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Lemon Strawberry Cake

Lemon Strawberry Cake Recipe

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Prep Time 25 minutes
Cook Time 25 minutes
Total Time 50 minutes
Servings: 12 servings
Calories: 450
Ingredients Method Notes

Ingredients
  

  • 2 cups all-purpose flour
  • 1 tablespoon baking powder
  • ½ teaspoon salt
  • 1 cup freeze-dried strawberries (for the cake)
  • ¾ cup unsalted butter, softened
  • 1 ¼ cups granulated sugar
  • 3 large eggs
  • 2 tablespoons lemon zest
  • 2 teaspoons vanilla extract
  • 1 cup whole milk
  • 1 cup unsalted butter, softened (for the frosting)
  • 3 ½ cups powdered sugar
  • ¼ cup freeze-dried strawberries (for the frosting)
  • 2 to 3 tablespoons heavy cream or milk
  • 1 teaspoon lemon juice (optional)

Method
 

  1. Preheat oven to 350°F (175°C). Grease two 8-inch round pans and line with parchment. Beat ¾ cup butter, sugar, and lemon zest until fluffy, about 3 to 4 minutes, then beat in eggs one at a time and vanilla.
  2. Whisk flour, baking powder, salt, and 1 cup ground strawberry powder together.
  3. Alternate adding dry mixture and milk to the butter mixture, starting and ending with the dry, mixing just until combined.
  4. Divide batter into pans, smooth tops, and bake 22 to 25 minutes until a toothpick comes out clean. Cool in pans 10 minutes, then transfer to a rack to cool completely.
  5. For the frosting, beat 1 cup butter alone 2 minutes, then mix in powdered sugar, ¼ cup strawberry powder, and 2 tablespoons cream. Whip until fluffy, adding more cream if needed. Stir in lemon juice if using. Frost cooled cake and decorate.

Notes

The cake layers can be baked a day ahead and kept wrapped at room temperature. If you don’t have freeze-dried strawberries, you can use strawberry emulsion, but the color and flavor won’t be as natural.