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.
One of my all-time favorite desserts to make at home is Strawberry Lemon Butter Cake. I still remember the first time I baked it sunlight streaming through my kitchen window, the scent of butter and fresh strawberries filling the room. It reminded me so much of my childhood summers in the UK, when my grandmother would let me help her fold fresh fruit into batter and zest lemons until my fingers smelled delightfully citrusy. Since that day, this cake has become a family favorite and a staple for gatherings, afternoon teas, and cozy weekend indulgences.
Whenever I make this cake, I think of the joy of sharing simple pleasures. The balance of sweet strawberries and bright lemon is like a little hug in every bite, and it’s so easy to make that anyone can create it, even if you’ve never baked before. Over the years, I’ve perfected it, adding little kitchen secrets that make it moist, buttery, and irresistibly tender. In this article, I’m excited to guide you through my Strawberry Lemon Butter Cake recipe step by step.
Why I Love Making This Recipe
There’s something magical about the combination of strawberries and lemon in a buttery cake. The strawberries give a natural sweetness and a soft, juicy texture, while the lemon adds brightness and lifts the flavor, making it perfect for any season. I love how versatile this cake is you can serve it warm with tea for a cozy afternoon, or chill it and slice it for a summer picnic.
What I truly adore about this cake is how approachable it is. No fancy tools, no complicated techniques just simple ingredients and a little love. Every time I bake it, the house fills with a comforting aroma that feels like home, and I can’t help but smile seeing my family gather around for a slice.
Ingredients & Little Kitchen Secrets
Here’s what you’ll need for a perfect Strawberry Lemon Butter Cake. I like to use fresh, ripe strawberries and real lemons—nothing beats that natural flavor!
Ingredients:
- 225g unsalted butter, softened
- 200g granulated sugar
- 3 large eggs, room temperature
- 1 tsp pure vanilla extract
- Zest of 2 lemons
- 250g all-purpose flour
- 2 tsp baking powder
- ½ tsp salt
- 120ml whole milk, room temperature
- 200g fresh strawberries, hulled and chopped
- 50g powdered sugar (optional, for dusting)
Little Kitchen Secrets:
- Always bring butter and eggs to room temperature. It helps the batter emulsify and keeps the cake light.
- Toss strawberries lightly in a teaspoon of flour before folding into the batter this prevents them from sinking.
- For an extra zesty punch, add a teaspoon of lemon juice to the milk.
How I Make It, Step by Step
- Preheat your oven to 180°C (350°F). Grease a 9-inch cake pan and line the bottom with parchment paper.
- Cream the butter and sugar together in a large bowl until pale and fluffy, about 3–4 minutes with an electric mixer.
- Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract and lemon zest.
- Sift the flour, baking powder, and salt into a separate bowl. Add half of the flour mixture to the butter mixture, then half of the milk. Mix gently. Repeat with the remaining flour and milk until just combined.
- Fold in the strawberries carefully so they don’t break apart.
- Pour the batter into the prepared pan and smooth the top with a spatula.
- Bake for 40–45 minutes, or until a toothpick inserted into the center comes out clean.
- Cool in the pan for 10 minutes, then transfer to a wire rack. Dust with powdered sugar if desired.
How I Serve It at Home
I love slicing this cake slightly warm and serving it with a dollop of whipped cream or a scoop of vanilla ice cream. Sometimes I drizzle a little strawberry syrup on top for extra indulgence. It’s perfect for afternoon tea, weekend brunch, or as a dessert after a family meal. Kids love it, and adults can’t resist a second slice!
Storage, Reheating & Make-Ahead Tips
- Store the cake in an airtight container at room temperature for up to 3 days.
- For longer storage, wrap it in plastic wrap and freeze for up to 2 months. Thaw overnight in the fridge.
- Reheat slices in the microwave for 15–20 seconds to enjoy it warm and buttery.
100-Word Short Version
Strawberry Lemon Butter Cake is a moist, tender, and flavorful cake perfect for any occasion. With fresh strawberries folded into a buttery lemon-infused batter, it’s bright, zesty, and comforting. Preheat the oven, cream butter and sugar, add eggs, lemon zest, and fold in flour and milk. Toss strawberries in flour before folding to prevent sinking. Bake until golden and a toothpick comes out clean. Serve warm with whipped cream or ice cream, or dust with powdered sugar for a simple treat. It stores well and can be made ahead for easy gatherings. A family favorite!
Recipe Card Section
⏱️ Time
Prep: 20 minutes
Cook: 45 minutes
Total: 1 hour 5 minutes
📝 Notes
- Use room-temperature ingredients for best texture.
- Toss strawberries in flour before folding to prevent sinking.
- Freeze leftover cake for up to 2 months.
🍽️ Nutrition (per slice, 12 slices)
Calories: 280 kcal 🍰
Sugar: 18g 🍓
Fat: 16g 🧈
Saturated Fat: 10g
Carbohydrates: 28g
Protein: 4g
Fiber: 1g
Strawberry Lemon Butter Cake
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 5 minutes
- Yield: 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: British
- Diet: Vegetarian
Description
Bright, zesty, and buttery, this Strawberry Lemon Butter Cake is a family favorite. Soft strawberries and fresh lemon zest create a tender, flavorful cake perfect for gatherings, tea time, or a cozy dessert at home.
Ingredients
- 225g unsalted butter, softened
- 200g granulated sugar
- 3 large eggs, room temperature
- 1 tsp pure vanilla extract
- Zest of 2 lemons
- 250g all-purpose flour
- 2 tsp baking powder
- ½ tsp salt
- 120ml whole milk, room temperature
- 200g fresh strawberries, hulled and chopped
- 50g powdered sugar (optional, for dusting)
Instructions
- Preheat oven to 180°C (350°F) and prepare a 9-inch cake pan.
- Cream butter and sugar until pale and fluffy.
- Add eggs one at a time, then vanilla and lemon zest.
- Sift flour, baking powder, and salt. Add half to butter mixture, then half of milk. Repeat.
- Fold in strawberries gently.
- Pour batter into pan and smooth top.
- Bake 40–45 minutes until a toothpick comes out clean.
- Cool in pan 10 minutes, then transfer to wire rack and dust with powdered sugar.
Notes
Use room-temperature ingredients for best texture. Toss strawberries in flour before folding to prevent sinking. Freeze leftover cake for up to 2 months.
Nutrition
- Serving Size: 1 slice
- Calories: 280
- Sugar: 18
- Sodium: 90
- Fat: 16
- Saturated Fat: 10
- Unsaturated Fat: 6
- Trans Fat: 0
- Carbohydrates: 28
- Fiber: 1
- Protein: 4
- Cholesterol: 85
Conclusion
Baking Strawberry Lemon Butter Cake is like inviting joy into your kitchen. Every slice carries a little story of summer mornings, family laughter, and the simple pleasure of homemade dessert. I hope this recipe brings warmth, happiness, and smiles to your home just as it has to mine. Cooking truly is about love, and nothing expresses it better than sharing a sweet, buttery cake with those you cherish.