What makes the perfect spring dessert? A moist strawberry cake paired with a tangy lemon cream topping, made with fresh strawberries and a hint of citrus, is a game changer for any homemade gathering or weeknight dinner. Save this idea for your next family favorite recipe to try soon.

Strawberry Cake with Lemon Cream Topping

Introduction

Imagine a moist and flavorful strawberry cake, topped with a zesty lemon cream that perfectly balances the sweetness of the strawberries. This delightful dessert is not only a treat for the taste buds, but it’s also surprisingly easy to make, using everyday ingredients that you might already have in your pantry. The combination of fresh strawberries and the tang of lemon is a match made in heaven, and with this recipe, you’ll be able to create a show-stopping dessert that’s sure to impress your family and friends.

Why This Works

• The flavor balance between the sweetness of the strawberries and the tartness of the lemon cream is what makes this cake truly special. It’s a perfect harmony of flavors that will leave you wanting more.
• The ease of preparation is another significant advantage of this recipe. With simple and straightforward steps, you’ll be able to whip up this cake in no time, even if you’re a beginner in the kitchen.
• Despite its simplicity, this cake yields impressive results with minimal effort. The lemon cream topping adds a luxurious touch, making it a great option for special occasions or when you want to treat yourself to something extra special.

Key Ingredients

To make this strawberry cake with lemon cream topping, you’ll need a few key ingredients. Fresh strawberries are the star of the show, providing natural sweetness and flavor. You’ll also need all-purpose flour, granulated sugar, unsalted butter, eggs, milk, and a bit of vanilla extract for the cake. For the lemon cream topping, you’ll need heavy cream, lemon zest, lemon juice, and powdered sugar. Don’t worry if you don’t have buttermilk; you can easily make a substitute by mixing milk with a tablespoon of white vinegar or lemon juice. Similarly, if you prefer a lighter texture, you can use cake flour instead of all-purpose flour.

Instructions

1. Step 1: Begin by preheating your oven to 350°F (180°C). Prepare two 8-inch round cake pans by greasing them with butter and dusting them with flour. In a medium bowl, whisk together flour, sugar, and a pinch of salt. In a large bowl, whisk together butter, eggs, milk, and vanilla extract. Add the dry ingredients to the wet ingredients and mix until just combined. Do not overmix.
2. Step 2: Gently fold in the diced strawberries. Divide the batter evenly between the prepared pans and smooth the tops. Bake for about 25-30 minutes, or until a toothpick inserted into the center of each cake comes out clean. Allow the cakes to cool in the pans for 5 minutes before transferring them to a wire rack to cool completely.
3. Step 3: To make the lemon cream topping, whip the heavy cream in a large bowl until it begins to thicken. Add powdered sugar, lemon zest, and lemon juice, and continue whipping until stiff peaks form. Be careful not to over-whip, as this can make the cream too stiff and separate.
4. Step 4: Once the cakes are completely cool, you can assemble the dessert. Place one of the cakes on a serving plate, spread a generous amount of lemon cream on top, and then place the second cake on top. You can decorate the cake with additional sliced strawberries and a sprinkle of powdered sugar, if desired.

Handy Tips

• When working with fresh strawberries, make sure to pat them dry with a paper towel after slicing to remove excess moisture. This helps prevent the cake from becoming too wet and soggy.
• If you find that your lemon cream is too runny, you can refrigerate it for about 10 minutes to firm it up before using. Conversely, if it’s too stiff, you can whip in a bit more heavy cream to lighten it.
• Avoid overmixing the cake batter, as this can result in a dense cake. Stop mixing once the ingredients are just combined, and then gently fold in the strawberries.

Heat Control

For this recipe, heat control is crucial when baking the cakes. Make sure your oven is at the correct temperature (350°F or 180°C) before baking. If you’re unsure, consider investing in an oven thermometer to ensure accuracy. The cakes are done when a toothpick inserted into the center comes out clean. If you’re new to baking, it might be helpful to check the cakes a minute or two before the recommended baking time to avoid overcooking.

Crunch Factor

The texture of this dessert is primarily tender and moist, thanks to the freshness of the strawberries and the lightness of the lemon cream. However, if you’re looking to add a bit of crunch, you could consider sprinkling some toasted almonds or pecans on top of the cake before serving. This adds a delightful textural element that complements the softness of the cake and cream.

Pro Kitchen Tricks

• To ensure that your cakes release easily from the pans, make sure to grease them properly and dust them with flour. You can also line the bottoms with parchment paper for extra assurance.
• For a more intense strawberry flavor, you can puree some of the strawberries and fold them into the batter. This is especially useful if you’re using strawberries that aren’t as sweet or flavorful as you’d like.
• When whipping the lemon cream, start at a low speed and gradually increase as needed. This helps prevent splashing and makes the process cleaner and more efficient.

Storage Tips

• The strawberry cake can be stored at room temperature for up to 2 days, wrapped tightly in plastic wrap or aluminum foil. If you won’t be serving it within this timeframe, consider freezing the cakes (without the lemon cream topping) for up to 2 months. Thaw frozen cakes at room temperature or refrigerate overnight.
• The lemon cream topping is best used fresh, but it can be refrigerated for up to a day. Allow it to come to room temperature before whipping it again to the desired consistency.
• When storing leftovers, keep the cake and lemon cream separate to maintain texture and freshness. Assemble just before serving for the best results.

Gift Packaging Ideas

This strawberry cake with lemon cream topping makes a wonderful gift for friends, family, or coworkers. Consider packaging the cake in a decorative tin or a sturdy cake box, and include a jar of extra lemon cream on the side. You can wrap the cake box in a ribbon and add a gift tag with a personal message. For a more rustic look, you could place the cake on a wooden board or a vintage plate, wrap it in plastic wrap or aluminum foil, and tie it with a twine. Don’t forget to include a few fresh strawberries on top for a pop of color and freshness.

Flavor Variations

• Experiment with different spices like cinnamon, nutmeg, or cardamom to add a unique twist to your cake. A pinch of salt can also enhance the flavors and balance the sweetness.
• Consider creative toppings like toasted nuts, shaved chocolate, or even a drizzle of caramel sauce to add texture and flavor contrast.
• Ingredient swaps like using raspberries or blueberries instead of strawberries can completely change the flavor profile of the cake. You can also substitute the lemon cream with a different citrus like orange or grapefruit for a varied taste.

Troubleshooting

• If your cake turns out too dense, it might be due to overmixing the batter. Try to mix the ingredients just until they come together, and then stop mixing.
• If the lemon cream is too runny, refrigerate it for a bit to firm it up. If it’s too stiff, whip in a bit more heavy cream.
• Overcooking the cakes can make them dry. Keep an eye on them during the baking time, and check for doneness a minute or two before the recommended time.

FAQs

• Can I freeze the assembled cake? It’s best to freeze the cakes without the lemon cream topping. Assemble the cake with the lemon cream just before serving for the best texture and flavor.
• Is this recipe gluten-free? The current recipe uses all-purpose flour, which contains gluten. However, you can experiment with gluten-free flours like almond flour or coconut flour, keeping in mind that the texture and flavor might be slightly different.
• Can I double the recipe? Yes, you can double the recipe to make a larger cake. Just ensure that you have enough pans and that your oven can accommodate them. You might need to adjust the baking time slightly, so keep an eye on the cakes.

Conclusion

Making a strawberry cake with lemon cream topping is a fun and rewarding baking project that yields a delicious and visually appealing dessert. With its balance of sweet and tangy flavors, this cake is perfect for spring and summer gatherings, or anytime you want to brighten up your day with a slice of sunshine. Feel free to experiment with the recipe, substituting different fruits or spices to create your own unique flavor combinations. And don’t hesitate to share your creations with friends and family – after all, baking is about spreading joy and making memories. Happy baking!