Strawberry Lemonade Layer Cake ✨

When I want a cake that tastes like pure summer sunshine, I bake this Strawberry Lemonade Layer Cake. It’s got fluffy lemon-scented layers, a sweet-tart strawberry filling, and a light, creamy frosting that ties it all together. Every bite bursts with fresh, bright flavors — perfect for birthdays, picnics, or any celebration where I want something fresh and fun.

Why You’ll Love This Recipe

I love this cake because it’s refreshing yet indulgent. The lemon sponge is soft and zesty, the strawberry filling adds natural sweetness and color, and the frosting balances everything with a smooth, creamy finish. It’s a showstopper dessert that looks as good as it tastes — and it’s surprisingly simple to make with basic ingredients.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the Cake:

• ½ cup unsalted butter, softened
• 1½ cups powdered sugar
• 2 large eggs
• 1½ cups all-purpose flour
• 2 teaspoons baking powder
• ¼ teaspoon salt
• ½ cup milk
• ¼ cup fresh lemon juice
• 1 tablespoon lemon zest

For the Strawberry Filling:

• 2 cups fresh strawberries, chopped
• ¼ cup granulated sugar
• 1 tablespoon lemon juice
• 1 tablespoon cornstarch mixed with 2 tablespoons water (slurry)

For the Frosting:

• 1 cup heavy whipping cream
• ½ cup powdered sugar
• 1 teaspoon vanilla extract
• Optional: lemon zest or strawberry puree for extra flavor

Directions

Step 1: Make the Cake Layers
I preheat the oven to 350°F (175°C) and grease two 8-inch round cake pans. I cream together the butter and powdered sugar until fluffy, then beat in the eggs one at a time. In a separate bowl, I whisk the flour, baking powder, and salt. I add the dry mixture to the wet ingredients, alternating with the milk, until just combined. Finally, I stir in lemon juice and zest. I divide the batter between the pans and bake for 20–25 minutes, until golden and a toothpick comes out clean.

Step 2: Prepare the Strawberry Filling
While the cakes cool, I make the filling. In a saucepan, I combine strawberries, sugar, and lemon juice. I cook over medium heat until the berries release their juices, then stir in the cornstarch slurry. I simmer for 2–3 minutes until thickened, then let it cool completely.

Step 3: Whip the Frosting
In a chilled bowl, I whip the heavy cream, powdered sugar, and vanilla until stiff peaks form.

Step 4: Assemble the Cake
I place one cake layer on a plate and spread with half the strawberry filling. I add the second cake layer on top and spread with the remaining filling. I frost the top and sides with whipped cream, keeping it light and fluffy.

Step 5: Decorate and Serve
I garnish with fresh strawberries and lemon slices for a pretty finish. The cake slices beautifully after chilling for at least 30 minutes.

Servings and timing

Servings: 10 slices
Prep time: 25 minutes
Cook time: 25 minutes
Total time: 50 minutes (plus cooling)
Calories: Approximately 330 per slice

Variations

• Sometimes I fold pureed strawberries into the frosting for a pink, fruity twist.
• For extra tang, I use cream cheese frosting instead of whipped cream.
• I make cupcakes with the same batter and filling for an easy grab-and-go version.
• For more lemon punch, I brush the cake layers with lemon syrup before assembling.

Storage/Reheating

I keep the cake covered in the fridge for up to 3 days. The flavors actually get better as the cake chills and the filling sets. For longer storage, I freeze individual slices tightly wrapped and thaw them in the fridge overnight.

FAQs

Can I use frozen strawberries?

Yes. I thaw and drain them first, then cook the filling as directed.

Can I bake this in a 9×13-inch pan instead?

Yes, I can make it sheet-cake style. I bake for 30–35 minutes and frost the top only.

Can I make this ahead of time?

Yes. I bake the cakes and make the filling a day ahead, then assemble and frost just before serving.

What’s the best way to keep the frosting stable?

I chill the cake until ready to serve, and sometimes add 1 tablespoon of instant pudding mix to the whipped cream for extra hold.

Can I replace the whipped cream with buttercream?

Of course. A lemon or strawberry buttercream would make it richer and give it more structure.

Conclusion

This Strawberry Lemonade Layer Cake is a bright, refreshing dessert that always feels special. With its lemony sponge, fruity strawberry filling, and light whipped frosting, it’s the perfect cake for spring and summer gatherings. Every bite tastes like sunshine — and I can never resist going back for a second slice.

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