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Strawberry Cake with Lemon Glaze

A tender and delicious cake filled with fresh strawberries and topped with a sweet & tart lemon glaze. Each bite is bursting with sweet strawberries.

Strawberry Cake with Lemon Glaze

We had some fresh strawberries that were a bit too tart to eat on their own so I made this sweet & simple strawberry cake with a tasty lemon glaze which was adapted from an old America’s Test Kitchen recipe I have made for years. My kids were thrilled and said it was very delicious.

Strawberry Cake with Lemon Glaze

How to Make a Strawberry Cake with Lemon Glaze

Adjust the oven rack to the middle position and preheat the oven to 350 degrees. Coat a 9 inch round cake pan with cooking spray.

Whisk together the flour, baking powder, and salt in a bowl.

Using a hand mixer, beat the butter and 3/4 cup of white sugar until pale and fluffy, about 3 minutes. Add the whole eggs and egg white, one at a time, and beat until combined. Beat in the vanilla until well combined.

Slowly add the flour mixture in 3 additions, alternating with 2 additions of milk, scraping down the bowl as needed, and beating with mixer until combined. Give the batter a final stir by hand. Gently fold in the strawberries.

Scrape the batter into the prepared pan, smooth the top, and gently tap the pan on the counter to release any air bubbles.

Sprinkle the remaining 2 tablespoons of sugar evenly over the top of the cake.

Strawberry Cake with Lemon Glaze

Place into the oven and bake until the top is lightly golden and a wooden skewer inserted into the center of the cake comes out clean, about 35-45 minutes, rotating pan halfway through baking.

Let the cake cool in the pan on a wire rack until cooled completely.

Make the lemon glaze by combining the powdered sugar, lemon zest, and lemon juice together in a bowl. Mix until creamy and smooth and has reached your desired thickness.

Drizzle the cooled cake with the lemon glaze. Slice, serve and enjoy.

Strawberry Cake with Lemon Glaze

Strawberry Cake with Lemon Glaze

Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes
Course: Dessert
Cuisine: American
Servings: 8
Author: Pam - For the Love of Cooking

Equipment

Ingredients

Strawberry Cake:

  • cups flour
  • tsp baking powder
  • ½ tsp salt
  • 8 tbsp unsalted butter, softened to room temperature
  • ¾ cup + 2 tbsp white sugar, divided
  • 2 large eggs + 1 large egg white
  • 1 tsp vanilla
  • cup whole milk
  • 2 cups strawberries, hulled & sliced

Lemon Glaze:

  • 1 cup powdered sugar
  • Zest of 1 small lemon
  • 1-2 tbsp fresh lemon juice, to taste, depending on desired thickness

Instructions

  • Adjust the oven rack to the middle position and preheat the oven to 350 degrees. Coat a 9-inch round cake pan with cooking spray.
  • Whisk together the flour, baking powder, and salt in a bowl.
  • Using a hand mixer, beat the butter and 3/4 cup of white sugar until pale and fluffy, about 3 minutes. Add the whole eggs and egg white, one at a time, and beat until combined. Beat in the vanilla until well combined.
  • Slowly add the flour mixture in 3 additions, alternating with 2 additions of milk, scraping down the bowl as needed, and beating with mixer until combined. Give the batter a final stir by hand. Gently fold in the strawberries.
  • Scrape the batter into the prepared pan, smooth the top, and gently tap the pan on the counter to release any air bubbles.
  • Sprinkle the remaining 2 tablespoons of sugar evenly over the top of the cake.
  • Place into the oven and bake until the top is lightly golden and a wooden skewer inserted into the center of the cake comes out clean, about 35-45 minutes, rotating pan halfway through baking.
  • Let the cake cool in the pan on a wire rack until cooled completely.
  • Make the lemon glaze by combining the powdered sugar, lemon zest, and lemon juice together in a bowl. Mix until creamy and smooth and has reached your desired thickness. 
  • Drizzle the cooled cake with the lemon glaze. Slice, serve and enjoy.
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5 Comments

  1. Could this be made with frozen strawberries?
    Also could rhubarb be added?
    I love the combination of strawberry and rhubarb.

    1. Karen,

      I’m afraid that frozen strawberries may have too much liquid. Maybe try thawing them first on paper towels to help absorb some of the liquid prior to mixing. As for the rhubarb, you could probably add some but may want to add more sugar to balance out the tart factor. Let me know how it goes if you give it a try.

      Below are some of my other strawberry/rhubarb recipes that may interest you.

      Muffins: https://fortheloveofcooking.net/2019/05/strawberry-rhubarb-streusel-muffins.html

      Crisp: https://fortheloveofcooking.net/2017/05/strawberry-rhubarb-crisp.html

      Freezer Jam: https://fortheloveofcooking.net/2018/04/strawberry-rhubarb-freezer-jam.html

      -Pam