Directions to follow
Here’s how you bring this delicious cake to life:
- Preheat your oven to 350°F (175°C). Grease and flour three 8-inch round cake pans.
- In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set it aside for later.
- In a large mixing bowl, use an electric mixer to beat together 1 cup of softened butter and the granulated sugar until the mixture is light and fluffy.
- Add the eggs one at a time, ensuring to beat well after each addition. Mix in the vanilla extract, lemon zest, and lemon juice.
- Gradually add in the flour mixture and milk, alternating between the two, and be sure to start and end with flour. Mix until just combined; be careful not to over-mix.
- Evenly distribute the batter among the prepared pans and bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
- Once baked, remove the cakes from the oven and let them cool in the pans for 10 minutes before transferring them to wire racks to cool completely.
- For the frosting, beat together the cream cheese and the remaining 1/2 cup of softened butter until smooth and creamy. Gradually add in the powdered sugar and continue to beat until fluffy. Finally, stir in the vanilla extract.
- Toss the chopped strawberries with 1 tablespoon of lemon juice and set aside.
- Place the first cake layer on a serving plate. Spread a layer of cream cheese frosting over it and sprinkle with one-third of the strawberries. Repeat these steps with the second cake layer.
- Top it off with the third cake layer and generously frost the top and sides using the remaining cream cheese frosting. Garnish with the remaining strawberries for an appealing finish.
- For optimal flavor and texture, refrigerate the cake for at least one hour before serving.
Best ways to enjoy it
This Strawberry Lemon Cream Cheese Cake is a showstopper and is perfect for any occasion. Present it on a beautiful cake stand for dessert at a family gathering or slice it up for a casual afternoon treat with coffee. It pairs wonderfully with a scoop of vanilla ice cream or a dollop of whipped cream. Consider serving it alongside a refreshing berry salad or a tall glass of lemonade to highlight those zesty flavors.
Keeping leftovers fresh
To keep your Strawberry Lemon Cream Cheese Cake delicious for days to come, store any leftovers in an airtight container in the refrigerator. This will prevent it from drying out and maintain its creamy frosting. If you prefer, you can also freeze the cake. Just slice it into individual pieces, wrap them tightly in plastic wrap, and store them in a freezer-safe container. Remember to enjoy frozen cake within three months for the best flavor!
Helpful cooking tips
To elevate your baking experience, here are some handy tips:
- Ensure all your ingredients are at room temperature before starting, as this helps create a smoother batter.
- For an extra lemony kick, add additional lemon zest into the frosting.
- Don’t skip the refrigeration step before serving; it helps firm up the frosting and enhances the flavors.
Creative twists
Feel free to put your spin on this Strawberry Lemon Cream Cheese Cake! Consider swapping strawberries for raspberries or blueberries for a mixed berry version. You could also add a layer of lemon curd between the cake layers for a tangy surprise. For those who prefer a nuttier flavor, try incorporating chopped almonds or walnuts into the batter.
FAQs
How long does it take to prep and bake?
Prep time is about 20-30 minutes, and baking takes 25-30 minutes. Overall, plan for around 1.5 to 2 hours to complete the cake, plus cooling time.
Can I use other fruits instead?
Absolutely! You can substitute strawberries with other berries like raspberries or even peaches for a delightful variation.
How long can I keep leftovers in the fridge?
Properly stored, this cake can last in the refrigerator for 3-5 days. Just make sure it’s in an airtight container to maintain freshness.
