Strawberry Lemon Spring Cake

A dreamy strawberry-lemon cake layered with sunshine, perfect for springtime gatherings and garden daydreams.

This cake started with a batch of strawberry sauce I had in the fridge—leftover from something else, too good to waste. I didn’t plan to make anything fancy. I just wanted to turn it into something soft, fresh, and simple.

I added it to my cake batter, adjusted the milk, and crossed my fingers. When it came out of the oven, it smelled like the start of spring—light, sweet, and a little nostalgic. I layered it with lemon curd because that always feels like the right answer this time of year.

It’s not complicated, but it tastes like something you’d want to share. It feels like something made to sit in the middle of a table, next to coffee and quiet conversation. It’s the kind of cake that disappears fast and makes you wish you saved an extra slice.

If you’ve got strawberry sauce, try it. You’ll be glad you did.

Grab my strawberry sauce recipe