Name: Strawberry Lemon Cake with Strawberry Jam and Frosting Recipe
Prep time: 30 min
Cook time: 35 min
Total time: 1 h 30 min
Cuisine: American
Ingredients: 1 cup unsalted butter (softened); 2 cups granulated sugar; 4 large eggs; ⅓ cup grated lemon zest; 3 cups all purpose flour; ½ teaspoon baking powder; ½ teaspoon baking soda; ½ teaspoon salt; ¼ cup lemon juice; ¾ cup buttermilk; 1½ teaspoons vanilla extract; cooking spray; 1 cup freeze dried strawberries; 1 cup unsalted butter (softened); 1½ teaspoons vanilla extract; 3½ cups powdered sugar; 2 tablespoons milk; ¾ cup strawberry jam; Fresh strawberries; Lemon slices

Print Recipe· 4.3 from 3 reviews

If you’re looking for a dessert that bursts with bright, fresh flavors and a lovely balance of sweet and tangy, this Strawberry Lemon Cake with Strawberry Jam and Frosting Recipe is about to become your new favorite treat. Imagine a moist, tender lemon-scented cake layered with luscious strawberry jam and topped with a dreamy, fluffy strawberry frosting that’s as beautiful as it is delicious. It’s the perfect centerpiece for a celebration or a delightful way to brighten up any afternoon tea.

Ingredients You’ll Need

The image shows various baking ingredients placed neatly on a white marbled surface. There are three white bowls filled with light yellow butter cut into small blocks, one bowl is near the center while another is at the bottom right and the last is top center right. A large white bowl filled with light powdered sugar is at the top left. Below it, a clear glass bowl holds dark red strawberry jam. A smaller bowl of bright red freeze-dried strawberries is at the top right beside a square bowl filled with golden-brown vanilla. There is a white cup of white milk near the top center, with a cup of light cream buttermilk below it. Next, a small white bowl near the bottom right holds vibrant yellow lemon zest, and at the bottom left, a small square cup holds three light brown eggs. A white bowl filled with off-white flour with a soft, powdery texture is placed near the bottom right corner. A white plate of white granulated sugar is near the bottom center, and two small white bowls with white baking powder/baking soda and light yellow lemon juice sit close by. Each ingredient is labeled in bold white text for easy identification. Photo taken with an iphone --ar 4:5 --v 7

The magic of this Strawberry Lemon Cake with Strawberry Jam and Frosting Recipe lies in its simple yet essential ingredients. Each one plays a crucial role — buttery richness from softened butter, a vibrant zing from fresh lemon zest and juice, and that unmistakable strawberry flavor from both jam and freeze-dried strawberries, creating layers of flavor that make this cake truly special.

Unsalted butter (softened): Provides a rich, creamy base for both cake and frosting, ensuring moistness and smooth texture.
Granulated sugar: Sweetens the cake perfectly without overpowering the natural tartness of the lemon.
Large eggs: Help to bind the ingredients and give the cake structure.
Grated lemon zest: Adds a fresh citrus aroma and bright flavor that wakes up your palate.
All purpose flour: The foundation of the cake, creating just the right crumb.
Baking powder and baking soda: Work together to give the cake a lovely lift and lightness.
Salt: Balances sweetness and enhances all the flavors.
Lemon juice: Introduces tang and slight acidity to elevate the cake’s freshness.
Buttermilk: Keeps the cake tender and moist while adding a gentle tang.
Vanilla extract: Brings warmth and depth to both the cake and frosting.
Cooking spray: Prevents sticking, ensuring your cake releases easily from the pan.
Freeze dried strawberries: Intensify natural strawberry flavor in the frosting without adding extra moisture.
Powdered sugar: Sweetens the frosting and gives it that smooth, fluffy texture.
Milk: Adjusts the frosting consistency for spreadability.
Strawberry jam: Creates a luscious fruity layer that complements the lemon zing.
Fresh strawberries and lemon slices: Perfect for garnish, adding a stunning finishing touch.

How to Make Strawberry Lemon Cake with Strawberry Jam and Frosting Recipe

Step 1: Prepare Your Cake Batter

Start by preheating your oven to 350°F and prepping a 9×13 inch cake pan with cooking spray and parchment paper for easy removal. In your stand mixer, beat softened butter and granulated sugar on medium speed until luxuriously smooth and creamy—about 3 or 4 minutes. This is the key to a tender crumb, so don’t rush it!

Step 2: Add Eggs and Lemon Zest

Next, add the eggs—one at a time—beating well after each addition to create a velvety, uniform mixture. Stir in the grated lemon zest, which brings that unmistakable citrus note that makes this cake a standout.

Step 3: Combine Dry Ingredients Separately

In a separate bowl, sift together the all-purpose flour, baking powder, baking soda, and salt. Sifting ensures your cake will have a light, airy texture without unwanted lumps.

Step 4: Mix Wet Ingredients

Whisk together the lemon juice, buttermilk, and vanilla extract in another bowl. These wet ingredients add moisture and that fresh tang that balances the sweetness beautifully.

Step 5: Alternate Mixing Dry and Wet Into Butter Mixture

Now, it’s time to bring everything together. Add one-third of the dry mixture to the butter and sugar in your mixer, mixing until just combined. Then pour in half of the wet mixture and mix again. Repeat this alternating process—dry, wet, dry—until all ingredients are blended into a smooth batter. Be careful not to overmix; you want your cake tender, not dense!

Step 6: Bake the Cake

Pour your luscious batter into the prepared pan and bake for 30 to 35 minutes—keep an eye on it! The cake is done when a toothpick inserted into the center comes out clean. Let it rest in the pan for 15 minutes before transferring to a wire rack to cool completely. This resting time helps your cake settle and stay moist.

Step 7: Prepare the Strawberry Frosting

For the frosting magic, start by blitzing the freeze dried strawberries in a food processor until fine powder forms—this powder is pure strawberry flavor without extra moisture. Beat softened butter in your mixer until smooth, then gradually add powdered sugar. Blend in the vanilla and milk, then mix in your strawberry powder on medium speed for about 5 minutes. The result is a fluffy, lightly pink frosting that holds its shape but spreads easily.

Step 8: Assemble with Strawberry Jam and Frosting

Spread a generous layer of strawberry jam over the cooled cake, letting its fruity sweetness soak in just a bit. Then, dollop on the strawberry frosting and smooth it into an even layer using an offset spatula. Slice your cake into 15 squares and get ready for the finishing touches.

Step 9: Garnish and Serve

Top each slice with fresh strawberry slices and lemon wedges for a gorgeous, fresh look that matches the vibrant taste inside. Now, your Strawberry Lemon Cake with Strawberry Jam and Frosting Recipe is ready to wow everyone lucky enough to try it!

How to Serve Strawberry Lemon Cake with Strawberry Jam and Frosting Recipe

A rectangular cake with a thick, shiny layer of deep red jam spread evenly across the top. The jam layer looks smooth and glossy with some small texture showing through. The cake sits on a silver cooling rack placed on a white marbled surface. The whole scene has bright, natural lighting. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

Fresh fruit is the perfect garnish here. Adding sliced strawberries and lemon wedges not only enhances the freshness but also makes the cake look inviting and festive. A light dusting of powdered sugar over the top adds that final elegant touch.

Side Dishes

This cake pairs beautifully with a dollop of whipped cream or a scoop of vanilla ice cream to complement the tangy lemon and sweet strawberry flavors. For a light and refreshing pairing, serve it alongside a crisp green salad with a citrus vinaigrette or a cup of hot tea.

Creative Ways to Present

Serve your Strawberry Lemon Cake with Strawberry Jam and Frosting Recipe in individual clear glass trifle bowls layered with extra jam and frosting for a deconstructed effect. Or use mini bundt pans for single servings that look charming and party-ready. Presentation really can turn a simple cake into the star of your gathering!

Make Ahead and Storage

Storing Leftovers

Keep leftover cake covered in an airtight container at room temperature if you plan to eat it within 1 to 2 days. For longer freshness, refrigeration is best, especially because of the strawberry jam and frosting, which are perishable.

Freezing

You can freeze this cake either whole or sliced. Wrap it tightly with plastic wrap and then aluminum foil to prevent freezer burn. When properly stored, it will keep well for up to 3 months. Thaw overnight in the refrigerator before serving for the best texture.

Reheating

This cake is wonderful served chilled, but if you prefer it slightly warm, heat slices in the microwave for 10 to 15 seconds. Avoid overheating as the frosting can melt and lose its fluffiness. Warm cake and cool frosting make a delightful contrast.

FAQs

Can I use fresh strawberries instead of freeze dried for the frosting?

While fresh strawberries add wonderful flavor, they contain more moisture which can affect the frosting’s consistency. Freeze dried strawberries are preferred because they give intense flavor without making the frosting runny.

What if I don’t have buttermilk on hand?

No worries! You can make a simple buttermilk substitute by adding 1 tablespoon of lemon juice or vinegar to 1 cup of milk. Let it sit for 5 minutes before using to mimic the tangy acidity of buttermilk.

Is this cake suitable for a large party?

Absolutely! This Strawberry Lemon Cake with Strawberry Jam and Frosting Recipe makes about 15 servings and is perfect for gatherings. You can easily double the recipe if you need extra-large quantities.

How do I make sure my cake is moist?

The combination of buttermilk and careful mixing helps keep this cake moist. It’s important not to overmix after adding flour to avoid developing gluten, which can make cakes dense. Baking just until a toothpick comes out clean also prevents dryness.

Can I make this cake gluten-free?

You can experiment with a gluten-free all purpose flour blend, but results may vary. To maintain tenderness, choose a blend with xanthan gum and make sure to check the leavening agents for gluten content.

Final Thoughts

This Strawberry Lemon Cake with Strawberry Jam and Frosting Recipe is a joyful celebration of spring and summer flavors rolled into one irresistible dessert. Its tender crumb, bright citrus notes, and luscious strawberry layers will have you coming back for more. Whether you’re baking for yourself, family, or friends, this cake promises smiles and sweet memories every time.