1 5

The Caker NZ

Lemon Strawberry Cake Kit

Lemon Strawberry Cake Kit

$29.95 NZD
$29.95 NZD
Sale Sold out
Taxes included. Shipping calculated at checkout.

Bake a beautifully balanced Lemon Strawberry Cake that combines bright citrus flavour with the natural sweetness of strawberries. The fresh zing of lemon pairs perfectly with juicy strawberries to create a cake that tastes like the essence of summer in every bite.

This mix produces an exceptionally moist, tender cake with a satisfyingly dense crumb and a light, fresh flavour that isn’t overly sweet. As it bakes, the delicious aroma of lemon and strawberries fills the kitchen, making it just as enjoyable to bake as it is to eat.

Whether made with fresh strawberries or frozen, this cake can be enjoyed all year round and is perfect for afternoon tea, celebrations, or simply treating yourself to a homemade dessert.

Why You’ll Love It

  • Bright lemon and strawberry flavour combination
  • Exceptionally moist cake with a soft, dense crumb
  • Not overly sweet – perfectly balanced flavour
  • Works beautifully with fresh or frozen strawberries
  • Perfect for home baking, entertaining, or gifting

Perfect For

  • Afternoon tea or dessert
  • Summer-inspired baking
  • Special occasions and celebrations
  • Anyone who loves fresh fruit cakes

Enjoy a delicious homemade lemon strawberry cake with vibrant flavour, beautiful texture, and the comforting aroma of freshly baked citrus and berries.

Please note this kit used to contain poppy seeds but due to ongoing supply issues these have been removed to keep stock flowing.  Feel free to add poppy seeds back in the dry mix if you have them available.

View full details

Product Information

What's In the Box

  • Cake Mix
  • Strawberry Glaze Mix
  • Strawberry Decorations
  • Non-stick Liner for 8"/20cm Pan
  • Instruction Card

Ingredients

Organic Unbleached Wheat Flour, Caster Sugar, Icing Sugar (Sugar, Tapioca starch), Blanched Almond Meal, Baking Powder (Sodium Bicarbonate, Sodium Acid Pyrophosphate, Corn Starch), Freeze-Dried Strawberry Slices (0.8%), Freeze-Dried Strawberry Powder (0.7%), Salt.

Allergen Information

Storage Information

You’ll find the best before date of your kit located on the tamper sticker sealing the base of the silver box.

Store somewhere cool and dark like a pantry. If your house is super hot in summer then it is possible the heat will have some effects on our products - the worst that could happen is things like chocolate might melt or the matcha might become a bit discolored, which doesn’t affect the taste of the cake. This is unavoidable with high quality ingredients and no preservatives added. If you are worried, you can store the kits in the fridge, or you could just bake your cake ASAP after receiving it.

Instructions

Fresh Ingredients You Will Need

For the cake:

  • ¾ Cup of milk (regular or dairy free)
  • ½ Cup of oil or melted butter
  • ¼ Cup of lemon juice
  • 1 Cup of strawberries (fresh or defrosted)

For the icing:

  • 1½ tablespoons of lemon juice to make a glaze
  • OR
  • 150g (1 ⅓ sticks) of butter (regular or dairy free) to make a buttercream

Directions

  1. Preheat the oven to 170°C / 330°F fan bake and press the non-stick liner into an 8" / 20cm round cake pan (the liner is intentionally oversized so you will end up with The Caker's signature ripples in the sides of the cake).
  2. In a bowl, combine the Cake Mix with ¾ cup of milk and ½ cup of oil or melted butter.
  3. Once combined, add ¼ cup of lemon juice and the zest of 1 lemon and mix until smooth. Don't overmix.
  4. Pour some of the batter into the prepared cake pan and spread it out to the sides, then evenly place 1 cup of strawberry pieces into the batter.
  5. Pour the remaining batter over the fruit and spread to the sides again.
  6. Bake the cake for around 40-50 minutes. Every oven is different, so keep an eye on the cake as it bakes, it will be ready when it is golden and a knife comes out clean.
  7. Once baked, allow the cake to sit for 10 minutes in the pan, then turn it out onto a cooling rack and leave to cool in the fridge.
  8. TO MAKE A GLAZE: In a small bowl combine the Icing Mix with 1 tablespoon plus 2 teaspoons of lemon juice and mix by hand until smooth. TO MAKE A BUTTERCREAM: Using an electric mixer, beat the Icing Mix with 150g = 1½ sticks of butter on high speed until smooth and fluffy.
  9. Once the cake is completely cool, spread the icing onto the cake and sprinkle over the Strawberry Decorations, crushing some pieces. Top with fresh edible flowers if desired.

Note: The texture of your cake is absolutely intentional - welcome to the world of cakes that are moist, super fudgey and bursting with flavor! Best served at room temperature, or very slightly warmed.

Tips & Tricks

Check out the Baking FAQ's here for great info.

Fruit Alterations if its Autumn:

You can cube up 2-3 small ripe pears and dot them into the batter in the exact same way as described on the recipe card, like in the video above! You end up with a Pear Poppy Seed and Strawberry cake - how good does that sound?

Fruit Alterations if its Summer:

I highly recommend you try using 2-3 sliced up peaches, apricots or plums. 1 cup of raspberries or blueberries would work wonderfully as well.

A Fun Icing Alteration:

A fun alteration is to simply mix the contents of the glaze sachet with 8oz (230g) of mascarpone, crème fraîche, or thick unsweetened coconut yogurt instead of lemon juice. The result is a pale pink, cloud like situation, which is just absolutely glorious!

If making Cupcakes:

  1. Before baking evenly dot a small 2cm chunk of strawberry into each babycake or a couple of strawberry halves into each minicake making sure you press them right into the batter. If using frozen strawberries, make sure you thaw them and drain the liquid off first!
  2. Using dry hands, sprinkle your Strawberry Decorations over your babycakes. Add fresh flowers for an extra Caker touch if desired.