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
Scale
- 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