What makes the perfect spring dessert? A moist strawberry cake paired with a tangy lemon cream topping, made with fresh strawberries and a hint of citrus, is a must try for any homemade baker looking for an easy family favorite recipe, save this idea.

Strawberry Cake with Lemon Cream Topping

Introduction

Indulge in the sweetness of spring with our Strawberry Cake with Lemon Cream Topping, a masterpiece that combines the juiciness of fresh strawberries with the tanginess of lemon cream. This recipe is a testament to the magic that happens when everyday ingredients are transformed into an extraordinary dessert. It’s incredibly easy to make, requiring minimal effort for a result that’s sure to impress both family and friends. The best part? It’s highly customizable, allowing your creativity to shine through in every layer and topping. Whether you’re a seasoned baker or just starting out, this cake is sure to become a favorite, perfect for any occasion from casual gatherings to special celebrations.

Why This Works

• The balance of flavors between the sweetness of strawberries and the zest of lemon creates a delightful harmony that will leave everyone wanting more.
• The accessibility of the ingredients means you can whip this up at a moment’s notice, without needing to hunt down exotic components.
• Despite its impressive presentation, the cake is surprisingly easy to prepare, making it perfect for beginners looking to elevate their baking game or for experienced bakers seeking a quick yet impressive dessert.

Key Ingredients

To make this Strawberry Cake with Lemon Cream Topping, you’ll need a few key ingredients. For the cake, fresh strawberries, all-purpose flour, granulated sugar, unsalted butter, eggs, and vanilla extract are essential. The lemon cream topping requires heavy cream, powdered sugar, lemon zest, and lemon juice for that perfect tang. Practical substitutions can be made, such as using frozen strawberries when fresh ones are out of season or opting for a dairy-free cream alternative for the topping. The versatility of these ingredients allows for creativity and flexibility, ensuring the cake can be enjoyed by everyone.

Instructions

1. Step 1: Begin by preheating your oven to 350°F (180°C). Prep your ingredients by chopping the strawberries, measuring out the flour, sugar, and other dry ingredients, and softening the butter.
2. Step 2: Mix the cake batter by combining the dry ingredients in one bowl and the wet ingredients in another, then gently folding them together. Fold in the chopped strawberries. Pour the batter into a greased and floured cake pan and bake for about 25-30 minutes, or until a toothpick inserted into the center comes out clean.
3. Step 3: While the cake is baking, prepare the lemon cream topping. Whip the heavy cream until it begins to thicken, then add powdered sugar, lemon zest, and lemon juice, continuing to whip until stiff peaks form.
4. Step 4: Once the cake is done, let it cool completely on a wire rack. Once cooled, spread the lemon cream topping over the top of the cake. You can also use this opportunity to get creative with additional toppings such as sliced strawberries, blueberries, or even edible flowers for a pop of color and extra flavor.

Handy Tips

• Always use room temperature ingredients for the best results in baking. This ensures that your batter mixes smoothly and evenly, leading to a better textured cake.
• Don’t overmix the batter, as this can result in a dense cake. Stop mixing as soon as the ingredients come together in a cohesive batter.
• For the lemon cream topping, make sure to not over-whip the cream, as it can quickly become too stiff and separate.

Heat Control

When baking the cake, it’s crucial to maintain the right temperature and baking time. The ideal temperature is 350°F (180°C), and the cake should bake for approximately 25-30 minutes. Check for doneness by inserting a toothpick into the center of the cake; if it comes out clean, the cake is ready. Keep an eye on the cake during the last 10 minutes of baking, as oven temperatures can vary.

Crunch Factor

This cake is designed to be moist and tender, with the crunch coming from any additional toppings you might choose, such as chopped nuts or seeds. To achieve the perfect texture, ensure you don’t overbake the cake. A moist cake is key to balancing out the light and airy lemon cream topping.

Pro Kitchen Tricks

• Use high-quality ingredients, especially when it comes to the strawberries and lemons, as their flavors will shine through in the final product.
• For an extra moist cake, try adding an extra egg yolk to the batter or substituting some of the flour with ground almonds for added texture and flavor.
• To ensure the lemon cream topping holds its shape, refrigerate the cake for about 30 minutes before serving to allow the topping to set.

Storage Tips

• Store the cake at room temperature for up to 2 days, covered with plastic wrap or aluminum foil to keep it fresh.
• For longer storage, the cake can be refrigerated for up to 5 days. Allow it to come to room temperature before serving for the best flavor and texture.
• Freezing is also an option; wrap the cake tightly in plastic wrap and then aluminum foil and store in the freezer for up to 2 months. Thaw overnight in the refrigerator before serving.

Gift Packaging Ideas

This cake makes a wonderful gift, especially for spring celebrations or summer gatherings. Consider packaging it in a beautiful cake box or wrapping it in decorative paper and twine. Adding a few fresh strawberries or a sprig of mint on top can make it look even more appealing. For a more rustic look, use a wooden crate or a wicker basket lined with a checkered cloth. Whatever packaging you choose, it’s sure to be a hit with its recipient.

Flavor Variations

• Try adding different spices like cinnamon or nutmeg to the cake batter for a unique twist.
• Experiment with creative toppings such as caramelized bananas, toasted coconut flakes, or even candy pieces for a fun and playful dessert.
• Swap out the strawberries for other berries like blueberries, raspberries, or blackberries to change up the flavor profile.

Troubleshooting

• If your cake turns out too dense, it may be due to overmixing the batter. Try to mix your ingredients just until they come together for a lighter texture.
• For a cake that’s too dry, check your oven temperature and baking time. Overbaking can quickly dry out a cake.
• If the lemon cream topping doesn’t hold its shape, it might be due to over-whipping or using cream that’s not cold enough. Chill your bowl and whipped cream in the refrigerator for about 30 minutes before whipping for better results.

FAQs

• Can I freeze it? Yes, the cake can be frozen for up to 2 months. It’s best to freeze it without the lemon cream topping and add that just before serving.
• Is it gluten-free? The recipe as stated includes gluten due to the all-purpose flour. However, you can substitute the flour with a gluten-free flour mix for a gluten-free version.
• Can I double the recipe? Absolutely! Just keep in mind that you’ll need to adjust the baking time slightly if you’re making a larger cake.

Conclusion

With its delightful combination of moist strawberry cake and tangy lemon cream topping, this dessert is sure to be a crowd-pleaser. It’s a versatile recipe that can be adapted to suit various tastes and dietary needs, making it perfect for any gathering. Whether you’re a baking novice or a seasoned pro, this Strawberry Cake with Lemon Cream Topping is a must-try. So go ahead, get creative, and enjoy the process of making something truly special. Happy baking!