The Best Lemon Strawberry Cake

by Eat Well with Lex

Lemon Strawberry cake is the perfect spring and summer dessert that could not be more delicious. It is extremely moist and bursting with fresh strawberry and lemon flavors. This cake is so easy to make, all you need are a few simple ingredients and you will have a showstopper at your next spring/summer soiree.

Tips for the Best Lemon Strawberry Cake

A lot of people find baking to be intimidating but it does not have to be. This strawberry lemon cake is so easy to make from scratch that it’s almost impossible to mess this up. Follow these tips and you’ll have the best strawberry lemon cake.

  • Use fresh strawberries and lemon juice. You can use frozen strawberries or packaged lemon juice or extract but fresh ingredients are always better.
  • Measure the ingredients properly. This is the most important step to successful baking. Mis-measuring flour is a common mistake in baking. For accurate measurement, make sure to always spoon and level your flour instead of scoop. How to spoon & level: use a spoon to scoop the flour into a measuring cup then slide the flat end of a knife over the top of the measuring cup to level the flour and remove the excess.
  • Don’t leave out the lemon zest. This is what elevates the lemon flavor of the cake.
  • Use room temperature ingredients. Make sure the eggs, butter, and sour cream are at room temperature before adding them to the mixture. This helps to make the cake moist and soft instead of dry and dense.
  • Beat the butter and sugar well. This will add air to the batter and make the cake fluffy and tender
  • Do not overmix the batter. Over mixing the cake batter will result in a dense cake. Mix each ingredient until it is just combined. The batter does not have to be perfectly smooth. This is also why using room temperature ingredients is better because they incorporate more evenly.

Strawberry Lemon Cake

Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )


Lemon Strawberry Cake Batter

1 1/2 cup all-purpose flour , spoon & level

1 teaspoon baking powder

1/2 teaspoon salt

1 cup granulated sugar

1/2 cup unsalted butter, softened to room temperature 

2 eggs, at room temperature 

1/3 cup sour cream, at room temperature

2 tablespoons fresh lemon juice

1 tablespoon lemon zest

1 teaspoon vanilla extract

Strawberry Filling

1 cup fresh strawberries, chopped

1/4 cup granulated sugar

2 tablespoons fresh lemon juice 

Vanilla Glaze

1 cup confectioners sugar, sifted

1 tablespoon milk

1/2 teaspoon vanilla extract


  1. Preheat the oven to 350 degrees F. Grease and line a loaf pan with parchment paper for easy removal. 
  2. In a bowl, mix together the flour, baking powder and salt. Set aside 
  3. In a bowl or stand mixer (highlighly recommend using a stand or handheld mixer), cream the butter and sugar on medium speed until light and fluffy. About 4 minutes.  Scrape the sides down as needed. 
  4. Add one egg at a time. Make sure to scrape the sides as you add each ingredient. Add vanilla extract, lemon zest, lemon juice and sour cream. Mix until combined. Gradually add flour mixture and beat until just combined. 
  5. Pour some of the cake batter into the loaf pan, then add some of the strawberry sauce on top. Repeat this step, alternating between the batter and strawberry sauce until all the batter is finished. Use a knife to gently swirl the batter and strawberry sauce together. 
  6. Bake at 350 degrees for 40-50 minutes or until a toothpick comes out clean with a few crumbs. (Don't overbake, as long as the toothpick does not come out with batter, the cake is done baking)
  7. Remove cake from the oven and allow to cool in the pan for about 10 minutes then transfer to a wire rack to cool completely. 
  8. To make the strawberry filling, add strawberries, lemon juice and sugar to a saucepan and simmer until thickened. Stir constantly. (The strawberry filling is basically my homemade strawberry jam recipe) Allow the strawberry sauce to cool  in the refrigerator before adding it to the cake batter. 
  9. Vanilla Glaze: Whisk all of the glaze ingredients together until smooth.  If the glaze is too thick add a splash of milk  (about a teaspoon), if it's runny you may need to add more confectioners sugar but make sure to add in small portions and taste to prevent an overly sweet glaze.  Once the cake is completely cool pour the glaze over the cake and enjoy.
  10. How to store: Cover and store cake at room temperature for up to 3 days (if it lasts that long) or up to one week in the refrigerator in an airtight container. This cake is also freezer friendly. 
Did You Make This Recipe?
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