Strawberry Lemonade Layer Cake (Printable)
A refreshing layered dessert with lemon cake, strawberry filling, and creamy lemon frosting, ideal for warm days.
# Ingredient List:
→ Lemon Cake
01 - 2 2/3 cups all-purpose flour
02 - 2 1/2 tsp baking powder
03 - 1/2 tsp baking soda
04 - 1/2 tsp salt
05 - 1 cup unsalted butter, softened
06 - 2 cups granulated sugar
07 - 4 large eggs, room temperature
08 - 1 tbsp finely grated lemon zest
09 - 1/3 cup fresh lemon juice
10 - 1 tsp vanilla extract
11 - 1 cup buttermilk, room temperature
→ Strawberry Filling
12 - 2 cups fresh strawberries, hulled and chopped
13 - 1/3 cup granulated sugar
14 - 2 tbsp lemon juice
15 - 1 tbsp cornstarch mixed with 1 tbsp water
→ Lemon Cream Cheese Frosting
16 - 8 oz cream cheese, softened
17 - 1/2 cup unsalted butter, softened
18 - 4 cups powdered sugar, sifted
19 - 2 tbsp fresh lemon juice
20 - 1 tsp finely grated lemon zest
21 - 1/2 tsp vanilla extract
22 - Pinch of salt
→ Decoration
23 - Fresh strawberries, halved
24 - Lemon slices
25 - Edible flowers
# Directions:
01 - Preheat oven to 350°F. Grease and line three 8-inch round cake pans with parchment paper.
02 - In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
03 - In a large bowl, beat butter and sugar until light and fluffy, about 3 minutes. Beat in eggs one at a time, then add lemon zest and vanilla.
04 - Mix in lemon juice, scraping down sides as needed.
05 - Add dry ingredients in three additions, alternating with buttermilk, beginning and ending with dry ingredients. Mix just until combined.
06 - Divide batter evenly among prepared pans. Smooth tops. Bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean.
07 - Cool in pans for 10 minutes, then turn out onto wire racks to cool completely.
08 - Combine strawberries, sugar, and lemon juice in a saucepan over medium heat. Cook, stirring, until strawberries release their juices (about 5 minutes). Stir in cornstarch slurry and cook until thickened, 1–2 minutes. Cool completely.
09 - Beat cream cheese and butter until smooth. Add powdered sugar gradually, then beat in lemon juice, zest, vanilla, and salt until fluffy.
10 - Place one cake layer on a serving plate. Spread half the strawberry filling over the top, leaving a 1/2-inch border. Top with second cake layer, repeat with remaining filling. Place third layer on top.
11 - Frost the sides and top with lemon cream cheese frosting. Decorate with fresh strawberries, lemon slices, and edible flowers if desired.
12 - Refrigerate at least 30 minutes before serving for easier slicing.
# Expert Tips:
01 -
- The combination of tart lemon and sweet strawberry feels like sunshine on a plate, striking that perfect balance that makes you want another slice immediately
- Despite looking impressive, the recipe comes together reliably every time, making it your go-to for celebrations when you need something that absolutely delivers
02 -
- Cold ingredients will curdle your frosting or create tough cake layers, so take everything out of the refrigerator at least an hour before you start
- The strawberry filling must be completely cool before assembling, otherwise it will melt your frosting and slide right off the cake
03 -
- If your strawberries aren't very sweet, taste the filling after cooking and add another tablespoon of sugar before thickening with cornstarch
- Brush each cake layer with a little simple syrup before filling to keep them exceptionally moist, especially if making ahead