Imagine slicing into a show-stopping dessert that brings together sunshine-bright lemons, plump, juicy strawberries, and the lush tang of cream cheese frosting—all layered into one unforgettable bite. The Strawberry Lemonade Layer Cake is pure celebration: fresh strawberries and real lemon juice swirl together in a tender crumb, sandwiched with creamy frosting that practically melts over each layer. Whether you’re planning a backyard gathering or just want to treat yourself, this cake bursts with summer flavor and cheerful pastel color, guaranteed to brighten any table.
Ingredients You’ll Need
Baking the perfect Strawberry Lemonade Layer Cake is all about balancing a handful of essential ingredients. Each one plays a starring role, from creating a fluffy structure to lending true citrus zing or berry sweetness. Gather these goodies, and you’re well on your way to cake bliss!
- All-purpose flour: Provides the structure for a light yet sturdy cake crumb.
- Baking powder: Helps the cake rise into soft, airy layers.
- Salt: Enhances and balances all the other flavors.
- Unsalted butter (for cake): Gives rich flavor and ensures a tender crumb.
- Granulated sugar: Sweetens the cake and contributes to a moist texture.
- Large eggs: Bind the batter and add a little lift.
- Vanilla extract: Flatters both strawberry and lemon with its subtle warmth.
- Freshly squeezed lemon juice: Infuses both the cake and frosting with bright, tart notes.
- Buttermilk: Keeps the cake deliciously moist and tender—don’t skip it!
- Pureed fresh strawberries: Adds fresh berry sweetness and beautiful pink color to the cake.
- Cream cheese (for frosting): Delivers a tangy, velvety smooth base for the luscious icing.
- Unsalted butter (for frosting): Works alongside the cream cheese for that irresistibly fluffy texture.
- Powdered sugar: Sweetens and thickens the frosting, making it easy to spread.
- Lemon zest: Boosts the frosting with fragrant citrus oils.
- Fresh strawberries (for garnish): The crowning jewel on every slice, adding taste and visual appeal.
How to Make Strawberry Lemonade Layer Cake
Step 1: Prep Your Pans and Oven
Before anything else, crank up your oven to 350 degrees Fahrenheit to make sure it’s hot and ready when your batter is set to go. Grease and flour two 9-inch round cake pans to guarantee easy cake release—no one wants to lose a beautiful layer to the bottom of the pan!
Step 2: Mix the Dry Ingredients
In a medium bowl, whisk together the flour, baking powder, and salt. This blend ensures even distribution of the leavening and seasoning, setting your Strawberry Lemonade Layer Cake up for a perfect rise every time.
Step 3: Cream the Butter and Sugar
In a large bowl, beat the softened butter with granulated sugar until it’s pale and fluffy—this step introduces air, making the cake light. Add eggs one at a time, allowing each to fully incorporate, then mix in the vanilla extract for that essential background note.
Step 4: Combine Wet and Dry Mixtures
Alternate adding your flour mixture and the buttermilk in batches, starting and ending with the flour. This careful process creates a smooth, sturdy batter without overmixing. Once combined, gently fold in the lemon juice and pureed strawberries—watch the batter bloom into a lovely pink hue!
Step 5: Bake to Perfection
Divide the batter evenly between your prepared pans, smoothing the tops with a spatula. Bake for 30 to 35 minutes, or until a toothpick poked into the center comes out clean. Let the cakes cool in the pans for 10 minutes, then turn them out onto wire racks to cool completely—patience pays off for frosting later!
Step 6: Make the Luscious Frosting
Beat the cream cheese and softened butter together until silky smooth. Slowly add powdered sugar, then blend in lemon zest and lemon juice. The result: a creamy, citrus-kissed frosting that perfectly complements the fruity layers of the Strawberry Lemonade Layer Cake.
Step 7: Assemble and Frost
Once your cakes are completely cool, place one layer on a serving plate. Spread a generous amount of frosting over the top, then add the second layer. Frost the top and sides with the remaining lemon cream cheese frosting, swirling it for those irresistible bakery-style swoops. Garnish with fresh strawberries to finish things off in style.
How to Serve Strawberry Lemonade Layer Cake
Garnishes
Nothing elevates a Strawberry Lemonade Layer Cake quite like a crown of fresh strawberries and a few curls of lemon zest. Arrange halved or whole berries artistically atop the cake, and sprinkle a little extra zest for a pop of golden color and fragrance that says “this is homemade with love.”
Side Dishes
A cake as vibrant and flavorful as this one deserves a light, refreshing side. Offer guests a simple lemon or berry sorbet, or pair with iced herbal tea for a full-on springtime treat. The tart notes in the cake really shine when accompanied by fresh fruit salad or a scattering of mint leaves.
Creative Ways to Present
For birthday or shower parties, slice the Strawberry Lemonade Layer Cake into pastel wedges and serve on floral dishes. You can also bake the batter as cupcakes for individual servings or stack smaller layers for an elegant tiered centerpiece! A drizzle of strawberry sauce or a handful of edible flowers turns each slice into a festival of color and flavor.
Make Ahead and Storage
Storing Leftovers
Wrap any remaining cake tightly in plastic wrap or store slices in an airtight container in the refrigerator. The Strawberry Lemonade Layer Cake stays moist and flavorful for up to three days, and the flavors actually meld beautifully with a short chill.
Freezing
If you’re planning ahead, you can freeze this cake! Bake and cool the layers completely, then wrap each in plastic and foil before freezing. The unfrosted layers can be stored for up to two months. For frosted leftovers, flash-freeze slices, then wrap and store for a treat on demand.
Reheating
While you don’t need to reheat the cake, letting it sit at room temperature for about 30 minutes after refrigeration brings the flavors and texture back to life. If you prefer a slightly warm, pudding-soft experience, microwave individual slices for just 10–15 seconds.
FAQs
What kind of strawberries work best for the Strawberry Lemonade Layer Cake?
Fresh, ripe strawberries are ideal for both the puree in the batter and the garnish on top. If out of season, frozen strawberries (thawed and drained) work in a pinch, but nothing beats the pop of flavor from local berries!
Can I substitute the buttermilk?
Yes, if you don’t have buttermilk on hand, add 1 teaspoon of lemon juice or white vinegar to 1/4 cup of whole milk and let it sit for five minutes. The slight tang will mimic buttermilk’s effect in keeping the cake moist.
Is it possible to make Strawberry Lemonade Layer Cake gluten-free?
Absolutely! Replace the all-purpose flour with your favorite 1-to-1 gluten-free baking blend. Make sure the blend includes xanthan gum or add a little yourself for structure.
Can I make the cake layers ahead?
Yes, you can bake the layers a day or two in advance. Wrap them well once cool, and store at room temperature or refrigerate if your kitchen is warm. Frost and assemble the day you’re ready to serve.
How do I prevent the frosting from being too soft?
If your kitchen is warm or your frosting feels runny, pop it in the fridge for 15–20 minutes before assembling your Strawberry Lemonade Layer Cake. Chilling firms it up and makes spreading much easier.
Final Thoughts
Nothing brings people together like a slice of Strawberry Lemonade Layer Cake! With its playful colors, tangy lemon, and sweet strawberries, it’s the ideal cake for showing someone how much you care—whether it’s a weekend brunch or a milestone celebration. Bake up this beauty soon, and get ready for plenty of rave reviews and happy smiles!
Print
Strawberry Lemonade Layer Cake Recipe
- Total Time: 1 hour 15 minutes
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
Indulge in the delightful flavors of summer with this Strawberry Lemonade Layer Cake. A light and moist lemon-scented cake is layered with sweet strawberry puree and tangy cream cheese frosting, creating a beautiful and delicious dessert perfect for any celebration.
Ingredients
Cake:
- 2 1/2 cups all-purpose flour
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup unsalted butter, softened
- 1 3/4 cups granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 1/4 cup freshly squeezed lemon juice
- 1/4 cup buttermilk
- 1 cup pureed fresh strawberries
Frosting:
- 16 ounces cream cheese, softened
- 1/2 cup unsalted butter, softened
- 4 cups powdered sugar
- 2 tablespoons lemon zest
- 1/4 cup lemon juice
- Fresh strawberries for garnish
Instructions
- Preheat oven to 350 degrees Fahrenheit. Grease and flour two 9-inch round cake pans.
- In a medium bowl, whisk together flour, baking powder, and salt.
- In a large bowl, cream butter and sugar until light and fluffy. Beat in eggs one at a time, then add vanilla extract.
- Alternately add flour mixture and buttermilk, beginning and ending with flour. Fold in lemon juice and pureed strawberries.
- Divide batter evenly between prepared pans and bake for 30-35 minutes or until a toothpick inserted into the center comes out clean.
- Cool cakes completely on wire racks.
- For the frosting, beat cream cheese and softened butter until smooth. Gradually add powdered sugar, then mix in lemon zest and lemon juice until creamy.
- To assemble, spread frosting on top of one cake layer, place the second layer on top, and frost the top and sides. Garnish with fresh strawberries.
Notes
- Use fresh, ripe strawberries for best flavor.
- Chill frosting before spreading if it’s too soft.
- This cake is perfect for spring and summer celebrations.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 35 g
- Sodium: 250 mg
- Fat: 22 g
- Saturated Fat: 13 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 75 mg
