Indulge your senses with a delightful twist on a classic dessert—our Strawberry Lemon Cream Cake! This scrumptious cake combines the sweet juiciness of fresh strawberries with the zesty brightness of lemon, creating a flavor explosion that will leave your taste buds dancing. Perfect for any occasion, from summer picnics to elegant dinner parties, this cake is not only a feast for the palate but also a stunning centerpiece. With just 50 minutes from prep to plate, you’ll be amazed at how easily you can create this show-stopping dessert that’s sure to impress your family and friends. Ready to elevate your baking game? Let’s dive into the recipe!
Prep Time: 20 mins
Cook Time: 30 mins
Total Time: 50 mins
Cuisine: American
Serves: 10 servings
Ingredients
- 1 1/2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 3 large eggs
- 1/2 cup milk
- 1 tsp baking powder
- 1/2 tsp salt
- 1 cup fresh strawberries, chopped
- 1/4 cup lemon juice
- 1 cup heavy cream
Instructions
- Preheat the oven to 350°F (175°C) and grease a 9-inch round cake pan with butter or cooking spray.
- In a large mixing bowl, cream together softened butter and granulated sugar until light and fluffy, using an electric mixer on medium speed for about 3-4 minutes.
- Add eggs one at a time to the butter mixture, beating well after each addition to ensure smooth incorporation.
- In a separate bowl, sift together all-purpose flour, baking powder, and salt.
- Gradually add the dry ingredients to the wet mixture, alternating with milk, mixing on low speed until just combined. Be careful not to overmix.
- Gently fold in chopped fresh strawberries and 2 tablespoons of lemon juice into the batter.
- Pour the batter into the prepared cake pan, spreading it evenly with a spatula.
- Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Remove cake from oven and let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- For the cream topping, whip heavy cream with remaining lemon juice and 2 tablespoons of sugar until stiff peaks form.
- Once cake is completely cooled, spread the lemon cream evenly over the top.
- Garnish with additional fresh strawberry slices and a light dusting of powdered sugar if desired.
- Refrigerate for at least 1 hour before serving to allow flavors to meld and cream to set.
Tips
- Room Temperature Ingredients: Make sure your butter, eggs, and milk are at room temperature before you start. This helps them blend more easily, resulting in a lighter cake.
- Don’t Overmix: When combining the dry and wet ingredients, mix until just combined. Overmixing can lead to a dense cake, so be gentle when folding in the strawberries.
- Fresh Strawberries: For the best flavor, use ripe, fresh strawberries. You can also experiment with other berries, like raspberries or blueberries, for a mixed berry version!
- Cooling Time: Allow the cake to cool completely before adding the cream topping. This will prevent the cream from melting and ensure a beautiful presentation.
- Chill Before Serving: Refrigerating the cake for at least an hour before serving allows the flavors to meld beautifully and gives the cream a chance to set, making each slice perfect.
- Garnish Creatively: Feel free to get creative with your garnishes! Fresh mint leaves or a drizzle of lemon glaze can add an extra touch of elegance.
- Make Ahead: You can bake the cake a day in advance and store it covered in the fridge. Just add the cream topping right before serving for the freshest taste.Enjoy your baking adventure with this delightful Strawberry Lemon Cream Cake!
Nutrition Facts
Calories: 380kcal
Carbohydrates: 45g
Protein: 6g
Fat: 22g
Saturated Fat: 13g
Cholesterol: 120mg
