Juicy Strawberry-Lemon Cake Bites
This lemon cake is so delicious and perfect for summertime. The real star of this lemon cake is the strawberry.
The strawberries in this lemon cake are so juicy and bursting with fresh strawberry-lemon flavor.
I use freeze-dried strawberries instead of fresh strawberries. Freeze-dried strawberries are just pure strawberry, minus the water, with no added sugar. You get tons of fresh strawberry flavor, and because the strawberries contain no water, the excess moisture won’t change the consistency of the lemon cake.
I covered the freeze-dried strawberries with a splash of fresh lemon juice—the same lemon juice I would normally add to the cake batter anyway. The strawberries plump up a little, and the lemon juice makes them even juicier and more delicious.
After the lemon cake is baked, I poke the cake with a fork and drizzle warm lemon sugar syrup all over it to make the cake even moister. Then, it’s topped with pink lemon icing. I use pink pitaya powder to create that beautiful, eye-catching pink color on this cake.
This cake is so tender when served slightly warm, but after a night in the fridge, it becomes even juicier and moister. It’s not as tender but still so good—maybe even better!
This cake freezes so well and is absolutely perfect for warm summer days.
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