Name: Strawberry Lemonade Layer Cake Recipe
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Cuisine: American
Ingredients: 2 1/2 cups (315g) all-purpose flour; 2 1/2 teaspoons baking powder; 1/2 teaspoon baking soda; 1/2 teaspoon salt; 3/4 cup (170g) unsalted butter, softened; 1 3/4 cups (350g) granulated sugar; 4 large eggs; 1 tablespoon lemon zest; 1/4 cup fresh lemon juice; 1 teaspoon vanilla extract; 1 cup buttermilk; 1/2 cup finely chopped fresh strawberries; 1 cup chopped fresh strawberries; 2 tablespoons sugar; 1 teaspoon lemon juice; 8 oz (226g) cream cheese, softened; 1/2 cup (113g) unsalted butter, softened; 3 cups (360g) powdered sugar; 1 tablespoon lemon juice; 1 teaspoon lemon zest; 1/2 teaspoon vanilla extract

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The Strawberry Lemonade Layer Cake is the kind of sunshiny treat that makes any celebration feel extra special. Imagine soft, zesty lemon cake layers, bursts of fresh strawberries, a juicy homemade filling, and a swath of lemon cream cheese frosting that comes together in every bite. Bursting with color and flavor, this cake is pure summer on a plate, guaranteed to make smiles bloom. Whether you’re entertaining friends, delighting your family, or just treating yourself, this vibrant dessert invites everyone to linger a little longer at the table for one more heavenly slice.

Strawberry Lemonade Layer Cake Recipe - Recipe Image

Ingredients You’ll Need

You don’t need anything fancy — just simple, fresh ingredients that each play a starring role in this Strawberry Lemonade Layer Cake. The magic here comes from the balance of creamy, tangy, sweet, and bright flavors, with every ingredient contributing to that signature texture and taste.

All-purpose flour: Lays the foundation for a tender and resilient crumb that’s sturdy enough to stack in lovely layers.
Baking powder & baking soda: Give your cake a reliable, light rise for an irresistibly fluffy bite.
Salt: Brings out each flavor, enhancing both sweet and citrusy notes.
Unsalted butter: Adds richness and a melt-in-your-mouth texture to both the cake and the luscious frosting.
Granulated sugar: Sweetens the batter and keeps it moist and soft throughout.
Eggs: Bind the cake and make it airy — they’re key for structure and richness.
Lemon zest & juice: Real lemons bring in that tart, sunshiny flavor, making the lemonade twist truly sing.
Vanilla extract: Rounds out the cake’s sweetness with a warm, mellow aroma.
Buttermilk: Makes the cake especially tender while highlighting the lemon’s brightness.
Fresh strawberries: Both in the cake and filling, they add bursts of fruity flavor and playful color.
Sugar (for filling): Draws out the strawberries’ juices, creating a jammy, flavorful layer between cakes.
Cream cheese: For a plush, slightly tangy frosting that balances all the sweet and citrusy layers.
Powdered sugar: Whips up into a dreamy, smooth frosting without any grittiness.

How to Make Strawberry Lemonade Layer Cake

Step 1: Prep Your Pans and Ingredients

Begin by preheating your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or line them with parchment paper for a stress-free release. Set out your butter and cream cheese to soften — this is a game changer for a smooth cake batter and the creamiest frosting.

Step 2: Whisk the Dry Ingredients

In a separate medium bowl, whisk together the flour, baking powder, baking soda, and salt. This evenly disperses the leavening agents and salt, so every bite of your cake turns out perfectly airy and balanced.

Step 3: Cream Butter and Sugar

In a large mixing bowl, beat softened butter and granulated sugar together until they’re pale, fluffy, and you can’t resist sneaking a taste. Creaming them well sets the stage for a generous rise and gentle, tender crumb.

Step 4: Add Eggs, Zest, Lemon Juice, and Vanilla

Add eggs one at a time, beating well with each addition. Stir in the freshly grated lemon zest, lemon juice, and vanilla extract. Your kitchen will fill with the sweet, tangy aroma of lemonade — it’s already magical.

Step 5: Combine Wet and Dry Ingredients

Alternate adding the dry ingredients and buttermilk to the wet mixture in three parts, starting and ending with the dry. Mix gently to keep the batter light, and then, with a soft hand, fold in the finely chopped fresh strawberries.

Step 6: Bake and Cool

Divide the batter evenly between the prepared pans, smoothing the tops. Bake for 25 to 30 minutes until a toothpick inserted into the center comes out clean. Cool in the pans for 10 minutes, then turn the cakes out onto wire racks so they cool completely without getting soggy bottoms.

Step 7: Make the Strawberry Filling

While the cakes cool, stir together chopped strawberries, sugar, and a teaspoon of lemon juice. Let it sit for about 10 to 15 minutes until the berries release their sweet, jewel-red juices. This makes a delightfully fruity layer for your Strawberry Lemonade Layer Cake.

Step 8: Whip Up Lemon Cream Cheese Frosting

In a large bowl, beat cream cheese and butter until satiny smooth. Gradually add powdered sugar, plus lemon juice, zest, and vanilla extract, beating until your frosting is light, creamy, and tangy-sweet. (Try not to eat it all with a spoon!)

Step 9: Assemble the Cake

Set your first cake layer on a serving plate. Spread a thin layer of lemon cream cheese frosting over it, then carefully spoon strawberry filling on top, making sure to leave extra liquid behind so the cake doesn’t slip. Position the second cake layer above, then frost the top and sides generously.

Step 10: Ready to Decorate!

Have fun garnishing your Strawberry Lemonade Layer Cake with extra fresh strawberries, bright lemon slices, or a happy scattering of zest. Refrigerate if you’re not serving immediately, but always bring to room temperature to enjoy all those lush flavors and buttery textures.

How to Serve Strawberry Lemonade Layer Cake

Garnishes

Dress up your Strawberry Lemonade Layer Cake by topping it with slices of fresh strawberries, twisty lemon wheels, and a flurry of extra lemon zest. A few mint sprigs add a pop of green and a hint of sophisticated freshness.

Side Dishes

Serve each glorious slice beside a scoop of light vanilla ice cream, a cloud of barely-sweetened whipped cream, or with a tall glass of homemade lemonade to double down on those sweet-tart vibes.

Creative Ways to Present

For parties, try slicing the cake into finger-friendly squares for a playful take. You can even layer the cake, filling, and frosting in mini mason jars for summery, portable parfaits — they look like sunshine in a cup!

Make Ahead and Storage

Storing Leftovers

To keep your Strawberry Lemonade Layer Cake fresh and moist, store any leftovers in an airtight container in the refrigerator. The flavors meld beautifully overnight, making your next-day slice even more decadent.

Freezing

You can freeze unfrosted cake layers tightly wrapped in plastic for up to three months. Thaw overnight in the refrigerator before assembling with the filling and frosting for best flavor and texture.

Reheating

While this cake is best enjoyed at room temperature, you can gently bring a slice up to temp by letting it sit out for 30-60 minutes before serving. Avoid microwaving to preserve the creamy frosting’s silky texture.

FAQs

Can I use frozen strawberries in the cake or filling?

Yes, you can use frozen strawberries if fresh aren’t available. Just thaw and drain them well before using, so the cake layers and filling don’t end up soggy.

What type Dessert

Meyer lemons bring a slightly sweeter, floral note, but regular lemons work beautifully too. Always opt for fresh lemon juice and zest for the brightest flavor.

Can I make the cake layers ahead of time?

Absolutely! Bake the layers a day in advance, cool completely, and wrap them tightly. Assemble on the day you plan to serve for the freshest presentation.

Is there a dairy-free option for the cream cheese frosting?

Try a dairy-free cream cheese and vegan butter; they both whip up nicely and preserve that tart, creamy profile. Just note that the consistency may be a bit softer.

How long does the Strawberry Lemonade Layer Cake keep?

Covered and refrigerated, your cake will stay fresh for about three days — if it lasts that long! Serve at room temperature for the best flavor and texture.

Final Thoughts

If you’re looking for a dessert that captures everything joyful about sunny days, try this Strawberry Lemonade Layer Cake. Between the tender lemony crumb, strawberry filling, and silky citrus frosting, every forkful is a burst of happiness. Go on, make it for someone you love — or just because you love cake!

Strawberry Lemonade Layer Cake Recipe

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4.7 from 25 reviews

Author: admin
Total Time: 1 hour (plus cooling time)
Yield: 12 servings 1x
Diet: Vegetarian

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Description

Indulge in the refreshing flavors of summer with this delightful Strawberry Lemonade Layer Cake. Layers of moist lemon cake studded with fresh strawberries, filled with a sweet strawberry compote, and frosted with a tangy lemon cream cheese frosting. A perfect dessert for any occasion!

Ingredients

Scale

For the cake:

2 1/2 cups (315g) all-purpose flour
2 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup (170g) unsalted butter, softened
1 3/4 cups (350g) granulated sugar
4 large eggs
1 tablespoon lemon zest
1/4 cup fresh lemon juice
1 teaspoon vanilla extract
1 cup buttermilk
1/2 cup finely chopped fresh strawberries

For the strawberry filling:

1 cup chopped fresh strawberries
2 tablespoons sugar
1 teaspoon lemon juice

For the lemon cream cheese frosting:

8 oz (226g) cream cheese, softened
1/2 cup (113g) unsalted butter, softened
3 cups (360g) powdered sugar
1 tablespoon lemon juice
1 teaspoon lemon zest
1/2 teaspoon vanilla extract

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Instructions

Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans, or line with parchment paper.
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
In a large bowl, cream the butter and sugar until light and fluffy. Add eggs one at a time, beating well after each addition. Mix in lemon zest, lemon juice, and vanilla.
Add the dry ingredients in three additions, alternating with buttermilk. Gently fold in chopped strawberries.
Divide the batter between the pans and bake for 25–30 minutes. Cool completely.
For the strawberry filling, combine strawberries, sugar, and lemon juice. Let sit for 10–15 minutes until juicy.
For the frosting, beat cream cheese and butter until smooth. Add powdered sugar, lemon juice, zest, and vanilla, and mix until fluffy.
To assemble, place one cake layer on a plate. Spread frosting, then spoon strawberry filling. Top with second layer and frost the cake. Garnish with strawberries and lemon slices.