Strawberry Lemonade Layer Cake

The first time I made this cake, it was for my sister's backyard wedding last June. I spent three days testing the strawberry filling consistency, convinced that too-thick jam would ruin everything. When the guests went quiet after that first bite, I knew I'd nailed the balance between tangy lemon and sweet strawberries.

I served this at a Fourth of July party last summer and watched my normally skeptical uncle go back for a third slice. The way the pink strawberry filling peeks out between the layers makes people gasp before they even take a bite.

Ingredients

• 2 ½ cups all-purpose flour: The foundation that gives this cake structure without making it dense
• 2 ½ tsp baking powder and ½ tsp baking soda: These work together to create those tender, airy crumbs
• ½ tsp salt: Dont skip this, it balances the sweetness and enhances all other flavors
• 1 ½ cups granulated sugar: Sweetens the cake while also contributing to that perfect tender crumb
• 1 tbsp lemon zest: This is where the real lemon flavor comes from, use a microplane for the best zest
• 1 cup unsalted butter, softened: Room temperature butter is non negotiable for proper aeration
• 4 large eggs, room temperature: Bring these to room temp too so they emulsify properly
• 1 tsp vanilla extract: Rounds out all the bright citrus flavors
• ¾ cup whole milk, room temperature: Adds richness and moisture to the crumb
• ¼ cup fresh lemon juice: Reacts with baking soda for extra lift and adds tang
• 2 cups fresh strawberries, diced: Fresh berries make all the difference, frozen just wont give you the same bright flavor
• ⅓ cup granulated sugar for filling: Sweetens the strawberries just enough without overshadowing their natural taste
• 1 tbsp lemon juice for filling: Brightens the strawberry flavor and helps with thickening
• 1 tbsp cornstarch mixed with 1 tbsp water: This slurry thickens the strawberry filling so it doesnt soak into the cake layers
• 1 cup unsalted butter for buttercream: Again, room temperature is crucial for smooth, creamy frosting
• 3 ½ cups powdered sugar, sifted: Sifting prevents lumps and gives you that silky texture
• 2–3 tbsp fresh lemon juice: Adds subtle tang and helps achieve the perfect spreadable consistency
• 2 tbsp heavy cream or milk: Thins the frosting just enough while adding richness
• ½ tsp vanilla extract: Enhances the buttery sweetness
• Pinch of salt: Balances the sweetness and makes flavors pop
• Pink food coloring (optional): A few drops give the buttercream that pretty pink tint that suggests strawberry flavor

Instructions

Preheat and prep your pans:

Set your oven to 350°F and generously grease three 8-inch round pans, lining the bottoms with parchment paper so you never have to worry about stuck cake again

Whisk the dry ingredients together:

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

Cream butter, sugar, and lemon zest:

Beat the sugar and zest with butter until the mixture is pale and fluffy, about 3 to 5 minutes, this step creates the cakes tender texture

Add eggs and vanilla:

Add eggs one at a time, beating for a full minute after each addition, then mix in the vanilla until everything is smooth

Mix milk and lemon juice:

Combine the milk and lemon juice in a measuring jug, letting it sit briefly while you gather the next ingredients

Combine wet and dry:

Alternately add the flour mixture and milk mixture to the butter mixture, starting and ending with flour, mixing just until the streaks disappear

Bake the layers:

Divide batter evenly among the pans and bake for 25 to 30 minutes, until a toothpick comes out clean, then cool for 10 minutes before turning out onto wire racks

Make the strawberry filling:

Cook strawberries, sugar, and lemon juice over medium heat for 5 to 7 minutes until soft, then stir in the cornstarch slurry and cook for another minute until thickened, cooling completely before using

Whip up the buttercream:

Beat butter until creamy, gradually add powdered sugar, then mix in lemon juice, cream, vanilla, and salt, beating until light and fluffy, adding food coloring if desired

Assemble your masterpiece:

Place one cake layer on your serving plate, spread with half the strawberry filling, add the second layer and remaining filling, top with the final cake layer, then frost the top and sides with buttercream

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This cake has become my go to for milestone moments. There is something magical about cutting into those layers and watching peoples faces light up when they see that bright red strawberry filling peeking through the white buttercream.

Make It Ahead

The cake layers can be wrapped well and frozen for up to a month, and the strawberry filling keeps in the refrigerator for 3 to 4 days. Thaw everything overnight in the fridge before assembling.

Getting The Right Texture

That trick of mixing milk with lemon juice creates a quick buttermilk substitute that yields an exceptionally tender crumb. Do not overmix the batter once you add the flour, or you will develop gluten and lose that delicate texture.

Serving Suggestions

This cake deserves to be the star of the show at any warm weather gathering. The flavors pair beautifully with afternoon tea, brunch spreads, or as a grand finale to a summer dinner party.

• Brush the cake layers with lemon syrup before assembling for extra moisture
• Substitute fresh raspberries for strawberries during berry season
• Top with fresh whole strawberries and extra lemon zest for garnish

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Every time I make this cake, I am reminded that the best desserts are the ones shared with people you love. Hope it becomes a favorite in your kitchen too.

Recipe Questions & Answers

→ How do I keep the lemon sponge moist?

Use room-temperature ingredients and avoid overmixing the batter. Brushing layers with lemon syrup before assembly adds extra moisture.

→ What’s the best way to thicken the strawberry filling?

Simmer strawberries with sugar and lemon juice, then add a cornstarch slurry and cook until thickened to a jam-like consistency.

→ Can I substitute heavy cream in the buttercream?

Yes, you can use milk as a lighter alternative, though heavy cream provides a richer texture.

→ How long should the cake cool before frosting?

Allow cake layers to cool completely on wire racks to prevent melting the buttercream during assembly.

→ Are there flavor variations for the filling?

Raspberry jam can replace the strawberry filling for a nice variation while keeping the citrus notes.