👩🍳 Directions
1. Get Ready (10 min)
Preheat oven to 350°F (175°C). Grease and flour a 9x13-inch cake pan or line it with parchment for easy removal.
2. Combine Dry Ingredients (5 min)
Whisk together the flour, baking powder, baking soda, and salt in a medium bowl. Set aside.
3. Cream Butter & Sugar (5 min)
In a large mixing bowl, beat the butter and sugar until fluffy and pale.
4. Mix in the Wet (5 min)
Add the egg whites one at a time, beating well between each. Stir in the lemon juice, vanilla extract, and Greek yogurt until smooth.
5. Bring It All Together (5 min)
Gradually mix in the dry ingredients, alternating with the milk. Be careful not to overmix—just until everything is combined.
6. Add the Strawberries (2 min)
Fold in the chopped strawberries gently to keep the batter light and airy.
7. Bake It (25–30 min)
Pour the batter into your prepared pan and bake for 25 to 30 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool completely before frosting.
8. Make the Frosting (10 min)
Beat the cream cheese and butter until smooth and creamy. Slowly add the powdered sugar, followed by the lemon juice to taste. Fold in the diced strawberries last.
9. Frost & Finish (5 min)
Spread the strawberry-lemon frosting over your cooled cake. Slice, serve, and celebrate! Store leftovers covered in the refrigerator for up to 3 days.
🌞 Pro Tip
For an extra berry boost, top with fresh strawberry slices just before serving!
This cake is summer in a slice—bright, fruity, and full of joy. Perfect for a birthday, picnic, or just because it’s strawberry season. 🍓🎂
