Jump to Recipe Print RecipeAs I was browsing through my pantry, searching for inspiration, a vision of a sun-kissed Strawberry Lemon Cake danced in my mind. This delightful cake stands as a beacon of springtime, showcasing vibrant layers of zesty lemon and luscious strawberries. Made with three moist layers, each bite is a celebration of freshness that transcends the ordinary. What’s more, the airy strawberry buttercream adds a creamy sprinkle of joy to every slice, transforming your dessert table into a showstopper at any gathering. With this recipe, you’ll discover that creating such a stunning treat is entirely possible, even for the busiest home chefs. Whether it’s a birthday bash or a sunny afternoon get-together, this Strawberry Lemon Cake is sure to impress. So, are you ready to bring a taste of sunshine into your kitchen? Why is This Cake a Must-Try? Light, Fresh Flavors: Each layer of zesty lemon intermingles beautifully with sweet strawberries, creating a refreshing taste that’s perfect for spring and summer events. Effortlessly Elegant: This recipe is deceptively simple—three layers of moist cake come together with a luscious buttercream that will wow your guests without a fuss. Versatile Delight: From birthday parties to brunches, this Strawberry Lemon Cake is a versatile crowd-pleaser that complements any celebration, much like our Strawberry Cheesecake Sandwiches. Make-Ahead Convenience: Bake ahead and store, so you can enjoy the day of your event stress-free. Plus, it’s just as delicious, if not better, the next day! Perfect Pairings: Serve it alongside a scoop of vanilla ice cream or a dollop of whipped cream for an elevated experience—similar to what you’d find with our Lemon Raspberry Cookies. Strawberry Lemon Cake Ingredients For the Cake Layers All-purpose flour – Essential for gluten development; no direct substitute. Cornstarch – A lightening agent; can substitute with more all-purpose flour for structure. Baking powder – Ensure it’s fresh for the proper rise. Baking soda – Works with acidic ingredients for lift. Salt – Enhances flavor; sea salt adds subtle depth. Granulated sugar – Provides sweetness and moisture; can substitute with coconut sugar for a lower Glycemic index. Lemon zest – Fresh organic lemons yield the best aroma and flavor. Butter – Adds richness and moisture; room temperature margarine works for dairy-free. Eggs – Contributes structure and moisture; use flax eggs for a vegan option. Sour cream – Brings moisture and tang; Greek yogurt is a suitable substitute. Vegetable oil – Keeps the cake tender; melted butter can be used for an extra flavor boost. Lemon juice – Brightness and acidity; freshly squeezed is recommended. Vanilla extract – Enhances flavor; opt for pure vanilla for the best taste. For the Strawberry Buttercream Butter – Base for frosting; same as above for dairy-free options. Powdered sugar – Adds sweetness and structure; erythritol-based powdered sugar can be used for low-sugar versions. Freeze-dried strawberry powder – Enhances flavor and color; pureed fresh strawberries can be substituted (reduce liquid in buttercream). Whole milk – Provides moisture; non-dairy milk is great for dairy-free. For Decorating Fresh strawberries – Adds a beautiful touch; feel free to use any fresh berries for decoration. Lemon slices – Optional garnish that adds a refreshing visual appeal. Step‑by‑Step Instructions for Strawberry Lemon Cake Step 1: Prepare Baking Pans Preheat your oven to 170ºC (340ºF) and prepare three 20 cm (8-inch) round cake pans by lining them with parchment paper. This will prevent the layers of your Strawberry Lemon Cake from sticking, ensuring smooth removal once baked. While the oven is warming up, gather your ingredients so they are easy to access during mixing. Step 2: Mix Dry Ingredients In a large bowl, sift together the all-purpose flour, cornstarch, baking powder, baking soda, and salt. This process helps to aerate the dry ingredients, promoting a light and fluffy texture in your cake layers. Set the bowl aside, as these essential components will soon come together with the wet ingredients for a sensational Strawberry Lemon Cake. Step 3: Create Batter In a separate mixing bowl, combine granulated sugar and lemon zest, muddling them together until fragrant. Beat in softened butter for about 3 minutes until it’s creamy and light. Gradually add eggs one at a time, ensuring they are fully incorporated before adding half of the dry mixture, followed by sour cream, vegetable oil, lemon juice, and vanilla extract. Finally, mix in the remaining dry ingredients until just combined, avoiding overmixing. Step 4: Bake Layers Carefully divide the batter among the three prepared cake pans, smoothing the tops with a spatula. Place the pans in the preheated oven and bake for 20-23 minutes. Check for doneness by inserting a toothpick in the center; it should come out clean. Once baked, remove the pans from the oven, cool them for 10 minutes, and then transfer the layers to a wire rack to cool completely. Step 5: Buttercream Preparation While the cake layers are cooling, prepare the strawberry buttercream. Sift the powdered sugar and freeze-dried strawberry powder into a large mixing bowl. Beat the softened butter for about 4 minutes until fluffy, gradually adding the powdered sugar mixture while blending in whole milk. Whip until the buttercream is smooth and spreadable, adjusting the consistency with more milk if needed. Step 6: Assemble Cake Once the cake layers have completely cooled, it’s time to assemble your Strawberry Lemon Cake. Place one layer on a serving platter and generously spread a layer of strawberry buttercream on top. Repeat this process with the second layer, and then place the final layer on top. Apply a crumb coat around the entire cake with excess buttercream, then refrigerate for 20 minutes to set the frosting. Step 7: Final Frosting and Decoration After the cake is chilled, remove it from the refrigerator and add a final layer of buttercream to the tops and sides for a beautiful finish. Decorate the Strawberry Lemon Cake with fresh strawberries and optional lemon slices for an appealing presentation. Slice into portions and serve, reveling in the delightful combination of flavors that make this cake a standout treat! Expert Tips for Strawberry Lemon Cake Room Temperature Ingredients: Ensure eggs and butter are at room temperature for smoother batter incorporation, resulting in an airy Strawberry Lemon Cake. Don’t Overmix: After adding the dry ingredients, mix just until combined to avoid a dense, tough texture. Gentle is the key when baking! Cool Completely: Always let the cake layers cool completely before frosting to prevent melting the buttercream and creating a gooey mess. Use a Turntable: A turntable can simplify the frosting process, allowing for evenly spread buttercream, although it’s not essential if you prefer a more hands-on approach. Freezing for Later: If you’re short on time, consider baking the layers ahead and freezing them. Just wrap in plastic for freshness, and frost when ready! Strawberry Lemon Cake Variations & Substitutions Feel free to get creative with this recipe and tailor it to suit your taste buds and dietary needs! Dairy-Free: Substitute butter and whole milk with vegan alternatives such as coconut oil and almond milk for a dairy-free delight. Gluten-Free: Use a one-to-one gluten-free flour blend in place of all-purpose flour for a gluten-free version that’s just as delicious. Citrus Twist: Experiment by adding orange zest or lime zest to the batter for an exuberant citrus kick. Berry Medley: Mix in raspberries or blueberries with the strawberries for a delightful burst of flavors and colors. A berry blend can be a vibrant twist on the classic recipe. Coconut-Infused: Substitute part of the granulated sugar with coconut sugar, and add shredded coconut in the batter for a tropical twist that pairs wonderfully with the lemon. Flavorful Frosting: Try incorporating a teaspoon of lemon extract or lemon curd into the buttercream for an even zestier frosting experience. Reduced Sweetness: Lower the sugar content by using pureed dates instead of granulated sugar for a naturally sweetened cake. Layered Surprise: Add a layer of lemon curd between the cake layers for an extra fruity surprise and a wonderful burst of tartness. With these variations, you’re sure to find the perfect combination that makes your Strawberry Lemon Cake truly your own. Whether you’re exploring more fruity delights like Strawberry Mango Cupcakes or the fresh zest of Lemon Pizza Zesty, the possibilities are endless! How to Store and Freeze Strawberry Lemon Cake Fridge: Store leftover Strawberry Lemon Cake in an airtight container for up to 3 days. This keeps the cake moist and delicious while preventing any fridge odors from affecting its lovely flavor. Freezer: For longer storage, wrap individual cake layers securely in plastic wrap before placing them in a freezer-safe bag. It can be frozen for up to 3 months. Thawing: To enjoy frozen layers, transfer them to the fridge overnight to thaw gently. This prevents condensation from ruining the texture. Reheating: If desired, you can warm individual slices in the microwave for about 10-15 seconds—just enough to take the chill off without melting the frosting. What to Serve with Strawberry Lemon Cake There’s something magical about crafting a meal that delights the senses and complements your exquisite dessert perfectly. Fresh Fruit Salad: A vibrant mix of seasonal fruits adds freshness and cleanses the palate between bites of rich cake. Whipped Cream: Light and airy, a dollop of homemade whipped cream enhances the cake’s flavors and offers a luxurious touch. Classic Vanilla Ice Cream: Scoops of creamy vanilla ice cream melt beautifully over warm cake slices, creating a heavenly blend of temperatures and tastes. Iced Herbal Tea: Refreshing and subtly flavored, iced herbal tea balances the sweetness of the cake and keeps a lighthearted vibe at your gathering. Lemon Sorbet: A zesty counterpart, lemon sorbet echoes the cake’s citrus notes while offering a refreshing frozen treat that’s low in calories. Lemonade Spritzers: Sparkling lemonade mixed with fresh mint not only quenches thirst but also harmonizes wonderfully with the bright, citrusy notes in your cake. Chocolate-Covered Strawberries: For an elevated dessert experience, pair your cake with indulgent chocolate-covered strawberries, adding richness and a delightful surprise. Strawberry Cocktail: A strawberry basil spritzer complements the cake’s flavors, adding a fun and festive twist to your dessert table. This array of pairings will elevate your Strawberry Lemon Cake experience, making it a memorable centerpiece for any spring gathering! Make Ahead Options These delightful Strawberry Lemon Cake layers are perfect for meal prep, allowing you to enjoy this exquisite dessert even on the busiest of days! You can bake the cake layers up to 3 days in advance. Simply let them cool completely, wrap them tightly in plastic wrap, and refrigerate until you’re ready to assemble. The strawberry buttercream can also be made up to 24 hours ahead; just store it in an airtight container in the fridge and give it a quick whip before frosting the cake. When it’s time to serve, layer the cake with the chilled buttercream, garnish, and you’ll have a show-stopping Strawberry Lemon Cake, effortlessly ready to impress your guests! Strawberry Lemon Cake Recipe FAQs How do I choose the best strawberries for this cake? Absolutely! When selecting strawberries, look for berries that are bright red, firm, and free of dark spots or bruising. Fresh, ripe strawberries will have a sweet aroma. I recommend checking for ones that have a slight sheen and glossy skin as they tend to be juicier and more flavorful. How should I store leftover Strawberry Lemon Cake? To keep your Strawberry Lemon Cake fresh, store any leftovers in an airtight container in the fridge for up to 3 days. This helps maintain its moisture and prevents it from absorbing any fridge odors. If you want to make it ahead, you can also freeze the layers! Can I freeze this cake, and if so, how? Yes, you can freeze your Strawberry Lemon Cake! First, wrap each cooled layer in plastic wrap securely, ensuring there are no gaps. Then, place the wrapped layers in a freezer-safe zip-top bag for extra protection. You can freeze the layers for up to 3 months. When you’re ready to enjoy, simply transfer them to the fridge overnight to thaw gently. What if my cake layers come out too dense? The more the merrier! If your cake layers turn out dense, it may be due to overmixing the batter. When adding the dry ingredients, mix until just combined to keep the texture light. Additionally, ensure your baking powder is fresh and that you’re incorporating room temperature ingredients. These small steps can make a big difference! Are there any allergy concerns with this recipe? Very important! If you or your guests have allergies, be cautious with the ingredients. For a dairy-free option, substituting butter and milk with margarine and non-dairy milk works well. Use flax eggs in place of eggs for a vegan cake. Always double-check your ingredient labels, especially for items like baking powder and vanilla extract, which can sometimes contain allergens. Can I make any substitutions in the frosting? Of course! If you prefer, you can substitute the butter in the frosting with a vegan butter alternative for a dairy-free option. For a lower-sugar version, erythritol-based powdered sugar works well. If fresh strawberries are in season, you can also use pureed fresh strawberries instead of freeze-dried powder; just be sure to reduce the liquid in the buttercream to maintain the right consistency. Luscious Strawberry Lemon Cake for Sweet Spring Celebrations No ratings yet This Strawberry Lemon Cake features vibrant layers of zesty lemon and luscious strawberries, perfect for springtime celebrations. Print Recipe Pin Recipe Prep Time 30 minutes minsCook Time 23 minutes minsCooling Time 10 minutes minsTotal Time 1 hour hr 3 minutes mins Servings: 12 slicesCourse: DessertCuisine: AmericanCalories: 320 Ingredients Equipment Method Nutrition Notes Ingredients 1x2x3x? For the Cake Layers2 cups all-purpose flour Essential for gluten development; no direct substitute.1/4 cup cornstarch A lightening agent; can substitute with more all-purpose flour for structure.2 teaspoons baking powder Ensure it's fresh for the proper rise.1 teaspoon baking soda Works with acidic ingredients for lift.1/2 teaspoon salt Enhances flavor; sea salt adds subtle depth.1 1/2 cups granulated sugar Provides sweetness and moisture; can substitute with coconut sugar for a lower Glycemic index.1 tablespoon lemon zest Fresh organic lemons yield the best aroma and flavor.1 cup butter Adds richness and moisture; room temperature margarine works for dairy-free.4 large eggs Contributes structure and moisture; use flax eggs for a vegan option.1 cup sour cream Brings moisture and tang; Greek yogurt is a suitable substitute.1/2 cup vegetable oil Keeps the cake tender; melted butter can be used for an extra flavor boost.1/2 cup lemon juice Brightness and acidity; freshly squeezed is recommended.1 teaspoon vanilla extract Enhances flavor; opt for pure vanilla for the best taste.For the Strawberry Buttercream1 cup butter Base for frosting; same as above for dairy-free options.4 cups powdered sugar Adds sweetness and structure; erythritol-based powdered sugar can be used for low-sugar versions.1/2 cup freeze-dried strawberry powder Enhances flavor and color; pureed fresh strawberries can be substituted (reduce liquid in buttercream).1/4 cup whole milk Provides moisture; non-dairy milk is great for dairy-free.For Decorating1 cup fresh strawberries Adds a beautiful touch; feel free to use any fresh berries for decoration.3 slices lemon Optional garnish that adds a refreshing visual appeal. Equipment OvenMixing bowlsCake PansSpatulaWire Rack Method Step-by-Step Instructions for Strawberry Lemon CakePreheat your oven to 170ºC (340ºF) and prepare three 20 cm (8-inch) round cake pans by lining them with parchment paper.In a large bowl, sift together the all-purpose flour, cornstarch, baking powder, baking soda, and salt.In a separate mixing bowl, combine granulated sugar and lemon zest, muddling them together until fragrant. Beat in softened butter for about 3 minutes until it’s creamy and light.Gradually add eggs one at a time, ensuring they are fully incorporated before adding half of the dry mixture, followed by sour cream, vegetable oil, lemon juice, and vanilla extract.Finally, mix in the remaining dry ingredients until just combined, avoiding overmixing.Carefully divide the batter among the three prepared cake pans, smoothing the tops with a spatula. Place the pans in the preheated oven and bake for 20-23 minutes.Once baked, remove the pans from the oven, cool them for 10 minutes, and then transfer the layers to a wire rack to cool completely.While the cake layers are cooling, prepare the strawberry buttercream. Sift the powdered sugar and freeze-dried strawberry powder into a large mixing bowl.Beat the softened butter for about 4 minutes until fluffy, gradually adding the powdered sugar mixture while blending in whole milk.Whip until the buttercream is smooth and spreadable, adjusting the consistency with more milk if needed.Once the cake layers have completely cooled, it’s time to assemble your Strawberry Lemon Cake.Place one layer on a serving platter and generously spread a layer of strawberry buttercream on top. Repeat this process with the second layer, and then place the final layer on top.Apply a crumb coat around the entire cake with excess buttercream, then refrigerate for 20 minutes to set the frosting.After the cake is chilled, remove it from the refrigerator and add a final layer of buttercream to the tops and sides for a beautiful finish.Decorate the Strawberry Lemon Cake with fresh strawberries and optional lemon slices for an appealing presentation.Slice into portions and serve, reveling in the delightful combination of flavors that make this cake a standout treat! Nutrition Serving: 1sliceCalories: 320kcalCarbohydrates: 45gProtein: 3gFat: 15gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 50mgSodium: 180mgPotassium: 150mgFiber: 1gSugar: 30gVitamin A: 5IUVitamin C: 15mgCalcium: 2mgIron: 4mg NotesEnsure ingredients are at room temperature for smoother batter incorporation. Allow cake layers to cool completely before frosting to prevent melting the buttercream. Tried this recipe?Let us know how it was!
