Why You’ll Love This Recipe

Strawberry Cake with Lemon Cream Topping is a vibrant, fruity dessert that pairs the sweetness of ripe strawberries with the refreshing tang of lemon. This cake is soft, moist, and bursting with natural berry flavor, while the lemon cream adds a zesty, creamy finish. It’s the perfect treat for spring and summer gatherings or anytime you want a fresh and light dessert.

ingredients

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

fresh strawberriesall-purpose floursugarunsalted buttereggsvanilla extractbaking powderbaking sodasaltbuttermilklemons (for juice and zest)heavy creampowdered sugar

directions

Preheat your oven to 350°F (175°C). Grease and flour a round or square cake pan.

Hull and chop the fresh strawberries. Set aside.

In a bowl, whisk together the flour, baking powder, baking soda, and salt.

In another bowl, cream the butter and sugar until light and fluffy.

Add eggs one at a time, mixing well after each addition. Stir in vanilla extract.

Gradually add the dry ingredients to the wet mixture, alternating with buttermilk.

Fold in the chopped strawberries gently.

Pour the batter into the prepared pan and spread evenly.

Bake for 30–35 minutes or until a toothpick inserted in the center comes out clean.

Let the cake cool completely before adding the topping.

To make the lemon cream topping, whip heavy cream until soft peaks form. Add powdered sugar, lemon juice, and zest, and continue whipping until stiff peaks form.

Spread the lemon cream evenly over the cooled cake.

Servings and timing

This recipe yields approximately 12 slices.
Preparation time: 20 minutes
Baking time: 30–35 minutes
Cooling and topping time: 30 minutes
Total time: 1 hour 20–25 minutes

Variations

Add a layer of strawberry jam between the cake and topping for extra berry flavor.
Use Greek yogurt instead of buttermilk for a denser texture.
Garnish with fresh mint or whole strawberries for presentation.
Substitute raspberries for strawberries for a different twist.

storage/reheating

Store the cake in the refrigerator, covered, for up to 4 days.
The lemon cream may soften over time, so add fresh cream before serving if needed.
Avoid microwaving with the cream topping; serve chilled or let it come to room temperature.

FAQs

Can I use frozen strawberries?

Yes, but thaw and drain them well to avoid excess moisture in the batter.

Can I make the lemon cream in advance?

Yes, but for best texture, whip it fresh before serving or store in the fridge up to 1 day.

What if I don’t have buttermilk?

Use milk mixed with 1 tablespoon of lemon juice or vinegar as a substitute.

Is the cake overly sweet?

No, the natural sweetness of strawberries balances well with the tart lemon cream.

Can I use whipped topping instead of heavy cream?

Yes, but homemade lemon cream gives a better texture and flavor.

Can I make this in cupcake form?

Absolutely, adjust baking time to 15–18 minutes and reduce cream topping per cupcake.

Conclusion

Strawberry Cake with Lemon Cream Topping is a delightful dessert that captures the essence of sunny days with its fruity and citrusy combination. Whether you’re serving it at a celebration or enjoying a casual afternoon treat, this cake is sure to impress with its flavor, color, and creamy topping. A slice of this beauty is like a bite of summer happiness.