Homemade Strawberry Cake with Lemon Frosting Recipe

You need dessert. Like, now. The kids are asking. You’re craving something sweet. But the idea of a complicated layer cake makes you want to lie down.

I hear you. That’s why this Homemade Strawberry Cake with Lemon Frosting is your new secret weapon. It’s the easy dessert that looks and tastes like you spent hours. But you didn’t. We’re talking one bowl, simple ingredients, and flavor that absolutely sings.

This is the quick dessert that saves the day. It’s faster than a bakery run and so much better. Let’s bake.

Recipe Overview

• Cuisine: American
• Category: Dessert
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Servings: 9 squares

Ultimate Guide to Homemade Strawberry Cake with Lemon Frosting

Forget dry, boring cakes. This guide gives you a moist, berry-packed cake with a zingy frosting. All in under an hour.

The magic is in the method. We use real strawberries two ways for maximum flavor with minimum fuss. The lemon frosting is the bright, creamy finish that makes it all pop.

Recipe

Homemade Strawberry Cake with Lemon Frosting Recipe

Make Homemade Strawberry Cake with Lemon Frosting Recipe with simple ingredients and clear steps. Prep, cook, and enjoy—perfect for cozy evenings.

Author: Lexi Howard

Prep: 15 min | Cook: 30 min | Total: 45 min

Serves: - 4 + bites

★ Rate 🖨 Print

The Simple Ingredients

• For the Cake: 1 ½ cups all-purpose flour 1 cup granulated sugar 1 ½ tsp baking powder ½ tsp salt 1 large egg ½ cup milk ⅓ cup vegetable oil 1 tsp vanilla extract 1 cup fresh strawberries, finely chopped
• 1 ½ cups all-purpose flour
• 1 cup granulated sugar
• 1 ½ tsp baking powder
• ½ tsp salt
• 1 large egg
• ½ cup milk
• ⅓ cup vegetable oil
• 1 tsp vanilla extract
• 1 cup fresh strawberries, finely chopped
• For the Lemon Frosting: 4 tbsp unsalted butter, softened 1 ½ cups powdered sugar 2 tbsp fresh lemon juice 1 tsp lemon zest 1 tbsp milk or cream
• 4 tbsp unsalted butter, softened
• 1 ½ cups powdered sugar
• 2 tbsp fresh lemon juice
• 1 tsp lemon zest
• 1 tbsp milk or cream

Let’s Get Cooking! (The Step-by-Step)

1

Prep the pan. Lightly grease it or line it with parchment paper. This is a non-negotiable step for easy removal!

2

Mix the dry stuff. In a large bowl, whisk the flour, sugar, baking powder, and salt. Just until combined.

3

Add the wet ingredients. Make a well in the center. Add the egg, milk, oil, and vanilla. Whisk it all together until you have a smooth batter. Don’t over-mix.

4

Fold in the berries. Gently stir in the chopped strawberries. The batter will be thick and lovely.

5

Bake it. Pour the batter into your prepared pan. Spread it evenly. Bake for 28-32 minutes. A toothpick in the center should come out clean.

6

Cool completely. Let the cake cool in the pan on a wire rack. This is key for the frosting. Don’t rush it!

7

Make the frosting. While it cools, beat the softened butter until smooth. Gradually beat in the powdered sugar. Then add the lemon juice, zest, and milk. Whip it until it’s fluffy and spreadable.

8

Frost and serve! Once the cake is totally cool, spread the frosting over the top. Slice into squares and enjoy the victory.

Notes

Enjoy your homemade Homemade Strawberry Cake with Lemon Frosting Recipe!

ⓘDisclaimer: I use AI to help create or enhance parts of this article. All content has been fact-checked by me to ensure accuracy.

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This is the only recipe you need. It’s reliable, fast, and always gets rave reviews. It might just become your new favorite, even better than those classic Toll House cookies.

The Simple Ingredients

I bet you have most of this already. That’s the goal! No weird, hard-to-find items here.

• For the Cake:
  • 1 ½ cups all-purpose flour
  • 1 cup granulated sugar
  • 1 ½ tsp baking powder
  • ½ tsp salt
  • 1 large egg
  • ½ cup milk
  • ⅓ cup vegetable oil
  • 1 tsp vanilla extract
  • 1 cup fresh strawberries, finely chopped
• For the Lemon Frosting:
  • 4 tbsp unsalted butter, softened
  • 1 ½ cups powdered sugar
  • 2 tbsp fresh lemon juice
  • 1 tsp lemon zest
  • 1 tbsp milk or cream

Let’s Get Cooking! (The Step-by-Step)

Ready? This goes fast. Preheat your oven to 350°F (175°C). Grab an 8×8 inch square baking pan.

1. Prep the pan. Lightly grease it or line it with parchment paper. This is a non-negotiable step for easy removal!
2. Mix the dry stuff. In a large bowl, whisk the flour, sugar, baking powder, and salt. Just until combined.
3. Add the wet ingredients. Make a well in the center. Add the egg, milk, oil, and vanilla. Whisk it all together until you have a smooth batter. Don’t over-mix.
4. Fold in the berries. Gently stir in the chopped strawberries. The batter will be thick and lovely.
5. Bake it. Pour the batter into your prepared pan. Spread it evenly. Bake for 28-32 minutes. A toothpick in the center should come out clean.
6. Cool completely. Let the cake cool in the pan on a wire rack. This is key for the frosting. Don’t rush it!
7. Make the frosting. While it cools, beat the softened butter until smooth. Gradually beat in the powdered sugar. Then add the lemon juice, zest, and milk. Whip it until it’s fluffy and spreadable.
8. Frost and serve! Once the cake is totally cool, spread the frosting over the top. Slice into squares and enjoy the victory.

What to Serve With This Dish

This cake is a star on its own. But if you want to make it a full dessert moment, I have ideas.

A scoop of vanilla ice cream is perfect. The cold creaminess with the bright cake is a dream.

Fresh berries on the side add a pretty touch. A dollop of whipped cream never hurts either. Keep it simple and delicious.

Make This Recipe Your Own (Quick Swaps)

Make it work for you! Here are my favorite easy swaps.

No fresh strawberries? Use frozen! Thaw and chop them first. Just pat them dry with a paper towel to remove extra juice.

Want a different frosting? Use the juice from an orange instead of lemon. Orange frosting with strawberry cake is a classic combo.

Need a shortcut? Use a good quality strawberry jam. Swirl a ¼ cup into the batter before baking for extra berry flavor.

How to Store Leftovers (If You Have Any!)

Cover the pan tightly with plastic wrap or foil. It keeps well at room temperature for one day.

For longer storage, pop it in the fridge for up to 3 days. The frosting will firm up. Let slices sit out for 10 minutes before serving.

NUTRITION INFORMATION

• Calories: ~320 per serving
• Carbohydrates: 52g
• Protein: 3g
• Fat: 12g
• Saturated Fat: 4g
• Fiber: 1g
• Sugar: 38g

*This is an estimate. Values can vary based on specific ingredients used.

FREQUENTLY ASKED QUESTIONS

Can I use frozen strawberries?

Yes! Thaw them completely. Then chop and pat them very dry with paper towels. This stops the batter from getting soggy.

My frosting is too thin. How do I fix it?

Add a little more powdered sugar, a tablespoon at a time. Beat it in until it thickens up. If it’s too thick, add a few drops of milk.

Can I make this into cupcakes?

Absolutely! Line a muffin tin. Fill cups ⅔ full. Bake at 350°F for 18-22 minutes. Let cool before frosting. Makes about 12.

See? I told you it was easy. You just made a stunning homemade cake that beats any box mix. You got maximum flavor for your effort. That’s a win.

This recipe is your ticket to easy, impressive desserts any night of the week. No stress, just sweet, delicious results.

Now go enjoy a slice! You earned it. Did you make it? Let me know how it turned out by leaving a comment and rating below!