventional oven. Prepare three 8-inch round cake pans by greasing them well, lining the bottoms with parchment paper circles, and lightly greasing the parchment too. Set aside. Ensure butter, eggs, sour cream, and milk (for frosting) are at room temperature.

Prepare the dry ingredients for the cake. In a large bowl, sift together the all-purpose flour, cornstarch, baking powder, baking soda, and salt. Whisk well to combine. Set aside.

Infuse the sugar with lemon zest. In another large mixing bowl (preferably your stand mixer bowl), add the granulated sugar and the freshly grated lemon zest. Use your fingertips to rub the zest into the sugar until the sugar becomes fragrant and looks like damp, pale yellow sand. This releases the lemon oils for maximum flavor.

Cream the butter and sugar-zest mixture. Add the room temperature butter to the lemon sugar. Using the paddle attachment of your stand mixer (or a handheld mixer), beat the butter and lemon sugar together on medium-high speed for a full 3 minutes until light, fluffy, and pale in color. Scrape down the sides of the bowl.

Add the room temperature eggs, two at a time, to the creamed mixture. Beat on low speed after adding each pair, just until combined. Scrape the bowl again.

Combine remaining wet ingredients. In a separate small bowl or measuring cup, whisk together the room temperature sour cream, vegetable oil, fresh lemon juice, and vanilla extract until smooth.

Alternate additions. With the mixer on low speed, add about half of the sifted dry ingredients to the butter/egg mixture. Mix until just barely combined (still streaky). Add all of the sour cream mixture and mix on low until just combined. Add the remaining half of the dry ingredients and mix on low speed only until the flour is just incorporated. Do not overmix.

Give the batter a final gentle fold with a rubber spatula, scraping from the bottom, to ensure all ingredients are combined without deflating the batter.

Divide the finished cake batter evenly among the three prepared 8-inch cake pans. Smooth the tops gently with an offset spatula. Bake in the preheated oven for 20-23 minutes. The recipe notes the cakes will stay light and won’t brown much. They are done when a wooden toothpick or cake tester inserted into the center comes out clean.

Let the cakes cool in their pans on wire racks for 10 minutes. Then, carefully run a thin knife or offset spatula around the edges to loosen and gently remove the cakes from the tins. Let the cakes cool completely on the wire racks before frosting.

While the cakes cool, make the Strawberry Buttercream. Sift the powdered sugar and the freeze-dried strawberry powder together into a bowl to remove lumps and combine them well. Set aside.

In a large bowl using a stand mixer with the paddle attachment (or a handheld mixer), beat the room temperature butter on medium-high speed for a full 4 minutes until it is very pale, smooth, and fluffy. Scrape down the sides and bottom of the bowl, then beat for an additional 2 minutes. This long beating time incorporates air for a light frosting.

Turn the mixer speed down to low. Add the sifted powdered sugar/strawberry powder mixture in two parts (about half each time). Add the vanilla extract and 2 tablespoons of room temperature milk along with the sugar additions (e.g., add half sugar mix, 1 tbsp milk + vanilla, mix; add rest of sugar mix, 1 tbsp milk, mix). Mix on low until just incorporated after each addition.

Once all ingredients are added, increase the speed to medium-high and beat for another 2-3 minutes until the buttercream is very light, fluffy, and smooth. Add the optional drop of food coloring now if desired for a brighter pink. Check consistency: if too stiff, beat in more room temperature milk, 1 teaspoon at a time. If too soft (unlikely), beat in more sifted powdered sugar. Give the finished buttercream a final mix on low speed for 2 minutes to push out large air bubbles for smoother frosting.

Assemble the cake once layers are completely cool. Level the tops if needed. Place the first cake layer on your serving dish or turntable. Add about 2 large scoops of strawberry buttercream and use an offset spatula to spread it evenly over the layer. Place the second cake layer on top and repeat with another layer of buttercream. Place the third and final cake layer on top (upside down for a flat top).

Apply a thin crumb coat of the strawberry buttercream all over the cake (top and sides) to trap any loose crumbs. Place the cake in the refrigerator for 20 minutes to set the crumb coat. Add the remaining buttercream to the outside of the cake, smoothing the top and sides with your offset spatula. Optionally, create a wavy or textured design using the spatula as desired.

Decorate the finished cake with fresh strawberries (halved or whole) and thin lemon slices just before serving.

Troubleshooting

Creating this bright cake involves techniques needing care. Rubbing zest into sugar effectively extracts lemon oil – don’t skip this flavor-boosting step! The cake uses both butter and oil, plus sour cream; ensure ingredients are at room temperature for proper emulsion. Avoid overmixing after adding flour, which can lead to a tough cake despite the tenderizing ingredients. The lower baking temperature (340°F/170°C) might require slightly longer baking than you’re used to for 8-inch layers; rely on the toothpick test, not just time.

For the Strawberry Buttercream, using freeze-dried strawberry powder is key for intense flavor without adding liquid. Ensure it’s sifted with the powdered sugar to prevent clumps, as the powder can absorb moisture easily. Beating the butter extensively before adding sugar is crucial for a light, fluffy American buttercream texture. Add the milk gradually to control consistency. If the strawberry color isn’t vibrant enough, use a tiny drop of gel food coloring.

Assembling layer cakes requires cool cake layers to prevent melting the frosting. The crumb coat and chilling step are very helpful for achieving a clean final frosting layer, especially with softer buttercreams. If the frosting seems too soft to work with, chill it briefly (10-15 mins) and try again.

Tips and Variations

Let’s add more sunshine to your Strawberry Lemon Cake! For even more lemon impact, add 1-2 teaspoons of lemon zest directly into the buttercream along with the lemon juice. You could also brush the cooled cake layers with a simple lemon syrup (equal parts sugar and water, heated until dissolved, cooled, with lemon juice added) before frosting for extra moisture and tang.

If you can’t find freeze-dried strawberry powder, you could try using freeze-dried raspberries or blueberries for a different berry buttercream (color and flavor will vary). Using fresh strawberry puree in American buttercream is tricky as it adds too much moisture, often leading to a split or soupy frosting – stick with the powder for best results here.

Instead of the American buttercream, a Lemon Cream Cheese Frosting would also be a fantastic pairing, offering more tang. A Swiss meringue buttercream flavored with strawberry powder and lemon would be less sweet and very silky. Consider adding a thin layer of lemon curd or strawberry jam between the cake layers along with the buttercream for an extra burst of flavor.

Decorate with candied lemon peel, fresh mint sprigs, or edible flowers (like pansies or violas) in addition to or instead of the fresh fruit and lemon slices for different looks.

Serving and Pairing Suggestions

This vibrant Strawberry Lemon Cake is practically springtime on a plate! It’s perfect for Easter gatherings, Mother’s Day brunches, birthdays, baby or bridal showers, garden parties, or any occasion that calls for a fresh, fruity, and cheerful dessert. Store the cake covered in the refrigerator due to the butter and milk in the frosting. For the best flavor and texture, allow slices to sit at cool room temperature for about 30 minutes before serving.

The cake’s bright, sweet-tart profile pairs wonderfully with light and refreshing beverages. Consider serving it with iced tea (black or herbal), fresh lemonade or strawberry lemonade, or sparkling water with lemon/berries. Hot beverages like Earl Grey tea, chamomile tea, or a light roast coffee would also complement it well. For celebrations, Prosecco, sparkling rosé, or a light, crisp white wine like Sauvignon Blanc would be delightful pairings.

Its beautiful flavors shine on their own, so simple presentation is key. Serve slices garnished simply with maybe an extra fresh strawberry or a tiny mint sprig. Use a sharp, clean knife, wiped between cuts, to achieve neat slices that showcase the lovely cake crumb and vibrant frosting.

Nutritional Information

This Strawberry Lemon Cake, made with butter, oil, sugar, eggs, sour cream, and flour, topped with a generous amount of buttercream made from butter and powdered sugar, is a delightful but indulgent treat. Freeze-dried strawberry powder adds flavor and color with concentrated fruit components, but the quantity used is relatively small in the context of the overall frosting. Fresh fruit garnishes add vitamins and fiber.

The cake contains fats from butter, oil, eggs, and sour cream. It’s high in sugar from both the cake and the large amount of powdered sugar in the frosting. All-purpose flour and cornstarch provide refined carbohydrates. While delicious, it falls into the category of special occasion desserts.

Enjoy this cake for its wonderful balance of fresh, bright flavors and tender texture. Making it from scratch allows you to appreciate the quality ingredients and techniques involved. Savor it mindfully as part of a celebration or special treat within a balanced lifestyle.

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Recipe Summary and Q&A

This recipe guides you through creating a vibrant Strawberry Lemon Cake. We bake three tender 8-inch lemon cake layers using a combination of butter and oil, sour cream for moisture, and fresh lemon zest rubbed into the sugar for intense flavor. The cake is then frosted with a bright and fruity Strawberry Buttercream, which gets its intense flavor and natural color from freeze-dried strawberry powder. The cake is typically assembled with generous frosting between layers, a crumb coat, and a final frosting layer, then decorated with fresh strawberries and lemon slices.

Key techniques include rubbing lemon zest into sugar, using both butter and oil plus sour cream for a moist crumb, making American buttercream incorporating freeze-dried fruit powder effectively, and standard layer cake assembly. The result is a beautifully balanced cake showcasing the classic pairing of sweet strawberry and tart lemon.

Q&A:

• What is freeze-dried strawberry powder and where do I find it? It’s simply strawberries that have had all moisture removed via freeze-drying, then ground into a fine powder. It provides intense, concentrated fruit flavor and natural color without adding liquid. Find it in well-stocked grocery stores (sometimes near baking supplies or health foods), specialty food stores, or online. Sift it well with the powdered sugar!
• Why use both butter and oil in the cake? Butter provides flavor and contributes to structure through creaming. Oil provides pure moisture that keeps the cake tender for longer, even when chilled. Using both aims for the best of both worlds: flavor and lasting moistness.
• Can I use cake flour instead of all-purpose flour and cornstarch? Yes, you can typically substitute cake flour 1:1 for the combined amount of AP flour and cornstarch (so, 2 1/2 cups cake flour total). Cake flour has a lower protein content and will yield an even more tender, delicate crumb.
• My frosting isn’t very pink. Should I add food coloring? Freeze-dried strawberry powder provides natural color, but the intensity varies by brand. If you want a brighter, more vibrant pink, the recipe notes you can add a tiny drop of red or pink gel food coloring to the finished frosting. Gel colors are concentrated, so use very sparingly.