The Story & Intro

Hi 👋 I’m MARILYN, a 34-year-old from the United Kingdom. Cooking is my passion, and I love sharing delicious, easy-to-follow recipes. Join me on marilynrecipes.com to explore a world of culinary delights, from comforting classics to innovative creations. Let’s make cooking fun and enjoyable for everyone! Cooking is about more than just food it’s about sharing stories and making memories.

I first made this Strawberry Lemon Drip Cake for my best friend’s birthday. I wanted something vibrant, summery, and joyful, just like her. I remember zesting the lemons and letting their fragrance fill my kitchen while I sliced the juiciest strawberries for the filling. That moment of stacking the layers and watching the pastel pink drip fall perfectly down the sides made my heart flutter.

Since then, this Strawberry Lemon Drip Cake has become my go-to celebration dessert. Birthdays, anniversaries, or just because it brings smiles and a little sparkle to every table. The balance of sweet strawberries and zesty lemon makes it irresistible, and it’s easier to make than it looks.

Every slice feels like sunshine on a plate, and I love how this cake combines flavor, color, and joy into one unforgettable dessert.

Why I Love Making This Recipe

I adore making this Strawberry Lemon Drip Cake because it looks like something from a bakery but tastes homemade and comforting. There’s a sense of pride in stacking the layers, smoothing the frosting, and drizzling the glaze that makes every moment in the kitchen special.

I also love the flavors. The tangy lemon buttercream and sweet strawberry layers play beautifully together. It’s bright and refreshing, perfect for spring and summer gatherings. Plus, decorating it is a creative outlet I can add fresh berries, edible flowers, or little white chocolate shards and feel like I’ve made a centerpiece that tastes as amazing as it looks.

Most of all, I love the memories it creates. Family, friends, and even neighbors love a slice, and it sparks conversation and laughter every time.

Ingredients & Little Kitchen Secrets

For the Cake:

2 ½ cups all-purpose flour
2 ½ tsp baking powder
½ tsp baking soda
¼ tsp salt
¾ cup unsalted butter, softened
2 cups granulated sugar
4 large eggs
1 tbsp lemon zest
1 tsp vanilla extract
1 cup buttermilk
½ cup freshly squeezed lemon juice

For the Strawberry Filling:

2 cups fresh strawberries, chopped
¼ cup granulated sugar
1 tbsp lemon juice

For the Lemon Buttercream:

1 cup unsalted butter, softened
4 cups powdered sugar
2 tbsp lemon juice
1 tsp lemon zest
2-4 tbsp milk (as needed for consistency)

For the Drip Glaze:

½ cup white chocolate chips
¼ cup heavy cream
Few drops of pink gel coloring (optional)

For Decoration:

Fresh strawberries
Lemon zest curls
Edible flowers (optional)

My Kitchen Secrets

I always let my butter and eggs come to room temperature before starting the cake. This ensures a smooth, tender crumb.
I macerate the strawberries with sugar and lemon juice for at least 15 minutes. This draws out their juices and intensifies the flavor.
For a perfect drip, I test the glaze on the side of a bowl first. It should be pourable but not too thin.

How I Make It, Step by Step

Step 1: Prepare the Strawberries

I mix chopped strawberries with sugar and lemon juice and let them sit while I make the cake. This brings out their natural sweetness.

Step 2: Bake the Cake Layers

I preheat the oven to 175°C (350°F) and grease three 8-inch round cake pans.

In a large bowl, I sift together flour, baking powder, baking soda, and salt. In a separate bowl, I cream butter and sugar until fluffy.

I add eggs one at a time, then mix in lemon zest and vanilla. I alternate adding dry ingredients with buttermilk and lemon juice until fully combined.

I divide the batter evenly into pans and bake for 25-30 minutes. A toothpick inserted should come out clean. I let the cakes cool completely before assembly.

Step 3: Make the Lemon Buttercream

I beat butter until fluffy. I gradually add powdered sugar, then lemon juice and zest. I adjust consistency with milk to make it smooth and spreadable.

Step 4: Assemble the Cake

I place the first cake layer on a board and spread a layer of macerated strawberries and a little buttercream. I repeat with the second layer.

I frost the entire cake with a thin crumb coat first, chill for 15 minutes, then add a final smooth layer of buttercream.

Step 5: Make the Drip

I heat cream until warm and pour over white chocolate chips. Stir until smooth and add a few drops of pink gel if desired. Let it cool slightly, then drizzle carefully over the edges of the cake.

Step 6: Decorate

I finish with fresh strawberries, lemon zest curls, and edible flowers. Step back and admire your creation!

How I Serve It at Home

I usually serve this cake chilled but not too cold. I slice it into generous wedges so the layers are visible. It pairs beautifully with a cup of tea or sparkling lemonade for a festive feel.

Sometimes I place it on a decorative cake stand and light a few candles it instantly elevates any gathering.

Storage, Reheating & Make-Ahead Tips

Store covered in the refrigerator for up to 3 days.
Allow it to come to room temperature before serving for best flavor.
You can prepare the cake layers a day ahead and the buttercream a few hours ahead. Assemble just before serving to keep it fresh.

100-Word Short Version

This Strawberry Lemon Drip Cake is a celebration in every slice. Tangy lemon buttercream, juicy strawberries, and soft lemon cake layers combine into a bright, refreshing dessert. The white chocolate drip adds a bakery-style touch without the fuss. Perfect for birthdays, brunches, or summer gatherings, it’s easier to make than it looks. Layer the cake, frost it, drizzle the glaze, and decorate with fresh berries and lemon zest. Chilled and vibrant, this cake delivers flavor, color, and joy in every bite. A simple yet stunning dessert to impress family and friends.

Recipe Card

Name: Strawberry Lemon Drip Cake
Prep time: 40 min
Cook time: 30 min
Total time: PT-492171H6M52S
Cuisine: British/Western
Ingredients: 2 ½ cups all-purpose flour; 2 ½ tsp baking powder; ½ tsp baking soda; ¼ tsp salt; ¾ cup unsalted butter, softened; 2 cups granulated sugar; 4 large eggs; 1 tbsp lemon zest; 1 tsp vanilla extract; 1 cup buttermilk; ½ cup freshly squeezed lemon juice; 2 cups fresh strawberries, chopped; ¼ cup granulated sugar; 1 tbsp lemon juice; 1 cup unsalted butter, softened (buttercream); 4 cups powdered sugar; 2 tbsp lemon juice (buttercream); 1 tsp lemon zest (buttercream); 2-4 tbsp milk (buttercream); ½ cup white chocolate chips; ¼ cup heavy cream; Few drops pink gel coloring (optional); Fresh strawberries, lemon zest curls, edible flowers (for decoration)

⏱️ Time
Prep Time: 40 minutes
Bake Time: 30 minutes
Chill Time: 15 minutes
Total Time: 1 hour 25 minutes

🛒 Ingredients
Cake Layers: 2 ½ cups all-purpose flour, 2 ½ tsp baking powder, ½ tsp baking soda, ¼ tsp salt, ¾ cup butter, 2 cups sugar, 4 eggs, 1 tbsp lemon zest, 1 tsp vanilla, 1 cup buttermilk, ½ cup lemon juice
Strawberry Filling: 2 cups strawberries, ¼ cup sugar, 1 tbsp lemon juice
Lemon Buttercream: 1 cup butter, 4 cups powdered sugar, 2 tbsp lemon juice, 1 tsp lemon zest, 2-4 tbsp milk
Drip Glaze: ½ cup white chocolate, ¼ cup cream, pink gel coloring
Decoration: strawberries, lemon zest, edible flowers

👩‍🍳 Instructions

Macerate strawberries with sugar and lemon juice.
Preheat oven, prepare cake pans.
Cream butter and sugar; add eggs, zest, vanilla.
Alternate adding dry ingredients with buttermilk and lemon juice.
Bake 25-30 minutes; cool.
Beat buttercream ingredients until smooth.
Assemble cake layers with filling and buttercream.
Apply crumb coat, chill, then frost fully.
Prepare glaze, drizzle edges.
Decorate with strawberries and lemon zest.

📝 Notes
Use room temperature butter and eggs for smooth cake.
Test drip on bowl side before pouring.
Chill cake for 15 minutes between crumb coat and final frosting.

🍽️ Nutrition
Approx. 450 calories per slice
Carbohydrates: 55g
Protein: 5g
Fat: 23g
Sugar: 32g

Conclusion

Baking this Strawberry Lemon Drip Cake fills my kitchen with joy and my table with smiles. Every slice bursts with zesty lemon and sweet strawberry flavors. It’s a dessert that elevates ordinary moments into celebrations. I love sharing it with family, friends, and anyone who appreciates a bright, beautiful homemade cake. Making it is as much about the experience as the taste a little baking, a little creativity, and a lot of love.