This strawberry lemonade cake is sweet, tart, and stunning. It features layers of moist lemon cake finished with a creamy strawberry buttercream made from real berries for an authentic flavor and delicate pink hue. Ideal for spring and summer gatherings. 
Let Me Tell You About This Strawberry Lemonade Cake
The bright blend of sweet strawberries and tangy lemon makes this layered cake irresistible. The lemon sponge stays tender and buttery with a balanced lemon flavor — not too sweet, not too tart. The frosting is a silky strawberry buttercream made from real fruit, so it tastes fresh rather than artificial. The sweetness of the frosting pairs perfectly with the lemon cake and evokes the feeling of sipping strawberry lemonade on a sunny afternoon.
Lemon Cake Baking Tips & Tricks
Lemon Cake Baking Tips & Tricks- Measure flour accurately to avoid a dry cake. If you have a scale, 2 3/4 cups of all-purpose flour equals 345 grams. Otherwise, whisk the flour, spoon it into the measuring cup, and level with a flat edge.
- Use butter softened to room temperature but not melting.
- Bring the eggs and milk to room temperature before mixing. This helps ingredients combine smoothly without overmixing, which can create tunnels and a tough crumb.
- Use fresh lemons, not bottled juice. Bottled lemon juice is often too sour for baking. You’ll need about 3 large or 4 small lemons for this recipe.
- Bake multiple cake layers on the same oven rack so they bake evenly.
- Cool cake layers completely before frosting; warm layers will cause the frosting to soften or melt.
Strawberry Frosting Tips
- The frosting uses real strawberries, fresh or frozen. Puree the berries in a food processor or blender, then press the puree through a fine metal sieve to remove seeds. Use the back of a spoon or a rubber spatula to push the puree through; it will be thick.
- Cook the puree gently until it reduces to a jam-like thickness. Stir occasionally while it simmers for 15–20 minutes. This step removes excess liquid; if you skip it, the frosting can become runny or separate. Below is an image showing puree before and after reduction.
- Cool the reduced puree completely before adding it to the butter; warm puree will melt the butter and ruin the texture.
- If you’re short on time, substitute 3–4 tablespoons of strawberry preserves or compote for the reduced puree when making the frosting.
Pan Sizes
This cake can be baked in several configurations:
- Two 8-inch (20 cm) round pans with high sides (at least 2 inches/5 cm) — bake about 30 minutes at 350°F (180°C).
- Three 8-inch round pans — bake 25–27 minutes at 350°F (180°C).
- Two 9-inch (23 cm) round pans — bake about 25 minutes at 350°F (180°C).
- One 9×13-inch pan — bake 35–40 minutes at 350°F (180°C); halve the frosting recipe for this size.
Pro Tip: After cooling completely, level the domed tops of your cake layers with a serrated knife or cake leveler so the layers stack evenly.
This strawberry lemonade cake delights with a moist crumb, a gentle lemon bite, and a naturally flavored strawberry frosting. It’s also lovely filled with lemon curd or a thin layer of strawberry jam for extra flavor.
4 from 1 vote
Strawberry Lemonade Cake
By: Fiona Dowling
A sweet-tart layered lemon cake frosted with a creamy, naturally flavored strawberry buttercream. Perfect for warm-weather celebrations.
Prep: 1 hr
Cook: 30 mins
Cooling: 2 hrs
Total: 3 hrs 30 mins
Servings: 12 pieces
Equipment
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2 8-inch round cake pans with high sides see recipe notes for alternative pan sizes
Ingredients
Lemon Cake
- 2 3/4 cups all-purpose flour (345 grams)
- 2 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 3/4 cup unsalted butter (168 grams), softened
- 1 1/2 cups granulated sugar (300 grams)
- 2 tablespoons lemon zest, about 2 lemons
- 2 tablespoons vegetable oil (30 ml)
- 2 teaspoons vanilla extract
- 3 large eggs, whisked
- 1 cup whole milk (240 ml)
- 1/3 cup lemon juice (80 ml), freshly squeezed
Strawberry Frosting
- 12 ounces strawberries (340 grams), fresh or frozen
- 1 1/4 cup unsalted butter (283 grams), softened but slightly firm
- 4-5 cups powdered sugar (440-550 grams), sifted
- 1-2 tablespoons whipping cream (15-30 ml), if needed
Instructions
Lemon Cake
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Preheat the oven to 350°F (180°C). Line the bottoms of two 8-inch pans with parchment, then grease and flour the sides. See recipe notes for alternate pan sizes.
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Whisk together flour, baking powder, and salt in a large bowl; set aside.
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In a separate bowl, beat butter, sugar, and lemon zest until light and fluffy (2–3 minutes). Mix in the oil.
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Add vanilla and beat in the whisked eggs a little at a time.
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Turn off the mixer and scrape the bowl. Sift in about one-third of the dry ingredients and beat on low until combined.
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Whisk in half of the milk by hand.
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Sift in another third of the dry ingredients and beat on low, then whisk in the remaining milk.
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Sift in the final third of dry ingredients and mix on low just until combined. Stop as soon as the batter is uniform.
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Gently fold in the fresh lemon juice with a rubber spatula.
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Divide the batter evenly between the two pans.
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Bake on the same rack for 28–32 minutes, or until a toothpick inserted in the center comes out clean.
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Cool the layers in the pans for 20 minutes, then transfer to a wire rack to cool completely before frosting.
Strawberry Frosting
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Puree the strawberries in a food processor or blender until smooth.
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Press the puree through a fine metal sieve, using the back of a spoon to remove seeds.
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Cook the strained puree in a saucepan over low–medium heat, stirring occasionally, until it reduces and thickens to a jam-like consistency (about 15–20 minutes).
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Remove from heat and cool completely. Speed cooling by transferring to a shallow bowl and chilling briefly if needed.
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Beat the butter in a large bowl until creamy.
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Add 3 tablespoons of the cooled, reduced strawberry puree to the butter (ensure the puree is fully cool).
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Beat in powdered sugar about 1/2 cup at a time, alternating with 1 tablespoon of the reduced puree until you reach the desired sweetness and texture. If the frosting becomes too thin, stop adding puree and, if necessary, add 1 tablespoon of cream to adjust consistency.
Assembling & Frosting the Cake
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Level any domed tops from the cooled layers.
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Place the first layer on your serving plate with the bottom side up. Spread about one-quarter to one-third of the frosting over the top.
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Set the second layer on top, bottom side up, and use the remaining frosting to cover the sides and top.
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If crumbs appear in the frosting, apply a thin crumb coat and chill the cake for at least 20 minutes to set the layer. Finish with decorative swirls or a smooth final coat.
Notes
- Pan Sizes:
- Two 8-inch round pans with high sides — bake ~30 minutes.
- Three 8-inch round pans — bake ~25 minutes.
- Two 9-inch round pans — bake ~25 minutes.
- One 9×13-inch pan — bake ~35 minutes; halve the frosting recipe.
- Room Temperature Ingredients: Butter, eggs, and milk should be at room temperature before starting.
- Strawberries: Fresh or frozen berries work; frozen will take longer to reduce.
- To Save Time: Use strawberry compote or preserves instead of making reduced puree. Add 3 tablespoons to the butter, then more to taste.
- Make Ahead: Cake layers can be baked a day ahead, wrapped tightly and stored in an airtight container. The reduced strawberry puree can be made 1–2 days ahead and refrigerated. Finish the frosting and assemble the day you serve.
- Storage: Store leftovers in an airtight container at room temperature up to 2 days or refrigerated up to 4 days. Bring refrigerated cake to room temperature for about 30 minutes before serving. Layers can be frozen for up to 2 months; thaw in the refrigerator.
- Nutrition: Nutrition details are estimates per slice based on 12 servings and using all the frosting.
Nutrition
Calories: 696kcal, Carbohydrates: 91g, Protein: 6g, Fat: 36g
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