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Sliced Strawberry Lemon Cake on a marble stand, featuring pink frosting, fresh berries, and a bright lemon wheel.

Zesty Strawberry Lemon Summer Dream Cake

This bright and refreshing layered cake features a tender lemon sponge, tart strawberry filling, and a luscious lemon cream cheese frosting, making it the perfect centerpiece for any summer gathering. An ideal Strawberry Lemon Cake Recipe Summer Cake Idea Fruit Cake.
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Prep Time 1 hour
Cook Time 35 minutes
Total Time 1 hour 35 minutes
Servings: 12 slices
Course: Dessert
Cuisine: American
Calories: 550
Ingredients Equipment Method Notes

Ingredients
  

For the Lemon Cake
  • 2 ½ cups all-purpose flour sifted
  • 1 ½ tsp baking powder
  • ½ tsp baking soda
  • ½ tsp salt
  • 1 cup unsalted butter 2 sticks, softened to room temperature
  • 2 cups granulated sugar
  • 4 large eggs room temperature
  • 1 tbsp lemon zest from 2 lemons
  • ¼ cup fresh lemon juice
  • 1 cup buttermilk room temperature
  • 1 tsp vanilla extract
For the Lemon Simple Syrup
  • ½ cup granulated sugar
  • ½ cup water
  • 2 tbsp fresh lemon juice
For the Strawberry Filling
  • 4 cups fresh strawberries hulled and diced
  • ½ cup granulated sugar
  • 2 tbsp fresh lemon juice
  • 1 tbsp cornstarch
  • 2 tbsp water
For the Lemon Cream Cheese Frosting
  • 16 oz cream cheese 2 blocks, softened to room temperature
  • 1 cup unsalted butter 2 sticks, softened to room temperature
  • 6-7 cups powdered sugar sifted
  • 1 tbsp lemon zest from 2 lemons
  • 2 tbsp fresh lemon juice
  • 1 tsp vanilla extract
  • pinch salt

Equipment

  • Two 8-inch round cake pans
  • Large mixing bowls
  • Electric mixer (stand or hand-held)
  • Saucepan
  • Whisk
  • Spatula
  • Sifter
  • Wire Rack
  • Serrated Knife
  • Offset spatula or butter knife

Method
 

Prepare the Lemon Cake
  1. Preheat oven to 350°F (175°C). Grease and flour two 8-inch round cake pans, or line bottoms with parchment paper.
  2. In a medium bowl, whisk together the sifted flour, baking powder, baking soda, and salt. Set aside.
  3. In a large bowl, using an electric mixer, cream together the softened butter and granulated sugar until light and fluffy (about 3-4 minutes).
  4. Add eggs one at a time, beating well after each addition. Mix in lemon zest, lemon juice, and vanilla extract.
  5. Gradually add the dry ingredients to the wet ingredients in three additions, alternating with the buttermilk, beginning and ending with the dry ingredients. Mix until just combined, being careful not to overmix.
  6. Divide the batter evenly between the prepared cake pans. Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean.
  7. Let cakes cool in pans for 10-15 minutes before inverting onto a wire rack to cool completely.
Make the Lemon Simple Syrup
  1. While cakes cool, combine sugar and water in a small saucepan over medium heat. Stir until sugar dissolves completely.
  2. Remove from heat and stir in fresh lemon juice. Let cool completely.
Prepare the Strawberry Filling
  1. In a medium saucepan, combine diced strawberries, granulated sugar, and lemon juice. Cook over medium heat, stirring occasionally, until strawberries soften and release their juices (about 5-7 minutes).
  2. In a small bowl, whisk together cornstarch and water to create a slurry. Pour the slurry into the strawberry mixture, stirring constantly.
  3. Continue to cook and stir for another 1-2 minutes, until the filling thickens. Remove from heat and let cool completely. The filling will thicken further as it cools.
Make the Lemon Cream Cheese Frosting
  1. In a large bowl, using an electric mixer, beat the softened cream cheese and butter together until smooth and creamy (about 2-3 minutes).
  2. Gradually add the sifted powdered sugar, 1 cup at a time, beating well after each addition until fully incorporated.
  3. Mix in lemon zest, lemon juice, vanilla extract, and a pinch of salt. Beat on medium-high speed until the frosting is light and fluffy (about 2-3 minutes).
Assemble the Cake
  1. Once the cakes are completely cool, level the tops with a serrated knife if necessary.
  2. Place one cake layer on your serving plate or cake stand. Brush generously with half of the cooled lemon simple syrup.
  3. Spread a layer of the cooled strawberry filling over the cake, leaving about a ½ inch border from the edge.
  4. Spread about 1 ½ cups of frosting over the strawberry filling.
  5. Carefully place the second cake layer on top. Brush generously with the remaining lemon simple syrup.
  6. Frost the top and sides of the entire cake with the remaining lemon cream cheese frosting.
  7. Garnish with fresh strawberries and lemon slices, if desired.

Notes

For best results, ensure all cold ingredients (butter, eggs, buttermilk, cream cheese) are at room temperature. This helps create a smooth batter and frosting. The strawberry filling can be made a day in advance and stored in an airtight container in the refrigerator. Store the assembled cake in the refrigerator. Let it sit at room temperature for 15-20 minutes before serving for optimal flavor and frosting texture.