Anjali Arora
Somewhere between a childhood memory and a summer day
I found myself dreaming up this cake one afternoon when I realized most berry desserts are just baked or slathered in cream. Not this one. It smells like those strawberry candy lips you kept sneaking from your sister’s purse, but with a sharp lemon tang that cuts through. It’s got a crunchy crust that crackles when you cut in—like a magic trick. The flavor is a balance of sweet ripened strawberries and bright citrus. Not overly sweet, just enough that a spoonful feels like rediscovering an old favorite in a new dress.
Right now, when everyone’s chasing fresh ideas, this cake kinda hits a weird spot—nostalgic but new, simple but fancy. It’s the kinda thing that makes a Saturday afternoon feel like a little celebration, even if you’re only celebrating the sun peeking out for the first time in a week.
Strawberry Lemon Cake
Ingredients
Equipment
Method
- Combine the flour, sugar, and a pinch of salt in a mixing bowl. Add the cold butter pieces and use a pastry cutter or fingers to cut in until the mixture resembles coarse crumbs. Add one beaten egg and mix until the dough just comes together. Shape into a disk, wrap in plastic, and refrigerate for 20 minutes.1 1/4 cups all-purpose flour, 1/4 cup granulated sugar, 1/2 cup unsalted butter, 2 large egg
- Preheat the oven to 375°F (190°C). Remove the chilled dough from refrigerator and roll out on a lightly floured surface to about 1/8-inch thickness. Transfer to a 9-inch tart or springform pan, pressing into the edges. Trim excess dough and dock the bottom with a fork. Bake for 15 minutes or until lightly golden.
- While the crust bakes, toss the prepared strawberries with sugar and cornstarch in a bowl. Add lemon zest and lemon juice; stir until well combined. Let sit for 10 minutes to macerate and thicken slightly.1 pint strawberries, 2 tablespoons granulated sugar, 1 tablespoon cornstarch, Zest of 1 lemon lemon zest, 1/4 cup lemon juice
- Pour the strawberry filling into the pre-baked crust, spreading evenly with a spatula. Bake the assembled cake for an additional 20-25 minutes, until the filling bubbles and the crust is golden brown.
- Remove from oven and allow to cool for at least 30 minutes. The filling should set with a glossy surface, and the crust will be crisp and crackling at the edges.
- Serve slices of the cake garnished with additional fresh strawberries or lemon zest if desired. Enjoy the contrasting textures of a crunchy crust and juicy, tangy filling.
Real talk
Honestly, it’s probably not what I thought I’d be baking today, but sometimes you surprise yourself mid-measurement. Turns out, this cake might just make it onto my regular rotation—and that’s saying a lot, considering how many desserts I start and then forget about. Anyway, if you make it, let me know if it sparks that same weird little joy in you.
Hi, I’m Anjali Arora — the curious heart behind Feast Chase.
To be honest, I’ve always felt most at ease in my own company. I’m not exactly a people-person (small talk still makes me cringe), but there are two things I’ve always loved deeply: animals and food.