Fresh strawberries and sliced lemons form the foundation of this elegant cake, lending both natural sweetness and a delicate citrus aroma. The tender sponge, enriched with yogurt and milk, balances the brightness of the fruit for a dessert that is both refreshing and satisfying.
This Strawberries and Lemon Cake is ideal for spring and summer occasions, from weekend brunches and garden parties to afternoon tea or casual family gatherings.
What is Strawberries and Lemon Cake?
Strawberries and Lemon Cake is a light, fruity dessert where sweet strawberries and tart lemons meet in a soft, moist sponge. The fruit is baked directly on the base of the pan before being topped with batter, so every bite has a juicy burst of flavor.
It’s somewhat reminiscent of an upside-down cake but fresher and more vibrant, thanks to the combination of citrus and berry. Fruit-based sponge cakes like this have been popular in Europe for centuries, especially in spring and summer when the fruits are at their sweetest.
Pro Tips for the Best Strawberries and Lemon Cake
- Choose ripe but firm strawberries. Too soft and they’ll release excess moisture, making the base soggy.
- Zest the lemon before cutting. That fragrant zest adds an extra citrus punch to the batter.
- Test for doneness before removing it from the oven. Ovens vary, so check with a toothpick around 18 minutes to avoid overbaking.
- Serve slightly warm. The flavors are more aromatic when the cake is just out of the oven.
Frequently Asked Questions
Can I use frozen strawberries?
Yes, but thaw them first and pat dry to prevent extra moisture from making the cake soggy.
Can I replace lemons with another citrus?
Absolutely. Oranges will give a sweeter twist, while limes will make it more tart and tropical.
Why is my cake dense instead of fluffy?
Overmixing the batter or not using fresh baking powder can cause a dense texture.
How to Store Strawberries and Lemon Cake
Let the cake cool completely, then wrap it in plastic wrap or store in an airtight container. Keep at room temperature for up to 2 days, or refrigerate for up to 4 days.
Ingredients
How to Make Strawberries and Lemon Cake
How to Make Strawberries and Lemon Cake
Slice the lemons thinly, removing any seeds. Halve or quarter the strawberries, depending on size. Arrange them evenly on the bottom of a parchment-lined baking tray.
Slice the lemons thinly, removing any seeds. Halve or quarter the strawberries, depending on size. Arrange them evenly on the bottom of a parchment-lined baking tray.
In a bowl, whisk together the eggs and sugar. Then mix in the flour, baking powder, yogurt, milk, and a few drops of lemon extract until you have a smooth, lump-free batter.
In a bowl, whisk together the eggs and sugar. Then mix in the flour, baking powder, yogurt, milk, and a few drops of lemon extract until you have a smooth, lump-free batter.
Pour the batter evenly over the fruit, spreading it gently with a spatula so it covers everything. Bake at 356°F (180°C) for 20 minutes.
Pour the batter evenly over the fruit, spreading it gently with a spatula so it covers everything. Bake at 356°F (180°C) for 20 minutes.
Slice and serve it as is or dust with powdered sugar.
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