Go Back
–+ servings
Strawberry Lemon Cake

Strawberry Lemon Cake

Delicious Strawberry Lemon Cake made with fresh strawberries and a creamy frosting, perfect for any occasion.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 25 minutes
Cooling Time 10 minutes
Total Time 1 hour 5 minutes
Course Dessert
Cuisine American
Servings 12 slices
Calories 320 kcal

Equipment

  • Saucepan
  • Mixing Bowl
  • Electric hand mixer
  • 9x13-inch baking pan

Ingredients
  

Strawberry compote

  • 2 cups fresh or frozen strawberries, quartered
  • ¼ cup granulated sugar
  • 1 teaspoon lemon juice 5ml

Cake

  • 1 ⅔ cups all purpose flour 235g
  • 1 ½ teaspoon baking powder
  • ¼ teaspoon baking soda
  • ½ teaspoon salt
  • 1 cup plus 2 tbsp granulated sugar 225g
  • 1 tablespoon lemon zest from about 2 lemons
  • 2 large eggs room temperature
  • ½ cup full fat plain yogurt 120ml
  • 1 teaspoon pure vanilla extract
  • ¼ cup sunflower oil 60ml
  • ¼ cup unsalted butter, melted 56g
  • ⅓ cup milk room temperature, 80ml
  • ⅓ cup strawberry compote 80ml
  • 3 drops red food colouring optional

Frosting

  • ¾ pkg cold cream cheese 6 oz/170g
  • 3 tablespoon granulated sugar divided, 40g
  • 1 cup cold heavy whipping cream 237ml
  • 1-2 tablespoon strawberry compote 15-30ml
  • ½ teaspoon pure vanilla extract

Instructions
 

Preparation

  • Combine strawberries and sugar in a saucepan and cook over medium heat until juices release.
  • Add lemon juice and simmer for 10-15 minutes until thick like jam. Pour into a bowl and cool.
  • Preheat oven to 350°F and line a 9x13-inch pan with parchment paper.
  • Rub sugar with lemon zest in a bowl until fragrant. Sift in flour, baking powder, baking soda, and salt.
  • In another bowl, combine eggs, yogurt, vanilla, oil, melted butter, strawberry compote, and milk. Whisk until smooth.
  • Pour wet ingredients into dry ingredients, whisk until just combined. Do not over-mix.
  • Spread batter into the pan and dollop remaining strawberry compote on top. Swirl with a knife and bake for 22-25 minutes.
  • Transfer to wire rack and let cool for 10 minutes before moving to cool completely.

Frosting

  • Beat cream cheese until smooth. Gradually add sugar and cream until stiff peaks form.
  • Fold in strawberry compote and chill for 20 minutes.
  • Spread frosting over cooled cake and swirl remaining strawberry compote on top. Serve immediately.

Notes

Store in the fridge in an airtight container after serving.

Nutrition

Serving: 1sliceCalories: 320kcalCarbohydrates: 40gProtein: 4gFat: 16gSaturated Fat: 8gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 6gCholesterol: 50mgSodium: 200mgPotassium: 150mgFiber: 1gSugar: 22gVitamin A: 500IUVitamin C: 15mgCalcium: 50mgIron: 1mg
Keyword baking, cake, dessert, lemon, Strawberry, Strawberry Lemon Cake
Tried this recipe?Let us know how it was!