Strawberry Lemon Cake

The cake I make when the berries smell like summer

Every year, the first time strawberries show up looking ruby and smelling like a picnic, I make this Strawberry Lemon Cake. The first time I baked it, I was trying to impress my neighbor who casually drops off farm eggs like it’s no big deal. I over zested the lemons, my kid stole a handful of berries, and somehow it still turned out like sun in cake form. I laughed, they asked for seconds, and here we are.

It is bright. It is soft. The glaze drips a little. And if you eat a slice while still a tiny bit warm, you will not be cross about it. Side note that does not belong here at all: I once left a load of towels in the washer and remembered only when the cake timer went off. Life happens, cake helps.

Why you will love this, at least I hope so

I make this when the fruit bowl is giving me the side eye and I need dessert without a fancy plan. My family goes a bit bonkers for it because the lemon is zingy without being shouty, and the strawberries sink in and make jammy pockets that feel like a present. Also, the batter comes together fast, which means more time for sipping tea and less time scrubbing bowls. I used to get annoyed by clumpy powdered sugar in the glaze, actually, I find it works better if I whisk slowly then add a splash of juice at a time. And yes, a cheeky taste of batter happens, this is a no judgement kitchen.

What you will need

Use what you have, and swap where you must. My grandmother always insisted on a certain brand of flour, but honestly any decent all purpose works fine.

For the cake

250 g all purpose flour, about 2 cups leveled
2 tsp baking powder
1 pinch fine sea salt
200 g granulated sugar, about 1 cup
115 g unsalted butter, about 1 half cup, softened to room temp
60 ml neutral oil, about 1 quarter cup (I sometimes skip the oil and add an extra spoon of yogurt, it is fine)
2 large eggs, room temperature if you remember
120 g plain yogurt or sour cream, about 1 half cup
Finely grated zest of 2 lemons
60 ml fresh lemon juice, about 1 quarter cup
1 tsp vanilla extract
250 g strawberries, about 2 cups chopped small, plus a few halves for the top if you feel cute
1 tbsp flour for tossing the berries, optional but helps with soggy spots
Optional: 30 g almond flour, about 1 quarter cup, swap in for part of the flour for tenderness

For the glaze

150 to 200 g powdered sugar, 1 and a quarter to 1 and a half cups
2 to 3 tbsp lemon juice, plus a wee splash of water if needed
Extra lemon zest or a handful of sliced berries to decorate

Substitutions I have made and survived: melted butter instead of oil works, though the crumb is a bit different. A good splash of milk if you are short on yogurt. And once, frozen berries, thawed and patted very dry, though more on that later.

How I actually do it on a normal Tuesday

Heat the oven to 175 C or 350 F. Grease and line an 8 inch square pan or a 9 inch round with parchment. If you have no parchment, rub with butter and dust with flour, give the pan a good tap to shake off the excess.
Stir together the flour, baking powder, and salt in a bowl. If using almond flour, whisk it in here.
Toss the chopped strawberries with 1 tbsp flour so they do not all sink. This is the part where one or two might leap into your mouth. Let them.
In a big bowl, beat the softened butter and sugar until pale and fluffy, about 2 to 3 minutes. A stand mixer is grand, but a hand mixer works, and honestly a whisk and some elbow grease will get you there. Add the oil and mix just to combine.
Beat in the eggs one at a time until smooth. Scrape the bowl. Add the yogurt, lemon zest, lemon juice, and vanilla. It might look a bit curdled at this stage, do not worry, it always does and it bakes up beautifully.
Tip in the dry ingredients and fold gently until you no longer see flour pockets. The batter goes form fluffy to silky, which is your cue to stop. I tend to think fewer strokes are better here.
Fold in most of the strawberries, keeping back a handful to sprinkle on top. This is where I usually sneak a taste, quality control and all that.
Spoon the batter into the pan, smooth it out, and scatter the reserved berries over the top. Pop into the oven and bake 35 to 45 minutes, until a tester comes out with a few tender crumbs. Try not to open the oven for the first 25 minutes, patience is a flavor.
Cool in the pan 15 minutes, then lift out to a rack to cool completely before glazing. Or at least mostly; warm cake and cool glaze is a vibe.
For the glaze, whisk the powdered sugar with lemon juice until it is pourable but not runny. If it seems too thick, add water a teaspoon at a time. Drizzle over the cake, let it set a few minutes, then slice.

If you want to see ingredient weights for other swaps, I reference this chart a lot: King Arthur ingredient weight chart. For lining pans neatly, The Kitchn has a tidy guide: how to line cake pans. And picking good berries is half the battle; this quick guide is handy: Serious Eats strawberry guide.

Little notes from my messy kitchen

I once added all the lemon juice at the start and it made the batter look split. On second thought, adding the zest first with the sugar feels better because it perfumes the whole bowl.
If your strawberries are very sweet, cut the sugar back by 2 tbsp. If they are tart, leave it be and let the glaze do the lifting.
Room temp eggs mix in smoother. But if you forget, set the eggs in warm water for 5 minutes while you prep the pan. Boom.
Let the cake cool fully before sealing it in a container. I rushed it once and it lost it’s lift from trapped steam.

Variations I have tried, with honesty

Strawberry basil: add 6 to 8 finely chopped basil leaves to the batter. Fresh, a bit fancy, lovely with extra lemon zest.
Lemon poppy with strawberries: 1 tbsp poppy seeds into the dry mix. Pretty speckles, a tiny crunch, highly recommend.
Strawberry lime: swap half the lemon juice and zest for lime. Brighter, a little tropical, good fun.
The one that flopped: frozen strawberries straight form the freezer. They bled too much and made soggy tunnels. If using frozen, thaw and pat them very dry, and toss with extra flour.

Gear I use, unless I do not

A stand mixer makes the creaming part easy, and I do love it. A hand mixer is perfectly fine. No mixer at all? Use a big bowl, a sturdy whisk, and a bit more time. Parchment is great, though a well buttered and floured pan has saved me more than once. A zester is handy; if you do not have one, use the smallest holes on a box grater and take care to avoid the bitter white pith.

Stashing leftovers so you can have breakfast cake

Keep the glazed cake at room temp in a covered container for 1 to 2 days. After that, move it to the fridge for up to 4 days. It freezes well in slices, tightly wrapped, for about 2 months. Rewarm on the counter. Though honestly, in my house it never lasts more than a day.

How we like to serve it

I am a big fan of a thick slice with a dollop of lightly sweetened whipped cream and a few extra sliced strawberries. My crew loves it with vanilla yogurt for brunch. If it is a birthday, we stick a candle in the middle, sing off key, and pretend we planned it that way.

Hard earned pro tips

I once tried rushing the cooling and glazed a hot cake, regretted it because the glaze soaked in and vanished. Let it cool till barely warm.
Do not over zest. If you scrape into the white pith, it will taste bitter. A light hand makes a brighter cake.
Open the oven too early and the center may sink. If you must peek, wait until at least the 25 minute mark.
Tossing the berries in flour really helps keep them from sinking to the base. Not perfect, but better.

Your questions, answered while I sip tea

Can I use frozen strawberries? Yes, but thaw them, pat very dry, and toss with flour. If you add them icy, they bleed and make the crumb a bit gummy.

Could I make this gluten free? I have had good results with a cup for cup style blend, plus 1 tbsp almond flour for tenderness. It may need an extra minute or two in the oven, check with a tester.

No yogurt on hand, what now? Use sour cream, or even a mix of milk and a teaspoon of lemon juice. It will be slightly looser, still tasty.

Can I bake this as cupcakes? Yep. Fill liners about two thirds full and bake at the same temp for 18 to 22 minutes. Glaze or frost, your call.

What pan size works? An 8 inch square or 9 inch round is my usual. A 9 by 5 loaf pan works too, bake 50 to 60 minutes and tent with foil near the end if browning fast.

How do I stop a soggy base? Toss berries with flour, do not overload the batter, and cool the cake on a rack so steam escapes.

Why did my cake sink? Sometimes it is underbaked, sometimes the oven door opened early, and sometimes the leavening was old. It still tastes great with extra glaze, promise.