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Lemony Cashew Cake With Fresh Strawberries

Lemon and cashew infused cake layered with whipped cream and fresh strawberries, finished with a sweet strawberry topping - indulge in this sweet and tangy dessert and impress your guests! Make it now!

Brighten up your day with this refreshing Lemony Cashew Cake, bursting with citrusy flavor and creamy texture! This delightful treat is infused with the sweetness of cashew milk, the tanginess of lemon juice, and the freshness of strawberries – a perfect harmony of flavors in every bite!

Ready Time

2 hrs


4 servings


  • For the cake:
  • 2 1/4 cups all-purpose flour
  • 1 1/2 cups granulated sugar
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • 1/2 cup unsalted butter, softened
  • 1 1/2 cups plain cashew milk
  • 2 large eggs
  • 2 tablespoons freshly squeezed lemon juice
  • 1 teaspoon pure vanilla extract
  • For the lemon syrup:
  • 1 cup granulated sugar
  • 1 cup water
  • 1/2 cup freshly squeezed lemon juice
  • For the whipped cream:
  • 1 cup heavy cream
  • 2 tablespoons granulated sugar
  • 1 teaspoon vanilla extract
  • For the strawberry topping:
  • 8 ounces fresh strawberries, hulled and sliced
  • 2 tablespoons granulated sugar


Prepare three 8-inch round cake pans and line the bottoms with parchment paper.

Preheat the oven to 350°F.

In a medium bowl, whisk together flour, sugar, baking powder, and salt.

Set aside.

In a large bowl, using an electric mixer, beat the butter until creamy, about 2 minutes.

Add the flour mixture and cashew milk, alternating between the two, beginning and ending with the flour mixture.

Beat just until combined.

Beat in the eggs one at a time, allowing each egg to fully incorporate before adding the next.

Beat in the lemon juice and vanilla extract.

Divide the batter evenly among the prepared pans and smooth the tops.

Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.

Let the cakes cool in the pans for 5 minutes, then transfer to a wire rack to cool completely.

To make the lemon syrup, combine the sugar, water, and lemon juice in a small saucepan.

Bring to a boil, then reduce the heat and simmer for 5 minutes or until the syrup has thickened slightly.

Let cool completely.

To make the whipped cream, beat the heavy cream and granulated sugar until stiff peaks form.

Beat in the vanilla extract.

To assemble the cake, place one cake layer on a serving plate and brush with some of the lemon syrup.

Top with whipped cream and a few slices of strawberries.

Repeat this process two more times, finishing with a layer of whipped cream on top.

For the strawberry topping, mix the sliced strawberries and granulated sugar in a bowl.

Arrange the strawberries on top of the cake.


This Lemony Cashew Cake is best made a day ahead to allow the flavors to meld together.

Make sure to bring the cashew milk to room temperature before using it, as this will help the cake to bake evenly.

If you’re using a convection oven, reduce the temperature by 25°F to prevent over-browning.

When making the whipped cream, chill your bowl and beaters in the freezer for 10 minutes to ensure stiff peaks form.

For a more intense lemon flavor, use 3 tablespoons of lemon juice in the cake batter.

If you’re not using the cake immediately, wrap it tightly in plastic wrap and store it at room temperature for up to 3 days.

Nutrional Value

  • Calories: 540
  • Total Fat: 34g
  • Saturated Fat: 20g
  • Cholesterol: 120mg
  • Sodium: 350mg
  • Total Carbohydrates: 56g
  • Dietary Fiber: 1g
  • Sugars: 40g
  • Protein: 6g
Lemony Cashew Cake With Fresh Strawberries
Lemony Cashew Cake With Fresh Strawberries

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