This easy Strawberry Cake with Lemon Cream Topping is bursting with fruity flavor! Made with cake mix, whipped cream, and fresh lemon zest, it’s perfect for spring parties, baby showers, or a sunny weekend treat. 🍓🍋✨
Strawberry Lemon Cake
If you’re craving something light, fruity, and absolutely gorgeous, this Strawberry Cake with Lemon Cream Topping hits all the right notes. It’s a shortcut-style strawberry and lemon cake recipe that starts with a cake mix but tastes like it came straight from a bakery.
This strawberry lemon cake is perfect for spring parties, showers, brunches, or just because it’s Tuesday and you deserve dessert. The soft strawberry cake is topped with a fluffy homemade lemon topping for cake – a dreamy combo that’s both sweet and tart. It’s the ultimate strawberry lemon dessert!
⭐ Why You’ll Love This Recipe
- Quick and easy – Made with a boxed mix but tastes homemade
- Bright flavor – The lemon whipped cream topping brings it to life
- Perfect for any occasion – Great for potlucks, holidays, or weeknight desserts
- Customizable – Switch up the cake or topping flavors easily
🛒 Ingredients & Substitutions
For the cake
- strawberry cake mix
- sour cream – You can use plain Greek yogurt for a lighter option.
- water
- butter – Substitute with vegetable oil if needed, but butter gives a better flavor.
- eggs
For the lemon topping
- heavy cream
- powdered sugar
- lemon juice and zest – Lime works great, too, if you’re after a twist!
Garnish
- fresh strawberries and lemon slices (optional but pretty!)
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✨ Variations
- Use lemon cake mix instead of strawberry for a zesty double lemon version.
- Try orange zest in the topping for a citrusy surprise.
- Add a layer of strawberry jam between the cake and topping for extra berry flavor.
🔥 Tips
- Whip the cream until stiff peaks form, but don’t overdo it – stop before it looks grainy.
- Fold in the lemon zest by hand so it doesn’t get stuck in the whisk.
- Zest the lemon before juicing – it’s much easier that way.
- Let the cake cool completely before adding the topping, or it’ll melt.
❓ FAQs
Yes! Bake the cake a day ahead and store it (unfrosted) at room temp. Add the whipped topping just before serving.
Keep the cake covered in the fridge for 2 to 3 days. Remove garnishes like fresh fruit before storing to keep it fresh.
You can freeze the cake layer (without topping). Wrap tightly and freeze for up to 2 months. Add topping after thawing.
Absolutely! If you have a go-to strawberry cake recipe, feel free to use it. Just make sure it yields enough batter for a 9×13-inch pan.
Yes! Divide the batter between two 8-inch round pans and reduce the bake time to about 25–28 minutes. The whipped lemon topping for cake makes a lovely filling and frosting for layers.
Unfortunately, there’s no perfect swap for whipped cream’s texture, but you can use store-bought whipped topping in a pinch. It won’t have the same fresh lemony flavor, though.
It’s light and fresh – meant to balance the sweetness of the strawberry cake. If you want more zing, add an extra tablespoon of lemon juice or a little lemon extract.
🍽️ Other Recipes You May Enjoy
Strawberry Cake with Lemon Cream Topping
Equipment
- 9×13-inch cake pan
- large mixing bowl
- hand mixer or stand mixer
- rubber spatula
Ingredients
For the Cake
- 1 strawberry cake mix 15.25-ounce box
- 1 cup sour cream
- 1 cup water
- ½ cup butter melted and cooled slightly
- 4 large eggs
For the Topping
- 1 cup heavy cream
- ⅓ cup powdered sugar
- 2 tablespoons fresh lemon juice
- zest of 1 lemon
Garnishes
- Fresh strawberries and lemon slices
Instructions
- Preheat the oven to 350°F. Grease a 9×13-inch cake pan and set aside.
- Mix the batter: In the bowl of a hand or stand mixer, combine the cake mix, sour cream, water, melted butter, and eggs. Beat on low speed for about 30 seconds or until just combined. Scrape the sides of the bowl. Then beat on medium speed for 1 to 2 minutes more. Pour the batter into the prepared pan.
- Bake for 30 to 33 minutes, or until a toothpick inserted in the center comes out clean. Let the cake cool completely in the pan.
- Make the topping: In a clean mixing bowl with a whisk attachment, beat the heavy cream, powdered sugar, and lemon juice on high speed until stiff peaks form (about 2 to 3 minutes). Stir in the lemon zest by hand until fully mixed. Keep the topping in the refrigerator until you’re ready to use it.
- Frost and garnish: Spread the whipped lemon cream evenly over the cooled cake. Top with fresh strawberries and lemon slices. Serve chilled or at room temperature.
Notes
- Keep the cake covered in the fridge for 2 to 3 days. Remove garnishes like fresh fruit before storing to keep it fresh.
- Always check with a toothpick for doneness.
- Keep the topping in the fridge until you’re ready to frost the cake.
Nutrition
Please note that the nutritional information listed on this page is an estimation based on the products I used. Ingredients and nutritional information can vary significantly between brands. Always be sure to read labels. Please verify that a recipe fits your needs before using it. Nutrition info may contain errors, so please verify it independently. Likewise, recipes may contain errors, so please use your common sense when following them.
I’m Jamie, a self-taught home cook passionate about sharing easy, delicious, and family-friendly recipes. From comforting classics to irresistible desserts, I believe homemade food brings people together. Join me on my journey of creating and sharing meals that bring joy to every table!
Do you think I could substitute a lemon cake mix?
Thanks,
Barb
Absolutely! I think that would be delicious.