Strawberry Lemon Cream Cheese Cake Recipe – Bright, cozy, and simple enough for Sundays

Introduction

The kitchen smells like warm vanilla and bright lemon when I bake this Strawberry Lemon Cream Cheese Cake, and the first forkful always brings a small grin. This always takes me back to Sunday dinners. I make it when guests drop by, and often when I just need a gentle lift. If you love cream-cheese layers, try the lighter twist I use on my apple cake with cream cheese frosting for a fall version of this idea.

Why You’ll Love This

• Light, fluffy cake with a tangy cream-cheese finish.
• Fresh fruit makes it feel special yet simple.
• Kid-approved and easy enough for weeknight baking.
• Uses pantry staples; budget-friendly to pull together.

Quick Recipe Snapshot

• Servings: 10–12
• Prep time: 25 minutes
• Cook time: 25–30 minutes
• Total time: 1 hour (including cooling)
• Skill level: Easy
• Taste: Sweet + bright lemony cream

Warm up the oven and you’ll feel confident; this recipe plays nice even if you’re new to layer cakes.

Ingredients You’ll Need

• 2 cups all-purpose flour
• 1 1/2 cups granulated sugar
• 1/2 cup unsalted butter, softened
• 1 cup milk
• 3 large eggs
• 2 teaspoons baking powder
• 1 teaspoon vanilla extract
• 1 teaspoon lemon zest
• 1/2 teaspoon salt
• 8 oz cream cheese, softened
• 1 cup powdered sugar
• 1 cup heavy cream
• 2 tablespoons lemon juice
• Fresh strawberries, for topping

Chef notes:

• Unsalted butter helps control salt.
• Use room-temp eggs for even mixing.
• Fresh lemons beat bottled juice.

How to Make It

1. First, preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
2. Then, cream the softened butter and granulated sugar until light and fluffy; it should look pale and airy. Add eggs one at a time, mixing after each. Stir in vanilla and lemon zest; you’ll smell the lemon right away.
3. Meanwhile, whisk flour, baking powder, and salt in a separate bowl. Next, add the dry mix to the butter mix, alternating with milk. Mix just until combined — don’t overwork the batter.
4. Divide the batter evenly between the pans. Bake 25–30 minutes, until a toothpick comes out clean and the edges turn lightly golden. Cool in pans 10 minutes, then turn out onto a wire rack to cool completely.
5. While cakes cool, beat the softened cream cheese with powdered sugar until smooth. In another bowl, whip heavy cream to stiff peaks. Gently fold whipped cream into the cream cheese mixture, adding lemon juice to brighten the flavor.
6. Finally, place one cake layer on a plate, spread half the frosting, then set the second layer on top. Frost the top and sides with the remaining mixture. Arrange fresh strawberries on top for a pretty finish, and slice to serve chilled or at room temperature.

Tip: For smoother sides, chill the frosted cake 15 minutes and run a warm spatula around the edge.

Kitchen Tips (From My Kitchen)

1. Time-saver: Use room-temperature ingredients; they mix faster and give a finer crumb.
2. Common mistake + fix: Overwhipping the cream makes it grainy — stop when peaks hold but still look glossy.
3. Simple variation: Fold in a teaspoon of poppy seeds for texture, or try a seasonal twist like the creamy pumpkin swirl cheesecake idea for fall.

Serving Ideas

• Brunch star: Serve with strong coffee and a scattering of mint.
• Holiday centerpiece: Garnish with whole berries and lemon slices.
• Weeknight treat: Pair slices with vanilla ice cream for a quick dessert.
• Picnic-friendly: Cut into squares and pack with a small tub of extra berries, similar to lemon cream cheese bars.
• Light dessert: Drizzle a little extra lemon juice and serve with shortbread cookies.

Storing & Leftovers

• Fridge: Store covered for up to 3 days; keep cold to protect the cream.
• Freezer: Freeze unfrosted layers wrapped tightly for up to 2 months.
• Reheat: Bring slices to room temp before serving to keep cream texture intact.
  Leftover idea: Make a quick trifle — layer cubed cake, extra berries, and whipped cream in a bowl.

FAQs

Q: Can I make this ahead?
A: Yes. Bake the layers a day ahead and wrap them; assemble the day you serve for best texture. See the make-ahead tips in the FAQs above.

Q: Any substitutions for milk or butter?
A: You can use buttermilk for a tangier crumb, and light oil instead of butter will change the texture slightly but work in a pinch.

Q: How do I know the cake is done?
A: The edges will pull back slightly and a toothpick in the center comes out clean or with a few moist crumbs.

Q: Can I freeze the assembled cake?
A: You can, but the fresh strawberries don’t freeze well; instead, freeze layers and add berries after thawing.

Final Thoughts

I love how this cake feels like sunshine in a fork — bright lemon, soft cream-cheese frosting, and sweet strawberries on top. Please try it, tweak the berries or zest to your taste, and let it become one of your go-to desserts. I hope you enjoy every bite of Strawberry Lemon Cream Cheese Cake.

Conclusion

For a bar-style take on this flavor, I like the riff from Strawberry Lemon Cheesecake Bars – Creme De La Crumb, which shows an easy way to turn the same notes into portable squares. Also, if you want a layered, bakery-style lesson on lemon-strawberry combos, the Strawberry Lemonade Cake – My Cake School tutorial offers solid piping and assembly tips.

Strawberry Lemon Cream Cheese Cake

A light and fluffy cake layered with tangy cream cheese frosting and topped with fresh strawberries, perfect for any occasion.

Print Recipe Pin Recipe

Prep Time 25 minutes mins

Cook Time 30 minutes mins

Total Time 1 hour hr

Servings: 12 servings

Course: Cake, Dessert

Cuisine: American

Calories: 320

Ingredients Method Notes

Ingredients

  

For the Cake

• 2 cups all-purpose flour
• 1.5 cups granulated sugar
• 0.5 cups unsalted butter, softened
• 1 cup milk
• 3 large eggs
• 2 teaspoons baking powder
• 1 teaspoon vanilla extract
• 1 teaspoon lemon zest
• 0.5 teaspoon salt

For the Frosting

• 8 oz cream cheese, softened
• 1 cup powdered sugar
• 1 cup heavy cream
• 2 tablespoons lemon juice

For Topping

• Fresh strawberries

Method

 

Preparation

1. Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
2. Cream the softened butter and granulated sugar until light and fluffy.
3. Add eggs one at a time, mixing after each. Stir in vanilla and lemon zest.
4. Whisk flour, baking powder, and salt in a separate bowl.
5. Add the dry mix to the butter mix, alternating with milk. Mix just until combined.
6. Divide the batter evenly between the pans.

Baking

1. Bake for 25–30 minutes, until a toothpick comes out clean.
2. Cool in pans for 10 minutes, then turn out onto a wire rack to cool completely.

Frosting

1. Beat the softened cream cheese with powdered sugar until smooth.
2. Whip heavy cream to stiff peaks and gently fold into the cream cheese mixture, adding lemon juice.

Assembly

1. Place one cake layer on a plate and spread half the frosting, then set the second layer on top.
2. Frost the top and sides with the remaining frosting.
3. Arrange fresh strawberries on top and slice to serve.

Notes

For smoother sides, chill the frosted cake for 15 minutes and run a warm spatula around the edge. Use room-temperature ingredients for better mixing. Overwhipping cream can make it grainy; stop when peaks hold but still look glossy.