4 Quick and Easy Strawberry Cake recipes

Strawberry Lemonade Cake

strawberry cake

Indulge in the perfect balance of sweet and tangy with our luscious Strawberry Lemonade Cake—a refreshing summer delight that will leave your taste buds craving more.


Here's what you'll need for this delectable dish:

  • Fresh strawberries
  • Lemons (zest and juice)
  • All-purpose flour
  • Baking powder
  • Salt
  • Unsalted butter (or vegan alternative)
  • Granulated sugar
  • Eggs (or flaxseed eggs for vegan version)
  • Vanilla extract
  • Buttermilk (or dairy-free milk mixed with lemon juice)

Strawberry Lemonade Frosting:

  • Fresh strawberries
  • Powdered sugar
  • Lemon zest
  • Unsalted butter (or vegan alternative)


Now that we have all the ingredients lined up, let's dive into the cooking process.

  1. Preheat oven, grease cake pans.
  2. Blend fresh strawberries into a puree.
  3. Combine flour, baking powder, and salt.
  4. Cream butter and sugar until light and fluffy.
  5. Beat in eggs one at a time, followed by vanilla extract.
  6. Alternate adding dry ingredients and buttermilk to the batter.
  7. Fold in strawberry puree and lemon zest.
  8. Divide batter into pans, bake until golden brown.
  9. Let cakes cool completely before frosting.

Strawberry Lemonade Frosting:

  1. Blend fresh strawberries into a puree, strain if desired.
  2. Cream butter until smooth, gradually add powdered sugar.
  3. Mix in strawberry puree and lemon zest until well combined.
  4. Frost cake generously.

The Strawberry Lemonade Cake is a burst of refreshing sweetness that celebrates the flavors of juicy strawberries and tangy lemons—making it the perfect treat for any summer gathering or special occasion. Enjoy and savor every delightful bite!

Mary Berry's strawberry cake recipe

strawberry cake

This is a dacquiose, a cake composed of layers of chocolate buttercream and hazelnut meringue interspersed with sponge layers, not a regular sponge cake. The end result has a traditional meringue crunch and chewiness combined with a gorgeously mushy mouthfeel. There's a layer of chocolate buttercream between the meringue layers; you may make your own or purchase it in a pot (see the tip below). This is a delicious dish to prepare during the summer months when strawberries are in season and have reached their peak sweetness and flavor. It is best to prepare this the day before you plan to eat it and store it in the refrigerator until you are ready to serve it. Should this be prolonged, the cream can slump and the meringue layers might begin to crumble.


  • 60g of almonds, slivered
  • Six beaten egg whites
  • 600g (1¼lb) of strawberries and 225g (8oz) of caster sugar
  • Cream with chocolate and butter (see tip below)
  • 450 milliliters (¾pt) whipped or double cream


  1. Toast the nuts in a frying skillet over medium heat, stirring often, until golden. After that, let it cool. Grind almonds to a fine powder in a food processor or blender. Put aside.
  2. Use foil or baking parchment to line two large baking sheets. Using a cake tin or 20-cm/8-inch circular plate as a reference, draw two circles on each baking sheet.
  3. Start the oven at 140°C, or 275°F or gas mark 1. Beat the egg whites in a large bowl on high speed with an electric mixer until soft peaks form. One tablespoon of sugar at a time, gradually add it while beating thoroughly after each addition to the whites until they stand in soft, glossy peaks.
  4. Using a rubber spatula or wire whisk, gently fold the ground, roasted almonds into the meringue mixture.
  5. Using a palette knife, evenly spread meringue to cover the entire circle after spooning one-quarter of the mixture into each circle on foil or baking parchment.
  6. Put the meringue-topped baking sheets onto two oven racks, then bake for thirty minutes. Transfer baking sheets between racks to ensure even browning of the meringue; bake for an additional 30 minutes or until golden.
  7. On wire racks set over baking sheets, let the meringues cool for ten minutes. Remove the meringues from the baking pans and place them on the wire racks using a fish slice. Let cool fully.
  8. Slice 150g (5oz) of strawberries thinly after hulling. Now is the time to get ready if you're creating your own buttercream (see tip).
  9. Spread a third of the butter cream with a palette knife over one meringue layer that has been placed on a serving dish. Place a third of the sliced strawberries on top. Place the last layer of meringue on top of the other two layers.
  10. The double or whipping cream should be whisked until stiff peaks form in a medium-sized basin. Transfer roughly 1/3 of the cream into a piping bag fitted with a large star tip and keep it aside.
  11. Over the top and side of the gateau, evenly distribute the leftover whipped cream. Decorate the upper edge of the cake with the cream from the piping bag and create a vertical line around the cake's side using a four-pronged fork.
  12. To make cutting the dacquoise simpler, gently press down on the meringue layers by chilling it in the fridge for four hours.
  13. Using the remaining 16 strawberries, cut pieces and push them into the cake's cream. Place the leftover, hulled and cut in half strawberries on top of the cake.
Tips for making Mary Berry’s strawberry cake:

To ensure that the oven has enough time to heat up, make sure to preheat the oven before starting to make the gâteau. This will guarantee that the strawberry cake bakes in the oven correctly. 

How can I make my own buttercream for this cake:

Stores carry chocolate buttercream in their baking departments. If you would rather create your own, just melt 100g of cooking chocolate in the microwave and stir twice over the course of five minutes. Combine 200g butter, 400g icing sugar, and 5 tbsp cocoa powder in a cream. Beat until smooth after adding the melted chocolate. If you need to loosen it up a little, add a splash of milk.

How long can you store Mary Berry's strawberry cake:

The cake preserves exceptionally well because it contains no wheat nor gluten. It keeps for up to ten days in the refrigerator. It freezes wonderfully for up to six months as well. Just thaw in the freezer before serving.

Chocolate cake with strawberry recipe

strawberry cake

This strawberry and chocolate cake is luscious, juicy, and exquisitely chocolatey.
The light and delicious cocoa sponge of our chocolate and strawberry cake is stacked and covered with a thick ganache icing, and it is garnished with slices of fresh strawberries. This is a 50-minute cake that is easy to whip together. Just wait for it to cool down before frosting it. Enjoy each bite with a cup of tea or turn it a dessert by adding an additional dollop of cream.


For the cake:

  • 4 tablespoons of cocoa powder
  • 125g (4 oz) of softened unsalted butter
  • 100g bar of melting dark chocolate
  • A few drops of 350g (12 oz) vanilla extract muscovado sugar, dark
  • Two large, 300g (10oz) eggs ½ × 200ml carton crème fraîche plain flour

For the ganache topping and filling:
  • 300 ml whipped cream carton
  • 200g bar of dark chocolate
  • A few drops of extract from vanilla
  • 250–350 g (8–12 oz) strawberries
  • Additionally, you'll need:
  • Two 20cm (8in) round sandwich tins with base lining and butter


  1. Grease the oven with Gas Mark 4 (180°C). After placing the cocoa powder in a basin, add 175ml (6fl oz) of hot water and whisk to a smooth consistency.
  2. Step 3: Beat in the sugar and cocoa mixture after beating the butter, melted chocolate, and vanilla extract. Once smooth, whisk in one egg at a time, adding a spoonful of flour for each egg. Incorporate the chocolate mixture and crème fraîche, then mix in the remaining flour by folding. In the prepared cake tins, divide the mixture equally.
  3. The cakes should be baked in the middle of the oven for 30 to 35 minutes, or until the center of the cakes is barely firm to the touch and has risen. Take them out of the oven and allow them to cool in the pans for approximately five minutes, then transfer them to a wire rack to finish cooling.
  4. To prepare the filling and topping for the ganache: Heat the cream until it boils, then pour it over the broken chocolate and stir until the chocolate begins to melt. Pour in the vanilla extract. To ensure that it cools evenly, leave the mixture to cool and thicken to a spreading consistency. You can expedite this process by putting the bowl in the refrigerator when it is cold enough.
  5. For the filling, slice some strawberries, and for the top, cut some in half.
  6. Cover one of the cakes with half of the ganache, then top with sliced strawberries. After putting the other cake on top, cover the top border of the cake with a small amount of the leftover ganache. Arrange the halved strawberries as decorations. Freezing: The cakes that haven't been decorated can be stored in freezer bags for a maximum of one month. Let them come to room temperature before stuffing and decorating.

Top tip for making this chocolate cake with strawberries

Strawberries are the berry topping for this delicacy, but other berries would also work nicely.

Strawberry almond cake recipe

strawberry cake

This strawberry cake is baked with fresh strawberries and is delicious served warm with cream or may even be served as a dessert with custard or a scoop of ice cream. This sweet bake is so simple to make and serves between 8-10 people. It's best served on the day and stored in the fridge to keep the strawberries fresh. Each slice contains 397 calories. Enjoy this cake in the summer sunshine with friends and family.


  • 175g softened butter
  • 175g of caster sugar, golden
  • two medium-sized eggs
  • 175 grams of ground almonds
  • 175g flour that self-raises
  • 1 teaspoon of ground cinnamon
  •  500g of hulled and halved strawberries
  •  Powdered sugar, for sweeping
  • Additionally, you'll need:
  • Loose-based, lined, buttered cake tin measuring 23 cm (9 in).


  1. Greaseproof paper should be used to line a 23cm cake tin. Preheat the oven to 180°C/350°F/Gas Mark 4.
  2. Beat sugar and butter together until frothy and light. Stir in 2 tablespoons heated water and the eggs. Stir in the spice, flour, and nuts.
  3. Fill the tin to the brim with half of the mixture. Spoon the majority of the strawberries (save a few tiny halves) over the top, then cover with the remaining cake mixture and garnish with the remaining fruit.
  4. Bake for roughly one and a half hours. After an hour, check it and cover with paper if it's turning too brown. After 10 minutes of cooling in the tin, use a knife to release the edges. Transfer the cake to a platter and sprinkle with powdered sugar. Serve warm or cold with yogurt or cream on top.


It's preferable to have this cake the day it's cooked.

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