Strawberry Lemonade Layer Cake Recipe

Give it up, my sweet friend! You cannot resist the temptation of this Strawberry Lemonade Layer Cake. I mean, just look at it! It’s a sunshine-filled party in cake form, and I am OBSESSED. If you love the combination of fruit and chocolate, you must try our decadent Strawberry Chocolate Cake next.

We’re talking fluffy lemon cake layers. A dreamy, pink strawberry frosting that tastes like summer. It’s the kind of cake that makes people stop and stare. The kind you make for a birthday and become a legend. Come to Mama, you beautiful, zesty, pink masterpiece!

Recipe Overview

• Cuisine: American
• Category: Dessert
• Prep Time: 45 minutes
• Cook Time: 28 minutes
• Total Time: 1 hour 15 minutes (plus cooling)
• Servings: 12 glorious slices

Do You Love This Recipe Too?

I first made this cake for my best friend’s birthday. She’s a lemonade fanatic. I wanted to blow her mind.

The second she took a bite, her eyes got huge. She said it was like drinking the most perfect strawberry lemonade… but in cake form. That reaction? That’s why I bake. Seeing pure, unadulterated joy on someone’s face. This cake delivers that every single time.

My Shopping List for This Recipe

This cake is all about bright, happy flavors. You’ll need the basics, plus a few stars: fresh lemons and strawberries. The fresh fruit is non-negotiable for that incredible burst of flavor!

Let’s Get Your Ingredients Ready

Grab two bowls: one for dry stuff, one for wet. Trust me, this little bit of organization makes everything smoother. Here’s what you need:

• For the Lemon Cake:
  • 2 ½ cups all-purpose flour
  • 2 ½ tsp baking powder
  • ½ tsp salt
  • ½ cup unsalted butter, room temp
  • 1 ½ cups granulated sugar
  • 3 large eggs, room temp
  • 1 tbsp lemon zest (from about 2 lemons)
  • ¼ cup fresh lemon juice
  • 1 tsp vanilla extract
  • 1 cup buttermilk, room temp
• For the Strawberry Frosting:
  • 1 ½ cups fresh strawberries, hulled and chopped
  • 1 ½ cups unsalted butter, room temp
  • 6 cups powdered sugar
  • Pinch of salt
  • 1 tsp vanilla extract

Bringing This Recipe to Life (Step-by-Step)

Don’t be scared of a layer cake! We’re taking it one happy step at a time. I’m right here with you.

1. Preheat your oven to 350°F. Grease and line three 8-inch round cake pans with parchment paper. This is your ticket to easy cake release!
2. Whisk the flour, baking powder, and salt in a medium bowl. Set this dry mix aside.
3. In a large bowl, beat the butter and sugar together for a good 3-4 minutes. You want it light, fluffy, and pale. This is key for texture!
4. Beat in the eggs, one at a time. Then mix in the lemon zest, lemon juice, and vanilla. It might look a little curdled—that’s totally fine!
5. Add the dry ingredients and buttermilk alternately to the butter mix. Start and end with the dry ingredients. Mix just until combined. Do not overmix the batter.
6. Divide the batter evenly between your three pans. Bake for 25-28 minutes. A toothpick in the center should come out clean.
7. Let the cakes cool in the pans for 10 minutes. Then turn them out onto a wire rack to cool completely. Patience is a virtue here!
8. For the frosting: Puree the strawberries in a blender or food processor until smooth. Strain through a fine mesh sieve to remove seeds. You should have about ½ cup of puree.
9. Beat the butter in a large bowl until super creamy. Gradually add the powdered sugar and salt. Beat on low until combined, then on high for 2 minutes.
10. Pour in the strawberry puree and vanilla. Beat on high for another 2-3 minutes until fluffy, pink, and perfect.
11. To assemble: Place one cake layer on your plate. Spread a thick layer of frosting. Repeat with the second layer. Top with the third layer.
12. Frost the top and sides of the whole cake with the remaining strawberry frosting. Get creative with your swirls!

Fun Variations to Try Next Time

Made it once? Amazing! Now let’s play. Here are some fun twists for your next bake.

Add a lemon curd layer! Spread a thin layer of store-bought or homemade lemon curd between the cake layers before you add the frosting. It’s a zesty surprise.

Make it a pink cake inside too! Add a few drops of pink or red food gel to the cake batter. You’ll get gorgeous pink layers that match the frosting.

Recipe

Strawberry Lemonade Layer Cake Recipe

Make Strawberry Lemonade Layer Cake Recipe with simple ingredients and clear steps. Prep, cook, and enjoy—perfect for cozy evenings.

Author: Emily Morgan

Prep: 45 min | Cook: 28 min | Total: 1 hour

Serves: - 4 + bites

★ Rate 🖨 Print

Let’s Get Your Ingredients Ready

• For the Lemon Cake:2 ½ cups all-purpose flour 2 ½ tsp baking powder ½ tsp salt ½ cup unsalted butter, room temp 1 ½ cups granulated sugar 3 large eggs, room temp 1 tbsp lemon zest (from about 2 lemons) ¼ cup fresh lemon juice 1 tsp vanilla extract 1 cup buttermilk, room temp
• 2 ½ cups all-purpose flour
• 2 ½ tsp baking powder
• ½ tsp salt
• ½ cup unsalted butter, room temp
• 1 ½ cups granulated sugar
• 3 large eggs, room temp
• 1 tbsp lemon zest (from about 2 lemons)
• ¼ cup fresh lemon juice
• 1 tsp vanilla extract
• 1 cup buttermilk, room temp
• For the Strawberry Frosting:1 ½ cups fresh strawberries, hulled and chopped 1 ½ cups unsalted butter, room temp 6 cups powdered sugar Pinch of salt 1 tsp vanilla extract
• 1 ½ cups fresh strawberries, hulled and chopped
• 1 ½ cups unsalted butter, room temp
• 6 cups powdered sugar
• Pinch of salt
• 1 tsp vanilla extract

Bringing This Recipe to Life (Step-by-Step)

1

Preheat your oven to 350°F. Grease and line three 8-inch round cake pans with parchment paper. This is your ticket to easy cake release!

2

Whisk the flour, baking powder, and salt in a medium bowl. Set this dry mix aside.

3

In a large bowl, beat the butter and sugar together for a good 3-4 minutes. You want it light, fluffy, and pale. This is key for texture!

4

Beat in the eggs, one at a time. Then mix in the lemon zest, lemon juice, and vanilla. It might look a little curdled—that’s totally fine!

5

Add the dry ingredients and buttermilk alternately to the butter mix. Start and end with the dry ingredients. Mix just until combined. Do not overmix the batter.

6

Divide the batter evenly between your three pans. Bake for 25-28 minutes. A toothpick in the center should come out clean.

7

Let the cakes cool in the pans for 10 minutes. Then turn them out onto a wire rack to cool completely. Patience is a virtue here!

8

For the frosting: Puree the strawberries in a blender or food processor until smooth. Strain through a fine mesh sieve to remove seeds. You should have about ½ cup of puree.

9

Beat the butter in a large bowl until super creamy. Gradually add the powdered sugar and salt. Beat on low until combined, then on high for 2 minutes.

10

Pour in the strawberry puree and vanilla. Beat on high for another 2-3 minutes until fluffy, pink, and perfect.

11

To assemble: Place one cake layer on your plate. Spread a thick layer of frosting. Repeat with the second layer. Top with the third layer.

12

Frost the top and sides of the whole cake with the remaining strawberry frosting. Get creative with your swirls!

Notes

Enjoy your homemade Strawberry Lemonade Layer Cake Recipe!

Nutrition Information

Calories: 720kcal

Carbohydrates: 105g

Protein: 5g

Fat: 32g

Saturated Fat: 20g

Cholesterol: 120mg

Sodium: 220mg

Sugar: 84g

Did You Make This?

Leave a review and tag us on social media!

Swap the frosting for a lemon frosting! Use the same buttercream base, but use lemon juice and zest instead of strawberry puree. A double lemon dream! For another fun, handheld treat, our Simple Starbucks Cake Pops are a huge hit at parties.

How to Store, Freeze, and Reheat

This cake is best enjoyed fresh, but here’s how to keep it happy.

Store it covered at room temperature for up to 2 days. If your kitchen is warm, pop it in the fridge. Let slices come to room temp before eating for the best flavor and texture.

To freeze: Wrap individual slices tightly in plastic wrap and foil. They’ll keep for up to 3 months. Thaw in the fridge overnight.

NUTRITION INFORMATION

• Calories: 720kcal
• Carbohydrates: 105g
• Protein: 5g
• Fat: 32g
• Saturated Fat: 20g
• Cholesterol: 120mg
• Sodium: 220mg
• Sugar: 84g

(*Estimated values per slice.)

A Quick Q&A on This Recipe

Can I use frozen strawberries for the frosting?

You can! Thaw them completely and drain ALL the extra liquid. Fresh berries give the brightest flavor, but frozen work in a pinch. Just make sure your puree isn’t watery.

My cakes domed in the middle! What do I do?

No stress! This happens. Once the cakes are totally cool, use a long serrated knife to gently slice off the dome to make a flat surface. It’s called “torting,” and it makes your cake stack like a pro. Plus, you get baker’s snacks!

Can I make this into cupcakes?

Absolutely! This batter is perfect for birthday cake cupcakes. Fill liners ⅔ full and bake for 18-22 minutes. Frost with that gorgeous pink strawberry frosting and top with a tiny strawberry slice. If you’re looking for another amazing muffin recipe, our Coffee Cake Banana Muffins are a must-try for breakfast or a snack.

There you have it! My ultimate, show-stopping, joy-bringing layer cake. It’s a labor of love, but every single second is worth it when you see that first slice come out.

I want all the details! Did your family go crazy for it? Was it the star of the birthday party? I can’t wait to hear how yours turns out! Please leave a comment and a rating below to let me know what you think!