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Strawberry Lemon Cream Cheese Cake

A light and fluffy cake with bright lemon zest and sweet strawberries, perfect for gatherings and special occasions.
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Prep Time 25 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings: 12 slices
Course: Brunch, Dessert
Cuisine: American
Calories: 320
Ingredients Method Notes

Ingredients
  

For the cake
  • 2 cups all-purpose flour
  • 1.5 cups granulated sugar
  • 0.5 cups unsalted butter, softened
  • 1 cup milk
  • 3 large eggs
  • 2 teaspoons baking powder
  • 1 teaspoon vanilla extract
  • 1 teaspoon lemon zest
  • 0.5 teaspoon salt
For the frosting
  • 8 oz cream cheese, softened
  • 1 cup powdered sugar
  • 1 cup heavy cream
  • 2 tablespoons lemon juice
For the topping
  • Fresh strawberries

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round pans.
  2. In a large bowl, beat the softened butter and granulated sugar until light and fluffy.
  3. Add the eggs one at a time, mixing well after each. Stir in the vanilla and lemon zest.
Mixing the Batter
  1. In a separate bowl, whisk together the flour, baking powder, and salt.
  2. Add the dry mix to the butter mixture in thirds, alternating with the milk. Mix until just smooth — do not overwork.
Baking
  1. Divide the batter evenly between the prepared pans. Bake for 25–30 minutes, or until a toothpick in the center comes out clean.
  2. Cool cakes for 10 minutes in pans, then transfer to a rack.
Making the Frosting
  1. Beat the cream cheese and powdered sugar until smooth.
  2. Whip the heavy cream to stiff peaks and gently fold into the cream cheese. Add lemon juice to taste.
Frosting and Serving
  1. Stack the cooled layers, spread frosting between and over the top, and arrange strawberries decoratively.

Notes

Use room-temperature eggs for better rise. Unsalted butter helps control salt. Fresh strawberries give the best texture. Chill the pans briefly in the freezer between greasing for easier release. Overmixing yields a dense cake; stop when the batter looks smooth.