As an Amazon Associate I earn from qualifying purchases.
Made with fresh strawberries folded into a tender lemon buttermilk cake batter, this Strawberry Lemon Cake with Honey Whipped Cream is an easy dessert that’s perfect for spring and summer gatherings. The strawberries bake right into the cake, creating juicy pockets of fruit in every slice, while the honey-sweetened whipped cream adds just the right finishing touch. Baked in a single cake pan and ready in about 40 minutes, it’s a simple alternative to strawberry shortcake that’s easier to serve, transport, and share.
A Strawberry Shortcake Feel, Baked Into One Pan
The strawberries don’t just sit on top here. A cup of sliced berries goes right into the batter, where they bake into tender little pockets that show up in each wedge. That makes the cake easier to slice and serve than a layered shortcake, especially if you’re taking dessert to a cookout or brunch.
The lemon starts with the sugar. Rub the zest into it with your fingers until the sugar smells bright and lemony. It’s a small step, but it spreads the lemon through the batter better than stirring zest in at the end.
The batter should look like a simple buttermilk cake batter, not thick like muffin batter. Stir only until the flour disappears, then fold in the strawberries gently so they don’t break down before baking.
Let the cake cool all the way before adding the honey whipped cream. I’d rather spoon the cream onto each slice than cover the whole cake, especially if it needs to sit for a bit. Add the extra strawberries right before serving, and give them a little sugar first if they need it.
Unlike traditional strawberry shortcake, the strawberries are baked right into the cake, making it easier to transport to a cookout, brunch, or potluck without assembling individual servings.
If you feel more like a layered and frosted cake, a strawberry layer cake with fresh and freeze dried strawberries is one of my favorites.
You’ll Need Strawberries and Buttermilk
Exact amounts are in the recipe card at the bottom.
- Fresh strawberries: You only need a cup for the batter, so a small container is enough even when berries aren’t in peak season.
- Buttermilk: Use full fat buttermilk if you have it, but sometimes all I can find is low fat and that works fine.
Mixing the Batter and Finishing Each Slice
Step One: Rub Zest
This releases the oils from the lemon peel and distributes the flavor more evenly throughout the cake.
Step Two: Mix Batter
In a separate bowl, whisk the egg, buttermilk, melted butter, lemon juice, and vanilla. Slowly stir it into the flour mixture just until the dry spots disappear.
Stop early: The batter should be moistened, not beaten smooth like pancake batter.
Step Three: Fold Strawberries
Step Four: Bake Cake
Spread the batter evenly in the prepared pan. Bake for 20 to 25 minutes, until a toothpick inserted in the center comes out clean.
Step Five: Cool Cake
Step Six: Whip Cream
Beat the heavy cream until it starts to thicken, then add the honey, powdered sugar, and vanilla. Continue beating until the cream holds soft peaks. The honey keeps the whipped cream lightly sweetened and pairs nicely with the lemon without overpowering the strawberries.
This is one of those cakes I come back to whenever strawberries are in season. It’s simple enough for a casual weekend dessert but pretty enough to serve when friends and family are gathered around the table. The combination of fresh strawberries, bright lemon, and honey whipped cream makes every slice feel like summer.
Don’t Forget!
Like and review this post – it helps our website grow so we can give you more delicious Southern recipes!
Equipment
Ingredients
- ½ cup sugar
- 1 lemon lemon zest
- 1 ⅓ cups flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ¼ teaspoon salt
- 1 egg
- ⅔ cup buttermilk
- ¼ cup butter melted
- 1 tablespoon lemon juice
- 1 teaspoon vanilla
- 1 cup fresh strawberries sliced
TOPPING
- 1 cup heavy cream
- 2 tablespoons honey
- 2 tablespoons powdered sugar
- 1 teaspoon vanilla
- fresh strawberries sliced
Instructions
- Preheat oven to 350º. Grease and flour a 9 inch round cake pan.
- Mix together the sugar and lemon zest, pinching it together with your fingers until combined. Add flour, baking soda, baking powder and salt, whisk to combine and set aside.
- In a separate bowl, mix together egg, buttermilk, butter, lemon juice and vanilla. Slowly add to flour mixture mixing just until moistened. Gently fold in strawberries.
- Pour batter into prepared pan and spread evenly. Bake 20-25 minutes, or until a toothpick inserted in the center comes out clean. Cool on wire rack for 10 minutes. Remove from pan to wire rack to cool completely.
- For topping: Whip the cream and add honey, sugar and vanilla. Spoon on the top of the cake or dollop onto individual slices. Top with sliced strawberries. If strawberries are not very sweet, add a teaspoon or two of sugar to the cut strawberries. Drain juice before topping.
Notes
- Add a little sugar to sliced strawberries before spooning them over the cake so they don’t taste tart next to the sweeter cake.
- Store: Cool the cake completely before covering it. Store the plain cake tightly wrapped or in an airtight container in the refrigerator for up to 3 days. Keep the whipped cream separate and add it when serving.
- Freeze: Freeze the cake plain, after it has cooled completely. Wrap it tightly in plastic wrap, then place it in a freezer bag or wrap in foil. Freeze for up to 3 months, thaw in the refrigerator, and serve with fresh whipped cream and strawberries.
