Strawberry lemonade cake isn’t just dessert, it’s a celebration of summer in every bite. Bright lemon layers meet sweet-tart strawberry frosting for a combo that tastes like sunshine. If you’ve ever wanted to bottle that nostalgic lemonade-stand feeling and turn it into cake form, this is your chance. Whether you’re baking for a backyard party, a birthday, or just because Tuesday needed a glow-up, this recipe delivers flavor, color, and a bit of magic.
Table of Contents
Why You’ll Love This Cake
• It’s a flavor bomb. The lemon layers are zesty without being sharp, and the strawberry buttercream brings sweet balance.
• It looks like summer. Pale yellow sponge meets pink frosting, it’s basically edible sunshine.
• No fancy skills needed. Even if you’re not a pro baker, the steps are forgiving and the outcome is impressive.
• Crowd-pleaser certified. Whether it’s a brunch, baby shower, or family barbecue, this cake always gets compliments.
• Make-ahead friendly. Bake the layers ahead of time and frost when ready, it holds up beautifully.
Ingredients
For the Lemon Cake:
• 2½ cups all-purpose flour
• 2 tsp baking powder
• ½ tsp baking soda
• ½ tsp salt
• 1 cup unsalted butter, room temp
• 1¾ cups granulated sugar
• 4 large eggs
• 1 tbsp lemon zest
• ⅓ cup fresh lemon juice
• 1 cup buttermilk
For the Strawberry Buttercream:
• 1 cup unsalted butter, room temp
• 4 cups powdered sugar
• ½ cup freeze-dried strawberries, crushed
• 1-2 tbsp milk or cream
• 1 tsp vanilla extract
Pinch of salt
Optional Garnish:
Fresh strawberries, lemon slices, or zest curls
Substitution Ideas:
• Swap buttermilk for milk + vinegar (1 tbsp per cup)
• Use strawberry jam if freeze-dried berries aren’t available
Step-by-Step Instructions
Step 1: Prep the oven: Preheat to 350°F (175°C). Grease and flour two 8-inch round cake pans. Line bottoms with parchment for easy removal.
Step 2: Mix dry ingredients: In a bowl, whisk flour, baking powder, baking soda, and salt. Set aside.
Step 3: Cream butter & sugar: Beat butter and sugar until light and fluffy, about 3-4 minutes. Add eggs one at a time, mixing well after each.
Step 4: Add flavor: Stir in lemon zest and juice. Mixture might look curdled, don’t panic, it’ll smooth out.
Step 5: Combine: Alternately add dry mix and buttermilk, beginning and ending with dry. Don’t overmix, just until combined.
Step 6: Bake: Divide batter evenly between pans. Bake 30–35 minutes until a toothpick comes out clean.
Step 7: Cool: Let cakes cool in pans 10 mins, then turn out onto wire racks to cool completely.
Frosting & Assembly
Step 8: Make the frosting: Beat butter until creamy (2-3 minutes). Gradually add powdered sugar. Mix in crushed freeze-dried strawberries, vanilla, and a splash of milk or cream until fluffy and spreadable. Add a pinch of salt to balance the sweetness.
Step 9: Level the cakes: Once cakes are cool, trim domed tops if needed, flat layers make stacking easier.
Step 10: Frost it up: Place one layer on a cake stand. Spread a generous layer of frosting on top. Add the second cake layer and frost the top and sides.
Step 11: Decorate: Press more crushed strawberries around the base, pipe extra frosting on top, or garnish with fresh berries and lemon zest if you’re feeling fancy.
Tips for Success
• Use room temp ingredients. Cold butter or eggs can mess with texture. Let them sit out before baking.
• Zest before juicing. It’s way easier, trust me.
• Don’t overmix. Once the dry ingredients go in, mix just until combined. Overmixing = dense cake.
• Freeze-dried is key. For bold strawberry flavor, use freeze-dried berries. Fresh berries add too much moisture.
• Crumb coat your cake. Apply a thin layer of frosting, chill for 10 minutes, then finish frosting, it traps crumbs and looks clean.
Pro tip: Want extra zing? Add a thin layer of lemon curd between cake layers.
Variations
• Vegan version: Swap eggs with flax eggs, use vegan butter, and go for a plant-based milk + lemon juice mix instead of buttermilk.
• Gluten-free option: Use a 1:1 gluten-free flour blend, make sure it includes xanthan gum for structure.
• Berry swap: Not a strawberry fan? Raspberry or blueberry buttercream plays just as well with lemon.
• Lemon overload: Want it even more lemony? Add lemon extract to the cake batter and a swipe of lemon curd under the frosting.
Serving & Storage
• Serving: This cake shines at room temp, the frosting softens and flavors bloom. Let it sit out 20-30 minutes before slicing.
• Presentation idea: Top with halved strawberries and lemon twists just before serving for a wow effect.
• Storage: Keep leftovers in an airtight container in the fridge for up to 4 days. The cake stays moist, and the flavors deepen a bit overnight.
• Freezing: Wrap unfrosted cake layers tightly in plastic + foil. Freeze up to 2 months. Thaw overnight in the fridge before frosting.
Conclusion
Strawberry lemonade cake isn’t just a dessert, it’s a statement. It tells your guests (or just yourself) that flavor matters, that celebration doesn’t need an occasion, and that summer can live on any day of the year. Whether you followed the recipe to the letter or added your own twist, what you’ve baked is more than cake, it’s a little piece of joy. So take a slice, share a smile, and maybe even save the last piece for yourself. You earned it.
Strawberry Lemonade Cake
Ingredients
Method
- Preheat the oven to 350°F (175°C). Grease and flour two 8-inch round cake pans. Line bottoms with parchment paper.
- In a bowl, whisk together flour, baking powder, baking soda, and salt.
- In a large bowl, cream butter and sugar until light and fluffy, about 3–4 minutes. Add eggs one at a time, mixing well after each.
- Mix in lemon zest and lemon juice. Batter may look curdled — that’s okay.
- Add dry ingredients alternately with buttermilk, starting and ending with the flour mix. Mix just until combined.
- Divide batter evenly between prepared pans. Bake for 30–35 minutes or until a toothpick inserted comes out clean.
- Cool cakes in pans for 10 minutes, then transfer to wire racks to cool completely.
- Make the buttercream: Beat butter until creamy. Add powdered sugar gradually, then mix in crushed strawberries, vanilla, and enough milk to reach desired consistency. Add a pinch of salt.
- Assemble the cake: Level cake layers if needed. Frost the first layer, add the second, and frost the top and sides. Garnish with berries and lemon zest.
Notes
Frequently Asked Questions
How do I get a stronger lemon flavor?
Add ½ tsp lemon extract to the batter or brush layers with lemon syrup after baking.
Can I use fresh strawberries in the frosting?
You can, but they’ll water it down. Cook them into a thick puree first or stick with freeze-dried for bold flavor.
What’s the best way to crush freeze-dried strawberries?
Toss them in a zip-top bag and roll with a rolling pin, or blitz briefly in a food processor.
Can I use a boxed cake mix?
You can, but homemade gives better texture and flavor. If you must, doctor it up with lemon zest and juice.
Is this cake good for outdoor events?
Yes, but keep it cool. Buttercream melts in heat, so store it in the shade or refrigerate until serving.