A sweet, light lemon cake made with strawberries and strawberries and more strawberries

This recipe for a light, sweet, and refreshing lemon cake is a keeper for summer and winter.

We’ve all been there: the thought of adding strawberries and a handful of berries into your favorite cake recipe sounds tempting but can turn into a bit of a chore.

Fortunately, the best strawberries are in the strawberries-and-bacon-and/or chocolate-and the cream-and egg-and sugar-and banana-and chocolate-sauce-and strawberry-cream-and fruit cake-and you don’t even need to bake it in a baking pan.

Just bake it with the cake pan as a backdrop and let it set for an hour.

It’s a great way to make a simple, delicious cake with the added bonus of a fresh batch of strawberries and cream and a healthy dose of fresh fruit.

(If you’ve been to an annual summer wedding or other special occasion, you could make a strawberry cake for yourself and have everyone eat the cake.

If you’re not a fan of strawberries, a simple strawberry cake is probably the best option.)

The only thing you need to make this strawberry cake in the kitchen is a strawberry-and berry-and cream-topping bundt pan, which we found at our local farmers market.

You can also make this cake by using a standard-sized cake pan or using a smaller cake pan.

Either way, the bundt is the easiest way to prepare the cake in a few minutes.

You will need a bundt cake pan to serve the cake, which you can get for about $8 at most grocery stores or online.

(We used a 9-by-11-inch pan.)

For this recipe, we used a 12-inch bundt pans from the local farmers’ market and a 7-inch baking dish.

(You can buy smaller bundt or mini bundt pans at most stores.)

You can either use a cake pan that is wider than 12 inches or use a pan smaller than that.

Either pan will work for this recipe.

If using a baking dish, add a few drops of baking powder to the baking pan to keep it from sticking to the bottom.

(The baking dish also helps keep the cake from sticking.)

Place the bundts in the bundting pan and place it in the oven for 30 minutes.

(Our bundt baking dish was made with a 12.5-inch Bundt Pan.)

While the bunds are baking, make the cream filling.

(Here’s a video tutorial for making the cream and sugar-covered strawberries.)

Pour the cream mixture into the bundTt pan and set aside to cool.

Once the bundtin is cool enough to handle, place the strawberries, cream, and berries into the baking dish and pour the mixture over the strawberries.

Pour the batter into the prepared bundt dish.

You don’t need to fill the cake completely with the strawberries and then cover the top with the filling.

We made ours in 12-by 11-inch cups.

You may want to make two layers of the cake and make one layer for each layer of the filling, so that the cake layers are about 1-1/2 inches apart.

Using a slotted spoon, remove the bundti and place them in a bowl to cool and set.

You’ll need to add the strawberries to the strawberry-topped bundt, and the cream to the cream topping.

Put the bundTs in a freezer bag and store them in the freezer for a few hours.

Once ready to serve, top the strawberry and cream filling with the strawberry cake filling and the whipped cream.

Bake the strawberry cakes in a 350-degree oven for about 30 minutes, or until they’re golden brown and bubbly and bubbling.

When the strawberries are cooked, transfer the cakes to a wire rack to cool completely.

You should have a cake that is ready to eat within 10 minutes of making it.

(This recipe is also great with a fruit-filled bundt.)


The next recipe in our “Bread and Pie” series is a dessert that will have everyone talking for hours.

Find all the recipes in our Bread and Pie series.

The next installment in our series on “desserts for a picnic” will be the first in a five-part series, “Summer Food, Food for the Holidays, and a Day at the Races.”

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