Strawberry Lemon Cake Recipe

If you’re craving a dessert that bursts with bright, sunny flavors and looks just as delightful as it tastes, this Strawberry Lemon Cake is calling your name. Imagine layers of moist, tender lemon cake infused with zesty freshness, stacked high and generously filled with luscious strawberry buttercream that’s creamy and vibrant. This Strawberry Lemon Cake brings together the best of spring and summer in every bite, making it an absolute showstopper for gatherings or a special treat just because. You’re going to adore how the tart lemon perfectly balances the sweet strawberry frosting, creating a harmony of flavors that’s utterly irresistible.

Ingredients You’ll Need

These ingredients are straightforward but mighty in their roles. Each one is essential to building the perfect texture and flavor, from the tangy lemon zest that wakes up the cake to the creamy butter that gives the strawberry buttercream its silky mouthfeel.

• All-purpose flour (340 g): Provides the sturdy yet tender crumb foundation for the cake layers.
• Cornstarch (2 tablespoons): Lightens the flour for a melt-in-your-mouth texture.
• Baking powder and baking soda (¾ teaspoon each): The leavening agents that create that lovely rise, making the cake fluffy and airy.
• Salt (¾ teaspoon): Enhances all the sweet and citrus flavors, balancing the palette.
• Granulated sugar (300 g): Sweetens the cake just right and helps create a tender crumb.
• Fresh lemon zest from one large lemon: Brings bright, aromatic citrus notes to every bite.
• Butter (180 g) at room temperature: Adds richness and moisture to the cake layers.
• Four large eggs at room temperature: Acts as the binding agent and helps with texture.
• Sour cream (240 g) at room temperature: Keeps the cake incredibly moist and adds a subtle tang.
• Vegetable oil (60 g): Contributes additional moistness without weighing down the cake.
• Fresh lemon juice (2 tablespoons): Boosts the lemon flavor and moistens the batter.
• Vanilla extract (2 teaspoons): Deepens the overall flavor with a warm sweetness.
• Butter for the frosting (400 g) at room temperature: The creamy base that makes the strawberry buttercream silky smooth.
• Powdered sugar (660 g): Sweetens and thickens the buttercream to perfection.
• Freeze-dried strawberry powder (2 tablespoons): Packs intense strawberry flavor and beautiful color into the frosting.
• Milk (2-3 tablespoons): Adjusts the buttercream’s consistency for spreading and piping.
• Fresh strawberries and lemon slices for decoration: Adds a gorgeous, fresh garnish that hints at the cake’s flavors.

How to Make Strawberry Lemon Cake

Step 1: Prepare and Bake the Lemon Cake Layers

Start by preheating your oven to 170ºC (340ºF) and lining three 8-inch baking pans with parchment paper. Sifting together the flour, cornstarch, baking powder, baking soda, and salt ensures even distribution of each element, crucial for that perfectly fluffy texture. When you rub lemon zest into sugar, you release vibrant oils that will scent your kitchen and flavor your cake deeply — don’t skip this step! Mixing in the butter until fluffy, then gently adding eggs two at a time, helps create a stable, airy batter. Alternating the dry ingredients with sour cream and oil balances moisture and density flawlessly. The batter might look delicate but bake it carefully for about 22 minutes until a tester comes out clean, and your lemon layers will be wonderfully light and fragrant, without any browning.

Step 2: Whip Up the Strawberry Buttercream

While the cakes cool, it’s time for the frosting magic. Sifting powdered sugar with freeze-dried strawberry powder ensures no lumps and infuses the buttercream with natural, tangy strawberry flavor. Creaming the butter until it’s light and fluffy is essential for that melt-in-your-mouth feel. Gradually adding the sugar mixture, vanilla, and milk creates a silky, spreadable frosting that’s perfectly pink and bursting with berry notes. If you want to amp up the color, a touch of red food coloring is a fun optional trick, but the natural powders lend a beautiful hue all on their own.

Step 3: Assemble Your Strawberry Lemon Cake

Place the first lemon cake layer on your serving plate or turntable and spread two generous scoops of the strawberry buttercream evenly across the top. Repeat with the second and third layers, then cover the whole cake with a thin crumb coat to seal in any loose crumbs. Chilling the cake for 20 minutes sets this base, making it easier to apply the final, smooth layer of frosting. Use an offset spatula to create fun wave patterns in the frosting for a bit of artisan charm. Don’t forget to crown your work with fresh strawberries and lemon slices for a bright and fresh finish that’s as stunning as the cake itself.

How to Serve Strawberry Lemon Cake

Garnishes

Fresh strawberries and thin lemon slices jazz up this cake visually and flavor-wise. Their natural sweetness and tart bite perfectly complement the layered flavors, adding freshness and a pop of color. For an elegant touch, sprinkle some finely chopped mint or edible flowers for a garden-fresh vibe that guests will love.

Side Dishes

This cake pairs wonderfully with light, refreshing sides such as a mixed berry salad or a dollop of whipped cream flecked with grated lemon zest. If you’re serving as part of a larger dessert spread, tangy sorbets or citrus-infused tea make beautiful and palate-cleansing companions.

Creative Ways to Present

If you want to wow your guests, try layering this cake into mini individual glass trifle servings with extra crushed strawberries or lemon curd between layers. Alternatively, dust the finished cake with powdered sugar or drizzle a simple lemon glaze for added shine. Display the cake on a rustic wooden board surrounded by fresh fruit and edible flowers to make it irresistible and Instagram-ready.

Make Ahead and Storage

Storing Leftovers

Your Strawberry Lemon Cake will keep well in an airtight container in the refrigerator for up to 4 days. The flavors actually meld wonderfully overnight, making slices even more delicious the next day. Just be sure to bring the cake to room temperature before serving to enjoy the full creaminess of the buttercream.

Freezing

You can freeze your Strawberry Lemon Cake whole or in slices if wrapped tightly with plastic wrap and aluminum foil to prevent freezer burn. Freeze for up to 2 months. When ready to eat, thaw it slowly overnight in the fridge to keep the texture soft and moist, then let it come to room temperature before serving.

Reheating

Since it’s a delicate cake with buttercream frosting, reheating is not recommended. Instead, letting refrigerated cake slices sit out for 30 minutes is the best way to enjoy the full flavor and creamy texture without compromising the cake’s structure.

FAQs

Can I use fresh strawberries instead of freeze-dried strawberry powder in the buttercream?

Fresh strawberries contain a lot of moisture which can make your buttercream too runny. Freeze-dried strawberry powder is ideal as it adds concentrated flavor without affecting the frosting’s consistency.

Is it necessary to use sour cream in the lemon cake layers?

Yes, sour cream provides moisture and a subtle tang that beautifully complements the lemon flavor. It also helps keep the cake tender and prevents it from drying out.

Can I make this cake gluten-free?

While this recipe is designed for all-purpose flour, you can substitute with a gluten-free flour blend that measures one-to-one. Just be sure to check that your blend contains xanthan gum for proper texture.

How do I get the lemon flavor to really shine without being too sour?

Using fresh lemon zest and a balance of lemon juice creates bright citrus notes without overpowering tartness. Rubbing the zest into sugar extracts essential oils for a fragrant, natural lemon taste.

What’s the best way to get smooth, even layers in my Strawberry Lemon Cake?

Level your cake layers with a serrated knife if needed, and use a turntable or steady hand with an offset spatula when spreading buttercream. Chilling the cake briefly between crumb coat and final frosting helps achieve a polished finish.

Final Thoughts

It’s rare to find a cake that feels both elegant and effortlessly joyful, but this Strawberry Lemon Cake does just that. Whether you’re celebrating a special occasion or simply want to brighten up an ordinary day, this recipe is sure to become a treasured favorite in your dessert repertoire. The juicy bursts of strawberry buttercream paired with that fresh lemony crumb will have you coming back for seconds every single time. So, roll up your sleeves, gather these wonderful ingredients, and make a Strawberry Lemon Cake that’s as delightful to make as it is to eat!