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 still remember the first time I made a strawberry lemon soufflé cake. It was a bright spring afternoon, and the kitchen smelled like fresh strawberries and zesty lemons. I had invited my friends over for tea, and I wanted to make something special something light, airy, and bursting with flavor. The moment I lifted the soufflé cake from the oven, its golden top was slightly cracked, revealing a soft, tender center. My friends’ faces lit up as they tasted it, and I knew that moment would stay in my heart forever. That day, I learned that the magic of a cake isn’t just in the ingredients, but in the love and joy you pour into it.
Since that day, strawberry lemon soufflé cake has become one of my go-to recipes whenever I want to impress without stress. The combination of fresh strawberries, zesty lemon, and a light, airy texture makes this cake perfect for brunches, tea parties, or cozy afternoons at home. Over the years, I’ve experimented with variations, and I’m excited to share my ultimate version with you.
Why I Love Making This Recipe
I adore making this strawberry lemon soufflé cake because it’s deceptively simple yet incredibly impressive. The soufflé texture is airy and delicate, which always makes me feel like I’m creating a little edible piece of magic. I also love that this cake is bright and fresh, thanks to the lemon zest and strawberry puree, which balance each other perfectly. Every bite is light, fluffy, and melts in your mouth.
Another reason I cherish this recipe is that it brings people together. I often bake it when my nieces visit or when friends pop by unexpectedly. It’s a conversation starter people love talking about the texture and flavor, and it’s a joy to see them smile with every bite. Baking this cake feels like giving a warm hug to everyone in the room.
Ingredients & Little Kitchen Secrets
Here’s everything you’ll need to make this light, fluffy strawberry lemon soufflé cake:
- 1 cup fresh strawberries, hulled and chopped
- 1/2 cup granulated sugar, divided
- 1 tablespoon lemon juice
- 1 teaspoon lemon zest
- 4 large eggs, separated
- 1/2 teaspoon cream of tartar
- 1/4 cup all-purpose flour
- 1/4 cup cornstarch
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- 2 tablespoons unsalted butter, melted
- Powdered sugar, for dusting
Little kitchen secrets:
- Room temperature eggs – This helps the egg whites whip up to their fullest volume.
- Don’t overmix the batter – Fold gently to keep the air in.
- Use fresh strawberries – They give the best flavor and natural sweetness.
- Baking in a water bath – Optional, but it creates a more delicate, moist texture.
How I Make It, Step by Step
- Prepare the strawberries – Blend the fresh strawberries with 1/4 cup sugar, lemon juice, and lemon zest until smooth. Set aside.
- Preheat the oven – 170°C (340°F) and grease an 8-inch round cake pan, lining the bottom with parchment paper.
- Separate the eggs – Place the egg whites in a clean, dry bowl. Add the egg yolks to another bowl.
- Whip the egg whites – Add cream of tartar and beat until soft peaks form. Gradually add the remaining 1/4 cup sugar and continue beating until stiff peaks form.
- Mix the yolks – Whisk the egg yolks with vanilla extract, melted butter, and the strawberry puree until smooth.
- Sift the dry ingredients – Flour, cornstarch, and salt. Fold carefully into the strawberry-yolk mixture.
- Combine mixtures – Gently fold 1/3 of the whipped egg whites into the strawberry mixture to lighten it, then fold in the remaining whites carefully to maintain the airy texture.
- Bake the cake – Pour the batter into the prepared pan. Optional: place the cake pan in a larger pan filled with 1 inch of hot water for a gentle water bath. Bake for 30–35 minutes, until the top is golden and a toothpick comes out clean.
- Cool and remove – Let the cake cool completely in the pan, then gently loosen the edges and transfer to a serving plate.
How I Serve It at Home
I usually dust the top lightly with powdered sugar and serve with a few fresh strawberry slices on the side. For a special occasion, a dollop of lightly whipped cream or a drizzle of strawberry sauce elevates it beautifully. I love cutting it into wedges and serving it alongside a cup of freshly brewed tea the soft, fluffy texture paired with the sweet-tart strawberry lemon flavor makes it irresistible.
For family brunches, I sometimes layer it with whipped cream and sliced strawberries, turning it into a quick and elegant trifle. Everyone loves it!
Storage, Reheating & Make-Ahead Tips
- Storage: Store in an airtight container in the refrigerator for up to 3 days.
- Reheating: For best results, let it come to room temperature before serving. Avoid microwaving, as it can collapse the delicate texture.
- Make-Ahead: You can prepare the batter and refrigerate it for up to 2 hours before baking. Whip the egg whites last to keep the airiness intact.
100-Word Short Version
This strawberry lemon soufflé cake is light, airy, and bursting with fresh flavor. I blend strawberries, lemon juice, and zest with egg yolks, fold in whipped egg whites, and bake until golden. The result is a tender, fluffy cake that melts in your mouth. Perfect for brunch, tea, or a special dessert, it’s simple yet impressive. Serve with powdered sugar, fresh strawberries, or whipped cream for extra indulgence. It stores well in the fridge for a few days and is perfect for sharing with loved ones. A magical cake for every joyful occasion!
Recipe Card Section
⏱️ Time
Prep: 20 minutes
Cook: 35 minutes
Total: 55 minutes
📝 Notes
- Use room temperature eggs for maximum volume.
- Gently fold to keep cake airy.
- Fresh strawberries give the best flavor.
- Optional water bath creates extra moist texture.
🍽️ Nutrition
Serving Size: 1 slice 🍰
Calories: 180 kcal
Sugar: 14 g
Sodium: 45 mg
Fat: 8 g
Saturated Fat: 5 g
Carbohydrates: 22 g
Fiber: 1 g
Protein: 5 g
Cholesterol: 85 mg
Strawberry Lemon Soufflé Cake
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Total Time: 55 minutes
- Yield: 8 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: British
- Diet: Vegetarian
Description
This strawberry lemon soufflé cake is light, airy, and bursting with fresh strawberries and zesty lemon. Perfect for brunch, tea, or any special occasion, it melts in your mouth and brings joy to every bite.
Ingredients
- 1 cup fresh strawberries, hulled and chopped
- 1/2 cup granulated sugar, divided
- 1 tablespoon lemon juice
- 1 teaspoon lemon zest
- 4 large eggs, separated
- 1/2 teaspoon cream of tartar
- 1/4 cup all-purpose flour
- 1/4 cup cornstarch
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- 2 tablespoons unsalted butter, melted
- Powdered sugar, for dusting
Instructions
- Blend strawberries with 1/4 cup sugar, lemon juice, and zest until smooth.
- Preheat oven to 170°C (340°F). Grease and line an 8-inch cake pan.
- Separate eggs into whites and yolks.
- Whip egg whites with cream of tartar until soft peaks form, then add remaining sugar and beat to stiff peaks.
- Mix egg yolks with vanilla, melted butter, and strawberry puree.
- Sift flour, cornstarch, and salt. Fold into strawberry mixture.
- Fold in whipped egg whites gently to preserve airiness.
- Pour batter into pan and bake 30–35 minutes (optional water bath for moist texture).
- Cool completely before removing from pan. Dust with powdered sugar and serve.
Notes
Use room temperature eggs for maximum volume. Gently fold to keep cake airy. Fresh strawberries give the best flavor. Optional water bath creates extra moist texture.
Nutrition
- Serving Size: 1 slice
- Calories: 180
- Sugar: 14
- Sodium: 45
- Fat: 8
- Saturated Fat: 5
- Unsaturated Fat: 3
- Trans Fat: 0
- Carbohydrates: 22
- Fiber: 1
- Protein: 5
- Cholesterol: 85
Conclusion
Baking this strawberry lemon soufflé cake always fills my kitchen with happiness and the comforting aroma of fresh strawberries and zesty lemon. It’s a recipe that’s simple, elegant, and full of love perfect for bringing family and friends together. Whether it’s a quiet afternoon tea or a lively brunch, this cake never fails to impress. Every bite reminds me that cooking is more than following a recipe it’s creating memories, sharing joy, and celebrating life, one delicious slice at a time.