This Strawberry Lemon Sunshine Cake is a delightful fusion of zesty lemon and sweet strawberries, resulting in a moist and flavorful dessert perfect for any occasion. The harmonious blend of citrus and berry flavors brings a refreshing taste reminiscent of a sunny day.
Why You’ll Love This Recipe
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Balanced Flavors: The tartness of lemon complements the sweetness of strawberries, creating a well-rounded taste experience.
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Moist Texture: Incorporating ingredients like yogurt and oil ensures a soft and tender crumb.
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Versatile Occasion Cake: Suitable for celebrations, afternoon teas, or as a summery treat.
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Visually Appealing: The vibrant colors of the cake make it as beautiful as it is delicious.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
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All-Purpose Flour: Provides the structure for the cake.
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Baking Powder & Baking Soda: Leavening agents that help the cake rise.
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Salt: Enhances the overall flavor.
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Granulated Sugar: Adds sweetness and aids in moisture retention.
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Lemon Zest: Infuses the cake with a fresh citrus aroma.
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Eggs: Provide structure and richness.
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Unsalted Butter: Adds flavor and tenderness.
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Vegetable Oil: Contributes to the cake’s moistness.
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Plain Yogurt: Adds tanginess and moisture.
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Milk: Helps achieve the desired batter consistency.
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Vanilla Extract: Enhances the overall flavor profile.
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Fresh or Frozen Strawberries: Adds natural sweetness and a fruity flavor.
Directions
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Prepare the Strawberry Compote:
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In a saucepan over medium heat, combine chopped strawberries and sugar. Cook until the strawberries break down and the mixture thickens. Remove from heat and let it cool.
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Prepare the Cake Batter:
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Preheat your oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan.
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In a large bowl, rub the lemon zest into the granulated sugar until fragrant. Add flour, baking powder, baking soda, and salt. Whisk to combine.
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In a separate bowl, whisk together eggs, melted butter, oil, yogurt, milk, and vanilla extract until smooth.
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Gradually add the wet ingredients to the dry ingredients, mixing until just combined. Be careful not to overmix.
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Assemble the Cake:
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Pour the batter into the prepared baking pan, spreading it evenly.
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Dollop spoonfuls of the cooled strawberry compote over the batter. Use a knife or skewer to swirl the compote into the batter gently.
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Bake:
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Place the pan in the preheated oven and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
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Once baked, remove the cake from the oven and allow it to cool completely in the pan on a wire rack.
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Prepare the Frosting:
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In a mixing bowl, beat cream cheese until smooth. Add sugar and vanilla extract, and continue beating until well combined.
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In a separate bowl, whip the heavy cream until stiff peaks form.
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Gently fold the whipped cream into the cream cheese mixture until smooth and creamy.
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Frost the Cake:
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Once the cake has cooled, spread the frosting evenly over the top.
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Optionally, garnish with fresh strawberry slices and lemon zest for added decoration.
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Servings and Timing
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Servings: Approximately 12 servings.
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Preparation Time: 25 minutes.
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Cooking Time: 30 minutes.
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Total Time: Approximately 55 minutes.
Variations
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Berry Mix: Substitute half of the strawberries with raspberries or blueberries for a mixed berry flavor.
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Citrus Twist: Add a tablespoon of orange zest along with the lemon zest for a citrus medley.
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Gluten-Free Option: Use a gluten-free all-purpose flour blend in place of regular flour.
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Vegan Adaptation: Replace eggs with flax eggs, use dairy-free yogurt, and substitute butter and milk with plant-based alternatives.
Storage/Reheating
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Storage: Store the cake in an airtight container in the refrigerator for up to 5 days.
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Freezing: Wrap individual slices in plastic wrap and place them in a freezer-safe bag. Freeze for up to 3 months. Thaw in the refrigerator before serving.
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Reheating: While this cake is best enjoyed chilled or at room temperature, if you prefer it warm, microwave individual slices for 10-15 seconds. Note that the frosting may melt slightly.
FAQs
How do I prevent the strawberries from sinking to the bottom of the cake?
To prevent strawberries from sinking, lightly coat them in flour before adding them to the batter. This helps suspend them throughout the cake.
Can I use frozen strawberries instead of fresh ones?
Yes, frozen strawberries can be used. Thaw and drain any excess liquid before incorporating them into the compote.
Is it necessary to use both butter and oil in the recipe?
Using both provides flavor (from butter) and moisture (from oil), resulting in a tender cake. However, you can use only one if preferred, but the texture may vary.
Can I make this cake ahead of time?
Absolutely. This cake can be made a day in advance and stored in the refrigerator until ready to serve.
What can I use instead of cream cheese for the frosting?
Mascarpone cheese is a good substitute for cream cheese, offering a milder flavor and creamier texture.
How can I make the frosting less sweet?
Reduce the amount of sugar in the frosting, or add a pinch of salt to balance the sweetness.
Can I bake this cake in a different pan size?
Yes, but adjust the baking time accordingly. For example, using two 9-inch round pans may require less baking time.
Is it possible to make this cake without frosting?
Certainly. The cake is flavorful on its own and can be enjoyed without frosting or with a light dusting of powdered sugar.
How do I know when the cake is fully baked?
Insert a toothpick into the center of the cake. If it comes out clean or with a few crumbs, the cake is done.
Can I add nuts to this recipe?
Yes, chopped nuts like almonds or walnuts can be folded into the batter for added texture and flavor.
Conclusion
The Strawberry Lemon Sunshine Cake is a delightful dessert that perfectly balances the tanginess of lemon with the sweetness of strawberries. Its moist texture and refreshing flavors make it an ideal treat for gatherings, celebrations, or simply to enjoy a slice of sunshine on a plate.
Strawberry Lemon Sunshine Cake
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Total Time: 1 hour
- Yield: 10–12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Strawberry Lemon Sunshine Cake is a light, citrusy layer cake with vibrant lemon sponge, juicy strawberries, and fluffy strawberry-lemon buttercream. It’s the perfect sunny dessert for spring picnics, birthdays, and celebrations with a cheerful, fruity flair.
Ingredients
- Lemon Cake
- 2 1/2 cups all-purpose flour
- 2 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 3/4 cup unsalted butter, room temperature
- 1 1/2 cups granulated sugar
- 4 large eggs
- 1 tbsp lemon zest
- 1/3 cup fresh lemon juice
- 1 tsp vanilla extract
- 1 cup buttermilk
- Strawberry Filling
- 1 1/2 cups chopped fresh strawberries
- 1 tbsp lemon juice
- 2 tbsp sugar
- 1 tsp cornstarch (optional, to thicken)
- Strawberry Lemon Buttercream
- 1 cup unsalted butter, room temperature
- 3 1/2 cups powdered sugar
- 3 tbsp freeze-dried strawberry powder (or strawberry puree)
- 1 tbsp lemon juice
- 1 tsp vanilla extract
- 1–2 tbsp heavy cream (as needed for consistency)
Instructions
- Preheat oven to 350°F (175°C). Grease and line two 8-inch round cake pans.
- Whisk together flour, baking powder, baking soda, and salt in a bowl.
- In a large bowl, cream butter and sugar until light and fluffy. Beat in eggs one at a time. Add lemon zest, juice, and vanilla.
- Alternate adding flour mixture and buttermilk to wet ingredients. Mix until smooth.
- Divide batter between pans. Bake for 25–30 minutes. Cool completely.
- Strawberry Filling
- Cook strawberries, sugar, and lemon juice over medium heat until soft. Optional: Stir in cornstarch for a thicker filling. Cool completely.
- Buttercream
- Beat butter until smooth. Add powdered sugar gradually. Mix in strawberry powder, lemon juice, vanilla, and cream until fluffy.
- Assemble: Place one cake layer on a plate. Spread a layer of strawberry filling, then buttercream. Top with second cake layer. Frost with remaining buttercream.
Notes
- For extra strawberry punch, use a thin layer of jam under the frosting.
- Freeze-dried strawberries add concentrated flavor and vibrant color without extra moisture.
- Can be made a day ahead and refrigerated—bring to room temp before serving.
Nutrition
- Calories: 450
- Sugar: 39g
- Sodium: 160mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 95mg
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