Fresh Strawberry Cake (With Lemon)

5 from 1 vote

This fresh strawberry cake is sweet, juicy, and summery! Each bite is packed with the zesty twist of lemons and a burst of fresh strawberries.

Course: Dessert

Cuisine: American

Keyword: easy dessert, fresh strawberry cake, strawberry cake, strawberry cake with lemon, strawberry lemon cake, summer dessert

Servings: servings

Calories: 384kcal

Preheat oven to 350 degrees F. Butter a 9-inch round springform pan on the sides and bottom, add parchment paper to just the bottom or add to sides if you want, then butter the parchment paper as well, this will help to prevent sticking and set aside.
In the bowl of a stand mixer, whip together the butter and 1 cup of the sugar until pale and fluffy on medium speed with a paddle attachment for 5 minutes.
Add one egg at a time, beating well after each addition. Add in the vanilla and lemon juice and beat until combined.
In a bowl, add the flour, baking powder and salt, mix to combine.
Alternate the flour mixture and sour cream into the butter mixture, begin with the flour mixture and end with the flour mixture along with half the lemon zest, beat just until combined after each addition.
Using a rubber spatula, fold in strawberries (if your berries are small, keep them whole, if they are larger cut them in half or quarters). Add the batter in the prepared springform pan.
In a small bowl combine the remaining ¼ cup of sugar and half the lemon zest, using your fingers, gently rub the zest into the sugar and sprinkle evenly over the top of the cake batter.
Bake for 40-45 minutes. Check the cake after 40 minutes with a toothpick, if it comes out clean, it’s ready, if not add the additional 5 minutes.
Remove the cake and place it on a cooling rack. Let it cool completely in the pan, remove the parchment paper and add to a serving plate. Slice and serve the cake.