I love making this strawberry lemonade cake when I want something bright, fresh, and full of flavor. It combines the sweetness of strawberries with the tangy kick of lemon, creating a soft, moist cake that feels perfect for spring and summer gatherings.
Why You’ll Love This Recipe
I enjoy how this cake balances sweet and tart flavors in every bite. The texture turns out incredibly soft, and the fresh strawberry and lemon combination makes it feel light rather than heavy. I also like that it looks beautiful without needing complicated decoration, making it ideal for both casual baking and special occasions.
ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
I use 2 1/2 cups all-purpose flour I add 2 1/2 teaspoons baking powder I include 1/2 teaspoon baking soda I mix in 1/2 teaspoon salt I use 3/4 cup unsalted butter, softened I add 1 3/4 cups granulated sugar I beat in 4 large eggs I pour in 1 tablespoon lemon zest I add 1/4 cup fresh lemon juice I mix in 1 teaspoon vanilla extract I use 1 cup buttermilk I fold in 1 cup fresh strawberries, finely chopped
For the lemon glaze: I use 1 cup powdered sugar I add 2–3 tablespoons fresh lemon juice
For the strawberry frosting: I use 1 cup unsalted butter, softened I add 3–4 cups powdered sugar I mix in 1/4 cup strawberry puree I include 1 teaspoon vanilla extract
directions
I start by preheating my oven to 350°F (175°C) and greasing two 9-inch round cake pans. I line the bottoms with parchment paper for easy removal.
In a bowl, I whisk together the flour, baking powder, baking soda, and salt. In another large bowl, I cream the butter and sugar until light and fluffy. I add the eggs one at a time, mixing well after each addition.
I stir in the lemon zest, lemon juice, and vanilla extract. Then I alternate adding the dry ingredients and buttermilk, mixing gently until everything is combined. I fold in the chopped strawberries at the end.
I divide the batter evenly between the pans and bake for about 25–30 minutes, until a toothpick comes out clean. I let the cakes cool completely.
For the glaze, I mix powdered sugar with lemon juice until smooth and drizzle it over the cooled cake layers.
To make the frosting, I beat the butter until creamy, then gradually add powdered sugar. I mix in the strawberry puree and vanilla until smooth and fluffy.
I assemble the cake by spreading frosting between the layers and over the top and sides.
Servings and timing
I usually get about 10 to 12 servings from this cake. Prep time takes around 20 minutes. Baking time is about 25 to 30 minutes. Total time comes to roughly 1 hour, plus cooling time.
Variations
I sometimes swap fresh strawberries with frozen ones when they’re not in season, making sure to drain them well. If I want a stronger lemon flavor, I add extra zest. For a lighter version, I use whipped cream frosting instead of buttercream. I also like turning this into cupcakes for easy serving.
storage/reheating
I store the cake in an airtight container in the refrigerator for up to 4 days. Before serving, I let it sit at room temperature for about 20 minutes so the texture softens. I don’t usually reheat it, but I find it tastes best slightly chilled or at room temperature.
FAQs
How do I keep the cake moist?
I make sure not to overbake it and always use buttermilk, which helps keep the cake soft and tender.
Can I use bottled lemon juice?
I prefer fresh lemon juice because it gives a brighter flavor, but bottled juice can work if that’s what I have.
Can I make this cake ahead of time?
I often bake the layers a day in advance and store them wrapped. I frost the cake the next day for best results.
What if I don’t have buttermilk?
I make a quick substitute by adding 1 tablespoon of lemon juice or vinegar to 1 cup of milk and letting it sit for a few minutes.
Can I freeze this cake?
I freeze the unfrosted cake layers wrapped tightly for up to 2 months. I thaw them in the fridge before frosting.
Conclusion
I find this strawberry lemonade cake to be one of the most refreshing desserts I can bake. The combination of citrus and berries creates a vibrant flavor that always stands out. It’s simple enough to make at home, yet special enough to impress anyone I serve it to.
A bright and refreshing layered cake made with fresh strawberries, lemon zest, and lemon juice, finished with a tangy lemon glaze and fluffy strawberry frosting. Perfect for spring and summer gatherings.
Ingredients
2 1/2 cups all-purpose flour
2 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup unsalted butter, softened
1 3/4 cups granulated sugar
4 large eggs
1 tablespoon lemon zest
1/4 cup fresh lemon juice
1 teaspoon vanilla extract
1 cup buttermilk
1 cup fresh strawberries, finely chopped
1 cup powdered sugar
2–3 tablespoons fresh lemon juice
1 cup unsalted butter, softened
3–4 cups powdered sugar
1/4 cup strawberry puree
1 teaspoon vanilla extract
Instructions
Preheat the oven to 350°F (175°C). Grease two 9-inch round cake pans and line the bottoms with parchment paper.
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
In a large bowl, cream the butter and granulated sugar until light and fluffy.
Add the eggs one at a time, mixing well after each addition.
Stir in the lemon zest, lemon juice, and vanilla extract.
Alternate adding the dry ingredients and buttermilk, mixing gently until just combined.
Fold in the finely chopped strawberries.
Divide the batter evenly between the prepared pans.
Bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean.
Let the cakes cool completely before glazing and frosting.
For the lemon glaze, whisk together the powdered sugar and fresh lemon juice until smooth, then drizzle over the cooled cake layers.
For the strawberry frosting, beat the butter until creamy. Gradually add the powdered sugar, then mix in the strawberry puree and vanilla extract until smooth and fluffy.
Assemble the cake by spreading frosting between the layers and over the top and sides of the cake.
Notes
Use fresh lemon juice for the brightest flavor.
Do not overmix the batter to keep the cake soft and tender.
Frozen strawberries can be used if well drained.
For extra lemon flavor, add more lemon zest.
The cake layers can be made a day ahead and wrapped before frosting.
Store the cake in an airtight container in the refrigerator for up to 4 days.
Let the cake sit at room temperature for 20 minutes before serving for the best texture.
Unfrosted cake layers can be frozen for up to 2 months.
