Strawberry Lemon Cake

This Strawberry Lemon Cake feels like a breath of fresh air — light, bright, and absolutely delicious! It features tender, moist lemon cake layers stacked with silky smooth strawberry buttercream. It’s the kind of cake that’s just perfect for spring and summer get-togethers or any time you want a refreshing treat.

You’ll love how this strawberry lemon layer cake balances zesty lemon sponge with rich, smooth strawberry buttercream. Each bite is a perfect mix of tangy and sweet that feels just right. It’s a crowd-pleaser for birthdays, gatherings, or just treating your family.

This elegant and simple Strawberry Lemon Cake is so fresh and delicious! It has delicious layers of moist and fresh lemon cake layered together with smooth strawberry buttercream. A perfect spring and summer cake.

Print Recipe

Prep Time 40 minutes mins

Cook Time 22 minutes mins

Get ready for a Strawberry Lemon Cake that’s light, fresh, and packed with bright citrus and berry flavor. This cake is built from soft lemon sponge layers filled and frosted with naturally pink strawberry buttercream made using freeze-dried strawberry powder. It’s perfect for birthdays, special occasions, or anytime you want a show-stopping but easy-to-make cake.

This recipe makes about 12 servings and uses three 8-inch (20 cm) pans. You’ll want a stand mixer with a paddle attachment or a hand mixer for the best results so you end up with tender cake and smooth frosting. Keep scrolling for the full ingredient list, simple step-by-step instructions, plus all my favorite tips, easy ingredient swaps, and storage tricks to help you bake with confidence.

Why You’ll Love This Strawberry Lemon Cake

This cake is a total winner and here’s why I think you’ll adore it:

• Bright, fresh flavors: The lemon cake layers bring a zesty punch, perfectly balanced by a strawberry buttercream that’s naturally flavored with freeze-dried strawberry powder — refreshing and just the right kind of sweet for spring and summer.
• Moist and tender crumb: Adding sour cream and a touch of oil keeps the cake wonderfully soft so it stays moist even if you make it a day ahead or chill it in the fridge.
• Bold strawberry taste without soggy frosting: Freeze-dried strawberry powder packs in huge flavor and color without watering down the buttercream, so the frosting stays firm and gorgeous.
• Great looking but simple to put together: Three even cake layers with a smooth crumb coat give you a stunning cake that looks like it belongs at a bakery — no fancy piping skills needed. I’ve included tips to make assembly easy-peasy.
• Flexible and forgiving: Feel free to bake it as two layers or even a sheet cake, swap raspberry powder or lemon curd, or use Greek yogurt instead of sour cream — it’s super adaptable to what you have on hand.
• Perfect for make-ahead: You can bake and frost the layers a day before your event. The cake layers freeze beautifully, and the buttercream keeps well at room temp, so assembly day is low stress.
• Super reliable: I’ll share pro tips on how to get bakery-quality results every time — using a kitchen scale, not overmixing your batter, and using light-colored pans to bake gently.

Ready to bake? Just scroll to the recipe card below where you’ll find all the detailed steps and ingredient notes — baking this cake will be just as fun as eating it!

• Lemon cake layers: Soft, fluffy layers bursting with bright lemon zest and juice.
• Strawberry buttercream: Naturally pink and flavorful, thanks to freeze-dried strawberry powder.
• Refreshing, fresh taste: This cake is all about fresh citrus and sweet berries, perfect for warmer months.
• Elegant layer cake: Makes a stunning centerpiece for birthday parties or any celebration.

Ingredients for Strawberry Lemon Cake

• all-purpose flour
• cornstarch
• baking powder
• baking soda
• salt
• sugar
• lemon zest
• fresh lemon juice
• butter, softened
• eggs, room temperature
• sour cream, room temperature
• vegetable oil
• vanilla extract
• powdered sugar
• freeze-dried strawberry powder
• milk

How to Make Strawberry Lemon Cake

1. Preheat oven to 170ºC (340ºF) on conventional setting and line three 20 cm (8-inch) round pans with parchment paper.
2. Sift together all-purpose flour, cornstarch, baking powder, baking soda, and salt; set aside.
3. Combine sugar and lemon zest and rub with your fingers until the mixture feels like wet sand.

4. Add softened butter to the sugar–zest mixture and beat on high until creamy and fluffy (about 3 minutes).

   

5. Add eggs two at a time, mixing well after each addition.
6. Add half of the dry ingredients and mix on low just until combined.
7. Stir in sour cream, vegetable oil, lemon juice, and vanilla until just mixed.

8. Add the remaining dry ingredients and mix gently until the batter is smooth.

   

9. Divide the batter evenly among the prepared pans and bake 20–23 minutes, or until a toothpick inserted in the center comes out clean.
10. Cool the cakes on a wire rack; after 10 minutes remove them from the pans and let cool completely.
11. Sift together the powdered sugar and freeze-dried strawberry powder; set aside.

12. Beat softened butter on medium-high for about 4 minutes until fluffy, scrape the bowl, then beat an additional 2 minutes.

    

13. Add the powdered sugar–strawberry mixture, vanilla, and milk in two additions, beating until each addition is fully incorporated.
14. Place the first cooled cake layer on a serving plate or cake board.
15. Dollop buttercream onto the layer and spread evenly with an offset spatula; add the second layer and repeat, then top with the final layer.

16. Apply a thin crumb coat over the whole cake and chill briefly to set.

    

17. Apply the remaining frosting, smooth the cake, and optionally create wavy patterns with a spatula for decoration.

    

Expert Tips for Best Results

• Use a kitchen scale: Weighing your ingredients in grams is the most accurate way to get consistent, perfect results every time. I always recommend it to home bakers.
• Don’t overmix your batter: Once your batter is mostly combined, I like to fold everything gently with a spatula to make sure nothing’s left stuck at the bottom. This keeps your cake tender and light.
• Light-colored baking pans work best: I suggest good-quality aluminum pans because they reflect heat better and bake gently, keeping your cake soft and moist. Dark-colored pans attract more heat and can create a thicker crust, leading to a drier cake.

Flavor Swaps and Add-Ins

Want to mix things up or work with what’s in your pantry? Here are some simple swaps and ideas to customize your cake:

• Raspberry twist: Swap the freeze-dried strawberry powder for raspberry powder or crushed freeze-dried raspberries for a fresh raspberry buttercream. If using fresh raspberry purée, cook it down to remove excess water and reduce the milk in the frosting to keep it from getting too soft.
• Lemon curd surprise: For an extra punch of lemon, spread a thin layer of lemon curd between the cake layers. Chill briefly to help the frosting stick well and avoid slipping.
• Two-layer or sheet cake: If you prefer, bake the batter in two pans for taller layers or spread it into a sheet pan for a more casual look. Two 8-inch pans will take about 30 to 33 minutes (see FAQ for tips).
• Sour cream swap: Use full-fat Greek yogurt instead of sour cream in the same amount — it keeps the crumb tender and works perfectly.
• Alternate frosting: Try a tangy cream cheese frosting made with cream cheese, butter, and powdered sugar for a different but delicious finish.
• Oil options: If you’d rather not use vegetable oil, you can substitute with melted canola or light olive oil, or even melted unsalted butter — just know this will change the flavor and texture slightly.
• Gluten-free version: Use a 1:1 gluten-free baking blend with xanthan gum instead of all-purpose flour. Keep an eye on the bake time as gluten-free batters behave differently.
• Decorating ideas: Top your cake with fresh strawberry slices and a sprinkle of lemon zest, or add toasted slivered almonds for a little crunch and pretty detail.

How to Store and Reheat

Store leftover cake tightly covered in the fridge. When you’re ready to enjoy it, bring it to room temperature for the best flavor and texture. It’s at its tastiest within a few days, but you can freeze cake layers wrapped well in plastic wrap if you want to save some for later — just thaw them fully before assembling.

Strawberry Lemon Cake

This Strawberry Lemon Cake is soft, bright, and beautifully layered with smooth strawberry buttercream. The fresh lemon flavor pairs perfectly with the natural sweetness of strawberries, creating a cake that feels light, refreshing, and perfect for spring or summer celebrations.

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Answers to Common Questions

Where do I find freeze dried strawberries?

Freeze-dried strawberries are easy to find online or in many grocery stores. They usually come in a powdered form perfect for flavoring frostings like this one.

Can it be made a day ahead?

Absolutely! Make the cake layers and buttercream the day before. Wrap the layers tightly and freeze them if you like. Defrost about an hour before you’re ready to assemble. Keep the buttercream covered at room temperature and assemble right before your event.

When do you know when a cake layer is done?

Use a cake tester or toothpick—it’s done when it pokes right into the center and comes out clean, with no wet batter clinging to it. If it looks wet, give it a few more minutes and test again.

Can the cake layers be made into two layers?

Yes! Split the batter between two pans instead of three for taller layers. Bake for 30 to 33 minutes—just watch carefully and test with a cake tester to avoid overbaking.

Final Thoughts

This Strawberry Lemon Cake is the perfect combination of bright citrus flavor and sweet strawberry buttercream. The soft lemon cake layers paired with smooth pink frosting create a dessert that feels both elegant and refreshing.

Whether you’re baking for a celebration, a spring gathering, or simply enjoying a homemade treat, this Strawberry Lemon Cake is guaranteed to bring a little sunshine to your table.