What makes the perfect spring dessert? A moist strawberry cake paired with a tangy lemon cream topping, made easy with fresh strawberries and a simple cream cheese mixture, save this idea for your next homemade treat.

Strawberry Cake with Lemon Cream Topping

Introduction

Imagine a moist and flavorful strawberry cake, topped with a tangy and creamy lemon cream that perfectly balances the sweetness of the strawberries. This recipe is a masterclass in simplicity, using everyday ingredients to create a dessert that’s both impressive and easy to make. With its vibrant colors and tantalizing aromas, the Strawberry Cake with Lemon Cream Topping is sure to become a favorite at any gathering, from casual dinners to special celebrations. The best part? It’s incredibly easy to prepare, requiring minimal effort for maximum impact. Whether you’re a seasoned baker or just starting out, this recipe is a must-try for anyone looking to add a little excitement to their dessert repertoire.

Why This Works

• The combination of fresh strawberries and lemon zest creates a flavor balance that’s both sweet and tangy, appealing to a wide range of tastes.
• The use of accessible ingredients, such as all-purpose flour, granulated sugar, and unsalted butter, makes this recipe easy to execute without requiring a special trip to the store.
• The simplicity of the instructions and the relatively short preparation time mean that even the most novice bakers can achieve impressive results with minimal effort.

Key Ingredients

The main ingredients in this recipe include fresh strawberries, which provide natural sweetness and a burst of flavor; lemon zest and juice, which add a tangy and refreshing twist; all-purpose flour, granulated sugar, and unsalted butter, which form the base of the cake; and heavy cream and powdered sugar, which are used to make the lemon cream topping. For those looking for substitutions, almond flour can be used in place of all-purpose flour for a gluten-free option, and coconut cream can be used instead of heavy cream for a dairy-free alternative. Fresh strawberries can be replaced with frozen strawberries if they’re not in season, although the flavor and texture may vary slightly.

Instructions

1. Step 1: Begin by preheating your oven to 350°F (180°C). Then, chop 2 cups of fresh strawberries and set them aside. In a medium bowl, whisk together 2 cups of all-purpose flour, 1 cup of granulated sugar, and 2 teaspoons of baking powder.
2. Step 2: In a large bowl, use an electric mixer to beat 1/2 cup of unsalted butter until it’s creamy. Add 1 cup of granulated sugar and continue beating until light and fluffy. Beat in 2 large eggs, one at a time, followed by 2 teaspoons of vanilla extract.
3. Step 3: With the mixer on low speed, gradually add the flour mixture to the wet ingredients and mix until just combined. Do not overmix. Gently fold in the chopped strawberries.
4. Step 4: Pour the batter into a greased and floured 9-inch round cake pan. Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool completely in the pan. For the lemon cream topping, whip 1 cup of heavy cream until stiff peaks form. Add 2 tablespoons of powdered sugar and 1 teaspoon of lemon zest, and mix until combined.

Handy Tips

• To ensure the cake is moist, don’t overbake it. A toothpick inserted into the center should come out clean, but if you notice the cake starting to brown too quickly, cover the top with foil.
• For a more intense strawberry flavor, use 3 cups of chopped strawberries and reduce the amount of granulated sugar to 3/4 cup.
• When making the lemon cream topping, make sure the heavy cream is well-chilled, as this will help it whip up to stiff peaks more easily.

Heat Control

For this recipe, maintaining the right oven temperature is crucial. Ensure your oven is at 350°F (180°C) before baking the cake. The cake is done when it’s lightly golden on top and a toothpick inserted into the center comes out clean. If you’re concerned about the cake’s doneness, you can also check if it springs back when lightly pressed in the center.

Crunch Factor

The texture of the Strawberry Cake with Lemon Cream Topping should be moist and tender, with a slight crunch from the lemon zest in the topping. To achieve this, avoid overmixing the batter, which can lead to a dense cake. Also, don’t overbake the cake, as this can cause it to dry out. The lemon cream topping should be smooth and creamy, providing a nice contrast to the tender cake.

Pro Kitchen Tricks

• To ensure the cake releases easily from the pan, grease it with butter and dust it with flour before adding the batter.
• For a professional finish, once the cake is completely cool, place it on a serving plate and top it with the lemon cream. You can then garnish with additional sliced strawberries or a sprinkle of powdered sugar.
• Consider making the lemon cream topping just before serving, as it will hold its shape and flavor best when freshly whipped.

Storage Tips

• The baked cake can be stored at room temperature for up to 2 days, wrapped tightly in plastic wrap. It can also be frozen for up to 2 months, wrapped tightly in plastic wrap and then aluminum foil.
• The lemon cream topping is best made fresh, but it can be refrigerated for up to a day. Allow it to come to room temperature before whipping it again to restore its texture.
• For leftovers, store the cake and topping separately. The cake can be reheated in the microwave for a few seconds to restore moisture, and the topping can be whipped again if it becomes too stiff.

Gift Packaging Ideas

This cake makes a wonderful gift, especially for spring and summer occasions. Consider placing a cooled cake on a decorative plate or cake stand, topping it with the lemon cream, and garnishing with fresh strawberries. Wrap the plate in clear plastic wrap or a large cellophane bag, and tie with a ribbon. You can also package slices of the cake in individual containers or jars, topping each with a dollop of lemon cream and a sprinkle of powdered sugar, for a more personalized gift.

Flavor Variations

• Experiment with different spices, such as adding a pinch of cinnamon or nutmeg to the cake batter for a warm, autumnal flavor.
• Try creative toppings, like chopped nuts, shaved chocolate, or even a drizzle of honey, to add texture and flavor contrast.
• Swap out ingredients, such as using raspberries or blueberries instead of strawberries, or substituting the lemon zest with orange or lime zest, to create a completely different flavor profile.

Troubleshooting

• If the cake turns out too dense, it may be due to overmixing the batter. Try mixing the wet and dry ingredients separately and gently folding them together.
• If the lemon cream topping becomes too stiff, you can whip in a little more heavy cream to restore its texture. If it’s too runny, refrigerate it for about 10 minutes to firm it up.
• Signs of overcooking include a dry, crumbly texture and a dark brown color. Undercooking can result in a wet, soggy texture. Adjust your baking time as needed to achieve the perfect doneness.

FAQs

• Can I freeze it? Yes, the cake can be frozen for up to 2 months. It’s best to freeze it without the lemon cream topping, which can be made fresh when you’re ready to serve.
• Is it gluten-free? Not in its original form, but you can make it gluten-free by substituting the all-purpose flour with almond flour or another gluten-free flour blend.
• Can I double the recipe? Yes, you can double the recipe to make a larger cake. Just keep in mind that you may need to adjust the baking time slightly, so keep an eye on the cake as it bakes.

Conclusion

The Strawberry Cake with Lemon Cream Topping is a recipe that embodies the perfect balance of flavors and textures, making it a standout dessert for any occasion. With its ease of preparation, impressive results, and versatility in terms of substitutions and variations, it’s a must-have in every baker’s repertoire. Whether you’re a fan of classic desserts or looking to try something new, this cake is sure to delight. So go ahead, give it a try, and enjoy the process of creating something truly special. Don’t hesitate to experiment and make it your own, and most importantly, have fun and share your creations with loved ones.