The strawberry and lemon cream cake is a soft, fragrant dessert, perfect for bringing all the freshness of spring to the table. A tender base welcomes chopped strawberries and a delicate lemon cream which, during baking, sinks slightly into the batter creating an irresistibly creamy effect.
The result is a simple but truly indulgent cake, where the sweetness of the strawberries blends perfectly with the fresh, citrusy note of lemon. Ideal for any time of the day, it’s one of those recipes that wins you over at the first bite.
Try it yourself, it’s very easy but really delicious!
Here are more tasty ideas:
- Difficulty: Easy
- Cost: Budget-friendly
- Preparation time: 30 Minutes
- Cooking time: 55 Minutes
- Portions: 10 Servings
- Cooking methods: Oven, Stovetop
- Seasonality: Spring
Ingredients
- 2 1/4 cups all-purpose flour
- 3 eggs
- 2/3 cup granulated sugar
- 1/3 cup vegetable oil
- 2/3 cup milk
- 1 packet baking powder
- 2 2/3 cups strawberries, chopped
- 7/8 cup whole milk
- 1/4 cup granulated sugar (for the cream)
- 1 egg
- 2 1/2 tbsp cornstarch
- lemon zest
- 1 1/3 tbsp lemon juice
Tools
- Cake pan for 9.5 in
- Parchment paper
- Saucepan
- Hand mixer
- Bowl
- Zester
- Citrus juicer
Preparation
Start with the lemon cream: in a bowl, whisk together a medium egg with the sugar, the grated lemon zest and the cornstarch using a whisk.
Add the lemon juice and the milk, a little at a time. Mix well, then transfer the mixture to a saucepan.
Bring to a boil, then let it cook over low heat for 5-6 minutes, stirring continuously to prevent lumps.
When the cream reaches the right consistency, turn off the heat and pour everything into a glass container so the cream can cool. You can cover it with plastic wrap touching the surface so it won’t form a skin.
Hull the strawberries, wash them and cut into small pieces. Place them on a paper towel so excess liquid can drain.
Now make the cake batter: break the eggs into a bowl, add the sugar and beat for a few minutes with the hand mixer.
Pour in the vegetable oil, the milk, and continue mixing with the beaters. Finally, add the sifted flour and the baking powder, incorporating a little at a time to avoid lumps.
Fold in part of the strawberries (about half) so they are evenly distributed.
Line the cake pan with parchment paper (or butter and flour it) and pour in the batter (1).
With a teaspoon (or a piping bag) distribute the lemon cream over the surface, then add the remaining strawberries (2).
Place the cake in a static oven at 356°F and bake for about 50-55 minutes. Always check with a skewer that the center is dry before turning off the oven.
When done, remove from the oven and let the cake cool completely on a rack (3).
The strawberry and lemon cream cake is ready; before serving you can dust it lightly with powdered sugar if desired.
Tips and notes
If you don’t have cornstarch, you can use potato starch or all-purpose flour for the cream.
I recommend preparing the lemon cream a few hours in advance, or even the day before, so it has time to cool well.
FAQ (Questions & Answers)
Can I use classic pastry cream instead?
Of course, if you prefer you can fill the cake with the pastry cream you usually make, maybe flavored with lemon zest.
How should the cake be stored?
The cake keeps for 1-2 days in a cool place. If you want to keep it for another day or two, I recommend storing it in the refrigerator.
