Strawberry Lemonade Cake

This Strawberry Lemonade Cake is the perfect blend of sweet and tangy, featuring layers of moist lemon cake, a luscious strawberry filling, and a bright lemon buttercream frosting. Every bite feels like summer, whether I’m baking it for a celebration or just because I’m craving something fruity and refreshing.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Lemon Cake:

2 ½ cups all-purpose flour

2 ½ tsp baking powder

½ tsp salt

1 cup unsalted butter, softened

1 ¾ cups granulated sugar

4 large eggs

1 tbsp lemon zest (about 1 lemon)

1/3 cup fresh lemon juice

1 tsp vanilla extract

1 cup whole milk

For the Strawberry Filling:

2 cups fresh strawberries, chopped

¼ cup granulated sugar

1 tbsp lemon juice

1 tbsp cornstarch mixed with 2 tbsp water (slurry)

For the Frosting:

1 cup unsalted butter, softened

4 cups powdered sugar

2–3 tbsp fresh lemon juice

1 tsp vanilla extract

Optional: pink food coloring for a pretty tint

Directions

Make the Lemon Cake:

I start by preheating my oven to 350°F (175°C) and prepping two 9-inch round cake pans with grease and flour.

In one bowl, I whisk together the flour, baking powder, and salt. In another large bowl, I cream the butter and sugar until it’s fluffy, then beat in the eggs one at a time.

I stir in the lemon zest, juice, and vanilla.

Then, I alternate adding the flour mixture and milk, beginning and ending with the flour.

After dividing the batter evenly between the pans, I bake them for 25–30 minutes, or until a toothpick inserted comes out clean.

Then I let them cool completely.

Prepare the Strawberry Filling:

I cook the strawberries, sugar, and lemon juice over medium heat until the berries soften and release their juices—about 5 minutes.

Then I stir in the cornstarch slurry and cook another couple of minutes until it thickens.

Once it cools down, it’s ready to go.

Make the Frosting:

In a large bowl, I beat the butter until creamy.

Gradually, I add the powdered sugar, lemon juice, and vanilla, beating until the mixture is fluffy and smooth.

If I want to add a pink hue, I mix in a drop or two of food coloring.

Assemble the Cake:

I place one cooled cake layer on a serving plate, spread the strawberry filling over it, then gently place the second cake layer on top.

I frost the entire cake with the lemon frosting.

Sometimes I chill it for 30 minutes to get cleaner slices.

Servings and timing

This recipe makes 12 servings.

Prep time: 35 minutes

Cook time: 30 minutes

Cooling and assembly: 1 hour

Total time: About 2 hours

Variations

I sometimes swap the strawberry filling for lemon curd to dial up the citrus factor.

Instead of pink food coloring, I’ve used mashed raspberries in the frosting for a natural tint and flavor.

For a lighter version, I’ve made this cake with Greek yogurt replacing part of the butter.

I like turning this into cupcakes—same batter, just bake for 18–20 minutes in a cupcake tin.

Storage/Reheating

I store the cake in an airtight container in the fridge for up to 4 days. It tastes even better the next day. When I want to serve it, I let it sit at room temperature for 30 minutes for the best texture. I don’t recommend microwaving it—room temp is best to preserve the frosting and filling.

FAQs

How can I make the cake layers more moist?

I make sure not to overmix the batter and use fresh lemon juice and milk. Also, I check for doneness early to avoid overbaking.

Can I use frozen strawberries in the filling?

Yes, I can use frozen strawberries—just thaw and drain them first so the filling doesn’t get too watery.

Can I make this cake ahead of time?

I often bake the cake layers a day in advance and store them wrapped tightly. I prep the filling and frosting fresh the next day for best results.

What’s the best way to decorate this cake?

I love garnishing with fresh strawberries and thin lemon slices. A few mint leaves also add a nice touch.

Can I use this recipe for cupcakes?

Yes, I divide the batter into cupcake liners and bake for about 18–20 minutes. They’re just as delicious and easier to serve.

Conclusion

This Strawberry Lemonade Cake is my go-to for a bright, refreshing dessert that looks as good as it tastes. The layers of lemon cake and strawberry filling make it irresistible, and the creamy lemon frosting pulls it all together beautifully. Whether it’s springtime, a birthday, or a weekend treat, I always find a reason to bake this one.

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