Light, bright and beautifully layered, this lemon and strawberry cake is a celebration of fresh flavour. Soft lemon sponge layers are brushed with a delicate citrus syrup, filled with sweet strawberry compote and finished with a rich vanilla cream cheese frosting. It’s a stunning bake for spring gatherings, afternoon tea or special celebrations, and pairs perfectly with the precision and style of Smeg’s iconic stand mixer.

For the Lemon And Strawberry Cake Recipe:

Prepare Cake

1. Preheat your oven to 160°C fan.
2. Grease and line three 8-inch cake tins, ensuring the bases and sides are well prepared to prevent sticking.
3. In a large mixing bowl, whisk together the eggs and caster sugar until combined. Slowly add the cooled melted margarine or baking spread, continuing to whisk until smooth.
4. Sift the self-raising flour into the bowl and gently mix until you have a smooth batter.
5. Add the sour cream, lemon zest and vanilla extract, folding them through the mixture until evenly incorporated.
6. Divide the batter evenly between the prepared tins and bake for around 30 minutes, or until the cakes are lightly golden and a skewer inserted into the centre comes out clean. Leave the sponges to cool completely before assembling.

Make the Strawberry Filling

1. Place the chopped strawberries, sugar, lemon juice and water into a small saucepan.
2. Cook over medium heat for 5–8 minutes, stirring occasionally, until the fruit softens and the mixture thickens slightly.
3. Transfer the filling to a bowl and allow it to cool completely.

Prepare the Cream Cheese Frosting

1. In the bowl of a stand mixer fitted with a whisk attachment, beat the softened butter and icing sugar on medium-high speed until pale and fluffy.
2. Add the cream cheese and a pinch of salt, mixing until smooth and combined.
3. Stir in the vanilla extract, folding gently with a spatula until the frosting is silky and smooth. Chill in the refrigerator until ready to use.

Make the Lemon Syrup

1. Combine the sugar and water in a small saucepan over medium heat, stirring until the sugar has completely dissolved.
2. Remove from the heat and mix in the lemon juice. Leave to cool.

Assemble the Cake

1. Place the first sponge layer onto a cake stand or serving plate and lightly brush with the lemon syrup.
2. Fill a piping bag fitted with a large round nozzle with the cream cheese frosting. Pipe a border around the edge of the sponge to create a ring.
3. Spoon a layer of strawberry filling into the centre and spread gently.
4. Add the second sponge layer and repeat the process.
5. Place the final sponge on top and decorate with swirls of frosting, fresh strawberry slices and a sprinkling of lemon zest.
6. Sit back, slice and enjoy!

Recipe & image credit: @maxythebaker in collaboration with Smeg and Mason Cash

Use room temperature ingredients

Butter, eggs and cream cheese blend far more smoothly when they are not cold.

Chill the frosting if it softens

Cream cheese frosting can loosen quickly. If it becomes too soft, refrigerate it for 10–15 minutes before piping.

Level your cake layers

Trim the tops of the sponges if necessary to create even layers for a professional finish.

Don’t skip the syrup

The lemon syrup keeps the sponge moist and adds an extra burst of citrus flavour.

Cool the filling completely

Warm strawberry filling can melt the frosting and make assembly tricky.

Can I make this cake ahead of time?

Yes. The cake layers can be baked a day ahead and stored in an airtight container. Assemble and frost the cake the following day for best results.

How should I store the cake?

Because of the cream cheese frosting, the cake should be stored in the refrigerator. Bring it to room temperature before serving for the best flavour.

Can I use frozen strawberries?

Yes. Frozen strawberries can be used for the filling. Allow them to thaw slightly and cook them down a little longer to reduce excess moisture. Fresh strawberries are best for decoration.

Can I make this a two-layer cake?

Absolutely. Divide the batter between two tins instead of three and extend the baking time slightly if needed.

What can I substitute for margarine?

Unsalted butter can be used instead of margarine or baking spread for a richer flavour.