Name: Strawberry Lemon Layer Cake Recipe
Prep time: 25 min
Cook time: 23 min
Total time: 1 h 2 min
Cuisine: American
Ingredients: 340 g all-purpose flour; 2 tbsp cornstarch; 3/4 tsp baking powder; 3/4 tsp baking soda; 3/4 tsp salt; 300 g granulated sugar; Zest of one large organic lemon or two small; 180 g butter (room temperature); 4 large eggs (room temperature); 240 g sour cream (room temperature); 60 g vegetable oil (e.g. canola oil); 2 tbsp lemon juice; 2 tsp vanilla extract; 400 g butter (room temperature); 660 g powdered sugar; 2 tbsp freeze-dried strawberry powder; 2 tsp vanilla extract; 2-3 tbsp whole milk (room temperature); Fresh strawberries; Lemon slices

I absolutely adore this Strawberry Lemon Layer Cake Recipe because it balances sweet and tangy flavors so beautifully, making every slice feel like a little celebration. The soft, moist lemon-infused cake layers pair perfectly with the luscious, lightly fruity strawberry buttercream frosting, creating a dessert that’s both refreshing and indulgent. Whenever I make this cake, it brightens up any occasion and always impresses my friends and family with its vibrant taste and stunning presentation.

Why You'll Love This Strawberry Lemon Layer Cake Recipe

One of the things that truly excites me about this Strawberry Lemon Layer Cake Recipe is its delightful flavor profile. The zingy lemon zest and juice in the cake layers give it such a fresh, vibrant lift that feels perfectly balanced with the rich, creamy strawberry buttercream. The freeze-dried strawberry powder in the frosting adds a natural, intense strawberry flavor without watering down the texture, and the combination keeps me coming back for more.

What I also appreciate is how approachable this recipe is. While it looks impressive on the table, the steps are very manageable—even if you don’t have experience layering and frosting cakes. Breaking down the process into clear parts like baking the layers separately, making the frosting, and then assembling makes it easy to follow and genuinely fun to create. It’s honestly one of those recipes where you can feel like a pro baker in your own kitchen.

In my experience, this cake really shines on special occasions like birthdays, brunches, or summer gatherings. It’s light yet satisfying and beautiful enough to be the star of any dessert spread. Plus, the fresh strawberries and lemon slices on top add a natural elegance that’s simple but stunning. I love how it stands out with its bright colors and flavors without being overly sweet or heavy.

Ingredients You'll Need

The image shows a round, two-layer cake with smooth, light pink frosting covering the whole cake. The frosting has gentle swirling patterns around the sides and a smooth top with subtle curved lines. On the top edge, there is a ring of alternating fresh strawberry halves with green leaves and thin lemon slices neatly placed on a white round plate. Around the plate are scattered strawberry halves and lemon wedges. The background is a white marbled texture with a plate of whole strawberries blurred in the distance. A white butter knife with some pink frosting on it lies near the cake. photo taken with an iphone --ar 4:5 --v 7

The magic in this cake comes from simple, essential ingredients that each play an important role in texture, flavor, and appearance. From the citrusy lemon zest that brings brightness, to the buttery softness of the cake layers, and the strawberry powder that naturally colors and flavors the frosting, every ingredient adds a special touch.

TIP : You'll find the full list of ingredients and measurements in the recipe card below

All-purpose flour: Provides structure and a tender crumb when combined with cornstarch.
Cornstarch: Helps make the cake layers extra soft and delicate.
Baking powder and baking soda: Essential leavening agents to create a light, fluffy texture.
Salt: Enhances all the flavors and balances the sweetness.
Granulated sugar: Works with the lemon zest to build that fresh, sweet base.
Lemon zest and juice: The heart of the citrus flavor, bringing brightness and zing.
Butter: Adds richness and moisture, making the cake tender.
Eggs: Bind the ingredients and give the cake structure and lift.
Sour cream: Gives the cake a slight tang and keeps it moist.
Vegetable oil: Adds additional moistness and softness.
Vanilla extract: Rounds out the flavor with a warm, sweet note.
Powdered sugar and freeze-dried strawberry powder: Make the strawberry buttercream naturally flavored and colored.
Milk: Adjusts the consistency of the buttercream for easy spreading.
Fresh strawberries and lemon slices: Perfect for decorating and adding freshness on top.

Directions

Step 1: Preheat your oven to 170ºC (340ºF) on a conventional setting and line three 20 cm (8-inch) baking pans with parchment paper to ensure your cakes release smoothly after baking.

Step 2: Sift together the all-purpose flour, cornstarch, baking powder, baking soda, and salt into a bowl, then set it aside. This keeps the dry ingredients evenly mixed and lump-free.

Step 3: In a large mixing bowl, combine granulated sugar and lemon zest. Rub them together with your fingers until the mixture looks like wet sand. This technique intensifies the lemon flavor wonderfully.

Step 4: Add the softened butter to the sugar and zest mixture, then beat on high speed for 3 minutes until fluffy and well combined, which makes the cake tender and light.

Step 5: Add the eggs two at a time, mixing on low speed after each addition until completely incorporated without overmixing.

Step 6: Add half of the sifted dry ingredients to the wet mixture on low speed, mixing just until combined to avoid a dense cake.

Step 7: Mix in the sour cream, vegetable oil, lemon juice, and vanilla extract gently, then fold in the remaining dry ingredients carefully to maintain the batter’s light texture.

Step 8: Use a rubber spatula to fold the batter once more to ensure no pockets of flour remain, then divide the batter evenly into the prepared pans.

Step 9: Bake for 20 to 23 minutes or until a toothpick inserted in the center comes out clean. You'll notice the cakes will remain light in color and won’t brown much, so trust the toothpick test.

Step 10: Allow the cakes to cool on a wire rack for about 10 minutes before gently removing them from the pans. Let them cool completely before frosting to avoid melting the buttercream.

Step 11: For the strawberry buttercream, sift together the powdered sugar and freeze-dried strawberry powder to prevent lumps.

Step 12: Beat the softened butter on medium-high speed for 4 minutes until creamy and smooth, scraping down the sides midway for an even texture.

Step 13: Add the sifted powdered sugar and strawberry powder mixture, vanilla extract, and milk in two parts, whipping thoroughly after each addition to get a silky, spreadable frosting. If you want a more vivid pink color, a tiny drop of red food coloring can help.

Step 14: Scrape down the bowl once again and beat on low speed for 2 minutes to finalize your luscious buttercream.

Step 15: Assemble the cake by placing the first layer on your serving plate or turntable. Spread a generous scoop of buttercream evenly over the layer, then repeat with the next layers.

Step 16: Apply a thin crumb coat over the whole cake and chill for 20 minutes to set the crumbs in place.

Step 17: Finish frosting the cake with the remaining buttercream and create a wavy texture with an offset spatula if you like a pretty homemade look.

Step 18: Decorate the top with fresh strawberries and lemon slices for a beautiful, fresh finish that guests will admire before digging in.

Servings and Timing

This Strawberry Lemon Layer Cake Recipe yields about 12 generous servings, making it perfect for a medium-sized gathering or celebration. The total prep time, including ingredient measuring and mixing, is roughly 30 minutes. Baking takes around 20 to 23 minutes per batch, and don’t forget to add at least 10 minutes of cooling for the cakes before frosting. The buttercream assembly and cake decoration together will take another 20-30 minutes, so overall, you’re looking at approximately 1 hour and 2 minutes from start to finish. Resting the crumb coat in the fridge for 20 minutes is also crucial to get a clean finish.

How to Serve This Strawberry Lemon Layer Cake Recipe

A slice of three-layer pale yellow cake sits on a white plate with gentle scalloped edges. Each layer of the cake is separated by a thin layer of light pink frosting and the cake is also topped with the same pink frosting. On the left side of the cake slice, a fresh strawberry cut in half is placed, showing its red inside and green leaves. The plate rests on a white marbled surface, and blurred strawberries and a glass of milk are softly visible in the background. Photo taken with an iphone --ar 4:5 --v 7

When it comes to serving this cake, I love to keep things fresh and simple. Serving the cake at room temperature helps the layers stay moist and lets the buttercream soften just enough for an indulgent bite. I like slicing it into 12 standard pieces that are large enough to satisfy but not overwhelming, inviting seconds for those who can’t resist.

For accompaniments, a light green salad with a citrus vinaigrette or a tangy fruit salad complements the cake’s bright lemony notes beautifully. If you’re serving it at a party, a platter with a variety of fresh berries alongside adds extra color and freshness. Garnishing with additional lemon zest or edible flowers gives a charming final touch that makes the presentation extra special without any fuss.

As for beverages, I find a crisp glass of Prosecco or a mildly sweet rosé pairs wonderfully with the cake’s flavors. For non-alcoholic options, sparkling water infused with lemon and strawberry slices or a chilled hibiscus iced tea elevates the dessert experience. I often serve this cake at family dinners or spring and summer celebrations, where the sunny flavor profile really shines and invites everyone to unwind and enjoy.

Variations

I love experimenting with this Strawberry Lemon Layer Cake Recipe to make it fit different tastes and dietary needs. For example, swapping the all-purpose flour with a gluten-free blend works well if you need a gluten-free cake—you may need to adjust the baking time slightly. If you want to make it vegan, replacing butter with plant-based margarine, using flax eggs instead of chicken eggs, and a suitable vegan sour cream alternative can do the trick, though the texture will be a bit different but still delightful.

Flavor-wise, I sometimes like to add a touch of fresh mint or basil into the frosting or decorate with edible herbs for an unexpected herbal note that pairs surprisingly well with strawberry and lemon. Another fun twist is to swap the lemon in the cake for orange zest and juice, giving it a sweeter, less tart citrus profile that’s just as lovely.

If you prefer, you could also bake this in a bundt pan or as cupcakes for smaller portions. The baking time will vary, but the flavor combination remains heavenly. For the strawberry powder in the frosting, fresh strawberries can be cooked down into a jam and swirled in for a chunkier texture and a rustic feel.

Storage and Reheating

Storing Leftovers

I always store leftover Strawberry Lemon Layer Cake wrapped tightly with plastic wrap or placed in an airtight container in the refrigerator to keep it fresh. This way, the cake stays moist and the frosting maintains its creamy texture. Typically, it lasts well for about 3 to 4 days stored this way, though the fresh fruit on top is best eaten quickly, within 1 to 2 days.

Freezing

This cake freezes wonderfully if you want to prepare it in advance. I recommend freezing individual slices or the whole cake (without fresh fruit decoration) by wrapping tightly in plastic wrap and then in foil to prevent freezer burn. It can keep well frozen for up to 2 months. When ready to enjoy, thaw the cake overnight in the fridge and add fresh strawberries and lemon slices just before serving for the best texture and freshness.

Reheating

I usually avoid microwaving this cake to reheat because it can melt the buttercream and make the texture gummy. Instead, I like bringing it to room temperature naturally by removing it from the fridge 30 to 60 minutes before serving. This ensures the buttercream softens slightly and the cake regains its fullest flavor and best mouthfeel. If you want a warm bite, having a cup of hot tea or coffee alongside the cooled cake is my favorite way to enjoy it.

FAQs

Can I make this cake ahead of time?

Absolutely! You can bake the cake layers up to two days in advance and keep them wrapped tightly in the fridge. The buttercream is best made on the day you plan to assemble to keep it fresh and fluffy, but if needed, it can be refrigerated then whipped again before using.

What if I don’t have freeze-dried strawberry powder?

If you don’t have freeze-dried strawberry powder, you could use a small amount of good-quality strawberry jam or puree in the buttercream, but keep in mind this may change the texture, making it thinner. You might need to add a bit more powdered sugar to compensate for the extra moisture.

Why doesn’t my cake brown much in the oven?

This is normal for this recipe because of the combination of sour cream and the lower baking temperature. The focus here is on keeping the cake moist and tender rather than developing a crusty exterior. Just rely on the toothpick test to check doneness.

Can I substitute sour cream with something else?

Yes, Greek yogurt or buttermilk are good substitutes for sour cream as they provide a similar tang and moisture. Use the same quantity to keep the texture consistent.

How do I get smooth, even buttercream layers?

Using an offset spatula and a turntable makes smoothing and layering easier, but if you don’t have one, a regular knife works fine too. Chilling the crumb-coated cake before applying the final frosting helps prevent crumbs from mixing into the top coat for that polished finish.

Conclusion

Trying out this Strawberry Lemon Layer Cake Recipe has brought so much joy and brightness to my baking adventures, and I’m confident it will do the same for you. It’s a perfect blend of fresh, vibrant flavors and tender textures that can elevate any celebration or simple gathering. I can’t wait for you to experience the lovely balance of lemon and strawberry in every bite and discover how easy and rewarding making this cake truly is. Give it a try and watch it become one of your favorite go-to recipes!