Save My coworker showed up to the office with this stunning pink cake one February afternoon, and I genuinely thought she'd ordered it from some fancy bakery. Turns out she'd made it that morning, and one slice changed everything about how I think of homemade desserts. The way the lemon and strawberry played together was so alive, so intentional, that I pestered her for the recipe until she finally relented. Now I make it whenever I need to remind someone they're worth celebrating.
I made this for my sister's galentine's day party last year, and watching people's faces light up when they tasted it was worth every minute in the kitchen. Someone asked if I'd trained as a pastry chef, which was hilarious considering I'd burned the first batch of lemon zest earlier that morning. But that's the thing about this cake—it's resilient and generous, much like the people you'd want to share it with.
Ingredients
- All-purpose flour (2 1/2 cups): The backbone of your cake; measure it by spooning into your cup rather than scooping directly from the bag so you don't pack it down accidentally.
- Baking powder and baking soda (2 tsp and 1/2 tsp): These work together to give you that tender crumb and gentle rise; if your baking soda is over a year old, grab a fresh box because potency fades.
- Granulated sugar (1 1/4 cups): The sweetness anchor that also helps trap moisture in your cake layers.
- Unsalted butter and vegetable oil (1/2 cup each): This combination creates a cake that's simultaneously tender and sturdy enough to stack; the oil keeps it moist without making it greasy.
- Eggs (4 large, room temperature): Cold eggs won't incorporate smoothly into your batter, so pull them out of the fridge about 20 minutes before you start.
- Buttermilk and lemon juice (1/2 cup each): These acidic ingredients react with your baking soda and lend brightness that regular milk just doesn't offer.
- Lemon zest and strawberry purée (1 tbsp and 1/2 cup): Fresh strawberries blended smooth give you genuine fruit flavor rather than extract; if you can't find ripe strawberries, frozen ones work beautifully.
- Food coloring (optional): A few drops of pink or red transforms this from pretty to show-stopping, but skip it if you prefer a softer hue.
Instructions
- Prep your pans and preheat:
- Set your oven to 350°F and get those two 8-inch pans greased and lined with parchment paper—this step takes two minutes and saves you from cake sticking drama later.
- Whisk your dry ingredients:
- Combine flour, baking powder, baking soda, and salt in a medium bowl; this aerates the flour and distributes your leavening agents evenly throughout.
- Cream butter, oil, and sugar:
- Beat these together for a full 3 minutes until the mixture turns pale and fluffy; you're incorporating air that will help your cake rise and create that tender texture everyone loves.
- Add eggs one at a time:
- This might feel slow, but each egg needs a moment to fully combine before the next one goes in, which ensures a smooth, emulsified batter.
- Incorporate the wet flavor elements:
- Mix in buttermilk, lemon juice, and lemon zest gently; the batter will look a bit broken at first, but it comes together beautifully in the next step.
- Fold in the strawberry purée and color:
- This is where your cake becomes absolutely stunning; if you want that vivid pink, this is your moment to add food coloring drop by drop.
- Combine wet and dry ingredients:
- Add your dry mixture to the wet mixture in two batches, stirring just until you see no white streaks of flour; overmixing develops gluten and makes cake tough, which is the opposite of what you want here.
- Divide and bake:
- Pour batter evenly into both pans and smooth the tops so they bake evenly, then slide into the oven for 28 to 32 minutes until a toothpick inserted in the center comes out clean.
- Cool the layers:
- Let cakes rest in their pans for 10 minutes so they set slightly, then turn them out onto a wire rack; this prevents them from cracking or cooking further from residual heat.
- Make the frosting:
- Beat softened butter until it's creamy, then gradually add sifted powdered sugar so you don't end up with a grainy mess, then fold in strawberry purée, lemon juice, zest, and salt until fluffy and spreadable.
- Assemble the cake:
- Place the first cooled layer on your serving plate, spread a generous layer of frosting on top, then carefully add the second layer and frost the top and sides; take your time here because this is your moment to shine.
- Decorate and serve:
- Top with fresh strawberry slices, lemon zest, or edible flowers for that restaurant-quality finish that makes everyone think you've been a baker your whole life.
Save The best moment came when my nephew—who usually just picks at desserts—asked for seconds and then thirds, and the whole table fell quiet because we all knew we were witnessing something special. This cake became the thing I get asked to bring to gatherings, and I've learned that's not about technique, it's about how food connects people.
The Magic of Strawberry and Lemon Together
These two flavors have an almost musical quality when they work in harmony, and I think it's because they're both bright and bold in completely different ways. The lemon cuts through sweetness while the strawberry adds warmth and romance, so you never feel like you're eating something one-dimensional. If you've only ever had them separately in desserts, this cake is your introduction to how they transform each other.
Making This Cake Ahead
Life gets chaotic, and sometimes you need dessert to cooperate with your schedule rather than fight it. This cake actually tastes better the next day because the flavors settle and meld, so bake it the day before your gathering and store it covered at room temperature, or refrigerate it if your kitchen runs warm. The frosting holds up beautifully, and you can even assemble the whole cake in the morning, which means your evening is completely free to enjoy your guests.
Variations and Personal Touches
Once you've made this cake once, you'll probably start thinking about how to make it your own, and that's exactly when baking becomes personal. Some ideas come from necessity, some from pure experimentation, and some from watching someone else do something brilliant. Here are a few directions I've explored, and I bet you'll find others that speak to your kitchen and your people.
- Slice fresh strawberries and layer them between the cake and frosting for an extra burst of brightness and texture.
- Swap the food coloring for a completely natural approach and let the strawberry purée give you a softer, more muted pink.
- Try a gluten-free flour blend in a one-to-one ratio if you're baking for someone with dietary restrictions, and I promise nobody will know the difference.
Save This cake isn't just about getting dessert on the table; it's about showing up for people with something that tastes like you actually care. When you pull this out at your next gathering, watch how the room shifts just a little bit.
Recipe FAQ
- → How do I keep the cake moist?
Use fresh buttermilk and fold the strawberry purée gently into the batter to retain moisture and achieve a tender crumb.
- → Can I substitute fresh strawberries with frozen?
Fresh strawberries are best for vibrant flavor, but thawed frozen strawberries puréed can be used if fresh are unavailable.
- → What is the best way to add pink color naturally?
Use strawberry purée generously and a small amount of red food coloring if desired to enhance the natural pink hue.
- → How should I store the cake after assembling?
Keep the finished cake covered at room temperature for up to a day or refrigerate to maintain freshness longer.
- → Can I prepare this cake in advance?
Yes, bake and frost the cake a day ahead. Store covered to allow flavors to meld and maintain texture.