Spring Lemon Strawberry Cake

Name: Spring Lemon Strawberry Cake
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 8 servings
Ingredients: 2 cups all-purpose flour; 1 ½ cups granulated sugar; ½ cup unsalted butter, softened; 1 cup sour cream; 3 large eggs; 1 tablespoon lemon zest; ¼ cup lemon juice; 1 teaspoon vanilla extract; 1 ½ teaspoons baking powder; ½ teaspoon baking soda; ¼ teaspoon salt; 1 cup fresh strawberries, sliced; 1 tablespoon sugar (for macerating strawberries); Whipped cream (optional)

Highlighted under: Bakes & Treats

I can hardly contain my excitement for spring, and nothing celebrates the season quite like this Spring Lemon Strawberry Cake! The bright lemon flavor paired with fresh strawberries makes each bite feel like a little piece of sunshine. This cake is not only delicious, but it’s also surprisingly easy to make, which is perfect when you want to impress guests without spending all day in the kitchen. I can't wait to share this vibrant dessert that’s perfect for spring gatherings or just a sweet treat at home!

Created by

Madeline Archer

Last updated on 2026-02-23T23:25:36.831Z

When I first set out to create my Spring Lemon Strawberry Cake, I knew I wanted to capture the essence of spring in every bite. The combination of zesty lemon and ripe strawberries not only looks beautiful but also provides a refreshing flavor profile that dances on your palate. I found that using fresh, high-quality strawberries really elevates the cake's taste and makes a significant difference.

As I experimented with different recipes, I discovered that adding a bit of sour cream to the batter not only enhances the moisture but also gives the cake a tender crumb. Trust me, this extra step is worth it — it’s the secret to achieving a luscious texture that keeps everyone coming back for more!

Why You'll Love This Recipe
The perfect balance of tangy lemon and sweet strawberries
A light, fluffy cake that's ideal for spring celebrations
Easy to make, yet impressively elegant for any occasion

Understanding the Ingredients

The combination of butter, sugar, and sour cream in this recipe plays a crucial role in achieving the cake's velvety texture. The butter contributes moisture and richness while the sugar incorporates air into the batter when creamed, leading to a light cake. Sour cream adds not only hydration but also tanginess, enhancing the lemon's brightness. For those who may want a lighter option, Greek yogurt can be used in place of sour cream without sacrificing texture or flavor.

Lemon zest and juice elevate the overall flavor profile of the cake by infusing it with fresh vibrancy. It's essential to use fresh lemons, as the zest contains aromatic oils that enhance the aromatic quality of the dessert. When juicing the lemon, be careful to avoid seeds and, if possible, use a fine-mesh strainer to catch any pulp for a smoother cake. The combination of acidity from the lemon juice and the sugar ensures the cake maintains a perfect balance of sweet and tart.

Baking Techniques for Success

When preparing the batter, it's vital to cream the butter and sugar sufficiently. Aim for a light and fluffy mixture, which takes about 3-5 minutes with a stand mixer on medium speed. This step incorporates air, allowing the cake to rise beautifully. Overmixing the batter once the dry ingredients are added can lead to a dense cake, so be sure to mix gently until just combined. It's perfectly alright if there are a few visible flour streaks; they will blend in during baking.

While baking, keep an eye on the time but also rely on visual cues. The cakes should turn a golden color and a toothpick inserted into the center should come out clean or with just a few crumbs attached. If the cakes are browning too quickly, it’s okay to lower the oven temperature by 25°F (about 14°C) halfway through the baking time. Allowing the cakes to cool in the pans for a brief period helps them stabilize and makes the transfer to a wire rack much easier.

Ingredients

For the Cake

2 cups all-purpose flour
1 ½ cups granulated sugar
½ cup unsalted butter, softened
1 cup sour cream
3 large eggs
1 tablespoon lemon zest
¼ cup lemon juice
1 teaspoon vanilla extract
1 ½ teaspoons baking powder
½ teaspoon baking soda
¼ teaspoon salt

For the Topping

1 cup fresh strawberries, sliced
1 tablespoon sugar (for macerating strawberries)
Whipped cream (optional)

Instructions

Preheat the Oven

Preheat your oven to 350°F (175°C) and grease two 9-inch round cake pans.

Prepare the Batter

In a large mixing bowl, cream together the softened butter and sugar until light and fluffy. Add the eggs one at a time, beating well after each addition. Mix in the sour cream, lemon zest, lemon juice, and vanilla extract.

Combine Dry Ingredients

In another bowl, whisk together the flour, baking powder, baking soda, and salt. Gradually add the dry ingredients to the wet mixture, mixing until just combined.

Bake the Cakes

Divide the batter between the prepared pans and smooth the tops. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Let the cakes cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.

Prepare the Strawberries

While the cakes cool, mix the sliced strawberries with 1 tablespoon of sugar in a bowl. Let them sit for about 10 minutes to release their juices.

Assemble the Cake

Once the cakes are completely cooled, place one layer on a serving plate. Top with a layer of strawberries, then add the second cake layer. You can top with whipped cream if desired.

Pro Tips

For an extra pop of flavor, consider adding a splash of limoncello to the whipped cream topping for a delightful twist!

Serving Suggestions

This Spring Lemon Strawberry Cake shines with its vibrant colors and flavors, making it perfect for spring gatherings or celebrations. Serve it alongside fresh mint leaves or a light dusting of powdered sugar for an extra touch of elegance. Pair it with a light tea or sparkling lemonade to enhance the overall fresh experience.

For a more indulgent treat, consider drizzling a lemon glaze over the top before adding the strawberries. To make a simple glaze, mix powdered sugar with fresh lemon juice until smooth and pourable. It adds an appealing sweetness and even more lemon flavor, complementing the strawberries beautifully.

Make-Ahead and Storage Tips

If you're planning for an event, you can bake the cakes a day or two in advance. Once cooled completely, wrap each layer tightly in plastic wrap and store them in the refrigerator. This not only saves time but also enhances the flavors as they sit. Assemble the cake just before serving to keep the strawberries fresh and the whipped cream, if used, airy.

To store leftovers, keep the assembled cake in an airtight container in the refrigerator for up to 3 days. If you anticipate not finishing it quickly, consider freezing the unassembled cake layers, which can last for up to 3 months. Just make sure to wrap them securely to prevent freezer burn and defrost in the fridge when you're ready to enjoy.

Questions About Recipes

→ Can I use frozen strawberries instead of fresh ones?

Fresh strawberries are recommended for better flavor and texture, but if you use frozen strawberries, be sure to thaw and drain them first.

→ How do I store leftovers?

Store any leftover cake in an airtight container in the refrigerator for up to 3 days.

→ Can I make this cake ahead of time?

Absolutely! You can bake the cakes a day in advance, wrap them tightly, and store them in the fridge until you're ready to assemble.

→ What can I substitute for sour cream?

You can use plain Greek yogurt or buttermilk as a substitute for sour cream in this recipe.