Go Back

Refreshing Summer Strawberry Lemon Dream Cake

This refreshing summer strawberry lemon dream cake is the ultimate dessert! Layers of fluffy lemon cake, creamy strawberry filling, and a tangy lemon glaze make it the perfect warm-weather treat.
Print Recipe Pin Recipe

Equipment

  • Mixing bowls
  • Electric mixer or stand mixer
  • 2 x 9-inch round cake pans
  • Small saucepan
  • Cooling rack
  • Offset spatula

Ingredients
  

  • For the Lemon Cake Layers:
  • 2 1/2 cups 315g all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup 115g unsalted butter, softened
  • 1/4 cup 60ml vegetable oil
  • 1 3/4 cups 350g granulated sugar
  • 3 large eggs
  • 1 tablespoon lemon zest
  • 1/3 cup 80ml fresh lemon juice
  • 1 cup 240ml buttermilk
  • For the Strawberry Filling:
  • 2 cups 300g fresh strawberries, diced
  • 1/4 cup 50g granulated sugar
  • 2 teaspoons cornstarch
  • 1 tablespoon water
  • For the Lemon Cream Frosting:
  • 1 cup 240ml heavy whipping cream
  • 1/2 cup 115g cream cheese, softened
  • 1/2 cup 100g powdered sugar
  • 1 teaspoon lemon zest
  • 1 teaspoon vanilla extract
  • For the Lemon Glaze:
  • 1 cup 125g powdered sugar
  • 2 –3 tablespoons fresh lemon juice
  • For Garnish:
  • Fresh strawberries and lemon slices

Instructions
 

  • Step 1: Bake the Lemon Cake
  • Preheat your oven to 350°F (175°C). Grease and line the cake pans with parchment paper.
  • In a bowl, whisk together the flour, baking powder, baking soda, and salt.
  • In another bowl, cream the butter, oil, and sugar until light and fluffy. Add the eggs one at a time, mixing well. Stir in the lemon zest and juice.
  • Gradually add the dry ingredients to the wet, alternating with buttermilk, beginning and ending with the dry mixture. Mix until just combined.
  • Divide the batter evenly between the cake pans and bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean. Cool completely on a wire rack.
  • Step 2: Make the Strawberry Filling
  • Combine the diced strawberries and sugar in a saucepan. Cook over medium heat until the strawberries soften and release their juices.
  • Mix the cornstarch and water into a slurry, then stir into the strawberries. Cook until thickened. Cool completely before using.
  • Step 3: Prepare the Lemon Cream Frosting
  • Whip the heavy cream until soft peaks form. In a separate bowl, beat the cream cheese, powdered sugar, lemon zest, and vanilla until smooth.
  • Gently fold the whipped cream into the cream cheese mixture. Chill until ready to use.
  • Step 4: Assemble the Cake
  • Place one cake layer on a serving plate. Spread a thin layer of frosting, followed by the cooled strawberry filling.
  • Top with the second cake layer and frost the entire cake with the lemon cream frosting.
  • Step 5: Add the Lemon Glaze and Garnish
  • Whisk the powdered sugar and lemon juice to make the glaze. Drizzle it over the frosted cake, letting it run down the sides.
  • Garnish with fresh strawberries and lemon slices for a beautiful presentation.