Strawberry Cake With Lemon Infused Glaze

There’s something undeniably joyful about the combination of sweet strawberries and zesty lemon. This Strawberry Cake with Lemon-Infused Glaze isn’t just a dessert; it’s a celebration of flavors and textures. Imagine tender, moist cake layers infused with the essence of fresh strawberries, complemented by a tangy lemon-cream cheese frosting, and finished with a glistening glaze bursting with strawberry goodness. This cake is perfect for birthdays, spring gatherings, or simply a delightful treat to brighten your day. Get ready to bake a cake that will impress your friends and family!

What You’ll Need: The Ingredient Lineup

• 200g (7oz) All-Purpose Flour, sifted: Sifting the flour ensures a light and airy cake texture by removing any lumps and incorporating air. All-purpose flour provides the structure for our cake.
• 200g (7oz) Granulated Sugar: Granulated sugar sweetens the cake and contributes to its tender crumb. It also helps with browning during baking.
• 1 tsp Baking Powder: Baking powder is a leavening agent that helps the cake rise, creating a fluffy texture.
• ½ tsp Baking Soda: Like baking powder, baking soda helps the cake rise. It reacts with acidic ingredients (like the strawberries and lemon) to create lift.
• ¼ tsp Salt: Salt enhances the flavors of the other ingredients and balances the sweetness.
• 120ml (½ cup) Whole Milk: Whole milk adds moisture and richness to the cake. The fat content contributes to a tender crumb.
• 120ml (½ cup) Vegetable Oil: Vegetable oil keeps the cake moist and tender. It doesn’t have a strong flavor, allowing the strawberry and lemon to shine.
• 2 Large Eggs: Eggs bind the ingredients together, add richness, and contribute to the cake’s structure.
• 1 tsp Alcohol-Free Vanilla Extract: Vanilla extract enhances the overall flavor profile of the cake, adding a warm and comforting note.
• 100g (3½oz) Fresh Strawberries, pureed: Fresh strawberry puree provides the vibrant strawberry flavor and beautiful color to the cake. Be sure to use ripe, flavorful strawberries!
• Zest of 1 Lemon (about 1 tsp): Lemon zest adds a bright, citrusy aroma and flavor to the cake. It’s the outer, colorful part of the lemon peel, packed with essential oils.
• 200g (7oz) Cream Cheese, softened: Softened cream cheese is the base of our luscious frosting, providing a tangy and creamy flavor.
• 100g (3½oz) Unsalted Butter, softened: Softened unsalted butter adds richness and smoothness to the frosting. Using unsalted butter allows you to control the overall saltiness.
• 150g (5¼oz) Powdered Sugar, sifted: Sifted powdered sugar sweetens the frosting and creates a smooth, velvety texture. Sifting prevents lumps.
• 1 tsp Lemon Zest (about ½ tsp) for frosting: A little extra lemon zest in the frosting intensifies the lemon flavor and adds a fragrant aroma.
• 1 tbsp Lemon Juice (for frosting): Fresh lemon juice adds a tangy kick to the frosting, balancing the sweetness.
• 150g (5¼oz) Fresh Strawberries, diced (glaze): Diced fresh strawberries form the base of our vibrant glaze, providing a burst of fruity flavor.
• 50g (¼ cup) Granulated Sugar (glaze): Sugar sweetens the glaze and helps it thicken.
• 1 tbsp Lemon Juice (glaze): Lemon juice adds a tangy brightness to the glaze, complementing the strawberries.
• 1 tsp Cornstarch mixed with 1 tbsp Water (slurry): The cornstarch slurry thickens the glaze, creating a beautiful, glossy finish.
• 30g (1oz) Pistachios, toasted and coarsely chopped (garnish): Toasted pistachios add a delightful crunch and nutty flavor to the cake. Toasting enhances their flavor.
• Fresh Mint Leaves, a few sprigs (optional garnish): Fresh mint leaves provide a pop of color and a refreshing aroma, adding a final touch of elegance.

Substitutions & Variations

While this recipe is fantastic as written, feel free to make a few adjustments to suit your preferences!

Step-by-Step Assembly & Baking Instructions

1. Preheat & Prepare: Begin by preheating your oven to 180°C (350°F). Thoroughly grease two 8-inch round cake pans. This is crucial to prevent sticking. Line the bottoms with parchment paper circles – this ensures the cakes release cleanly.
2. Combine Dry Ingredients: In a large mixing bowl, whisk together the sifted all-purpose flour, granulated sugar, baking powder, baking soda, and salt. Sifting the flour and sugar is important for a light and airy texture. Whisking ensures even distribution of the leavening agents.
3. Blend Wet Ingredients: In a separate bowl, combine the whole milk, vegetable oil, large eggs, vanilla extract, strawberry puree, and lemon zest. Whisk vigorously until the mixture is completely smooth and emulsified. The strawberry puree should be made from ripe, flavorful strawberries for the best taste.
4. Combine Wet & Dry: Gently pour the wet ingredients into the bowl with the dry ingredients. Stir *just* until combined. Avoid overmixing! Overmixing develops the gluten in the flour, resulting in a tough cake. A few streaks of flour are okay at this stage.
5. Bake the Cakes: Divide the batter evenly between the prepared cake pans. Use a kitchen scale for precision, if desired. Smooth the tops of the batter with a spatula. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Start checking for doneness at 25 minutes.
6. Cool the Cakes: Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely. Cooling in the pan prevents them from breaking apart while still warm and delicate.
7. Prepare the Cream Cheese Frosting: In a large bowl, beat the softened cream cheese and butter together until light and fluffy. This may take several minutes. Gradually add the sifted powdered sugar, beating until smooth. Fold in the lemon zest and lemon juice. Chill the frosting for 10 minutes to firm it up, making it easier to spread.
8. Make the Strawberry Glaze: Combine the diced strawberries, sugar, and lemon juice in a small saucepan over medium heat. Bring to a simmer, stirring occasionally. Stir in the cornstarch slurry (cornstarch mixed with water) and cook for 1-2 minutes, until the glaze is glossy and slightly thickened. Remove from heat and let cool to room temperature. It will thicken further as it cools.
9. Assemble the Cake: Place one cake layer on a serving plate or cake stand. Spread a generous layer of cream cheese frosting evenly over the top. Top with the second cake layer.
10. Frost the Cake: Using an offset spatula, frost the top and sides of the cake with the remaining frosting, creating a smooth finish. Don’t worry about perfection; a slightly rustic look is charming.
11. Glaze & Garnish: Drizzle the cooled lemon-infused strawberry glaze over the top of the cake, allowing it to cascade down the sides. Sprinkle toasted pistachio pieces over the glaze and on the sides for a delightful crunch. Garnish with a few fresh mint leaves for a pop of color and freshness.

The Science Behind the Strawberry & Lemon Pairing

The combination of strawberries and lemon isn’t just delicious; it’s a classic pairing rooted in flavor chemistry. Strawberries contain natural sugars and a delicate floral aroma. Lemon juice, with its high citric acid content, provides a bright, tart counterpoint that enhances the strawberry’s sweetness. The acidity of the lemon also prevents the strawberries from tasting overly sweet or cloying. This balance is key to a truly satisfying dessert. The lemon zest adds aromatic oils that complement both the strawberry and the cream cheese frosting, creating a multi-layered flavor experience.

Tips for the Perfect Glaze Consistency

Achieving the right glaze consistency is vital for that beautiful cascade effect. If your glaze is too thin, it will run off the cake completely. If it’s too thick, it won’t spread easily. The key is to simmer the glaze gently and add the cornstarch slurry gradually, stirring constantly. If the glaze becomes too thick while cooling, you can add a teaspoon of warm water at a time until you reach the desired consistency. Remember, it will continue to thicken as it cools, so err on the side of slightly thinner.

Strawberry Selection & Preparation

Using high-quality, ripe strawberries is paramount for the best flavor. Look for strawberries that are bright red, firm, and fragrant. Avoid berries that are bruised or moldy. For the puree, gently mash the strawberries with a fork or use a food processor for a smoother consistency. For the glaze, dicing the strawberries ensures they retain some texture and visual appeal. Don’t be afraid to taste the strawberries before using them – if they’re not sweet enough, you may need to add a little extra sugar to the glaze.

Storing Your Strawberry Cake

This Strawberry Cake with Lemon-Infused Glaze is best enjoyed fresh, but it can be stored in the refrigerator for up to 3 days. Keep it covered to prevent the frosting from drying out. The glaze may become slightly softer as it sits, but the flavor will remain delicious. For optimal texture, let the cake sit at room temperature for about 30 minutes before serving.

Frequently Asked Questions (FAQ)

Can I use frozen strawberries?

While fresh strawberries are recommended for the best flavor, you can use frozen strawberries in a pinch. Be sure to thaw them completely and drain off any excess liquid before using them. The texture may be slightly softer.

Can I make this cake gluten-free?

Yes, you can substitute the all-purpose flour with a gluten-free all-purpose flour blend. Be sure to choose a blend that contains xanthan gum for best results.

Can I make the frosting ahead of time?

Yes, you can make the frosting up to 2 days in advance. Store it in an airtight container in the refrigerator. Let it come to room temperature and re-whip it briefly before using.

Enjoy Your Delicious Creation!

This Strawberry Cake with Lemon-Infused Glaze is a delightful treat that’s perfect for any occasion. The bright flavors and beautiful presentation are sure to impress. Don’t forget to save this recipe to Pinterest for later!

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