Fresh Strawberry Cake with Lemon Curd

Three slices of strawberry and lemon curd cake. Flatlay.

 

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A delicious strawberry cake with layers of fresh strawberries and luscious lemon curd. Nothing beats homemade strawberry cake with a decadent cream cheese frosting on a Summer party! Using a vanilla sponge cake as a base and you can customize your cake according to what fresh berries or other ingredients you may have on hand.

 

The Story of this Photoshoot

 

Everything that could go wrong in this photoshoot, did go wrong. For starters, I had huge issues with lighting. As this was the time I had to shoot, and this was also the time the sun decided to play hide and seek, giving me different lighting for each shot. Artificial lighting is not my thing, so I just had to work around it.

 

Secondly, my background fell onto my cake. YES, I was so furious, you should have seen me. I managed to somewhat fix it so it wasn’t as apparent, but still. I also thought I had more strawberries than I did, so I didn’t have the abundance of strawberries shot as I envisioned. Anyway, I am still sharing this strawberry cake because it is amazingly summery using fresh berries and citrusy lemon curd.

 

Strawberry cake with sliced strawberries and white flowers as garnish. Close-up, flatlay.

 

Fresh Strawberry Cake with Lemon Curd

 

Right, this isn’t the pureed strawberries and gelatine kind of strawberry cake. I prefer the vanilla sponge cake with strawberry filling kind of strawberry cake. So that is also what I’m giving you today. Let’s begin with making the sponge cake.

 

Strawberry cake slice with the whole strawberry cake in the background.

 

How to Make a Layer Cake

 

I cringe every time I see those box cake mixes in cakes. I almost can’t even see the convenience of it. You’ve probably, or definitely should, already have the ingredients needed. I rarely make use of any ready made thing like that, the only exception (and only sometimes) is vanilla pastry cream, because of the amount of eggs needed in a pastry cream.

 

Step by step on whipped eggs and sugar.

 

So, let’s begin with gathering up our ingredients for the cake (1). Prepare two 8 inch (20-22 cm) cake pans with parchment paper at the bottom and grease with cooking spray or butter. Pre-heat oven to 300F (150C).

 

Mix the dry ingredients together: flour, baking powder and salt. In another bowl, whip greek yoghurt, oil, lemon juice and vanilla for 2 minutes by hand, until creamy (2-3). You may need to whisk vigourously.

 

Open strawberry cake to show the layers of strawberries and lemon curd.

 

Whip sugar and eggs in a large bowl until pale and airy, using a hand or stand mixer (4). Also known as eggedosis in Norway. You should be able to spell OLE when drizzling the mixture and the O is still visible when you’re done, then it is ready. About 5-7 minutes.

 

Add greek yoghurt mixture into egg mixture (5). Carefully mix.

 

How to Make Fluffy Sponge Cake

 

Ok, so to make the cake fluffy and not dense there’s two things to consider:

 

  • Sift
  • Fold

 

Sift the dry ingredients into the eggs in smaller increments. When sifting you are making sure you will not get any flour lumps into the batter. Using smaller increments will make it easier to fold the batter without flour lumps hiding somewhere.

 

What I mean by folding is taking a spatula, and carefully lift batches of batter over the top, as to – you guessed it – fold a small batch of batter into the big batter. Fold each flour batch until you no longer see any unmixed flour. Run your spatula down to the bottom, as it often hides there. Do this several times (6-8).

 

Carefully folding and not whisking will help to retain the air you made in step (4). Whisking tend to beat the air out of the eggs and makes your cake denser.

 

Step by step for folding and sifting batter.

 

So remember, after your eggs are airy – carefully sift and fold. And you will get perfectly airy cake each time. Sometimes you want a more dense cake, such as maybe a decadent carrot cake. So you’ll have to consider what your desired end product will be. This strawberry cake should be airy because that is what Summer is about.

 

Bake The Sponge Cake

 

Now our strawberry cake batter is ready. Divide the batter between the two prepared cake pans (9). Bake for about 75 minutes, or until a toothpick in the center of the cake comes out clean. If you think it browns too quickly, add aluminum foil loosely at the top. The cake will brown a little, but I don’t think it matters!

 

Completely cool in the pans.

 

Taking one slice of strawberry cake from the whole cake.

 

Fresh Strawberry Cake Filling

 

I like to separate the strawberries into two bowls. One with just fresh strawberries, and one with strawberries and sugar. Hull the strawberries and cut into quarters (smaller is also fine). Divide equally into two bowls.

 

Add 2 tbsp sugar into one of the bowls and carefully whisk with a spoon. Let it rest for 5-10 minutes. This makes the juices of the strawberries come out, making a delicious strawberry syrup or more jam like.

 

Strawberry and lemon curd filling for strawberry cake in three clear bowls.

 

I added a little rhubarb into my strawberries just because I had it. And if you have more strawberries, just pile it on, there’s no right or wrong answer here. Doubling the amount of strawberry filling should be no problem!

 

Assemble Strawberry Cake with Lemon Curd and Fresh Strawberries

 

And now the fun part; assemble the strawberry cake! Once your cakes are cool (this could be the next day if you prefer), run a serrated knife in the middle of each cake. I like to carefully press the tip into the center, and then (again) carefully run it horizontally around the cake to form two equally sized shorter layers (10-11).

 

Step by step to slicing sponge cake.

 

Add the bottom half of the cake onto a cake stand. Spread half of the sugar strawberries on top (12). Then pile half of the fresh strawberries over that. Add the top half of the sponge cake (13).

 

The Lemon Curd Filling in Strawberry Cake

 

Next, take your lemon curd, it could be this homemade lemon curd or even store bought. Spread all of it in an even layer on top of the cake (14). Leave a little room at the edge of the cake so the lemon curd won’t spread out and over the edge (note for photographic purposes I did make it run down the edge).

 

Step by step photos to assemble strawberry lemon curd cake.

 

Add the bottom half of the next cake on top. Repeat step 12-13 and you will get a finished layered cake like in (16).

 

Strawberry Cake Needs Cream Cheese Frosting

 

So of course where there’s strawberries there’s cream. They work so well together, it’s like hot chocolate and marshmallows, or bacon and eggs. One gets slightly (or majorly) better with the other and vice versa.

 

In Norway we would probably categorize this cake as a bløtkake, which is a layered sponge cake involving whipped cream. I don’t have whipped cream between the layers, but the on the outside is enough for me.  Feel free to add more if you like, of course.

 

Step by step photos to frost strawberry cake.

 

All you need is 4 ingredients: cream cheese, heavy cream, powdered sugar and salt. Add heavy cream, salt and powdered sugar to a medium bowl, whisk until almost stiff peaks. Add in cream cheese and mix until stiff.

 

I like to add a thin layer of frosting to the cake (17) and then refrigerate for a few hours. I do this to trap all the cake crumbs in place. So when you add all the rest of the cream cheese frosting, you won’t get crumbs all over the cake.

 

Strawberry cake with cream cheese frosting and strawberries as garnish.

 

I like to keep it pretty rustic, so I just pile on the rest of the frosting in a somewhat evenly layer to create nice waves and textures. You can of course smooth this any way you want. Garnish with more fresh strawberries and a few mint leaves for a pop of color!

 

How to Serve and Store Strawberry Cake

 

This strawberry cake is best served the next day, but I can rarely wait. The lemon curd soaks up into the two adjoining layers making half the layers super lemony and rich. The strawberries aren’t overly sweet and adds a nice freshness to the cake.

 

Because the strawberries are fresh it also means that the cake doesn’t last for very long. Keep it in a cool place for a maximum of 3 days.

 

Three slices of strawberry cake with focus on one.

 

The Best Summer Desserts

 

I’d love to hear your thoughts. Comment below or tag me @thegingerwithspice on Instagram. And don’t forget to Pin it for later!

 

In order to keep the blog up and running this post may contain affiliate links, it will be at no extra cost to you, please read the disclosure for more information.

 

One slice of strawberry cake. Square.
Print Recipe
5 from 2 votes

Strawberry Lemon Curd Cake with Cream Cheese Frosting

A delicious strawberry cake with layers of fresh strawberries and luscious lemon curd. Nothing beats a homemade strawberry cake with a decadent cream cheese frosting on a Summer party!
Prep Time30 mins
Cook Time1 hr 15 mins
Course: Dessert
Cuisine: American, Norwegian
Keyword: bløtkake, strawberry cake, strawberry lemon cake
Servings: 20 people
Calories: 421kcal
Author: Stine Mari | Ginger with Spice

Ingredients

Vanilla Sponge Cake

  • 9 oz greek yoghurt 250g. May sub sour cream or ricotta.
  • 1 cup + 1 tbsp canola oil 250 ml.
  • 1 tbsp lemon juice
  • 1 tsp vanilla
  • 2 cups + 1/3 cup sugar 470g.
  • 6 eggs
  • 3 cups all purpose flour 380g
  • 3 tsp baking powder
  • 1/4 tsp salt

Cake Fillings

  • 1 1/2 pints strawberries 500g. More is also fine + more for garnish
  • 2 tbsp sugar
  • 1 cup lemon curd homemade or store bought. More is also fine.

Cream Cheese Frosting

  • 1 cup heavy cream 250ml
  • 1 1/2 cups powdered sugar 200g
  • 1/3 cup cream cheese 75g
  • pinch salt

Instructions

Vanilla Sponge Cake

  • Preparations: Gather up the cake ingredients. Prepare two 8 inch (20-22 cm) cake pans with parchment paper at the bottom and grease with cooking spray or butter. Pre-heat oven to 300F (150C).
  • Mix dry: Mix the dry ingredients together: flour, baking powder and salt.
  • Cream oil and yoghurt: In another bowl, whip greek yoghurt, oil, lemon juice and vanilla for 2 minutes by hand, until creamy. You may need to whisk vigourously.
  • Whip eggs and sugar: Whip sugar and eggs in a large bowl until pale and airy, using a hand or stand mixer for 5-7 minutes. You should be able to spell OLE when drizzling the mixture and the O is still visible when you're done.
  • Mix yoghurt and eggs: Add greek yoghurt mixture into egg mixture. Carefully mix.
  • Fold in dry ingredients: Sift the dry ingredients into the eggs in smaller increments. Fold each flour batch until you no longer see any unmixed flour. Run your spatula down to the bottom, as it often hides there. Do this several times.
  • Bake and cool: Divide the batter between the two prepared cake pans. Bake for about 75 minutes, or until a toothpick in the center of the cake comes out clean. If you think it browns too quickly, add aluminum foil loosely at the top. Completely cool in the pans.

Strawberry Filling

  • Prepare strawberries: Hull the strawberries and cut into quarters (smaller is also fine). Divide equally into two bowls. Add 2 tbsp sugar into one of the bowls and carefully whisk with a spoon. Let it rest for 5-10 minutes.

Assemble the Cake

  • Cut the cakes: Once your cakes are cool (this could be the next day if you prefer), run a serrated knife in the middle of each cake. I like to carefully press the tip into the center, and then (again) carefully run it horizontally around the cake to form two equally sized shorter layers.
  • First layer: Add the bottom half of the cake onto a cake stand. Spread half of the sugar strawberries on top. Then pile half of the fresh strawberries over that. Add the top half of the sponge cake.
  • Second layer: Next, take your lemon curd, it could be this homemade lemon curd or even store bought. Spread all of it in an even layer on top of the cake. Leave a little room at the edge of the cake so the lemon curd won't spread out and over the edge.
  • Third layer: Add the bottom half of the next cake on top. Repeat step for first layer and you will get a finished layered cake with two strawberry layers and one with lemon curd.

Cream Cheese Frosting

  • Make cream cheese frosting: Add heavy cream, salt and powdered sugar to a medium bowl, whisk until almost stiff peaks. Add in cream cheese and mix until stiff.
  • Crumb coating: I like to add a thin layer of frosting to the cake and then refrigerate for a few hours. I do this to trap all the cake crumbs in place. So when you add all the rest of the cream cheese frosting, you won't get crumbs all over the cake. Optional, but recommended.
  • Frost the cake: I like to keep it pretty rustic, so I just pile on the rest of the frosting in a somewhat evenly layer to create nice waves and textures. You can of course smooth this any way you want. Garnish with more fresh strawberries and a few mint leaves for a pop of color!

Notes

Store: Best served the next day, but can be eaten immediately. Because the strawberries are fresh it also means that the cake doesn't last for very long. Keep it in a cool place for a maximum of 3 days.
 
Nutrition Facts
Serving Size 1 slice
Servings Per Container 20

Amount Per Serving
Calories 421 Calories from Fat 198.9
% Daily Value*
Total Fat 22.1g 34%
Saturated Fat 5.9g 30%
Trans Fat g
Cholesterol 102mg 34%
Sodium 105mg 4%
Total Carbohydrate 54.8g 18%
Dietary Fiber 1.1g 4%
Sugars 38.5g
Protein 5.5g 11%

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Nutrition information is an estimate and is provided for informational purposes only. If you have any specific dietary concerns, please consult with your healthcare practitioner.


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