Strawberry Lemonade Cake Recipe

I’m so glad you’re here, and truly—thank you for stopping by! It means the world to me that you trust me to share something sweet with your day. Today’s treat is one that I’ve been so excited to share. It’s tender, tangy, fruity, and just the right amount of fancy. Meet your new sunshine-in-a-slice favorite: Strawberry Lemonade Cake!

Imagine layers of moist lemon cake infused with zesty citrus, tucked between clouds of fresh strawberry buttercream. It’s like sipping a cold glass of strawberry lemonade on a warm afternoon—but in dessert form. Pure joy!!

Let’s bake something beautiful together!

Ingredients

For the Lemon Cake:

• 3 cups cake flour

• 2 tsp baking powder

• ½ tsp salt

• 1 tbsp organic lemon zest

• 8 oz unsalted butter, room temperature

• 2 cups granulated sugar

• 4 eggs

• 2 tsp vanilla extract

• 1 tsp lemon extract

• ¾ cup whole milk

• ¼ cup lemon juice

For the Strawberry Reduction:

• 32 oz fresh strawberries

• 3 tbsp sugar

• 1 tbsp lemon juice

For the Strawberry Buttercream:

• 16 oz unsalted butter, room temperature

• 4 cups confectioners’ sugar

• 2 tsp vanilla extract

• ¼ tsp salt

• ¼ cup strawberry reduction (cooled)

For Assembly:

• 8 oz fresh strawberries, sliced and patted dry overnight

• 6 small whole strawberries

• 6 lemon slices

• 6 paper straws, trimmed to 3″

How to Make Strawberry Lemonade Cake

Make the Lemon Cake:

1. Preheat your oven to 350°F. Butter and flour three 8″ round cake pans and line with parchment.

2. Sift cake flour, baking powder, salt, and lemon zest together. Set aside.

3. In a small bowl, mix the milk and lemon juice—let it rest as it curdles into homemade buttermilk goodness.

4. In a stand mixer, beat butter and sugar until fluffy (about 4 minutes).

5. Add eggs one at a time, mixing well. Stir in vanilla and lemon extracts.

6. Add the flour mixture and lemon milk alternately, beginning and finishing with the flour.

7. Divide the batter evenly between pans and bake for 28–30 minutes. Cool on racks.

Make the Strawberry Reduction:

1. Simmer strawberries, sugar, and lemon juice over medium heat until the berries soften.

2. Strain the mixture through a fine mesh sieve to discard the seeds, then pour the smooth puree back into the pan.

3. Simmer until reduced to about ¼ cup. Cool completely before using.

Make the Strawberry Buttercream:

1. Beat butter and salt until creamy.

2. Add vanilla and cooled strawberry reduction.

3. Beat in the powdered sugar, one cup at a time, until the frosting becomes light and fluffy.

4. Reserve ½ cup for decorating.

Assemble the Cake:

1. Place one cake layer on a stand. Spread ½ cup of frosting over the layer, then add a layer of strawberry slices on top.

2. Add another ½ cup frosting over the berries. Repeat with next layer.

3. Place the final cake layer on top and cover the entire cake with the remaining frosting.

4. Pipe six swirls and decorate with lemon slices, strawberries, and fun paper straws!

Helpful Tips

• Curdling the milk gives the cake a soft, tender crumb—don’t skip that step!

• Room temperature ingredients = even mixing and better texture.

• Dry strawberries well before layering so they don’t make the buttercream weepy.

• Want those frosting swirls to pop? Chill the cake a few minutes before decorating!

Substitutions & Variations

• If using all-purpose flour, remove 2 tablespoons per cup and replace with 2 tablespoons of cornstarch.

• For extra zing, stir a tablespoon of lemon zest into the buttercream.

• Switch the fruit: Blueberries or raspberries work wonderfully here!

• Make it a sheet cake for a simpler presentation—same great flavor.

Frequently Asked Questions

Can I make the cake ahead of time?
Absolutely! Bake the cake layers and freeze them (wrapped well) for up to a month. Thaw and frost when ready.

Can I use frozen strawberries?
Yes—but be sure to thaw and drain them thoroughly before reducing.

How do I get perfectly flat layers?
Level each cooled cake layer with a serrated knife or cake leveler before stacking.

Storage Instructions

Store the assembled cake in the fridge, covered. It keeps beautifully for up to 3 days. Allow the cake to rest at room temperature for about 30 minutes before serving to enjoy the best flavor and texture.

More Sweet Citrus Recipes You’ll Love

• Italian Lemon Ricotta Cake Recipe

This Strawberry Lemonade Cake is everything I love about summer—bright, bold, and bursting with fresh flavor. I hope it brings a little sunshine into your kitchen too.  Let me know if you bake it—I’d love to hear how it goes (and see your gorgeous cakes)!

Happy baking!

Strawberry Lemonade Cake Recipe

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• Author: Lisa
• Total Time: 2 hours 15 minutes
• Yield: One 8″ round cake (3 layers) 1x
• Diet: Vegetarian

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Description

This Strawberry Lemonade Cake is your sunshine-on-a-plate moment! Layers of soft, zesty lemon cake meet fresh strawberry buttercream in the ultimate sweet-and-tangy treat. Bright, fruity, and anything but boring—this is the cake your summer celebrations have been waiting for!

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Ingredients

Scale 1x2x3x

For the Lemon Cake:
3 cups cake flour

2 tsp baking powder

½ tsp salt

1 tbsp organic lemon zest

8 oz unsalted butter, room temperature

2 cups granulated sugar

4 eggs

2 tsp vanilla extract

1 tsp lemon extract

¾ cup whole milk

¼ cup lemon juice

For the Strawberry Reduction:
32 oz fresh strawberries

3 tbsp sugar

1 tbsp lemon juice

For the Strawberry Buttercream:
16 oz unsalted butter, room temperature

4 cups confectioners’ sugar

2 tsp vanilla extract

¼ tsp salt

¼ cup strawberry reduction (cooled)

For Assembly:
8 oz fresh strawberries, sliced and patted dry overnight

6 small whole strawberries

6 lemon slices

6 paper straws, trimmed to 3″

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Instructions

• Preheat oven to 350°F. Butter and flour three 8″ cake pans. Line with parchment.

• Sift dry ingredients (cake flour, baking powder, salt, lemon zest) and set aside.

• In a small bowl, mix milk and lemon juice—let it rest as it curdles into homemade buttermilk goodness.

• In a stand mixer, beat butter and sugar until fluffy (about 4 minutes).

• Add eggs one at a time, mixing well. Stir in vanilla and lemon extracts.

• Add the flour mixture and lemon milk alternately, beginning and finishing with the flour.

• Divide the batter into pans. Bake 28–30 minutes. Let cool on racks.

• For the reduction: Simmer strawberries, sugar, and lemon juice until soft. Strain out seeds and return to pan. Simmer until reduced to ¼ cup. Cool completely.

• For buttercream: Beat butter and salt until creamy. Add vanilla and cooled strawberry reduction. Beat in powdered sugar one cup at a time until light and fluffy. Reserve ½ cup for decorating.

• Assemble: Place one cake layer on stand. Spread ½ cup frosting, add sliced strawberries. Repeat with second layer.

• Place the final cake layer on top and cover the entire cake with the remaining frosting.

• Pipe six swirls and decorate with whole strawberries, lemon slices, and straws!

Notes

For a simple swap: If using all-purpose flour, remove 2 tbsp per cup and replace with 2 tbsp cornstarch.

For extra zing: Stir a tablespoon of lemon zest into the buttercream.

Dry your strawberries well to keep the buttercream smooth.

Want flat layers? Level them with a serrated knife before stacking.

Let the cake rest at room temp for 30 mins before serving for perfect flavor and texture.

• Prep Time: 45 minutes
• Cook Time: 30 minutes (1 hour (cooling, assembling, decorating))
• Category: Dessert
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 slice (1/12 of cake)
• Calories: 575
• Sugar: 55g
• Protein: 4g
• Cholesterol: 110mg