There is something equal parts delightful and irresistible about the Strawberry Lemon Layer Cake — it’s a showstopper dessert that brings together fluffy lemon cake, tangy lemon buttercream, and juicy, fresh strawberries in every bite. Vibrant layers packed with zesty citrus and sweet berries make this cake a celebration of summer on your plate. Whether you’re celebrating a special occasion or just want a cloud of sunshine on your dessert table, this is the cake you’ll want to bake and share.
Ingredients You’ll Need
This Strawberry Lemon Layer Cake is one of those magical desserts where simple, fresh ingredients create pure flavor magic. Each addition—from the zest bursting with citrus oil to the plump strawberries—makes every slice a joy. Here’s exactly what you’ll need, with a few tips to guarantee the best outcome!
- All-purpose flour: The backbone of your cake, providing structure and tenderness.
- Baking powder: Adds lift for an irresistibly soft crumb.
- Baking soda: Reacts with lemon juice to help the cake rise extra high and stay light.
- Salt: Just enough to balance sweetness and sharpen flavors.
- Unsalted butter (room temperature): Gives a rich, creamy base to the cake and the buttercream — don’t substitute with margarine for best results.
- Granulated sugar: Sweetens the cake layers and helps create a tender texture.
- Large eggs: Bind everything together and add richness.
- Lemon zest: Packs intense lemony flavor; always zest before juicing for max aroma.
- Fresh lemon juice: Adds tartness and a bright, fresh pop.
- Vanilla extract: Rounds out the citrus and berry flavors beautifully.
- Buttermilk: Produces a moist, tender crumb and subtle tang.
- Fresh strawberries (diced): The star of your filling — use juicy, ripe berries for best color and sweetness.
- Sugar (for filling): Slightly macerates the strawberries, drawing out their juices for a syrupy layer.
- Lemon juice (for filling): Keeps the strawberries vibrant and lifts their natural flavor.
- Powdered sugar: Dissolves seamlessly into the frosting, giving it a silky, dreamy consistency.
- Heavy cream: The secret weapon for fluffier, lighter buttercream.
How to Make Strawberry Lemon Layer Cake
Step 1: Prepare Your Cake Pans
Start by preheating your oven to 350°F (175°C). Grease and line three 8-inch round cake pans with parchment paper. This step guarantees your Strawberry Lemon Layer Cake will release cleanly — and those defined layers will look bakery-perfect.
Step 2: Mix the Dry Ingredients
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Whisking not only combines the ingredients evenly but also helps aerate the flour, which in turn helps ensure a lighter cake crumb.
Step 3: Cream Butter and Sugar
In a large mixing bowl, beat the room-temperature butter and granulated sugar until pale, light, and fluffy — about 3 minutes. This step is crucial for building structure and volume in the finished Strawberry Lemon Layer Cake.
Step 4: Add Eggs and Flavors
Crack in the eggs one at a time, beating well after each addition. Follow with lemon zest, fresh lemon juice, and vanilla extract. The zest and juice work together to give your cake that unmistakable citrus zing that brightens every bite.
Step 5: Alternate Wet and Dry Ingredients
Add the flour mixture in thirds, alternating with the buttermilk in two additions (start and finish with flour). This method keeps the batter light, and prevents overmixing. Stir just until combined for a fluffy, tender crumb.
Step 6: Bake the Cakes
Divide the batter evenly between your prepared pans. Smooth the tops gently, then bake for 22 to 25 minutes or until a toothpick emerges clean from the center. Cool the cakes in their pans for 10 minutes, then invert them onto wire racks and let cool completely before assembling.
Step 7: Make the Strawberry Filling
While your cakes cool, combine diced strawberries, sugar, and lemon juice in a small bowl. Let the berries macerate for about 15 minutes — they’ll release their juices and become lusciously syrupy. Drain any excess liquid so the layers don’t get soggy later.
Step 8: Whip the Lemon Buttercream
Beat the unsalted butter until smooth and creamy, then slowly add powdered sugar. Pour in the lemon juice, lemon zest, and just enough heavy cream for a light, fluffy texture. Your kitchen will smell incredible at this point — try not to eat all the frosting before you get to the cake!
Step 9: Assemble the Strawberry Lemon Layer Cake
Place your first cake layer on a platter. Spread a thin layer of lemon buttercream, followed by half of the strawberry filling. Gently repeat with the second layer. Add the final cake round, then frost the outside of the cake with remaining buttercream for a beautifully smooth finish. Chill before slicing for clean, tall wedges.
How to Serve Strawberry Lemon Layer Cake
Garnishes
Go for a show-stopping finish! A crown of fresh strawberry halves, curls of extra lemon zest, or a scatter of edible flowers adds instant elegance. For extra sparkle, dust just before serving with a light shower of powdered sugar.
Side Dishes
This cake is fabulous with a cup of tea, coffee, or even a crisp, citrusy glass of white wine. For a picnic or garden party, serve alongside a platter of fresh berries and a bowl of lightly sweetened whipped cream to echo the flavors in each forkful.
Creative Ways to Present
Slice your Strawberry Lemon Layer Cake into individual wedges and serve upright for dramatic layers, or cube leftovers for a bright, summery trifle. Mini cakes look adorable for birthdays, and cupcakes are perfect for parties or bake sales!
Make Ahead and Storage
Storing Leftovers
Cover the leftover Strawberry Lemon Layer Cake with plastic wrap or store in an airtight cake container at room temperature for up to one day or in the refrigerator for up to four days. The buttercream helps keep the layers moist, so each slice tastes delicious even a couple of days later.
Freezing
You can bake the cake layers ahead and freeze them individually, tightly wrapped in plastic and foil, for up to 3 months. The whole assembled cake (without fresh garnishes) also freezes well — simply wrap and thaw gently in the fridge overnight before serving.
Reheating
While this Strawberry Lemon Layer Cake is heavenly served chilled or at room temperature, if you love a slightly warmer piece, microwave a slice for 10–15 seconds. It softens the buttercream and makes it taste like it was just freshly frosted.
FAQs
Can I use frozen strawberries for the filling?
Absolutely! Thaw and drain your frozen berries thoroughly before dicing. The flavor will still shine, though the filling may be a touch softer.
What if I don’t have buttermilk?
No problem — just add 1 tablespoon of lemon juice or vinegar to a cup of milk, stir, and let it sit for 5 minutes. Substitute this mixture for buttermilk in the cake batter.
How do I avoid a runny strawberry filling?
Be sure to drain any excess liquid after the berries macerate. If they’re extra juicy, dab them dry on paper towels before layering in the cake.
Can I make this Strawberry Lemon Layer Cake gluten-free?
Yes! Simply swap the all-purpose flour for your favorite gluten-free baking blend (with xanthan gum included). The results are still deliciously moist and flavorful.
How far in advance can I assemble the cake?
You can build your Strawberry Lemon Layer Cake a full day ahead. Store it covered in the refrigerator and bring it to room temperature before serving for the best texture and flavor.
Final Thoughts
This Strawberry Lemon Layer Cake is the centerpiece of any celebration, guaranteed to win you compliments and second-helpings. Don’t be surprised if it becomes your new go-to birthday or picnic dessert! Give it a try, and let this burst of citrus and berry joy brighten your next gathering.
Print
Strawberry Lemon Layer Cake Recipe
- Total Time: 1 hour 30 minutes
- Yield: 12 slices 1x
- Diet: Vegetarian
Description
Indulge in the delightful combination of fresh strawberries and zesty lemon with this Strawberry Lemon Layer Cake. A moist and tender lemon-flavored cake is layered with sweet strawberries and finished with a creamy lemon buttercream. Perfect for any special occasion or a sweet treat!
Ingredients
For the Cake:
- 2 ½ cups all-purpose flour
- 2 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup unsalted butter (room temperature)
- 1 ¾ cups granulated sugar
- 4 large eggs
- 1 tablespoon lemon zest
- ¼ cup fresh lemon juice
- 1 teaspoon vanilla extract
- 1 cup buttermilk
For the Strawberry Filling:
- 1 ½ cups fresh strawberries (diced)
- 2 tablespoons sugar
- 1 teaspoon lemon juice
For the Lemon Buttercream:
- 1 cup unsalted butter (room temperature)
- 3 ½ cups powdered sugar
- 2 tablespoons fresh lemon juice
- 1 teaspoon lemon zest
- 1–2 tablespoons heavy cream
Instructions
- Preheat the oven: Preheat the oven to 350°F (175°C) and prepare cake pans.
- Prepare the Cake: Mix dry ingredients, cream butter and sugar, add eggs and flavorings, alternate with buttermilk, and bake.
- Make the Strawberry Filling: Combine strawberries, sugar, and lemon juice.
- Prepare the Buttercream: Beat butter, add sugar, lemon juice, zest, and cream.
- Assemble the Cake: Layer cake rounds with buttercream and strawberries, frost, and chill.
Notes
- Enhance strawberry flavor with a layer of strawberry jam between cake layers.
- Cake layers can be made ahead and stored at room temperature.
- Prep Time: 35 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 480
- Sugar: 42g
- Sodium: 190mg
- Fat: 26g
- Saturated Fat: 16g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 58g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 95mg
