Strawberry Lemonade Layer Delight

The first time I made this cake, my kitchen smelled like a lemon grove in July and I kept sneaking strawberry filling straight from the saucepan. It was for my sister's birthday, and by the time I finished frosting it, I had more sugary lemon cream in my hair than on the actual cake. She still talks about that birthday, which I consider my greatest kitchen triumph and messiest disaster all at once.

Last summer I brought this to a neighborhood potluck and watched it disappear in record time while three different people asked for the recipe. My neighbor leaned over and whispered that it tasted like something from a fancy bakery, which made me laugh since I was still finding dried frosting splatters on my ceiling three days later.

Ingredients

• 2 1/2 cups all-purpose flour: This creates the perfect tender crumb that can support those gorgeous fruit layers without collapsing
• 2 1/2 tsp baking powder: Gives the cake its lift without making it too dense or dry
• 1/2 tsp baking soda: Works with the acidic buttermilk and lemon for extra tenderness
• 1/2 tsp salt: Essential for balancing all that sweet citrus brightness
• 1 cup unsalted butter, softened: Room temperature butter incorporates properly for that delicate texture we want
• 1 1/2 cups granulated sugar: Sweetens while helping create a fine, even crumb structure
• Zest of 2 lemons: This is where all that bright lemon flavor lives, so zest thoroughly
• 4 large eggs, room temperature: Cold eggs can seize butter, so let them sit out first
• 1/2 cup fresh lemon juice: Use freshly squeezed for the brightest, truest lemon flavor
• 1 cup buttermilk, room temperature: The acid reacts with baking soda for tenderness and subtle tang
• 1 tsp vanilla extract: Rounds out all the citrus notes beautifully
• 2 cups fresh strawberries, hulled and diced: Pick berries that are deeply red and fragrant for the most vibrant flavor
• 1/3 cup granulated sugar: Just enough to sweeten the berries without masking their natural taste
• 2 tsp fresh lemon juice: Enhances strawberry flavor and helps the filling set properly
• 1 tbsp cornstarch: This thickens the strawberry juices into a spreadable filling
• 2 tbsp water: Creates a slurry with cornstarch for smooth thickening
• 8 oz cream cheese, softened: Cold cream cheese creates lumps, so let it sit out at least an hour
• 1/2 cup unsalted butter, softened: Combined with cream cheese for that perfect tangy sweet frosting
• 4 cups powdered sugar, sifted: Sifting prevents any gritty texture in your silky smooth frosting
• 2 tbsp fresh lemon juice: Cuts through the richness and adds that signature lemon kick
• 1 tsp lemon zest: Adds beautiful little flecks and intense lemon aroma
• 1/2 tsp vanilla extract: Balances the tartness with warmth
• Pinch of salt: Wakes up all the flavors and prevents the frosting from being cloyingly sweet

Instructions

Preheat your oven and prepare the pans:

Set your oven to 350°F (175°C) and grease three 8-inch round cake pans, lining the bottoms with parchment paper so your layers release perfectly every time

Whisk together the dry ingredients:

In a medium bowl, combine the flour, baking powder, baking soda, and salt, whisking until everything is evenly distributed

Cream the butter and sugar:

Beat the butter, sugar, and lemon zest in a large bowl until the mixture is pale and fluffy, about 3 to 5 minutes

Add the eggs and flavorings:

Beat in the eggs one at a time, fully incorporating each before adding the next, then mix in the lemon juice and vanilla

Combine wet and dry ingredients:

Alternate adding the flour mixture and buttermilk to the butter mixture, beginning and ending with the flour, mixing until just combined

Bake the cake layers:

Divide batter evenly among the prepared pans and bake for 25 to 30 minutes, until a toothpick inserted in the center comes out clean

Cool the cakes properly:

Let the layers cool in the pans for 10 minutes, then turn them out onto wire racks to cool completely before frosting

Cook the strawberries:

Combine strawberries, sugar, and lemon juice in a saucepan over medium heat, cooking until berries release their juices, about 5 minutes

Thicken the filling:

Mix cornstarch and water into a slurry, stir it into the strawberries, and cook until thickened, 1 to 2 minutes, then cool completely

Make the frosting:

Beat cream cheese and butter until smooth, gradually add powdered sugar, then mix in lemon juice, zest, vanilla, and salt until fluffy

Assemble the cake:

Place one cake layer on a serving plate, spread half the strawberry filling over the top avoiding edges, add a thin layer of frosting, then repeat with second layer

Frost the entire cake:

Top with the final cake layer and frost the top and sides with remaining lemon cream cheese frosting

Chill before serving:

Refrigerate the assembled cake for at least 30 minutes to set the layers for clean slicing

Pin It

This cake has become my go-to celebration dessert because it looks impressive but the flavors are what people really remember. Last month I made it for a friend who said she does not even like lemon cake, and she went back for seconds, then thirds, then asked to take the leftovers home.

Getting Even Cake Layers

Weighing your batter in each pan is the secret to perfectly even layers that stack beautifully. I used to eyeball it until one particularly lopsided cake taught me that kitchen scales are worth every penny.

Frosting Like a Pro

Apply a thin crumb coat first and refrigerate for 15 minutes before adding the final layer of frosting. This simple step changed my frosting game completely and keeps those stray crumbs from showing through the finish.

Make-Ahead Magic

You can bake the cake layers and make the filling up to two days ahead, just wrap everything well and store at room temperature or refrigerated. The frosting tastes even better after chilling overnight.

• Bring all refrigerated components to room temperature before assembling
• The assembled cake keeps beautifully in the refrigerator for 3 to 4 days
• For the cleanest slices, use a sharp knife dipped in hot water and wiped clean between cuts

Pin It

There is something about the combination of bright lemon and sweet strawberries that just feels like celebration, no matter the occasion. Every time I serve this, someone pauses mid-bite and says this is exactly what summer tastes like.

Recipe Questions & Answers

→ How do I ensure the lemon sponge stays moist?

Incorporate buttermilk and softened butter as specified, and avoid overbaking. The acidity in lemon juice also helps keep the cake tender.

→ What’s the best way to prepare the strawberry filling?

Cook fresh strawberries with sugar and lemon juice until juices release, then thicken with a cornstarch-water mix to achieve a smooth, spreadable consistency.

→ How should I assemble the layers for best results?

Alternate cake layers with strawberry filling and frosting, spreading carefully to prevent leaking. Chill the assembled layers to set before slicing.

→ Can I decorate the cake for a festive look?

Yes, fresh strawberries, lemon slices, or edible flowers enhance the visual appeal and complement the flavors naturally.

→ Are there substitutions for a lighter texture?

Replace half the butter in the cake with Greek yogurt to create a lighter, slightly tangier crumb without sacrificing moisture.