Looking for the perfect summer dessert? This incredibly moist strawberry cake is bursting with sweet, fresh berries and has a bright pop of citrus flavor thanks to a lemon zest twist. It’s a crowd-pleasing treat that’s perfect for potlucks, parties, or just a sweet finish to a family dinner.

The recipe is simple to follow and uses fresh, seasonal ingredients for a truly delicious result. We’ve optimized the steps for the best texture and flavor, and have even included some easy substitutions for dietary needs. This recipe is a must-try for any strawberry lover!

Quick Recipe Overview

• Prep Time: 20 minutes
• Cook Time: 35 minutes
• Total Time: 55 minutes
• Yield: 12 servings
• Difficulty: Medium

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Ingredients

For the Cake:

• 1.5 cups (190g) all-purpose flour
• 1.5 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup (113g) unsalted butter, softened
• 1 cup (200g) granulated sugar
• 2 large eggs, room temperature
• 1/2 cup (120g) plain Greek yogurt, room temperature
• 1/2 cup (120ml) milk, room temperature
• 1 teaspoon vanilla extract
• 1 tablespoon lemon zest
• 2 tablespoons lemon juice
• 2 cups (300g) fresh strawberries, diced

For the Glaze:

• 1 cup (120g) powdered sugar
• 2 tablespoons lemon juice
• 1 teaspoon lemon zest

Optional For Serving:

• Fresh strawberries
• Whipped cream
• Mint leaves

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Instructions

For the Cake:

1. Prep: Preheat your oven to 350°F (175°C). Grease and flour a 9×9 inch square baking pan.
2. Combine Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
3. Cream Butter and Sugar: In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.
4. Add Eggs: Add the eggs one at a time, beating well after each addition.
5. Mix in Wet Ingredients: Stir in the Greek yogurt, milk, vanilla extract, lemon zest, and lemon juice.
6. Combine Wet and Dry: Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
7. Fold in Strawberries: Gently fold in the diced strawberries.
8. Bake: Pour the batter into the prepared baking pan. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
9. Cool: Allow the cake to cool completely in the pan before glazing.

For the Glaze:

1. In a small bowl, whisk together the powdered sugar, lemon juice, and lemon zest until smooth.
2. Drizzle the glaze over the cooled cake.

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Tips, Variations & Storage

Substitutions:

• Gluten-Free: Use a good quality gluten-free all-purpose flour blend in place of the regular flour.
• Healthy Swaps: You can reduce the sugar slightly or use a sugar substitute. For a slightly healthier fat option, substitute half of the butter with unsweetened applesauce.
• Different Fruit: Feel free to use other berries, like blueberries or raspberries, instead of strawberries.

Make-ahead advice:

• This cake can be made a day or two in advance. Store it tightly covered at room temperature. The glaze can be added just before serving.

Storage tips:

• The cake is best stored at room temperature for up to 3 days. It can be frozen for up to 3 months. Let it thaw completely at room temperature before serving.

Serving ideas:

• Serve a slice with a dollop of whipped cream and some fresh strawberries.
• Garnish with a sprig of mint for a fresh touch.

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FAQ

Can I use frozen strawberries?

While fresh strawberries will provide the best flavor and texture, you can use frozen berries. Let them thaw and drain well before using. Note that frozen berries may bleed color more into the batter.

How do I prevent the strawberries from sinking?

Tossing the diced strawberries with a tablespoon of flour before folding them into the batter can help prevent them from sinking to the bottom of the cake.

What kind of lemon zest should I use?

It’s best to use freshly grated lemon zest for the strongest flavor. Be careful not to include any of the white pith, which can be bitter.

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Nutrition Facts (optional)

• Calories per serving: [280]
• Protein: [4 g]
• Carbs: [40 g]
• Fat: [12 g]

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Conclusion

This fresh strawberry cake with a lemon zest twist is the perfect way to enjoy the flavors of the season. It’s easy to make, packed with fresh fruit, and has a bright and citrusy finish. Whether you’re making it for a special occasion or just a casual treat, it’s sure to be a hit. Give this recipe a try and let us know what you think!