Strawberry Lemon Cake

This Strawberry Lemon Cake is charmingly simple yet full of fresh, bright flavors! Imagine soft, tender lemon cake layers stacked high and smothered in a creamy strawberry buttercream bursting with the pure taste of real strawberries. It’s an ideal dessert for spring and summer, guaranteed to add a sunny touch to any celebration.

This cake brings together zesty lemon layers that stay beautifully moist and a silky strawberry buttercream that perfectly balances the lemon’s tang. It’s a true crowd favorite for birthdays, baby showers, or whenever you want to serve up something fresh and special.

Instructions

LEMON CAKE LAYERS

• First, preheat your oven to 170ºC (340ºF) on a conventional bake setting. Make sure to line three 8-inch (20 cm) cake pans with parchment paper to get those perfect, clean-edged cakes.
• Sift together the all-purpose flour, cornstarch, baking powder, baking soda, and salt in a medium bowl. Set this dry mix aside for later.
• In a large mixing bowl, combine the granulated sugar and lemon zest. Use your fingers to rub them together until the mixture looks like damp sand—this releases that beautiful lemon oil aroma. Then add the softened butter and beat on high speed for around 3 minutes until it’s light and fluffy.
• Next, add the eggs two at a time, mixing on low speed just until each addition is incorporated. This makes sure your batter stays smooth and silky.
• Pour in half the dry ingredient mixture and gently mix on low until just blended. Then add the sour cream, vegetable oil, lemon juice, and vanilla extract, stirring gently to combine evenly.
• Add the rest of the dry ingredients and mix just until everything comes together. Avoid overmixing to keep the cake tender and soft.
• Use a rubber spatula to fold the batter, scraping the bowl’s sides and bottom thoroughly to ensure everything is well incorporated.
• Divide the batter evenly among your prepared pans and bake for 20 to 23 minutes, or until a toothpick inserted in the center comes out clean. Your cakes will look pale and won’t form a dark crust — exactly what you want for a tender crumb.
• Let the cakes cool in their pans on a wire rack for 10 minutes. Carefully loosen the edges, remove them from the pans, and let cool completely before frosting.

STRAWBERRY BUTTERCREAM

• Start by sifting powdered sugar and freeze-dried strawberry powder together. This makes sure the buttercream stays silky smooth and packed with pure strawberry flavor.
• Beat the room temperature butter for 4 minutes on medium-high speed using a stand mixer with paddle attachment or hand mixer. Scrape down the bowl sides, then beat for another 2 minutes until it’s light and fluffy.
• Add the powdered sugar and strawberry powder mixture along with vanilla extract and milk in two parts. Whip well after each addition until fully combined. To amp up the color, a drop or two of red food coloring works wonders.
• Scrape down the bowl and whip the buttercream one last time on low speed for about 2 minutes to get a perfectly smooth, creamy finish.

ASSEMBLING

• Put your first cooled cake layer onto a serving plate or cake board. Having a cake turntable helps, but no worries if you don’t—it’s easy enough without one.
• Spread two generous spoonfuls of buttercream evenly over the first layer using an offset spatula. Place the second cake layer on top and repeat. Then add the final layer and cover the entire cake with a thin crumb coat of frosting.
• Pop the cake in the fridge for about 20 minutes to let the crumb coat firm up. After that, spread the remaining buttercream all over, smoothing it nicely. For a little extra flair, drag your spatula across the frosting to make pretty waves.
• Finish the look by decorating with fresh strawberries and lemon slices—fresh and seasonal, just how I like it.

Nutrition

Bright, fresh, and surprisingly easy, this Strawberry Lemon Cake combines soft lemon cake layers alive with zesty flavor alongside a rich strawberry buttercream made with freeze-dried strawberry powder for a punch of natural fruit taste. It’s a light, elegant cake perfect for spring and summer, birthdays, or just about any celebration that needs a fresh and festive touch.

You’ll find everything you need here to nail this recipe: a clear ingredient list, detailed step-by-step instructions (with photos to guide you!), plus handy tips, easy swaps, and advice on storage and prepping ahead so your cake is always spot-on.

• Serves around 12 people; you’ll spend roughly 40 minutes prepping and about 22 minutes baking.
• Grab a stand mixer with a paddle attachment or a sturdy hand mixer and line three 8-inch cake pans with parchment paper.
• Check out the notes on ingredients, assembly tips, decoration ideas, FAQs, and storage guidance below to make this recipe your own.

Why This Cake Works

• Lemon cake layers: Lusciously soft, with fresh lemon zest flavor shining through every bite—similar to our Moist Lemon Cake Recipe.
• Strawberry buttercream: Crafted with freeze-dried strawberry powder for an intense, natural berry burst without added moisture.
• Fresh flavors: The bright lemon and ripe strawberry combo makes for a lively and balanced taste.
• Eye-catching layer cake: Three tall, luscious layers create a lovely centerpiece that’s perfect for every celebration; if you love citrus-and-berry showstoppers, try our Lemon Blueberry Layer Cake next.

Ingredients You’ll Need

• 340 g all-purpose flour
• 2 tablespoon cornstarch
• ¾ teaspoon baking powder
• ¾ teaspoon baking soda
• ¾ teaspoon salt
• 300 g granulated sugar
• Zest of one large organic lemon or two small
• 180 g butter room temperature
• 4 large eggs room temperature
• 240 g sour cream room temperature
• 60 g vegetable oil e.g. canola oil
• 2 tablespoon lemon juice
• 2 teaspoon vanilla extract
• 400 g butter room temperature
• 660 g powdered sugar
• 2 tablespoon freeze dried strawberry powder
• 2 teaspoon vanilla extract
• 2-3 tablespoon whole milk room temperature
• Fresh strawberries
• Lemon slices

How to Make the Cake

1. Preheat oven to 170ºC/340ºF (conventional) and line three 20 cm (8-inch) cake pans with parchment paper.

2. Sift together all-purpose flour, cornstarch, baking powder, baking soda, and salt; set aside.

3. Rub granulated sugar and lemon zest together until it looks like damp sand.

4. Add room-temperature butter to the sugar/zest and beat on high speed for about 3 minutes until light and creamy.

   

5. Add eggs two at a time, mixing on low speed until just combined after each addition.

6. Add half of the dry ingredients and mix on low speed until just blended.

   

7. Add sour cream, vegetable oil, lemon juice, and vanilla extract and mix gently to combine.

8. Add remaining dry ingredients and mix until just combined, then fold batter with a rubber spatula scraping the bowl sides and bottom.

   

9. Divide batter evenly among prepared pans and bake 20–23 minutes or until a toothpick inserted comes out clean.

10. Cool cakes in their pans on a wire rack for 10 minutes, then loosen edges, remove from pans, and cool completely.

11. Sift powdered sugar and freeze-dried strawberry powder together and set aside.

12. Beat softened butter on medium-high speed for 4 minutes, scrape the bowl, then beat another 2 minutes until light and fluffy.

13. Add the powdered sugar/strawberry mix, vanilla, and milk in two additions, whipping well after each addition until fully combined.

14. Scrape the bowl and whip the buttercream for another 2 minutes on low speed until smooth and even.

    

15. Place the first cooled cake layer on a serving plate or cake board.

16. Spoon two generous dollops of buttercream onto the first layer and spread evenly with an offset spatula; add the second layer and repeat.

    

17. Place the final layer on top and apply a thin crumb coat of frosting over the entire cake.

18. Chill the cake in the fridge about 20 minutes to set the crumb coat.

    

19. Spread the remaining buttercream over the cake and smooth, creating decorative waves with an offset spatula if desired.

20. Decorate the cake with fresh strawberries and lemon slices.

    

Pro Tips for Best Results

• Use a kitchen scale: I always swear by weighing ingredients in grams when baking. It takes the guesswork out and helps you achieve perfect results every time.
• Don’t overmix your batter: Once you’ve combined ingredients, gently fold the batter just once with a spatula to catch anything at the bottom. Overmixing can make cakes dense or tough, and we definitely want soft and tender!
• Light vs. dark pans: I recommend light-colored aluminum pans because they bounce heat back and bake more gently, giving you soft, pale cakes. Dark pans tend to bake faster and produce a darker crust, which can dry out your cake.

Answers to Common Questions

Where can I find freeze-dried strawberries?

You can usually find freeze-dried strawberries at your local supermarket, specialty baking shops, or online. They’re perfect for adding big strawberry flavor without any extra moisture in your buttercream, or to infuse a no-bake strawberry cheesecake without watering it down.

Can I make the cake a day ahead?

Definitely! Bake your cake layers and prepare the strawberry buttercream the day before. Wrap each layer tightly in plastic wrap and freeze them. Take them out an hour before assembling to thaw. Keep your buttercream covered at room temp or in an airtight container until ready to use.

How do I know when the cake layers are done?

Use a toothpick or a cake tester. Insert it into the center once your cakes reach the minimum time in the oven. If it comes out clean with no wet batter clinging, your cakes are perfectly baked!

Can I make this cake with two layers instead of three?

Yes! Just split the batter between two pans and increase the bake time to around 30-33 minutes. You’ll have thicker layers, which can be a nice, simpler alternative if you prefer.

Storage and Make-Ahead Tips

Keep your Strawberry Lemon Cake fresh by storing it in an airtight container in the fridge. Before serving, bring it to room temperature for about 30 minutes to wake up the soft texture. It tastes best within a few days of baking, so enjoy it while it’s fresh and vibrant! For another citrusy dessert that’s ideal to make ahead, Lemon Bars with Shortbread Crust keep beautifully in the fridge and slice especially cleanly after an overnight chill.

Easy Swaps and Add-Ins

Want to mix things up or personalize this cake? Here are some simple swaps and additions you can try with no fuss:

• Switch freeze-dried strawberry powder with raspberry or blueberry powder in equal amounts for a fun berry twist and a splash of different color.
• Use fresh strawberry puree (strained to remove seeds) in the buttercream instead of some of the milk. Start with 100–150 g puree, reduce the milk accordingly, and add powdered sugar gradually until the frosting holds firm.
• Spread a layer of lemon curd between your cake layers for an extra zesty pop—feel free to use homemade or store-bought curd.
• Try cream cheese frosting by swapping half the butter for full-fat cream cheese (about 200 g butter with 200 g cream cheese). Chill before frosting for easy spreading.
• If sour cream isn’t your thing, feel free to replace it with the same amount of buttermilk—the original recipe called for buttermilk and it works just as well.
• If three layers feel like too much, cut the batter in two and bake two thicker layers instead (bake for about 30–33 minutes; see FAQ).
• Use a gluten-free all-purpose flour blend 1:1 in place of regular flour, though expect the texture to be a bit different, often a bit denser.
• Add 1–2 tablespoons poppy seeds to the dry mix for a fun lemon-poppy seed twist—see our lemon poppy seed muffins for flavor inspiration—that pairs beautifully with strawberry buttercream.
• Top with macerated fresh strawberries (toss sliced berries with sugar and let sit 15–20 minutes) or fresh mint leaves for a pretty, fresh contrast.