Strawberry Lemonade Layer Cake

The first time I made this cake, it was for a late July birthday when the air was thick with heat and we needed something that tasted like sunshine. The kitchen filled with the brightest scents, and when I pulled those golden layers from the oven, I knew this wasnt just dessert, it was a celebration.

I remember setting up the cake on my mothers back patio, surrounded by friends who kept finding reasons to walk past the table. Every slice disappeared, and someone actually asked if I had been secretly practicing at a bakery for months.

Ingredients

• All-purpose flour: Provides the structure for those tender cake layers that need to hold up to generous filling
• Baking powder and baking soda: These work together to give the cake its rise and light, airy texture
• Salt: Just enough to enhance all the bright flavors without making the cake taste salty
• Unsalted butter: Room temperature butter is essential for creaming properly and creating that fluffy texture
• Granulated sugar: Sweetens the cake while also helping to create a tender crumb
• Large eggs: Must be at room temperature so they incorporate smoothly into the batter
• Lemon zest: Where most of the bright lemon flavor comes from, so grate it finely
• Fresh lemon juice: Adds that signature tang and also activates the baking soda for extra lift
• Vanilla extract: Rounds out all the citrus flavors beautifully
• Buttermilk: Creates an incredibly tender crumb and adds subtle tang that complements the lemon
• Fresh strawberries: The star of the filling, use ripe ones for the best flavor and natural sweetness
• Cornstarch: Essential for thickening the strawberry filling so it doesnt make the cake soggy
• Cream cheese: Must be completely softened for a smooth, lump-free frosting
• Powdered sugar: Sweetens and thickens the frosting while keeping it silky smooth
• Fresh strawberries, lemon slices, and edible flowers: These decorations make the cake absolutely stunning and hint at the flavors inside

Instructions

Preheat and prepare your pans:

Set your oven to 350°F and grease three 8-inch round cake pans, lining the bottoms with parchment paper so nothing sticks

Whisk the dry ingredients:

In a medium bowl, combine the flour, baking powder, baking soda, and salt so everything is evenly distributed

Cream the butter and sugar:

Beat the butter and sugar in a large bowl for about 3 minutes until its light, fluffy, and pale in color

Add the eggs:

Add eggs one at a time, beating well after each addition, then mix in the lemon zest and vanilla until combined

Incorporate the lemon juice:

Pour in the fresh lemon juice and mix briefly, scraping down the sides of the bowl as needed

Combine everything:

Add the dry ingredients in three parts, alternating with the buttermilk, mixing just until combined and being careful not to overmix

Bake the cakes:

Divide the batter evenly among the prepared pans, smooth the tops, and bake for 25 to 30 minutes until a toothpick comes out clean

Cool the layers:

Let the cakes cool in the pans for 10 minutes, then turn them out onto wire racks to cool completely

Make the strawberry filling:

Combine strawberries, sugar, and lemon juice in a saucepan over medium heat until the berries release their juices, then stir in the cornstarch mixture and cook until thickened

Prepare the frosting:

Beat the cream cheese and butter until smooth, gradually add the powdered sugar, then mix in the lemon juice, zest, vanilla, and salt until fluffy

Assemble the cake:

Place one cake layer on a serving plate, spread half the strawberry filling over the top, top with the second layer, repeat with the remaining filling, then place the third layer on top

Frost the cake:

Spread the lemon cream cheese frosting over the sides and top of the cake as smoothly or as rustic as you like

Add the decorations:

Arrange fresh strawberries, lemon slices, and edible flowers on top for a beautiful finish, then refrigerate for at least 30 minutes before serving

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This cake has become my go to for summer gatherings because it captures everything I love about the season in a single dessert. The way people light up when they see those bright layers is worth every minute of effort.

Making the Strawberry Filling Ahead

The strawberry filling can actually be made up to two days in advance and kept in the refrigerator. This not only saves time on the day you are baking but also allows the flavors to deepen and develop even more.

Getting Even Cake Layers

If you want perfectly even cake layers, use a kitchen scale to weigh the batter and divide it equally among the three pans. This small step makes such a difference in the final presentation and how the cake stacks.

Storage and Serving Tips

This cake needs to be refrigerated because of the cream cheese frosting and strawberry filling. Bring it out about 30 minutes before serving so it can come to the perfect temperature for slicing and eating.

• Place toothpicks around the top of the frosted cake if you need to cover it with plastic wrap in the refrigerator
• The cake is best served within two days, though the strawberry filling will become more jam like over time
• Use a sharp knife dipped in hot water and wiped dry between slices for the cleanest cuts

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Every time I serve this cake, someone asks for the recipe, and I am always happy to share it. Theres something about the combination of lemon and strawberries that feels like pure joy on a plate.

Recipe Questions & Answers

→ How do I ensure the lemon cake is moist?

Use room temperature ingredients and avoid overmixing the batter. Including buttermilk adds tenderness and moisture to the cake layers.

→ What is the best way to prepare the strawberry filling?

Simmer fresh strawberries with sugar and lemon juice until juices release, then thicken with a cornstarch slurry for a smooth, spreadable filling.

→ Can I substitute ingredients in the frosting?

Yes, cream cheese and butter create the base, while powdered sugar, lemon zest, and juice provide flavor. Adjust sweetness or citrus amounts to taste.

→ How long should I chill the cake before serving?

Refrigerate for at least 30 minutes to allow the frosting to set and flavors to meld, ensuring easier slicing and better texture.

→ What are good decoration ideas for this layered dessert?

Fresh strawberries, thin lemon slices, and edible flowers add vibrant colors and complement the flavors beautifully.