Description
This Strawberry Lemon Naked Cake is a light, fresh, and stunning dessert. Soft lemon sponge layers are filled with airy whipped cream and sweet macerated strawberries. Perfect for birthdays, brunch, or summer gatherings, it’s easy to make and visually elegant with its signature ‘naked’ style.
Ingredients
Scale
- 250 g all-purpose flour
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 200 g granulated sugar
- 115 g unsalted butter, softened
- 4 large eggs
- Zest of 2 lemons
- 120 ml whole milk
- 60 ml fresh lemon juice
- 1 teaspoon vanilla extract
- 500 ml heavy cream
- 60 g powdered sugar
- 1 teaspoon vanilla extract
- 500 g fresh strawberries
- 2 tablespoons granulated sugar
Instructions
- Preheat oven to 180°C (350°F). Grease and line two 8-inch cake pans.
- Cream butter and sugar until light and fluffy.
- Add eggs one at a time, beating well after each.
- Fold in flour, baking powder, and salt, alternating with milk, lemon juice, and zest.
- Divide batter evenly into pans and bake 25–30 minutes. Cool completely.
- Whip heavy cream with powdered sugar and vanilla to soft peaks. Refrigerate.
- Slice strawberries and sprinkle with sugar; let sit 15 minutes.
- Place one cake layer on board; spread whipped cream, add strawberries. Top with second layer and more cream. Arrange strawberries on top.
- Chill at least 30 minutes before serving.
Notes
For extra lemon flavor, add more zest. Assemble shortly before serving for freshest look. Store in fridge, covered, up to 3 days.
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 24g
- Sodium: 120mg
- Fat: 28g
- Saturated Fat: 16g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 110mg