Strawberry Lemonade Layer Cake Recipe

Give it up, my sweet friend! You cannot resist the temptation of this Strawberry Lemonade Layer Cake. I’m telling you, this is the cake of my dreams, and it’s about to be yours too. If you love the combination of strawberry and chocolate, you must try this decadent Strawberry Chocolate Cake next.

Picture this: fluffy, lemony cake layers. A shockingly pink, fresh strawberry filling. And a cloud of the most perfect, tangy lemon frosting. It’s a birthday party in a slice. It’s a summer afternoon on a plate. Come to Mama!

This isn’t just a cake. It’s a show-stopping masterpiece. It’s the one you make when you want to see eyes light up. When you need a dessert that screams “CELEBRATION!” Let’s bake this beauty together.

Recipe Overview

• Cuisine: American
• Category: Dessert
• Prep Time: 45 minutes
• Cook Time: 30 minutes
• Total Time: 1 hour 15 minutes (plus cooling)
• Servings: 12 glorious slices

Do You Love This Recipe Too?

I am completely, utterly obsessed. It all started with my best friend’s birthday. She’s a lemonade fanatic, and I wanted to make her the ultimate cake.

I baked this pink and yellow wonder. The moment she took a bite, she actually squealed. That’s the power of this cake. It’s pure, unadulterated joy. It’s now my most requested recipe for every single summer event. I just can’t stop making it!

My Shopping List for This Recipe

This cake is all about bright, happy flavors. You’ll need basics for the cake and frosting, plus the real stars: fresh lemons and ripe strawberries. Don’t skimp on the fruit—it makes all the difference! For a quicker strawberry treat, my Moist Pumpkin Strawberry Muffins are a fantastic 30-minute breakfast option.

Let’s Get Your Ingredients Ready

Gather everything before you start. It makes the process so smooth and fun. Trust me on this one!

• For the Lemon Cake:
  • 2 ½ cups all-purpose flour
  • 2 ½ tsp baking powder
  • ½ tsp salt
  • ½ cup unsalted butter, room temperature
  • 1 ½ cups granulated sugar
  • 3 large eggs, room temperature
  • 2 tbsp lemon zest (from about 3 lemons)
  • ¼ cup fresh lemon juice
  • 1 tsp vanilla extract
  • 1 cup buttermilk, room temperature
• For the Strawberry Filling:
  • 2 cups fresh strawberries, hulled and chopped
  • ¼ cup granulated sugar
  • 1 tbsp fresh lemon juice
  • 2 tsp cornstarch mixed with 1 tbsp water
• For the Lemon Frosting:
  • 1 ½ cups unsalted butter, room temperature
  • 5 cups powdered sugar, sifted
  • ¼ cup fresh lemon juice
  • 1 tbsp lemon zest
  • Pinch of salt
  • 1-2 tbsp heavy cream or milk, if needed
• For Decoration (Optional):
  • Sliced strawberries
  • Lemon slices

Bringing This Recipe to Life (Step-by-Step)

Ready? Put on some happy music, and let’s create magic. Follow these steps and you’ll have a perfect layer cake. I believe in you!

1. Preheat your oven to 350°F (175°C). Grease and line three 8-inch round cake pans with parchment paper. This is your first step to cake success!
2. Whisk the flour, baking powder, and salt in a medium bowl. Set this dry mix aside for now.
3. In a large bowl, beat the butter and sugar together for a full 3-4 minutes. We want it light, fluffy, and pale. This builds the cake’s structure!
4. Add the eggs one at a time, beating well after each. Mix in the lemon zest, lemon juice, and vanilla. It will smell incredible already.
5. Now, add the dry ingredients and buttermilk alternately. Start and end with the dry mix. Mix just until combined. Do not overmix the batter!
6. Divide the batter evenly between your three prepared pans. Smooth the tops. Bake for 25-30 minutes. A toothpick should come out clean.
7. Let the cakes cool in the pans for 10 minutes. Then, turn them out onto a wire rack to cool completely. Patience is key here!
8. While cakes cool, make the filling. In a small saucepan, combine strawberries, sugar, and lemon juice. Cook over medium heat for 10 minutes.
9. Stir in the cornstarch slurry. Cook for 2-3 more minutes until thick. Mash slightly with a fork. Let it cool completely—it will thicken more.
10. For the frosting, beat the butter for 2 minutes until super creamy. Gradually add the powdered sugar, lemon juice, zest, and salt. Beat for 3-4 minutes until fluffy. Add cream if needed.
11. Time to assemble! Place one cake layer on your plate. Spread half the strawberry filling. Add a thin layer of frosting over the filling to seal it in.
12. Repeat with the second layer. Top with the final cake layer. Frost the top and sides with the remaining lemon frosting. Make it swirly and beautiful!
13. Decorate with fresh strawberries and lemon slices if you like. Slice, serve, and prepare for the compliments to roll in!

Fun Variations to Try Next Time

Once you’ve mastered the classic, play around! Here are my favorite twists.

Raspberry Lemonade: Swap the strawberries for fresh raspberries in the filling. The tartness is amazing.

Recipe

Strawberry Lemonade Layer Cake Recipe

Make Strawberry Lemonade Layer Cake Recipe with simple ingredients and clear steps. Prep, cook, and enjoy—perfect for cozy evenings.

Author: Ashley Vaughn

Prep: 45 min | Cook: 30 min | Total: 1 hour

Serves: - 4 + bites

★ Rate 🖨 Print

Let’s Get Your Ingredients Ready

• For the Lemon Cake:2 ½ cups all-purpose flour 2 ½ tsp baking powder ½ tsp salt ½ cup unsalted butter, room temperature 1 ½ cups granulated sugar 3 large eggs, room temperature 2 tbsp lemon zest (from about 3 lemons) ¼ cup fresh lemon juice 1 tsp vanilla extract 1 cup buttermilk, room temperature
• 2 ½ cups all-purpose flour
• 2 ½ tsp baking powder
• ½ tsp salt
• ½ cup unsalted butter, room temperature
• 1 ½ cups granulated sugar
• 3 large eggs, room temperature
• 2 tbsp lemon zest (from about 3 lemons)
• ¼ cup fresh lemon juice
• 1 tsp vanilla extract
• 1 cup buttermilk, room temperature
• For the Strawberry Filling:2 cups fresh strawberries, hulled and chopped ¼ cup granulated sugar 1 tbsp fresh lemon juice 2 tsp cornstarch mixed with 1 tbsp water
• 2 cups fresh strawberries, hulled and chopped
• ¼ cup granulated sugar
• 1 tbsp fresh lemon juice
• 2 tsp cornstarch mixed with 1 tbsp water
• For the Lemon Frosting:1 ½ cups unsalted butter, room temperature 5 cups powdered sugar, sifted ¼ cup fresh lemon juice 1 tbsp lemon zest Pinch of salt 1-2 tbsp heavy cream or milk, if needed
• 1 ½ cups unsalted butter, room temperature
• 5 cups powdered sugar, sifted
• ¼ cup fresh lemon juice
• 1 tbsp lemon zest
• Pinch of salt
• 1-2 tbsp heavy cream or milk, if needed
• For Decoration (Optional):Sliced strawberries Lemon slices
• Sliced strawberries
• Lemon slices

Bringing This Recipe to Life (Step-by-Step)

1

Preheat your oven to 350°F (175°C). Grease and line three 8-inch round cake pans with parchment paper. This is your first step to cake success!

2

Whisk the flour, baking powder, and salt in a medium bowl. Set this dry mix aside for now.

3

In a large bowl, beat the butter and sugar together for a full 3-4 minutes. We want it light, fluffy, and pale. This builds the cake’s structure!

4

Add the eggs one at a time, beating well after each. Mix in the lemon zest, lemon juice, and vanilla. It will smell incredible already.

5

Now, add the dry ingredients and buttermilk alternately. Start and end with the dry mix. Mix just until combined. Do not overmix the batter!

6

Divide the batter evenly between your three prepared pans. Smooth the tops. Bake for 25-30 minutes. A toothpick should come out clean.

7

Let the cakes cool in the pans for 10 minutes. Then, turn them out onto a wire rack to cool completely. Patience is key here!

8

While cakes cool, make the filling. In a small saucepan, combine strawberries, sugar, and lemon juice. Cook over medium heat for 10 minutes.

9

Stir in the cornstarch slurry. Cook for 2-3 more minutes until thick. Mash slightly with a fork. Let it cool completely—it will thicken more.

10

For the frosting, beat the butter for 2 minutes until super creamy. Gradually add the powdered sugar, lemon juice, zest, and salt. Beat for 3-4 minutes until fluffy. Add cream if needed.

11

Time to assemble! Place one cake layer on your plate. Spread half the strawberry filling. Add a thin layer of frosting over the filling to seal it in.

12

Repeat with the second layer. Top with the final cake layer. Frost the top and sides with the remaining lemon frosting. Make it swirly and beautiful!

13

Decorate with fresh strawberries and lemon slices if you like. Slice, serve, and prepare for the compliments to roll in!

Notes

Enjoy your homemade Strawberry Lemonade Layer Cake Recipe!

Did You Make This?

Leave a review and tag us on social media!

Pink Lemonade Frosting: Add a tiny drop of pink or red food gel to the frosting for a totally pink cake inside and out.

Lemon Curd Layer: Add a layer of store-bought or homemade lemon curd with the strawberry filling for an extra tangy punch.

How to Store, Freeze, and Reheat

This cake keeps beautifully! Here’s how to make it last.

Store: Keep it covered in a cake carrier or under a dome at room temperature for 1 day. After that, store it in the fridge for up to 4 days. Let slices come to room temp before eating for the best flavor.

Freeze: You can freeze unfrosted cake layers wrapped tightly in plastic wrap for up to 3 months. Thaw overnight before frosting. You can also freeze the whole frosted cake for up to 1 month—thaw slowly in the fridge.

Reheat: Don’t reheat it! This cake is best enjoyed at cool room temperature.

NUTRITION INFORMATION

• Calories: ~650 kcal
• Carbohydrates: 95g
• Protein: 5g
• Fat: 30g
• Saturated Fat: 18g
• Fiber: 1g
• Sugar: 75g

A Quick Q&A on This Recipe

Can I use frozen strawberries?

You can, but thaw and drain them VERY well first. Fresh berries give the best flavor and color for the filling, in my opinion.

My frosting is too runny! Help!

No panic! Just pop the bowl in the fridge for 15-20 minutes to firm up the butter. Then beat it again. You can also add a little more sifted powdered sugar.

Can I make this into cupcakes?

Absolutely! Fill liners 2/3 full and bake for 18-22 minutes. Fill with strawberry jam and top with lemon frosting. So cute!

There you have it! My absolute pride and joy. This pink cake with its sunny lemon frosting is everything I want in a dessert. It’s fun, it’s flavorful, and it makes people so happy. If you’re looking for another delicious way to use seasonal flavors, these Pumpkin Banana Muffins with Strawberry & Dark Chocolate are a must-bake.

I put my whole heart into this recipe for you. Now I want to see your creations! Did your family go crazy for it? Was it the star of the party? I can’t wait to hear how yours turns out! Please leave a comment and a rating below to let me know what you think!