Strawberry Lemon Naked Cake (Fresh, Bright & Full of Summer Joy)

February 26, 2026 by inaya mess

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Strawberry Lemon Naked Cake is the dessert that turns any table into a celebration. Each layer of tender lemon sponge, fresh strawberries, and luscious whipped cream feels like sunshine in every bite. I love how simple ingredients come together to make something elegant and unforgettable.

Hi👋 I’m MARILYN, a 34-year-old FROM 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 still remember the first time I made a Strawberry Lemon Naked Cake for my niece’s birthday. I wanted something stunning, but not fussy something that celebrated the flavors of summer without a heavy frosting coat. As I layered the light lemon sponge with whipped cream and juicy strawberries, I realized that desserts don’t have to be complicated to feel special. The smiles around the table told me everything. Since then, Strawberry Lemon Naked Cake has become my go-to dessert for celebrations, brunches, and sunny afternoons with family.

Why I Love Making This Recipe

I adore this cake because it’s light, bright, and easy to assemble. The lemon sponge is soft and flavorful, the whipped cream is airy, and the strawberries provide just the right balance of sweetness and freshness.

I also love that it’s visually stunning without being intimidating. The “naked” style where the layers peek through without heavy frosting makes it feel fresh, modern, and effortlessly beautiful. And the best part? It’s simple enough to make with the kids, so baking becomes a memory, not just a dessert.

Ingredients & Little Kitchen Secrets

For the Lemon Sponge:

250 g (2 cups) all-purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
200 g (1 cup) granulated sugar
115 g (1/2 cup) unsalted butter, softened
4 large eggs, room temperature
Zest of 2 lemons
120 ml (1/2 cup) whole milk
60 ml (1/4 cup) fresh lemon juice
1 teaspoon vanilla extract

For the Whipped Cream Frosting:

500 ml (2 cups) heavy cream
60 g (1/2 cup) powdered sugar
1 teaspoon vanilla extract

For the Strawberry Layer:

500 g (4 cups) fresh strawberries, hulled and sliced
2 tablespoons granulated sugar

Little Kitchen Secrets

I always zest my lemons before juicing they’re fragrant and add a bright flavor to the sponge. I prefer whipping the cream until soft peaks form and folding it gently into the cake layers to keep it airy. Macerating the strawberries with sugar for 15 minutes brings out their natural sweetness and juiciness.

How I Make It, Step by Step

Step 1: Bake the Lemon Sponge Layers

I preheat my oven to 180°C (350°F) and grease two 8-inch cake pans. I cream the butter and sugar until light, then add eggs one at a time. I fold in flour, baking powder, and salt, alternating with milk, lemon juice, and zest. The batter goes into pans and bakes for 25–30 minutes until golden and springy. I let them cool completely on a wire rack.

Step 2: Prepare the Whipped Cream

While the cakes cool, I whip the heavy cream with powdered sugar and vanilla extract until soft peaks form. I refrigerate until ready to assemble.

Step 3: Macerate the Strawberries

I slice the strawberries and sprinkle with sugar. After 15 minutes, the strawberries release their juices and become glossy and sweet.

Step 4: Assemble the Naked Cake

I place one cake layer on a cake board and spread a thick layer of whipped cream over it. I add a layer of macerated strawberries. I top with the second cake layer, add more whipped cream, and arrange strawberries on top. I leave the sides mostly bare for that signature “naked” look, letting the sponge peek through.

Step 5: Chill and Serve

I refrigerate the cake for at least 30 minutes before serving. Chilling helps the cream set and the flavors meld.

How I Serve It at Home

I usually place the cake on a simple white cake stand to let its colors shine. Sometimes I add a few edible flowers or mint leaves on top for extra charm. I serve it with fresh berries on the side and a cup of tea or lemonade. It’s perfect for birthdays, brunches, or an afternoon treat.

For gatherings, I slice with a warm knife for clean layers. Watching my family’s eyes light up as they see the layers and take the first bite is my favorite part.

Storage, Reheating & Make-Ahead Tips

Strawberry Lemon Naked Cake keeps well in the refrigerator for 2–3 days, covered lightly with plastic wrap. I don’t recommend freezing because whipped cream can separate.

If I need to make it ahead, I bake the layers the day before and store them wrapped. I assemble the cake a few hours before serving for the freshest appearance and flavor.

100-Word Short Version

This Strawberry Lemon Naked Cake is a showstopper that’s light, fresh, and easy to make. Soft lemon sponge layers are filled with whipped cream and sweet macerated strawberries. The “naked” style leaves the sides exposed, creating a beautiful, modern look without heavy frosting. I bake the sponge, whip the cream, and macerate strawberries, then layer them for a stunning, bright cake. Chill before serving for best results. Perfect for birthdays, summer parties, or family brunch, this dessert combines simple ingredients into a crowd-pleasing, elegant treat. Each bite is creamy, fruity, and full of sunshine.

Recipe Card

⏱️ Time
Prep Time: 30 minutes
Bake Time: 30 minutes
Chill Time: 30 minutes
Total Time: 1 hour 30 minutes

🛒 Ingredients

250 g all-purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
200 g granulated sugar
115 g unsalted butter, softened
4 large eggs
Zest of 2 lemons
120 ml whole milk
60 ml fresh lemon juice
1 teaspoon vanilla extract
500 ml heavy cream
60 g powdered sugar
1 teaspoon vanilla extract
500 g fresh strawberries
2 tablespoons granulated sugar

👩‍🍳 Instructions

Preheat oven to 180°C (350°F). Grease and line two 8-inch cake pans.
Cream butter and sugar until light and fluffy.
Add eggs one at a time, beating well after each.
Fold in flour, baking powder, and salt, alternating with milk, lemon juice, and zest.
Divide batter evenly into pans and bake 25–30 minutes. Cool completely.
Whip heavy cream with powdered sugar and vanilla to soft peaks. Refrigerate.
Slice strawberries and sprinkle with sugar; let sit 15 minutes.
Place one cake layer on board; spread whipped cream, add strawberries. Top with second layer and more cream. Arrange strawberries on top.
Chill at least 30 minutes before serving.

📝 Notes

For extra lemony flavor, add more zest.
Assemble shortly before serving for freshest look.
Store in fridge, covered, up to 3 days.

🍽️ Nutrition
Approximate per slice:
Calories: 420
Carbohydrates: 38g
Protein: 6g
Fat: 28g
Sugar: 24g
Fiber: 2g

Conclusion

Making Strawberry Lemon Naked Cake is like creating sunshine on a plate. I love baking it, layering it, and sharing it with my family. Each bite feels light, fresh, and joyful, reminding me that desserts are more than food they’re memories in the making.

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