Strawberry Lemon Layer Cake Recipe

If you’re searching for a show-stopper dessert that screams spring, look no further than this Strawberry Lemon Layer Cake. Each bite delivers fluffy lemon cake layers, tangy cream cheese frosting, and loads of bright, fresh strawberries. It’s a celebration of vibrant flavor and irresistible texture, making it just the cake to impress family, delight friends, or treat yourself on a sunny afternoon.

this Recipe

Ingredients You’ll Need

The magic of a Strawberry Lemon Layer Cake lies in its simple, vibrant ingredients. Each one plays a special role: from the zingy lemon that adds fresh tartness, to sweet strawberries packing a juicy punch, and of course, rich cream cheese for the silkiest frosting. Here’s what brings it all together:

• All-purpose flour: This forms the sturdy, yet tender base of your cake—always measure carefully for the lightest crumb.
• Baking powder & baking soda: These leavening agents work as a team to create perfectly fluffy layers—don’t skip either!
• Salt: Just a touch balances the sweetness and deepens the flavors throughout every bite.
• Unsalted butter (softened): Adds richness and tender crumb, and is crucial for achieving a light, airy cake and silky frosting.
• Granulated sugar: Not just for sweetness—creaming it with butter helps you get those beautiful, lofty layers.
• Large eggs: They bind everything together and give a lovely golden color and structure.
• Lemon zest & juice: For that unmistakable lemon brightness, these add punchy tartness and fragrant aroma.
• Vanilla extract: Adds warmth and rounds out the tanginess of the lemons and strawberries.
• Buttermilk: Its subtle tang makes for extra tender cake—room temperature is best for smooth mixing.
• Fresh strawberries (hulled and sliced): The star in every bite; use ripe berries for maximum flavor and color.
• Powdered sugar: Essential for a cloud-like, creamy frosting sweetened to perfection.
• Cream cheese (softened): The frosting’s secret weapon—tangy, rich, and decadently smooth.
• Vanilla extract (for frosting): A splash more rounds out the cream cheese frosting’s flavor profile.
• Lemon juice (for frosting): This gives the frosting an extra lift and a hint of zing.

How to Make Strawberry Lemon Layer Cake

Step 1: Prepare Your Pans and Ingredients

Start by setting the mood—preheat your oven to 350°F (175°C). Grease and flour three 8-inch round cake pans and line the bottoms with parchment paper for stress-free removal (your future self will thank you!). While the oven warms up, gather and measure your ingredients so everything is ready for action.

Step 2: Mix the Dry Ingredients

In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. This quick step guarantees that those leavening agents are evenly distributed, making your Strawberry Lemon Layer Cake perfectly risen and tender throughout.

Step 3: Cream Butter and Sugar

In your largest mixing bowl, cream the softened butter and granulated sugar with a hand or stand mixer until the mixture is light and fluffy—this crucial step adds air to the batter for soft, airy layers. Take your time; creaming well is the secret to bakery-style cakes.

Step 4: Add the Eggs and Flavors

Beat in eggs one at a time, ensuring each is fully incorporated. Mix in that fragrant lemon zest, fresh lemon juice, and vanilla extract—watch as your kitchen fills with that unmistakable citrusy aroma.

Step 5: Bring Together Wet and Dry Ingredients

With your mixer on low, alternate adding the flour mixture and buttermilk to the butter mixture—start and finish with the flour. Mix until just combined; don’t overmix, or you’ll lose that dreamy, tender crumb.

Step 6: Bake the Cake Layers

Divide the batter evenly among your prepared pans. Smooth the tops, then pop them into the oven for 22 to 25 minutes. They’re ready when a toothpick comes out clean and the tops are just golden. Let them cool in the pans for about 10 minutes before turning out onto wire racks to cool completely.

Step 7: Whip Up the Lemon Cream Cheese Frosting

In a clean bowl, beat the softened cream cheese and butter together until totally smooth and creamy. Gradually add the powdered sugar, vanilla, and a splash of lemon juice, then whip until your frosting is delightfully fluffy—perfect for slathering between layers.

Step 8: Assemble the Cake

Time for the fun part! Place one cake layer on a stand or plate, spread a generous layer of frosting, then scatter with fresh strawberry slices. Repeat with the second layer, then top with the third. Frost the sides and top, smoothing with a spatula for that just-right, rustic look. Finish with extra strawberries for a pop of color.

Step 9: Chill and Serve

For flawless slices, chill your Strawberry Lemon Layer Cake for about 30 minutes—this helps everything set beautifully. All that’s left is to slice, serve, and wait for the oohs and aahs!

How to Serve Strawberry Lemon Layer Cake

Garnishes

To make your Strawberry Lemon Layer Cake look as irresistible as it tastes, crown it with halved or whole fresh strawberries, a sprinkle of lemon zest, or even some edible flowers for color. Dusting the top with a veil of powdered sugar adds instant elegance.

Side Dishes

Pair your cake with a scoop of vanilla bean ice cream, a dollop of whipped cream, or a fresh fruit salad. These sides highlight the bright, zesty flavors and keep each bite feeling light and celebratory.

Creative Ways to Present

While stunning as a layered centerpiece, you can also serve this cake as mini trifles in glass jars, slice it into bars for picnics, or stack it high with billowing clouds of frosting for birthdays. However you slice it, the Strawberry Lemon Layer Cake is a scene-stealer.

Make Ahead and Storage

Storing Leftovers

Wrap any leftover cake tightly in plastic wrap or store in an airtight container in the refrigerator. The cake stays moist and delicious for up to three days—though it rarely lasts that long!

Freezing

Both the cake layers and the entire assembled cake freeze well. Wrap cooled, unfrosted layers individually in plastic wrap and foil, then freeze for up to two months. For a fully frosted cake, freeze until firm, then wrap and store for up to a month. Always thaw in the fridge overnight for best texture.

Reheating

If you love a slightly warm slice, let it sit at room temperature for about 30 minutes after chilling, or microwave individual slices for just 10-15 seconds—just enough to take the chill off without melting the frosting.

FAQs

Can I use frozen strawberries in the Strawberry Lemon Layer Cake?

Fresh strawberries are best for this recipe’s layers and garnish, but if using frozen, thaw and drain them very well to prevent sogginess.

How do I keep the cake layers extra moist?

Be careful not to overbake your layers and make sure to measure the buttermilk and lemon juice exactly—both lock in moisture and flavor in your Strawberry Lemon Layer Cake.

Can I make the cake a day ahead?

Absolutely! Baking and assembling a day ahead actually helps the flavors develop, and chilling before slicing keeps the layers neat.

What if I don’t have three 8-inch pans?

You can divide the batter between two 9-inch cake pans and increase the baking time slightly, or bake in batches if you have only one or two pans.

Is there a dairy-free version of this Strawberry Lemon Layer Cake?

Yes! Substitute dairy-free butter, plant-based buttermilk (mix a non-dairy milk with a bit of lemon juice), and a vegan cream cheese for the frosting. The texture and flavor will still shine.

Final Thoughts

There’s nothing quite as blissful as a homemade Strawberry Lemon Layer Cake—each forkful bursts with freshness and a touch of nostalgia. It’s the cake I reach for all spring long and I hope you’ll fall in love with it just as much. Grab your mixing bowl and a handful of juicy strawberries—your new favorite cake is waiting!

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