Description
This Strawberry Lemon Cake with Honey Whipped Cream is a delightful and refreshing dessert perfect for any occasion. A moist lemon-infused cake studded with fresh strawberries is topped with a luscious honey-sweetened whipped cream and extra strawberries for a beautiful presentation and burst of flavor.
Ingredients
Cake
- ½ cup sugar
- 1 lemon, zest only
- 1 ⅓ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ¼ teaspoon salt
- 1 large egg
- ⅔ cup buttermilk
- ¼ cup butter, melted
- 1 tablespoon lemon juice
- 1 teaspoon vanilla extract
- 1 cup fresh strawberries, sliced
Topping
- 1 cup heavy cream
- 2 tablespoons honey
- 2 tablespoons powdered sugar
- 1 teaspoon vanilla extract
- Fresh strawberries, sliced (for garnish)
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350ºF (175ºC). Grease and flour a 9-inch round cake pan to ensure the cake releases easily after baking.
- Mix Dry Ingredients with Lemon Zest: In a mixing bowl, combine the sugar and lemon zest. Pinch them together with your fingers to release the lemon oils and fully blend flavors. Add the flour, baking soda, baking powder, and salt and whisk thoroughly to mix. Set aside.
- Combine Wet Ingredients: In a separate bowl, whisk together the egg, buttermilk, melted butter, lemon juice, and vanilla extract until smooth and well combined.
- Make the Batter: Gradually add the wet ingredients to the dry ingredients, stirring gently just until the mixture is moistened. Avoid overmixing to keep the cake light and tender. Carefully fold in the sliced strawberries to distribute them evenly.
- Bake the Cake: Pour the batter into the prepared cake pan and smooth the top evenly. Bake in the preheated oven for 20 to 25 minutes, or until a toothpick inserted in the center comes out clean. Remove from oven and allow to cool on a wire rack for 10 minutes, then carefully remove from the pan and let cool completely on the rack.
- Prepare Honey Whipped Cream Topping: Using a chilled bowl and beaters, whip the heavy cream until soft peaks form. Add the honey, powdered sugar, and vanilla extract and continue whipping until stiff peaks hold. This creates a sweet, creamy topping with a hint of honey flavor.
- Assemble and Serve: Spoon or dollop the honey whipped cream generously onto the cooled cake or onto individual slices. Garnish with additional fresh sliced strawberries. If your strawberries are tart, sprinkle them with a little sugar beforehand and drain excess juice to avoid sogginess.
Notes
- Use fresh, ripe strawberries for the best flavor and texture in the cake and topping.
- Make sure butter is melted and cooled slightly to prevent cooking the eggs when mixed.
- Do not overmix the batter to keep the cake tender and light.
- The cake tastes best served the same day but can be stored covered in the fridge for up to 2 days.
- For a dairy-free version, substitute buttermilk with almond milk plus a teaspoon of lemon juice and the heavy cream with coconut cream.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
