Strawberry lemon cake is a bright and refreshing dessert that combines the tangy zest of lemons with the sweet juiciness of strawberries. This moist and fluffy cake is layered with a luscious strawberry filling and topped with a creamy lemon frosting, making it perfect for spring, summer, or any special occasion.
Why You’ll Love This Recipe
- Fresh & Fruity Flavor – A perfect balance of tart lemon and sweet strawberries.
- Moist & Fluffy Texture – Buttermilk or yogurt keeps the cake tender and soft.
- Gorgeous Presentation – A beautiful cake with vibrant colors, great for celebrations.
- Customizable – Make it as a layer cake, bundt cake, or cupcakes.
- Perfect for Any Occasion – Great for birthdays, baby showers, or a summer dessert.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the Cake:
- All-purpose flour
- Baking powder
- Baking soda
- Salt
- Unsalted butter (softened)
- Granulated sugar
- Eggs
- Fresh lemon juice
- Lemon zest
- Buttermilk or Greek yogurt
- Vanilla extract
- Fresh strawberries (diced, lightly coated in flour to prevent sinking)
For the Strawberry Filling (Optional):
- Fresh strawberries (chopped)
- Sugar
- Lemon juice
- Cornstarch (to thicken)
For the Lemon Frosting:
- Unsalted butter (softened)
- Cream cheese (optional, for a tangy touch)
- Powdered sugar
- Lemon juice
- Lemon zest
- Vanilla extract
Directions
Make the Cake:
- Preheat Oven – Set to 350°F (175°C) and grease two 9-inch cake pans.
- Mix Dry Ingredients – In a bowl, whisk together flour, baking powder, baking soda, and salt.
- Cream Butter & Sugar – Beat butter and sugar until light and fluffy.
- Add Wet Ingredients – Mix in eggs, one at a time, then add lemon juice, lemon zest, vanilla, and buttermilk.
- Combine – Gradually add dry ingredients to wet ingredients, mixing until just combined. Gently fold in diced strawberries.
- Bake – Divide batter between cake pans and bake for 25–30 minutes or until a toothpick inserted in the center comes out clean. Cool completely.
Make the Strawberry Filling:
- Cook Strawberries – In a saucepan, heat chopped strawberries, sugar, and lemon juice over medium heat.
- Thicken – Stir in cornstarch slurry (cornstarch mixed with water) and cook until thickened. Let cool.
Make the Lemon Frosting:
- Beat Butter & Sugar – Cream butter (and cream cheese if using) until smooth. Gradually mix in powdered sugar, lemon juice, lemon zest, and vanilla extract.
Assemble the Cake:
- Layer & Frost – Spread strawberry filling between cake layers, then frost with lemon frosting.
- Decorate & Serve – Garnish with fresh strawberries and lemon zest. Chill before slicing for clean cuts.
Servings and Timing
- Servings: 10–12 slices
- Prep Time: 20 minutes
- Bake Time: 25–30 minutes
- Cooling & Assembly: 30 minutes
- Total Time: 1 hour 20 minutes
Variations
- Cupcakes – Use the batter to make 12–14 cupcakes, baking for 18–20 minutes.
- Bundt Cake – Bake in a bundt pan for 45–50 minutes.
- Gluten-Free – Substitute with a 1:1 gluten-free flour blend.
- Dairy-Free – Use coconut yogurt and dairy-free butter.
- Extra Lemon Flavor – Brush cake layers with lemon syrup before frosting.
Storage/Reheating
- Refrigerator: Store in an airtight container for up to 4 days.
- Freezer: Freeze unfrosted cake layers for up to 2 months. Thaw before assembling.
- Reheating: Serve chilled or let slices sit at room temperature for 15 minutes before eating.
FAQs
Can I use frozen strawberries?
Yes, but thaw and drain them first to avoid excess moisture.
How do I keep the strawberries from sinking?
Toss them in a little flour before folding into the batter.
Can I make this cake ahead of time?
Yes! Bake the layers and refrigerate or freeze them until ready to assemble.
What can I use instead of buttermilk?
Use regular milk with 1 tablespoon of lemon juice or vinegar.
Can I use a different frosting?
Yes! Whipped cream or white chocolate buttercream also pair well.
How do I prevent my cake from being dry?
Measure flour correctly and don’t overbake. Adding buttermilk keeps it moist.
Can I add poppy seeds for texture?
Yes! Mix in 1 tablespoon of poppy seeds for extra crunch.
How do I get smooth frosting?
Beat frosting until creamy, and chill it for 10 minutes before frosting the cake.
Can I make this cake into a sheet cake?
Yes! Bake in a 9×13-inch pan for 35–40 minutes.
What pairs well with this cake?
Enjoy with tea, lemonade, or a scoop of vanilla ice cream.
Conclusion
Strawberry lemon cake is a light, fruity dessert that’s perfect for spring and summer. With its moist lemon cake layers, sweet strawberry filling, and creamy frosting, every bite is refreshing and delicious. Whether for birthdays, tea parties, or family gatherings, this cake is sure to impress! Try it today and savor the bright flavors of lemon and strawberry in every bite!
Print
Strawberry Lemon Cake
- Prep Time: 45 minutes
- Cook Time: 30 minutes
- Total Time: 1 hour 15 minutes
- Yield: 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This Strawberry Lemon Cake combines the zesty brightness of lemon with the sweet freshness of strawberries. Moist lemon cake layers are enveloped in a luscious strawberry buttercream, making it a perfect treat for spring and summer occasions.
Ingredients
For the Lemon Cake Layers:
- 3 cups (339g) cake flour
- 4 1/2 tsp (18g) baking powder
- 1/2 tsp (3g) salt
- 1 cup (226g) unsalted butter, room temperature
- 1 1/3 cups (266g) granulated sugar
- 3 tsp lemon zest
- 5 large egg whites, room temperature
- 1 tbsp (13g) pure vanilla extract
- 1 cup (240g) buttermilk, room temperature
For the Strawberry Buttercream:
- 2 cups (452g) unsalted butter, slightly cold
- 6 cups (750g) powdered sugar, sifted
- 1/2 cup (12g) freeze-dried strawberries, ground into powder
- 3 tbsp (42g) heavy whipping cream
- 1 tsp pure vanilla extract
- Pinch of salt
For Assembly:
- Fresh strawberries, sliced (optional, for filling and decoration)
Instructions
Step 1: Prepare the Lemon Cake Layers
Preheat Oven: Set your oven to 350°F (175°C). Grease and line three 8-inch (20cm) round cake pans with parchment paper.
Mix Dry Ingredients: In a medium bowl, whisk together the cake flour, baking powder, and salt.
Cream Butter and Sugar: In a large mixing bowl, beat the butter until creamy. Add granulated sugar and lemon zest; beat until light and fluffy.
Add Egg Whites and Vanilla: Mix in egg whites one at a time, ensuring each is fully incorporated before adding the next. Stir in vanilla extract.
Combine with Dry Ingredients: Alternately add the dry ingredients and buttermilk to the butter mixture, beginning and ending with the dry ingredients. Mix until just combined; avoid overmixing.
Bake: Divide the batter evenly among the prepared pans. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
Cool: Let the cakes cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.
Step 2: Prepare the Strawberry Buttercream
Beat Butter: In a large bowl, beat the slightly cold butter until smooth.
Add Powdered Sugar and Strawberry Powder: Gradually add the sifted powdered sugar and freeze-dried strawberry powder, mixing on low speed until combined.
Add Cream and Vanilla: Pour in heavy whipping cream, vanilla extract, and a pinch of salt. Increase the mixer speed to medium-high and beat until the frosting is light and fluffy.
Step 3: Assemble the Cake
Level the Cakes: If necessary, level the tops of the cooled cakes to ensure they are flat.
Layer and Frost: Place the first cake layer on a serving plate. Spread a layer of strawberry buttercream over the top. If desired, add a layer of sliced fresh strawberries. Repeat with the second layer. Place the third layer on top and frost the entire cake with the remaining buttercream.
Decorate: Garnish with additional fresh strawberries or lemon zest as desired.
Notes
- Freeze-Dried Strawberries: Using freeze-dried strawberries in the buttercream provides intense flavor without adding extra moisture.
- Storage: Store the assembled cake in an airtight container in the refrigerator for up to 3 days. Bring to room temperature before serving.
- Make Ahead: Both the cake layers and buttercream can be prepared a day in advance. Store the cake layers wrapped in plastic wrap at room temperature and refrigerate the buttercream. Allow the buttercream to soften slightly before assembling.
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