Name: Strawberry Lemon Brioche Cake
Prep time: 20 min
Cook time: 40 min
Total time: PT-492267H57M17S
Cuisine: British
Ingredients: 500g strong white bread flour; 70g granulated sugar; 10g salt; 10g instant yeast; 6 large eggs, at room temperature; 250g unsalted butter, softened; Zest of 2 lemons; 150ml warm whole milk; 250g fresh strawberries, hulled and diced; 1 tsp vanilla extract; 1 egg, beaten (for egg wash); 1 tbsp coarse sugar (optional, for sprinkling)

Jump to Recipe·Print Recipe

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 baked my Strawberry Lemon Brioche Cake. It was a warm Saturday morning, and the sunlight spilled into my tiny kitchen. I had just picked a basket of fresh strawberries from the local market, and the scent of lemons from my window sill mingled in the air. I wanted something soft, slightly sweet, and zesty that could make our breakfast feel like a special occasion. Little did I know, this cake would quickly become a family favorite and a recipe I return to whenever I want to bring a smile to my loved ones’ faces.

The Strawberry Lemon Brioche Cake is soft, buttery, and slightly sweet with a gentle tang from fresh lemon zest. Its tender crumb is complemented by bursts of juicy strawberries. Over the years, I’ve perfected this recipe to be simple, approachable, and full of love exactly what cooking should be. If you follow me in the kitchen, I promise you’ll feel the joy in every bite.

Why I Love Making This Recipe

I adore making this Strawberry Lemon Brioche Cake because it feels like an embrace in dessert form. The process of kneading the soft brioche dough, letting it rise slowly, and filling the kitchen with the aromas of butter, sugar, and citrus is pure magic. It’s a recipe that reminds me of my childhood Sundays baking with my mum, chatting, laughing, and sneaking tiny bites of strawberries when no one was looking.

Every time I bake it, it’s an opportunity to slow down and share love through food. Whether it’s breakfast with the family, a teatime treat with friends, or a simple self-care indulgence, this cake never disappoints. The balance of sweetness and citrus, along with the light, airy texture, makes it endlessly comforting.

Ingredients & Little Kitchen Secrets

Here’s what you’ll need to make a Strawberry Lemon Brioche Cake that’s fluffy, tender, and bursting with flavor:

500g strong white bread flour
70g granulated sugar
10g salt
10g instant yeast
6 large eggs, at room temperature
250g unsalted butter, softened
Zest of 2 lemons
150ml whole milk, warm
250g fresh strawberries, hulled and diced
1 tsp vanilla extract
1 egg, beaten (for egg wash)
1 tbsp coarse sugar (optional, for sprinkling)

Little kitchen secrets:

Butter temperature – Make sure the butter is soft but not melted. It incorporates better into the dough, keeping it airy.
Warm milk – This helps activate the yeast, giving your brioche a beautiful rise.
Resting dough – Don’t rush the first rise. Let the dough double in size at a warm spot for that soft, fluffy texture.
Fresh fruit – Strawberries added too early can release water. Dice and fold them gently just before shaping to avoid a soggy cake.

How I Make It, Step by Step

In a large mixing bowl, combine flour, sugar, salt, and yeast. Mix well.
Add the eggs, warm milk, lemon zest, and vanilla extract. Mix until the dough starts to come together.
Gradually knead in the softened butter, a little at a time, until fully incorporated. Knead for 8–10 minutes until the dough is smooth and elastic.
Cover the bowl with a clean kitchen towel or cling film. Let the dough rise in a warm spot for 1–2 hours or until doubled in size.
Gently fold in the diced strawberries, being careful not to crush them.
Shape the dough into a loaf or a braided form and place it in a greased cake tin.
Brush the top with beaten egg and sprinkle with coarse sugar if desired.
Cover lightly and let it rise again for 30–45 minutes.
Preheat your oven to 180°C (350°F). Bake the cake for 35–40 minutes, or until golden brown and a skewer inserted comes out clean.
Let it cool slightly before slicing to enjoy the soft, buttery texture.

How I Serve It at Home

I love serving this cake warm with a cup of tea or freshly brewed coffee. Sometimes, I drizzle a little lemon glaze on top or dust it lightly with powdered sugar. For special occasions, a dollop of whipped cream or mascarpone cheese makes it even more indulgent.

On lazy weekend mornings, we slice it thickly, letting the strawberries peek through every bite. It pairs beautifully with fresh berries, a drizzle of honey, or a light fruit compote. It’s a versatile cake that can feel both simple and luxurious.

Storage, Reheating & Make-Ahead Tips

Storage: Keep your Strawberry Lemon Brioche Cake in an airtight container at room temperature for up to 3 days.
Reheating: Slice and warm gently in a microwave or oven to restore its soft texture.
Make-Ahead: You can prepare the dough a day in advance and let it rise overnight in the fridge. Bring it to room temperature before baking.
Freezing: Wrap slices individually and freeze for up to 2 months. Thaw at room temperature or lightly toast before serving.

100-Word Short Version

My Strawberry Lemon Brioche Cake is soft, fluffy, and bursting with the flavors of summer. Sweet brioche dough meets fresh strawberries and bright lemon zest for a light, airy treat perfect for breakfast, teatime, or a cozy dessert. The dough is enriched with butter and eggs for a tender crumb, then gently folded with strawberries to keep it juicy without sogginess. I love shaping it into a loaf or braid, brushing with egg wash, and baking until golden. Serve warm with tea, a drizzle of glaze, or whipped cream for an irresistible family favorite that’s simple, comforting, and full of love.

Recipe Card Section

⏱️ Time
Prep: 20 min | Rise: 1.5–2 hr | Bake: 35–40 min | Total: 2 hr 30 min

📝 Notes

Soft butter and warm milk are key for a fluffy brioche.
Fold strawberries gently to avoid soggy dough.
Can be made ahead and baked fresh for breakfast.
Store in an airtight container or freeze for longer shelf life.

Conclusion

Baking my Strawberry Lemon Brioche Cake is always a comforting, joyful experience. It brings my family together, brightens ordinary mornings, and creates memories in my kitchen that I’ll cherish forever. Every soft bite carries the warmth of home, the sweetness of strawberries, and the bright zing of lemon a true hug in dessert form. I hope when you make it, your kitchen fills with the same magic and your loved ones enjoy it as much as mine do.

Ingredients

Instructions

Leave a Comment Cancel reply