There’s something irresistible about a cake that tastes like sunshine on your plate. This Strawberry Lemonade Layer Cake weaves together tender, lemon-kissed layers dotted with fresh berries and wraps them in a cloud of tangy cream cheese frosting. As you slice into each layer, the soft crumb gives way to bursts of juicy strawberry and zesty citrus, making every forkful an uplifting bite of summer joy. With a subtitle like “Sun-Kissed Strawberry Lemonade Layer Cake Brimming with Zesty Citrus and Sweet Berries,” you know you’re in for a treat that’s as visually stunning as it is delicious.
Whether you’re planning a backyard barbecue, a birthday celebration, or simply craving a sweet pick-me-up, this intermediate-level dessert invites you to channel your inner pastry chef. In about 30 minutes of prep, 30 minutes of bake time, and just over an hour of rest, you’ll create a three-layer masterpiece that’s ideal for sharing. Each generous slice comes in at around 660 calories, making it a luxe indulgence that’s worth every vibrant bite.
When I first tested this recipe, my kitchen looked like a lemon grove exploded—and I couldn’t have been happier. The bright zest swirling through the batter, the sweet aroma of strawberries melding with the tang of buttermilk, and the promise of that silky lemon cream cheese frosting had me grinning from ear to ear. If you’ve got a sweet tooth and a passion for baking projects that delight both the eyes and the palate, you’re going to love bringing this layer cake to life. Roll up your sleeves, grab your stand mixer (or trusty bowl and whisk), and let’s dive into a dessert that turns any day into a celebration.
KEY INGREDIENTS IN STRAWBERRY LEMONADE LAYER CAKE
Before we get hands-on, let’s talk about the stars of this recipe. Each ingredient plays a crucial role in building light, tender layers and a frosting that’s both creamy and bright. Keeping them fresh and at room temperature (where noted) ensures the best texture and flavor in your finished cake.
- All-purpose flour
The backbone of your cake, it provides structure and a tender crumb that holds all those juicy strawberries without getting heavy.
- Baking powder
A leavening agent that helps the cake layers rise evenly, creating soft, lofty layers that practically melt in your mouth.
- Baking soda
When combined with acidic ingredients like lemon juice and buttermilk, it gives an extra lift for a perfectly airy texture.
- Salt
A tiny bit of salt enhances the sweetness and balances the tartness from the lemon and strawberries.
- Granulated sugar
Sweetens the cake batter and, when creamed with butter and oil, helps trap air for a light, fluffy crumb.
- Unsalted butter (softened)
Adds richness and flavor to both the cake and the frosting; using unsalted butter lets you control the overall salt level.
- Vegetable oil
Keeps the cake moist and tender, ensuring those layers remain soft days after baking.
- Finely grated lemon zest
Bursts of citrus oil infuse the batter and frosting with bright, sunny flavor without adding extra liquid.
- Large eggs
Provide structure, richness, and help bind all the ingredients together for a stable yet tender crumb.
- Vanilla extract
Rounds out the flavors, lending a warm, aromatic background note that complements both strawberry and lemon.
- Buttermilk
Its tangy acidity reacts with baking soda for lift, while also keeping the cake moist and tender.
- Fresh lemon juice
Pours a vibrant, zesty note into the batter—and a punch of citrus that stands up beautifully against sweet strawberries.
- Fresh strawberries (chopped)
Juicy sweetness studding every layer, adding both flavor and pretty pops of red throughout the cake.
For the Lemon Cream Cheese Frosting:
- Unsalted butter (softened)
- Cream cheese (softened)
- Powdered sugar
- Finely grated lemon zest
- Fresh lemon juice
- Vanilla extract
For Garnish:
- Fresh strawberries
- Lemon slices or curls
Each of these components brings its own magic to the table, whether it’s structure, lift, moisture, or bright, refreshing flavor. With quality ingredients in hand, you’re all set to create something truly special.
HOW TO MAKE STRAWBERRY LEMONADE LAYER CAKE
Ready to roll up your sleeves? This recipe unfolds in three parts—cake layers, frosting, and assembly—guiding you step by step toward a stunning final dessert. Follow along closely and don’t rush the important resting and cooling times for the best results.
1. Preheat your oven to 350°F (175°C). Grease and flour three 8-inch round cake pans thoroughly, tapping out any excess flour to prevent sticking.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt; set this dry mix aside. This ensures all leaveners are evenly distributed.
3. In a large mixing bowl, cream the granulated sugar, softened butter, and vegetable oil together on medium speed until the mixture is pale, light, and fluffy—about 3 to 4 minutes.
4. Mix in the lemon zest, scraping down the sides of the bowl, then beat in the eggs one at a time, allowing each egg to incorporate fully before adding the next. Stir in the vanilla extract until just combined.
5. Alternate adding the flour mixture with the buttermilk and lemon juice, beginning and ending with the flour. Use gentle strokes and mix on low speed until just combined; over-mixing can lead to a tougher crumb.
6. Gently fold in the chopped strawberries using a spatula—take care to preserve as much of their shape and juiciness as possible.
7. Divide the batter evenly among the prepared pans, smoothing the tops with an offset spatula to ensure even rising.
8. Bake for 25–30 minutes, or until a toothpick inserted into the center comes out clean and the cakes are springy to the touch. Rotate pans halfway through for even browning.
9. Allow the cakes to cool in the pans for about 10 minutes before carefully inverting them onto a wire rack to cool completely. This prevents condensation and sogginess.
10. In a mixing bowl, beat the softened butter and cream cheese together on medium speed until smooth and creamy, scraping down sides as needed.
11. Gradually add the powdered sugar, one cup at a time, and beat on low until it’s fully incorporated. Increase speed and whip until the frosting is light and fluffy.
12. Mix in the lemon zest, lemon juice, and vanilla extract. Beat on medium-high speed until the frosting is smooth, tangy, and spreadable.
13. Once the cakes are completely cooled, place one layer on a serving plate or cake stand. Spread a generous layer of lemon cream cheese frosting evenly on top.
14. Place the second cake layer on top, adding another even layer of frosting and smoothing with a spatula.
15. Repeat with the third cake layer. Frost the top and sides, working with a bench scraper or offset spatula for clean edges.
16. Garnish the assembled cake with fresh strawberries and optional lemon slices or curls for a bright, inviting finish.
SERVING SUGGESTIONS FOR STRAWBERRY LEMONADE LAYER CAKE
After all that baking love, you want to present and serve your Strawberry Lemonade Layer Cake in style. Here are some creative ideas to make every slice a memorable moment:
- Chilled Slices on Patterned Plates
Serve the cake cold—not straight from the fridge but after a gentle 10-minute temper on the counter. Use decorative, pastel-patterned plates to echo the cake’s sunny hues, and top each slice with a miniature strawberry fan for an elegant touch.
- Berry Compote Drizzle
Warm a handful of extra strawberries with a spoonful of granulated sugar and a splash of lemon juice until they release their juices. Drizzle this vibrant compote over each slice to amplify fresh berry flavor and add a glossy finish.
- Mint and Lemon Zest Garnish
Tuck small sprigs of fresh mint between cake slices on the plate. Finish with a light dusting of lemon zest or a single lemon curl on top of the frosting to enhance the citrus zing and add a pop of green.
- Beverage Pairings
Offer a side of homemade iced tea, mint lemonade, or even a glass of sparkling rosé to complement the cake’s bright flavors. A small carafe of chilled lemonade served alongside encourages guests to sip and savor each citrus-kissed bite.
HOW TO STORE STRAWBERRY LEMONADE LAYER CAKE
Preserving this delicate dessert’s freshness is key to enjoying your creation over several days. Proper storage techniques maintain moisture, prevent frosting from drying out, and keep flavors vibrant.
- Refrigeration with Airtight Cover
Place the decorated cake on a flat surface in the refrigerator. Cover loosely with a cake dome or large inverted bowl. The cool temperature helps the frosting set further, and the cover prevents it from absorbing odd fridge odors.
- Individual Slice Wrapping
For grab-and-go servings, wrap each slice in plastic wrap or beeswax wrap after chilling. This method locks in moisture and lets you grab a perfectly portioned treat whenever cravings strike.
- Freezing for Longer Storage
If you won’t finish the cake within three days, freeze individual slices. Wrap each piece first in plastic wrap and then in aluminum foil or a freezer-safe bag. Thaw overnight in the refrigerator before serving to avoid soggy edges.
- Room Temperature Rest Day
On day one, you can keep unfrosted layers at room temperature—tightly wrapped—in a cool, dry spot. This helps preserve the crumb’s softness. Add your frosting and decorations just before serving if you plan to enjoy it the same day.
CONCLUSION
Baking this Strawberry Lemonade Layer Cake is like capturing the essence of summer’s juiciest moments in a single, indulgent dessert. From mixing the bright lemon batter to folding in ripe strawberries and whipping up that tangy cream cheese frosting, every step culminates in vibrant layers that look as delightful as they taste. The final garnish of fresh berries and lemon curls transforms your cake into a stunning centerpiece, perfect for celebrations big and small. Remember, great baking is as much about patience as precision—allow your cake layers to cool completely, give the frosting time to set, and don’t rush the assembly. Your attention to detail ensures each slice offers the tender crumb, zesty tang, and sweet berry bursts you’ve been dreaming of.
Feel free to print this article and save it in your recipe binder for sunny afternoons or next weekend’s gathering. You’ll find a handy FAQ below to troubleshoot common questions, from adjusting baking times to tips on achieving perfectly even layers. If you try this recipe or have any questions—perhaps you’re curious about swapping berries, tweaking the lemon intensity, or need guidance on frosting consistency—please leave a comment. I love hearing about your baking adventures, troubleshooting kitchen conundrums, and celebrating your triumphant first slice. Your feedback helps me refine recipes and inspires fellow home cooks to embrace the joy of creating something scrumptious from scratch. Happy baking and may every bite bring a burst of summer sunshine to your table!
Strawberry Lemonade Layer Cake
Description
Layers of tender lemon-infused cake studded with juicy strawberries and enveloped in tangy lemon cream cheese frosting bring a burst of sunshine to every celebration.
Ingredients
Instructions
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Preheat your oven to 350°F (175°C). Grease and flour three 8-inch round cake pans.
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In a medium bowl, whisk together the flour, baking powder, baking soda, and salt; set aside.
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In a large mixing bowl, cream the granulated sugar, butter, and oil together until light and fluffy.
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Mix in the lemon zest, then beat in the eggs one at a time, ensuring each is well incorporated. Add in the vanilla extract.
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Alternate adding the flour mixture with the buttermilk and lemon juice, starting and ending with flour. Mix until just combined.
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Gently fold in the chopped strawberries.
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Divide the batter evenly among the prepared cake pans. Smooth the tops with a spatula.
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Bake for 25-30 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
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Allow the cakes to cool in the pans for about 10 minutes, then transfer them to a wire rack to cool completely.
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Frosting:
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In a mixing bowl, beat the butter and cream cheese together until smooth and creamy.
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Gradually add the powdered sugar and beat until fluffy.
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Mix in the lemon zest, lemon juice, and vanilla extract. Beat until well combined.
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Assembly:
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Once the cakes are completely cooled, place one layer on a serving plate or cake stand. Spread a layer of lemon cream cheese frosting on top.
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Place the second cake layer on top of the frosted layer and apply another layer of frosting.
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Repeat with the third cake layer and frost the top and sides of the cake.
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Garnish with fresh strawberries and optional lemon slices or curls for decoration.
Note
- Use room temperature ingredients for better mixing and texture.
- This cake can be made a day in advance; just wrap it tightly and store it in the refrigerator.
- For extra strawberry flavor, consider adding a layer of strawberry jam between the cake layers.
- Adjust the lemon zest and juice to taste for a more pronounced lemon flavor if desired.
