Description

This Strawberry Lemon Naked Cake tastes bright, fresh, and beautifully light, with soft lemon-scented cake layers, fluffy vanilla whipped cream, and juicy strawberries tucked between every slice. I love the simple “naked” finish because it feels rustic and homemade while still looking elegant on the table—perfect for spring gatherings, birthdays, and afternoon coffee. Each bite balances sweet berries with sunny lemon flavor for a dessert that feels like pure happiness.

Ingredients

Scale

2 ½ cups (315g) all-purpose flour
2 ½ teaspoons baking powder
½ teaspoon fine salt
1 cup (225g) unsalted butter, softened
1 ¾ cups (350g) granulated sugar
4 large eggs, room temperature
Zest of 2 lemons
¼ cup (60ml) fresh lemon juice
1 teaspoon vanilla extract
1 cup (240ml) whole milk, room temperature
2 cups (480ml) heavy whipping cream, cold
½ cup (60g) powdered sugar
1 teaspoon vanilla extract (for the cream)
2 cups (about 250–300g) fresh strawberries, sliced (plus extra for topping)
Optional: thin lemon slices for garnish

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Instructions

Preheat oven to 175°C (350°F). Grease and line two 8-inch (20cm) round cake pans with parchment paper.
Whisk flour, baking powder, and salt in a bowl and set aside.
Beat butter and sugar together until pale, fluffy, and creamy (about 3–4 minutes).
Add eggs one at a time, mixing well after each addition.
Mix in lemon zest, lemon juice, and vanilla until fragrant and smooth.
Add the dry ingredients in three additions, alternating with the milk. Mix just until combined to keep the cake tender.
Divide batter evenly between the pans. Bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean.
Cool cakes in pans for 10 minutes, then turn out onto a rack and cool completely.
Make the whipped cream: whip cold heavy cream, powdered sugar, and vanilla to soft-medium peaks. Stop as soon as it holds its shape.
Assemble: place one cake layer on a plate or stand. Spread a thick layer of whipped cream, then add an even layer of sliced strawberries.
Top with the second cake layer. Spread more whipped cream over the top and lightly around the sides, leaving the cake “naked” with layers peeking through.
Decorate with extra strawberries (and lemon slices if you like). Chill 30–60 minutes for cleaner slices, then serve.

Notes

Tips: Use room-temperature eggs and milk for a smoother batter and a more even rise. Zest the lemons before juicing for maximum flavor.

Strawberry tip: Slice strawberries right before assembling so they stay vibrant and don’t weep too much.

Make-ahead: Bake cake layers up to 1 day ahead, wrap tightly, and keep at room temperature. Assemble with fresh whipped cream and strawberries the day you serve.

Storage: Refrigerate the assembled cake (covered) for up to 3 days. For the best texture, let slices sit at room temperature 10 minutes before eating.

Substitutions: Swap strawberries for raspberries or mixed berries. You can add 1–2 teaspoons of limoncello to the whipped cream for an adult twist.

Prep Time: 25 minutes
Cook Time: 30 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 420
Sugar: 30g
Sodium: 220mg
Fat: 22g
Saturated Fat: 13g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 48g
Fiber: 2g
Protein: 6g
Cholesterol: 105mg