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Strawberry Lemonade Cake with Lemon-Infused Whipped Cream

This cake features a light, fluffy sponge layered with fresh strawberries and flavored with bright lemon zest. The finished dessert has a moist texture with a vibrant, fruity flavor, topped with airy lemonade-infused whipped cream that adds a tangy, creamy finish.
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Prep Time 30 minutes
Cook Time 35 minutes
Total Time 1 hour 5 minutes
Servings: 8
Course: Main Course
Cuisine: American
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

  • 1 ½ cups all-purpose flour sifted
  • 1 cup granulated sugar
  • ½ cup unsalted butter softened
  • 3 large eggs
  • 1 cup milk
  • 2 teaspoons baking powder
  • 2 teaspoons finely grated lemon zest
  • 1 teaspoon vanilla extract
  • 1 pint fresh strawberries hulled and sliced
  • 1 cup heavy whipping cream
  • 2 tablespoons powdered sugar
  • 1 tablespoon lemon juice freshly squeezed

Equipment

  • Mixing bowls
  • Hand mixer or stand mixer
  • Loaf or round cake pan
  • Cooling rack
  • Serrated knife
  • Whisk
  • Spatula

Method
 

  1. Preheat your oven to 350°F (175°C) and grease your chosen cake pan. Sift the flour with the baking powder into a bowl to evenly distribute the leavening agents.
  2. In a large mixing bowl, cream together the softened butter and sugar until the mixture is light, fluffy, and just begins to turn pale—about 3-4 minutes, and you’ll notice it’s slightly increased in volume.
  3. Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. The mixture should become smooth and glossy.
  4. Mix in the finely grated lemon zest and vanilla extract, which will give the batter a bright, citrusy aroma.
  5. Gradually add the sifted flour mixture to the wet ingredients, alternating with milk, starting and ending with the flour. Fold gently with a spatula until just combined—do not overmix to keep the cake light.
  6. Pour the batter into the prepared cake pan and smooth the top with a spatula. Bake in the preheated oven until the cake is golden and a toothpick inserted in the center comes out clean, about 30-35 minutes.
  7. Remove the cake from the oven, let it cool in the pan for 10 minutes, then transfer to a wire rack to cool completely. The sponge should be moist but fluffy, with a slight spring when pressed.
  8. While the cake cools, prepare the lemon-infused whipped cream: beat the heavy cream until soft peaks form, then add powdered sugar, lemon juice, and continue beating until stiff peaks develop.
  9. Gently fold in the sliced strawberries into the whipped cream to create a fruity, tangy topping that’s light and fluffy.
  10. Spread a layer of the strawberry lemonade whipped cream over the cooled cake, then add additional sliced strawberries on top for visual appeal and burst of flavor.
  11. Slice and serve the cake immediately for a fresh, airy dessert with bright citrus and berry flavors that showcase summer’s best ingredients.

Notes

Make sure to fully cool the cake before applying whipped cream to prevent melting. For an extra touch, garnish with additional strawberries or lemon zest before serving.