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.
This Strawberry Lemon Cream Cheese Cake is one of my absolute favorites. I remember the first time I made it: the kitchen smelled like fresh strawberries and zesty lemons, the cream cheese filling was silky and sweet, and my family couldn’t wait to take their first bite. Every slice felt like a celebration of spring, even on a rainy day in the UK.
I make this Strawberry Lemon Cream Cheese Cake whenever I want to impress friends or just enjoy a cozy afternoon with a cup of tea. Its tender crumb, luscious cream cheese layer, and bright strawberry-lemon topping create a dessert that feels indulgent, yet approachable.
Whenever I serve this cake, I see smiles light up around the table. There’s something about the combination of strawberries, lemon, and cream cheese that brings warmth, joy, and a little bit of magic into any home.
Why I Love Making This Recipe
I love making this cake because it’s both simple and show-stopping. The flavors balance perfectly sweet strawberries, tangy lemon, and creamy richness without ever feeling heavy.
It’s a recipe that invites creativity, too. I often experiment with different berry toppings or add a sprinkle of lemon zest on top. But even in its classic form, this cake is pure comfort.
Most of all, I love that making this Strawberry Lemon Cream Cheese Cake brings my family together. Baking it is an experience full of laughter, little spills, and tasting spoons. Sharing it is a warm, joyful moment that makes the effort completely worth it.
Ingredients & Little Kitchen Secrets
Here’s everything I use:
- 2 ½ cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- 1 cup unsalted butter, softened
- 1 ½ cups granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- ½ cup whole milk
- 1 tablespoon lemon zest
- 1 cup fresh strawberries, diced
Cream Cheese Filling:
- 8 oz cream cheese, softened
- ½ cup granulated sugar
- 1 teaspoon vanilla extract
- 1 large egg
- 1 tablespoon lemon juice
Strawberry Topping:
- 1 cup fresh strawberries, sliced
- 2 tablespoons sugar
- 1 teaspoon lemon juice
My Little Kitchen Secrets
- I always soften the cream cheese completely to avoid lumps in the filling.
- I gently fold in the milk and eggs to the cake batter to keep it light and tender.
- Macerating the strawberries with sugar and lemon juice for 15 minutes intensifies their flavor and adds a glossy syrup that’s perfect for topping.
- A small sprinkle of extra lemon zest on top right before serving brightens the whole cake beautifully.
How I Make It, Step by Step
- Preheat the oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
- In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
- In a large bowl, beat butter and sugar until light and fluffy.
- Add eggs one at a time, beating well after each. Stir in vanilla and lemon zest.
- Gradually add flour mixture, alternating with milk, beginning and ending with flour. Mix until smooth.
- Pour half of the batter into the prepared pan.
- In another bowl, beat cream cheese, sugar, vanilla, egg, and lemon juice until smooth.
- Spread the cream cheese filling over the cake batter.
- Pour the remaining batter on top and smooth the surface gently.
- Bake for 45–50 minutes or until a toothpick comes out clean.
- Allow the cake to cool completely in the pan before removing.
- Meanwhile, macerate the strawberries with sugar and lemon juice for 15 minutes.
- Once cooled, top the cake with the strawberry mixture.
How I Serve It at Home
I love serving this Strawberry Lemon Cream Cheese Cake on a beautiful cake plate, letting the layers show. I often add a few fresh mint leaves for color or a dusting of powdered sugar.
I slice it generously and pair it with a cup of tea or coffee for a cozy afternoon treat. For celebrations, it’s a perfect centerpiece dessert that looks as good as it tastes.
Storage, Reheating & Make-Ahead Tips
I store leftover cake in the refrigerator for up to 3 days. Cover it tightly to keep the cream cheese filling soft and moist.
It’s best served chilled, so I don’t reheat it. However, bringing it to room temperature for 20–30 minutes before serving ensures the cake and filling are at their best texture.
I often bake it a day in advance for parties. The flavors meld beautifully overnight, making it even more delicious.
100-Word Short Version
This Strawberry Lemon Cream Cheese Cake combines tender lemon cake, a silky cream cheese layer, and sweet strawberries for a bright, comforting dessert. I bake a soft, moist cake, add a tangy cream cheese filling, and top with fresh strawberries macerated in sugar and lemon juice. Its flavors are perfectly balanced sweet, tangy, and creamy. I serve it chilled, and it’s always a hit at home or parties. Simple to make yet stunning on the table, this cake is a cozy, joyful way to share dessert with family and friends, bringing warmth and smiles with every slice.
Recipe Card Section
⏱️ Time
Prep Time: 25 minutes
Bake Time: 50 minutes
Total Time: 1 hour 15 minutes
🛒 Ingredients
- 2 ½ cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- 1 cup unsalted butter, softened
- 1 ½ cups granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- ½ cup whole milk
- 1 tablespoon lemon zest
- 1 cup fresh strawberries, diced
Cream Cheese Filling:
- 8 oz cream cheese, softened
- ½ cup granulated sugar
- 1 teaspoon vanilla extract
- 1 large egg
- 1 tablespoon lemon juice
Strawberry Topping:
- 1 cup fresh strawberries, sliced
- 2 tablespoons sugar
- 1 teaspoon lemon juice
👩🍳 Instructions
- Preheat oven to 350°F (175°C). Grease and flour a 9-inch round pan.
- Whisk flour, baking powder, and salt. Set aside.
- Beat butter and sugar until light and fluffy. Add eggs one at a time. Stir in vanilla and lemon zest.
- Alternate adding flour mixture and milk to the batter. Mix until smooth.
- Pour half the batter into the pan.
- Beat cream cheese, sugar, vanilla, egg, and lemon juice. Spread over batter.
- Pour remaining batter on top. Smooth surface.
- Bake 45–50 minutes until a toothpick comes out clean. Cool completely.
- Macerate strawberries with sugar and lemon juice for 15 minutes.
- Top cooled cake with strawberry mixture.
📝 Notes
- Use fresh, ripe strawberries for best flavor.
- Let cake cool completely before topping to avoid melting cream cheese.
- Sprinkle extra lemon zest for a bright finish.
🍽️ Nutrition (per serving, approx.)
Calories: 380
Carbohydrates: 45g
Protein: 5g
Fat: 20g
Sugar: 30g
Strawberry Lemon Cream Cheese Cake
- Prep Time: 25 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 15 minutes
- Yield: 8 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This Strawberry Lemon Cream Cheese Cake combines a tender lemon cake, a silky cream cheese layer, and sweet strawberries for a bright, comforting dessert. Perfect for family gatherings, celebrations, or cozy afternoons, this cake is simple to make and absolutely delicious.
Ingredients
- 2 ½ cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- 1 cup unsalted butter, softened
- 1 ½ cups granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- ½ cup whole milk
- 1 tablespoon lemon zest
- 1 cup fresh strawberries, diced
- Cream Cheese Filling:
- 8 oz cream cheese, softened
- ½ cup granulated sugar
- 1 teaspoon vanilla extract
- 1 large egg
- 1 tablespoon lemon juice
- Strawberry Topping:
- 1 cup fresh strawberries, sliced
- 2 tablespoons sugar
- 1 teaspoon lemon juice
Instructions
- Preheat oven to 350°F (175°C). Grease and flour a 9-inch round pan.
- Whisk flour, baking powder, and salt in a medium bowl. Set aside.
- Beat butter and sugar until light and fluffy. Add eggs one at a time. Stir in vanilla and lemon zest.
- Alternate adding flour mixture and milk to the batter, mixing until smooth.
- Pour half the batter into the prepared pan.
- Beat cream cheese, sugar, vanilla, egg, and lemon juice until smooth. Spread over cake batter.
- Pour remaining batter on top and smooth the surface.
- Bake for 45–50 minutes or until a toothpick comes out clean. Cool completely.
- Macerate strawberries with sugar and lemon juice for 15 minutes.
- Top cooled cake with strawberry mixture before serving.
Notes
Use fresh, ripe strawberries for best flavor. Let the cake cool completely before adding the topping to avoid melting the cream cheese. Sprinkle extra lemon zest on top for a bright, fresh finish. Store in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 slice
- Calories: 380
- Sugar: 30g
- Sodium: 200mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 90mg
Conclusion
Baking this Strawberry Lemon Cream Cheese Cake always fills my kitchen with joy and warmth. Each bite is bright, sweet, and comforting, and sharing it with family makes every moment special. This cake is a perfect way to bring smiles to loved ones, celebrate small victories, or simply enjoy a cozy afternoon at home. It’s a reminder that simple ingredients, a little love, and thoughtful preparation can turn dessert into a memory that lasts.