Recipe by Adeline Mason
A Bright, Sweet and Sunshiny Slice of Pure Joy
This strawberry lemon cake is everything you love about warm weather days wrapped into a soft, tender crumb. Fresh lemon zest brings a bright pop of sunshine, while juicy diced strawberries add little bursts of sweetness in every bite. The result is a cake that feels light, fruity and full of charm.
A silky lemon vanilla buttercream ties the whole dessert together, making each layer beautifully tangy, sweet and perfectly balanced. Whether you’re baking for a celebration or just treating yourself, this dessert is one of those special bakes that instantly lifts the mood and makes the whole kitchen smell like happiness.
Why You’ll Love This Recipe
- Fresh berries and citrus create a bright, summery flavor
- Soft, tender crumb thanks to vegan butter and egg replacer
- A smooth lemon vanilla frosting that complements the cake perfectly
- Great for birthdays, brunches, gatherings or anytime you want something cheerful
- Easy to decorate with fresh strawberries for a stunning finish
Strawberry Lemon Cake
- Total Time: 75 minutes
- Yield: 12 slices 1x
- Diet: Vegan
Description
Sunshine in Every Slice
This soft, citrus kissed cake is filled with juicy strawberries and layered with a creamy lemon vanilla frosting. A bright and happy dessert that tastes like a celebration.
Ingredients
Cake
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Zest of 2 lemons
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2 cups diced strawberries (about 1/2 inch cubes)
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1 cup vegan butter, room temperature
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4 Tbsp Bob’s Red Mill Egg Replacer (prepared as 4 eggs per package instructions)
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3 cups all purpose flour
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2 cups sugar
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1/2 tsp baking powder
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1/2 tsp baking soda
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1 tsp salt
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3/4 cup plant based milk (soy used in original recipe)
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1 tsp vanilla extract
Buttercream Frosting
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Juice from half a lemon
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1 cup vegan butter, room temperature
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3 to 4 cups powdered sugar, sifted
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1/2 tsp vanilla extract
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1/2 tsp lemon extract
Optional Simple Syrup (for assembling)
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1/2 cup sugar
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1/3 cup water
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Juice from half a lemon
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Splash of vanilla extract
Instructions
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Preheat oven to 350 degrees. Grease two 9 inch cake pans and line bottoms with parchment paper.
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Beat vegan butter and sugar until creamy. Add prepared egg replacers and lemon zest.
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In a separate bowl whisk flour, baking powder, baking soda and salt.
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Add dry ingredients along with lemon juice, plant milk and vanilla to the wet mixture. Mix gently until just incorporated.
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Fold in diced strawberries carefully.
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Divide batter evenly between pans and bake 35 to 45 minutes or until a toothpick comes out clean.
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Let cakes cool completely before assembling.
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For frosting: beat vegan butter, lemon juice, vanilla and lemon extract with half the powdered sugar. Add remaining sugar until frosting is thick and spreadable.
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Optional: make simple syrup by simmering sugar, water, lemon juice and vanilla until dissolved. Brush over cake layers.
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Assemble cake by layering frosting and fresh sliced strawberries between layers. Frost exterior as desired.
Notes
Top with extra fresh strawberries or thin lemon slices for a beautiful presentation.
Serve with a cup of hot tea or a cold glass of plant based milk.
Add a sprinkle of powdered sugar right before slicing for a soft bakery style finish.
Nutrition info is approximate.
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Category: Sweets and Treats
- Method: Bake
- Cuisine: American Inspired Vegan
Nutrition
- Serving Size: 1 slice
- Calories: 420kcal
- Sugar: 43g
- Sodium: 280mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 63g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 0mg
