Strawberry Lemonade Layer Cake (Printable Version)
Tender lemon layers filled with fresh strawberries and topped with creamy lemon frosting for vibrant flavor.
# Ingredient List:
→ For the Lemon Cake
01 - 2 2/3 cups all-purpose flour
02 - 2 1/2 teaspoons baking powder
03 - 1/2 teaspoon baking soda
04 - 1/2 teaspoon salt
05 - 1 cup unsalted butter, softened
06 - 2 cups granulated sugar
07 - 4 large eggs, room temperature
08 - 1 tablespoon finely grated lemon zest
09 - 1/3 cup fresh lemon juice
10 - 1 teaspoon vanilla extract
11 - 1 cup buttermilk, room temperature
→ For the Strawberry Filling
12 - 2 cups fresh strawberries, hulled and chopped
13 - 1/3 cup granulated sugar
14 - 2 tablespoons lemon juice
15 - 1 tablespoon cornstarch mixed with 1 tablespoon water
→ For the Lemon Cream Cheese Frosting
16 - 8 ounces cream cheese, softened
17 - 1/2 cup unsalted butter, softened
18 - 4 cups powdered sugar, sifted
19 - 2 tablespoons fresh lemon juice
20 - 1 teaspoon finely grated lemon zest
21 - 1/2 teaspoon vanilla extract
22 - Pinch of salt
→ For Decoration
23 - Fresh strawberries, halved
24 - Lemon slices
25 - Edible flowers
# How to Make:
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 until well blended.
03 - In a large bowl, beat butter and sugar until light and fluffy, approximately 3 minutes. Beat in eggs one at a time, then add lemon zest and vanilla extract.
04 - Mix in lemon juice, scraping down sides of bowl as needed to ensure even incorporation.
05 - Add dry ingredients in three additions, alternating with buttermilk, beginning and ending with dry ingredients. Mix just until combined, being careful not to overmix.
06 - Divide batter evenly among prepared pans and smooth tops. Bake for 25 to 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 before assembling.
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 to 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 and well combined.
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. Refrigerate at least 30 minutes before serving for easier slicing.
# Expert Tips:
01 -
- The combination of tangy lemon cake and sweet strawberry filling is perfectly balanced, never cloying
- This cake looks stunning but comes together with techniques any home baker can master
- The cream cheese frosting adds just the right creamy tang to tie everything together beautifully
02 -
- All ingredients, especially the butter, eggs, and buttermilk, must be at room temperature for the batter to come together properly
- The strawberry filling must be completely cooled before assembling, otherwise it will melt the frosting and make the cake unstable
- Refrigerating the assembled cake for at least 30 minutes makes it much easier to slice cleanly
03 -
- For extra lemon flavor, brush the cooled cake layers with a simple syrup made from equal parts lemon juice and sugar before assembling
- If your strawberries arent very sweet, add an extra tablespoon of sugar to the filling to compensate