Easy Lemon Strawberry Jam Cake with Cream Cheese Frosting

If you’re looking for a simple homemade cake that’s fresh, fruity and wonderfully soft, this Lemon Strawberry Jam Cake is an easy recipe to add to your baking list.

The cake combines fresh lemon juice with vanilla for a light citrus flavor, while strawberry jam adds sweet pockets of berry goodness throughout. A smooth cream cheese and butter frosting finishes everything with just the right amount of richness.

 

Made with simple everyday ingredients, the batter comes together quickly and bakes in about 30–35 minutes. It’s perfect for afternoon tea, family gatherings, birthdays or whenever you want an easy cake that looks and tastes a little more special.

Ingredients

For the Lemon Cake

• 200 g (1 cup) sugar
• 110 g (½ cup) butter, softened
• 30 ml (2 tablespoons) vegetable oil
• 2 large eggs
• 30 ml (2 tablespoons) fresh lemon juice
• 200 g (1⅓ cups) plain or all-purpose flour
• 1 teaspoon baking powder
• 100 ml (⅓ cup + 2 tablespoons) milk
• 1 teaspoon vanilla extract

 

For the Strawberry Jam Mixture

• 150 g (about 1 cup) strawberry jam or jelly
• 2 tablespoons plain or all-purpose flour

For the Cream Cheese Frosting

• 75 g cream cheese
• 75 g (⅓ cup) butter, softened
• 120 g (1 cup) powdered sugar

Measuring cup size: 240 ml
Baking pan: 20 × 20 cm
Oven temperature: 170°C (338°F)
Baking time: 30–35 minutes

 

How to Make Lemon Strawberry Jam Cake

Step 1: Prepare the Oven and Baking Pan

Preheat your oven to 170°C (338°F).

Lightly grease a 20 × 20 cm square baking pan and line it with baking paper.

Leave a little extra baking paper extending above the sides if you’d like to lift the cake easily from the pan after baking.

Set the prepared pan aside.

Step 2: Cream the Butter and Sugar

Place 110 g softened butter and 200 g sugar in a large mixing bowl.

Beat them together until the mixture becomes creamy and slightly lighter in color.

Softened butter works best for this step. It should be soft enough to beat easily but shouldn’t be melted.

Creaming the butter and sugar properly helps create a lighter texture in the finished cake.

 

Step 3: Add the Vegetable Oil

Pour in 30 ml (2 tablespoons) vegetable oil.

Beat again until thoroughly combined.

Using both butter and vegetable oil gives you the best of both worlds: butter contributes rich flavor, while oil helps the cake remain soft and moist.

Step 4: Add the Eggs

Add the 2 eggs, preferably one at a time.

Mix well after each addition until incorporated.

Room-temperature eggs are helpful because they combine more easily with the butter mixture.

 

Step 5: Add the Vanilla and Lemon Juice

Pour in:

• 1 teaspoon vanilla extract
• 30 ml (2 tablespoons) lemon juice

Mix until combined.

Fresh lemon juice gives the cake a pleasant citrus flavor that works beautifully with sweet strawberry jam.

 

Step 6: Combine Flour and Baking Powder

In a separate bowl, combine:

• 200 g plain flour
• 1 teaspoon baking powder

Mix well or sift the ingredients together.

This helps distribute the baking powder evenly throughout the flour.

Step 7: Add the Flour and Milk

Gradually add the dry ingredients to the wet mixture, alternating with the 100 ml milk.

Begin with some flour, add some milk and continue until everything has been incorporated.

Mix gently after each addition.

Once all the flour has been added, avoid overmixing. Stop as soon as you have a smooth batter without visible pockets of dry flour.

 

Prepare the Strawberry Jam

Place 150 g strawberry jam or jelly in a separate bowl.

Add 2 tablespoons plain flour and mix until evenly combined.

This creates a thicker strawberry mixture that can be incorporated into the cake more easily.

If your jam is particularly firm, stir it well first to loosen it slightly before adding the flour.

Add the Strawberry Jam to the Cake

Spread part of the lemon cake batter evenly into the prepared pan.

Add spoonfuls of the strawberry jam mixture across the surface.

Cover with the remaining cake batter, then add any remaining strawberry mixture.

For a pretty strawberry swirl, gently drag a skewer or the tip of a knife through the batter a few times.

Don’t mix excessively—you want visible pockets or ribbons of strawberry rather than completely blending the jam into the lemon batter.

 

Bake the Cake

Place the pan in the preheated oven.

Bake at 170°C (338°F) for approximately 30–35 minutes.

Begin checking the cake around the 30-minute mark.

Insert a toothpick or wooden skewer into a section of cake rather than directly into a pocket of strawberry jam.

If it comes out clean or with a few moist crumbs, the cake is ready.

If wet cake batter remains attached, continue baking for a few more minutes.

Cool the Cake Completely

Remove the cake from the oven and let it rest in the pan for approximately 10–15 minutes.

Carefully transfer it to a cooling rack and allow it to cool completely.

Don’t frost the cake while it’s still warm.

Cream cheese and butter frosting can soften or melt when spread over a warm cake, so patience at this stage will give you a much neater finish.

 

How to Make Cream Cheese Frosting

This simple frosting requires only three ingredients and takes just a few minutes to prepare.

Step 1: Combine Butter and Cream Cheese

Place 75 g softened butter and 75 g cream cheese in a mixing bowl.

Beat until smooth and creamy.

For the easiest mixing, the butter should be softened. The cream cheese should be soft enough to blend smoothly but not warm and runny.

Step 2: Add the Powdered Sugar

Add 120 g (1 cup) powdered sugar.

Beat everything together for approximately 3–4 minutes, or until the frosting becomes smooth, creamy and fluffy.

Scrape down the sides of the bowl when necessary so all the ingredients are evenly incorporated.

 

Frost the Lemon Strawberry Cake

Once the cake has cooled completely, spread the cream cheese frosting evenly over the surface.

You can create soft swirls with the back of a spoon or use an offset spatula for a smoother finish.

For an optional decorative touch, add a few small spoonfuls of strawberry jam on top and gently swirl them through the frosting.

You could also finish the cake with a little fresh lemon zest or sliced strawberries just before serving.

 

Why Lemon and Strawberry Work So Well Together

Strawberry and lemon are a classic combination because their flavors naturally balance one another.

Strawberry jam brings sweetness and a rich berry flavor, while lemon juice adds freshness and a gentle tang.

The cream cheese frosting adds another slightly tangy element, preventing the finished cake from tasting overly sweet.

The result is a dessert that’s fruity, creamy and refreshing at the same time.

Why Use Both Butter and Vegetable Oil?

Butter and oil perform slightly different jobs in a cake.

Butter contributes rich flavor and helps create the classic taste of homemade cake.

Vegetable oil stays liquid at room temperature, which can help the crumb remain soft and moist even after the cake has cooled.

Using a little of both creates a nice balance between flavor and texture.

 

Tips for the Best Lemon Strawberry Cake

Use softened butter: Cold butter is difficult to cream properly with sugar.

Use room-temperature eggs when possible: They’ll incorporate more smoothly into the batter.

Use fresh lemon juice: Freshly squeezed juice gives the cake a brighter citrus flavor.

Don’t overmix the flour: Once the dry ingredients are added, mix only until combined.

Don’t overswirl the jam: A few gentle movements are enough to create attractive strawberry ribbons.

Check the cake at 30 minutes: Oven temperatures vary, so don’t rely only on the clock.

Test away from the jam: A toothpick inserted directly into strawberry jam may look wet even when the cake itself is fully baked.

Cool completely before frosting: This is essential for keeping the cream cheese frosting thick and creamy.

 

Can I Use Another Flavor of Jam?

Yes.

Strawberry pairs beautifully with lemon, but you can experiment with other fruit preserves.

Good alternatives include:

• Raspberry jam
• Blueberry jam
• Blackberry jam
• Cherry jam
• Apricot jam

Raspberry is particularly delicious if you want to keep the sweet-and-tart flavor combination.

Can I Use Jelly Instead of Jam?

Yes. The original recipe works with strawberry jam or jelly.

Keep in mind that different brands have different consistencies, so your strawberry mixture may be slightly thicker or thinner.

Mixing it with the flour helps give it more body before adding it to the cake.

 

Can I Make the Cake Without Cream Cheese Frosting?

Absolutely.

The lemon and strawberry cake is flavorful enough to serve without frosting.

For a lighter finish, simply dust the completely cooled cake with powdered sugar.

You could also make a simple lemon glaze using powdered sugar and a small amount of lemon juice.

How Do I Keep Cream Cheese Frosting from Becoming Runny?

Make sure the cake is completely cool before decorating it.

Your butter should be softened but not melted, and the cream cheese shouldn’t be excessively warm.

Beat the frosting until smooth, but avoid leaving it in a very warm kitchen for too long.

If it becomes softer than you’d like, refrigerating it briefly before decorating can help it firm up.

 

How to Serve Lemon Strawberry Cake

Cut the finished cake into squares and serve chilled or slightly closer to room temperature.

It’s delicious with:

• Hot tea
• Coffee
• Fresh strawberries
• Blueberries
• A glass of cold milk
• Additional fresh fruit

For a summer dessert, serve each square with fresh strawberries on the side.

 

How to Store the Cake

Because the finished cake contains cream cheese frosting, keep it covered in the refrigerator.

Store it in an airtight container or cover the pan well to protect the cake from drying out and absorbing refrigerator odors.

For the best texture, you can take individual slices out of the refrigerator a short time before serving.

Can I Make This Cake Ahead of Time?

Yes.

You can bake the lemon strawberry cake ahead of time and decorate it later.

Allow the baked cake to cool completely, cover it well and keep it until you’re ready to add the frosting.

You can also prepare the fully decorated cake in advance and keep it refrigerated until serving.

This makes it especially convenient for birthdays, family gatherings or when you’re preparing several dishes for guests.