Strawberry Lemon Cake | A deliciously moist cake dotted with fresh lemon zest and loaded with sweet + juicy strawberries. This cake is an easy one-bowl recipe, perfect for a spring dessert. You can also make this simple lemon cake recipe with frozen fruit, making it perfect for any time of the year.
- An easy one-bowl cake recipe with any fruit
- About the Ingredients for this recipe
- Recipe Tips
- How to make a simple cake base
- More Easy Cakes
- What do the ingredients in cake actually do?
- How to add different flavors into cake
- How to make a strawberry lemon cake without a mixer
- How to serve this cake
- Recipes FAQs
An easy one-bowl cake recipe with any fruit
Are you feeling spring vibes? Or are you just wanting to feel spring vibes? I think a strawberry lemon cake is just what you need then. Maybe it's what I need.
This lemon and strawberry cake only takes a few minutes to mix up so if you're in the mood for a fruity cake try this fresh and fruity dessert.
About this cake:
- it's quick to mix
- you can use frozen fruit
- no mixer needed
- only one bowl! (I guess you'll need one more if you're defrosting the fruit)
- use your favorite fruit - I've made this cake 3 ways so far and they've all been amazing
If you're dreaming of strawberry lemon marble cake vibes then gently swirl the strawberries through the batter a little bit longer than the recipe says.
The areas of the baked cake where the strawberries meat the crumb form a kind of strawberry pudding coating around the strawberries - it might be my favorite part.
But there's also the slightly crunchy golden edges and the moist crumb. And the sweet strawberries. Ok, you got me, I love it all. If you're a big strawberry fan, try these strawberry pie bars too!
About the Ingredients for this recipe
- Strawberries: I just use frozen strawberries and thaw them a bit in the microwave. I'm sure you could use fresh strawberries. I keep frozen fruit in my freezer in the off-seasons to use for things like cake, muffins, smoothies, and smoothie bowls.
- Yogurt: I know I use yogurt a lot, but in this recipe, you can skip it if you don't have it or prefer not to use it. We did this once out of 5 times and it was fine. You'll probably need to add a bit more liquid so that the batter is the right consistency – a very thick batter - check the video!
- Lemon Zest: Optional but really good - strawberries and lemon are great together!
EXPERT TIP: Make sure to measure your flour correctly using a scale. If you're not using a scale, use the scoop and level method where you scoop your flour into the measuring cup and then level the top with a knife. If you scoop your measuring cup into your flour, you'll probably over-measure it and probably end up with a dense, dry cake.
How to make a simple cake base
You can use my simple cake base as a jumping-off point for other cakes with fruit. I mentioned above that I've made this cake three different ways so far, I've yet to share the third but I think it was my favorite.
More Easy Cakes
What do the ingredients in cake actually do?
- Eggs: They give your cake volume and help bind ingredients - without them, or a replacement like flax eggs, a cake will likely crumble.
- Flour: Provides the structure or foundation - its what gives the cake its form
- Sugar: Sweetens and gives texture - keeping cake soft and moist
- Yogurt: For moisture and flavor
- Baking powder: Gives the cake recipe airiness
- Flavoring: These are ingredients like fruits, nuts, and extracts that make your cake its own flavor. In this cake recipe, it's the strawberries and lemon zest.
How to add different flavors into cake
- Vary the sweetener - try using brown sugar instead of white sugar for a deeper, more caramel-like flavor.
- Try different extracts - There are many extracts to try. My favorites include vanilla extract, caramel extract, coconut extract, and mint extract.
- Incorporate a variety of fruits or nuts - Use your favorite berry and add some chopped nuts like pecans or walnuts.
- Top the cake in different ways - You can top your cake with a sprinkle of powdered sugar, a powdered sugar glaze, a buttercream frosting, cream cheese frosting, a ganache, or whipped cream.
How to make a strawberry lemon cake without a mixer
Gather your ingredients. (I make this in one bowl, except if I'm filming or photographing it - the ingredients have more context if I use small bowls for them.)
Preheat the oven to 350°F (175°C). Line a round cake tin with parchment paper. This ensures the cake won't stick and helps to remove the cake from the pan onto a cutting board for slicing.
To make the batter combine all of the wet ingredients: the yogurt, eggs, sugar, vanilla, oil, and lemon zest. Mix well, using a whisk.
Add the flour and baking powder. Stir the baking powder into the flour and then mix the batter together using a spatula. Add most of the strawberries and gently stir. If you want your cake more marbled or the batter to have more of a pink shade, then continue to gently stir the strawberries through until it's how you like it.
Add the remaining strawberries on top of the batter, pushing them in slightly. Bake for an hour to an hour and 15 minutes or until the cake is done. A skewer will come out with a few moist crumbs and no wet batter.
Let cool and then slice into 12 - 16 pieces.
How to serve this cake
Honestly, just cut a slice and eat it, it's really good just on it's own.
Other topping options:
- Sprinkle powdered sugar on top
- Make a glaze with powdered sugar and a bit of lemon juice. Let the cake cool completely and then pour the glaze over. Let sit for 10-15 minutes and then slice the cake.
- Make sweetened vanilla whipped cream and serve a slice of cake with a large dollop of whipped cream.
When your cake is down the outside will be golden brown, and the center will spring bake when your press down. A skewer will come out with a few moist crumbs and no wet cake batter.
Strawberry Lemon Cake
- 2 large eggs
- 1 cup granulated white sugar
- ½ cup Greek yogurt
- ¼ cup oil
- 1 teaspoon vanilla extract
- zest of one lemon
- 250 grams all-purpose flour (about 1.5 cups)
- 1.5 teaspoons baking powder
- 2 cups frozen strawberries (slightly thawed, halved)
- prepared whipped cream (for serving, optional)
- powdered sugar (for serving, optional)
- Preheat oven to 350°F (175°C).
- Line a circle pan with parchment paper.
- In a large mixing bowl, add the eggs, sugar, yogurt, oil, vanilla, and lemon zest. Whisk until combined.
- Add flour and baking powder. Mix using a spatula, just until combined.
- Gently stir in strawberries, saving a few for the top.
- Add batter to the cake pan.
- Set strawberry halves on top of batter.
- Bake for one hour, or until the cake is fully cooked through.
- Top with powdered sugar, or prepared whipped cream.
Nutritional information is an estimate. Values vary based on products used.
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