Strawberry Lemon Layer Cake

This Strawberry Lemon Layer Cake is literally the best thing I’ve made all year! Been making it since like 2018 and everybody goes crazy for it. Seriously. The way the tangy lemon hits w/ those sweet strawberries? Unreal. Perfect for hot days. What’s extra special bout this Strawberry Lemon Layer Cake is how the cake stays mega moist but doesn’t get soggy. And the frosting? Not that tooth-hurting sweetness you get from bakery cakes. Keep reading cuz I’m gonna spill all my cake secrets so you can nail this recipe first try!

Ingredients for the Perfect Strawberry Lemon Layer Cake

For the Cake Layers:

• 3 cups all-purpose flour – don’t use self-rising! I tried once and the texture was all wrong
• 2 tsp baking powder – this gives the perfect rise without being too fluffy
• 1/2 tsp baking soda – helps with that tender crumb
• 1 tsp salt – don’t skip this! it balances the sweetness
• 1 cup unsalted butter, room temp – store brand works fine but European butter makes it extra rich
• 2 cups granulated sugar – regular white sugar works best here
• 4 large eggs – bigger eggs = more moisture
• 2 tbsp lemon zest – from about 2 lemons, organic if possible
• 1/4 cup fresh lemon juice – bottled just isn’t the same, trust me
• 1 tsp vanilla extract – real vanilla, not imitation if possible
• 1 cup buttermilk – you can sub regular milk + 1 tbsp vinegar if needed

For the Strawberry Filling:

• 4 cups fresh strawberries – frozen works in a pinch but fresh is way better
• 1/2 cup granulated sugar – helps draw out the juices
• 2 tbsp cornstarch – thickens without making it gloopy
• 1 tbsp lemon juice – brightens the flavor

For the Lemon Cream Cheese Frosting:

• 16 oz cream cheese, room temp – full fat tastes best but light works ok too
• 1/2 cup unsalted butter, room temp – makes it spreadable
• 4 cups powdered sugar – sift it to avoid lumps
• 2 tbsp lemon zest – gives that fresh zing
• 2 tbsp lemon juice – thins the frosting a bit
• 1 tsp vanilla extract – rounds out the flavors

If you’re gluten-free, you can swap the all-purpose flour for a 1-to-1 gluten-free baking blend. For dairy-free versions, vegan butter and cream cheese alternatives work pretty well, tho the texture might be slightly different.

How to Make Strawberry Lemon Layer Cake

Step 1: Prep Everything

1. Heat oven to 350°F (175°C) and pull all ingredients out to warm up a bit
2. Grease 3 8-inch cake pans and put parchment circles in bottoms – don’t skip this or you’ll regret it when cake sticks!!
3. Clean strawbs, cut the tops off, slice half and keep other half whole for decorating

Step 2: Make the Cake Batter

1. Mix dry stuff (flour, baking powder, baking soda, salt) in med bowl
2. In bigger bowl/mixer, beat butter+sugar till super fluffy – like 3-4 mins till it looks kinda white and creamy
3. Throw eggs in 1 at a time, mix good after each one
4. Add lemon zest, juice, vanilla – might look weird and separated but totally fine!
5. Add dry mix and buttermilk back and forth (dry-milk-dry-milk-dry) don’t dump all at once
6. Mix just enough to combine – too much mixing = tough cake nobody wants that

Step 3: Bake the Cakes

1. Divide batter evenly between the three pans – I use a kitchen scale to make sure they’re even
2. Bake for 22-25 mins or until a toothpick comes out clean and cakes spring back when lightly touched
3. Look for light golden edges pulling away from the pan – that’s your visual cue
4. Cool in pans for 10 mins, then remove to wire racks to cool completely

Step 4: Make the Strawberry Filling

1. Combine sliced strawberries, sugar, cornstarch, and lemon juice in a saucepan
2. Cook over medium heat, stirring frequently until mixture thickens – about 5-7 mins
3. You’ll know it’s done when it coats the back of a spoon and leaves a clear path when you run your finger through it
4. Let cool completely before using

Step 5: Make the Lemon Cream Cheese Frosting

1. Beat cream cheese and butter until smooth and no lumps remain
2. Gradually add powdered sugar, mixing on low speed to avoid a sugar explosion
3. Mix in lemon zest, lemon juice, and vanilla until fully incorporated
4. If frosting seems too soft, refrigerate for 15-20 mins before using

Step 6: Assemble the Strawberry Lemon Layer Cake

1. Place first cake layer on serving plate and spread with a thin layer of frosting
2. Add half the strawberry filling, leaving a 1/2-inch border around the edge
3. Top with second cake layer and repeat
4. Place final cake layer on top and frost the entire cake with remaining frosting
5. Decorate with reserved whole strawberries and lemon slices if desired
6. For best results, refrigerate for at least 1 hour before serving to let flavors meld

Variations of Strawberry Lemon Layer Cake

Mixed Berry Version

Swap half the strawberries for a mix of raspberries, blueberries, and blackberries. This gives amazing color and flavor complexity that’s perfect for summer parties.

Strawberry Lemonade Cake

Add more lemon juice to both the cake and frosting, and make a lemon simple syrup to brush on the cake layers for extra moisture and tang. Reminds me of drinking strawberry lemonade on the porch!

Champagne Strawberry Cake

Replace some of the liquid in the cake with champagne and add a splash to the strawberry filling too. Made this for New Year’s and it was a total hit!

Coconut Strawberry Lemon Cake

Add 1 cup of toasted coconut to the batter and sprinkle more between layers. The tropical flavor works so well with the strawberry and lemon!

Strawberry Lemon Poppyseed Cake

Add 2 tablespoons of poppy seeds to the cake batter for a pretty speckled look and subtle crunch. I discovered this combo by accident when I was out of vanilla and it’s now one of my faves.

Frequently Asked Questions About Strawberry Lemon Layer Cake

Can I make this Strawberry Lemon Layer Cake ahead of time?

Absolutely! You can make all components 1-2 days ahead. Store cake layers wrapped in plastic at room temp, filling and frosting in the fridge. Assemble day of or night before serving. Fully assembled cake keeps in fridge for up to 3 days but tastes best within 48 hours.

How do I store leftover Strawberry Lemon Layer Cake?

Put in fridge in container w/ lid or wrap w/ plastic. TBH it tastes even better next day after flavors mingle more! Just pull it out like 20 mins b4 eating so it’s not too cold – cold cake = less flavor.

Can I use frozen strawberries for this cake?

For filling ya frozen works fine – don’t even bother thawing. Just cook little longer to get rid of extra water. For the top tho def use fresh ones. Frozen berries go all soggy and weird looking when they thaw – not cute for decorating!

Why did my cake layers sink in the middle?

Usually this happens if you open the oven door too early or if your baking powder is old. Check that your oven temp is accurate with an oven thermometer and make sure to not overmix the batter. I’ve found that mixing just until ingredients are combined gives the best rise.

How can I make this cake look professional?

For a super smooth frosting finish, do a crumb coat first (thin layer of frosting), chill for 30 mins, then add final layer. Use an offset spatula dipped in hot water and dried for smooth sides. Or go for rustic look with swirls! Check out our Red Velvet Cake for more decorating inspo.

Can I turn this into cupcakes instead of a layer cake?

Definitely! This recipe makes about 24 cupcakes. Bake at same temp but reduce time to 18-20 mins. Core each cupcake, fill with strawberry filling, then frost. They’re perfect for potlucks where cutting a cake is tricky.

Is this Strawberry Lemon Layer Cake too complicated for beginners?

Not at all! It might seem like a lot of steps but each component is pretty simple. If you’re nervous, try making the components over 2 days. Many beginners have told me this was their first successful layer cake! For an even easier cake recipe, check out our Tres Leches Cake which is super forgiving.

Final Thoughts on this Amazing Strawberry Lemon Layer Cake

Gotta tell ya – my grandma made this bomb strawberry shortcake every summer when we visited. This Strawberry Lemon Layer Cake is basically my grown-up version of those same flavors. First time I made it for a family thing my cousin (who went to actual pastry school!!) asked for the recipe. Huge win!

Best thing bout this Strawberry Lemon Layer Cake isn’t even how good it tastes – it’s how it makes ppl happy. Srsly, u bring out a homemade layer cake and everybody’s eyes get big. Doesn’t matter if occasion is fancy or just cuz. Make this recipe exactly like this or switch it up how u want. Hope it becomes one of ur fam’s faves too. Ya it takes a lil extra work but omg so worth it when everybody’s faces light up after first bite of that perfect lemony strawberry combo!

Strawberry Lemon Layer Cake

The Crispy Chef

This Strawberry Lemon Layer Cake blends tangy lemon and sweet strawberries in a moist, fluffy cake with lemon cream cheese frosting. It’s the ultimate showstopper dessert for summer gatherings, birthdays, or any time you need a little sunshine on your plate!

Print Recipe Pin Recipe

Prep Time 45 minutes mins

Cook Time 25 minutes mins

Total Time 1 hour hr 10 minutes mins

Course Dessert

Cuisine American

Servings 12

Calories 510 kcal

Equipment

• 3 x 8-inch cake pans
• Mixing bowls
• Electric mixer or stand mixer
• Rubber spatula
• Wire cooling racks
• Parchment paper
• Offset spatula
• Saucepan
• Oven thermometer (optional)

Ingredients

  

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For the Cake Layers:

• 3 cups all-purpose flour
• 2 tsp baking powder
• 1/2 tsp baking soda
• 1 tsp salt
• 1 cup unsalted butter room temp
• 2 cups granulated sugar
• 4 large eggs
• 2 tbsp lemon zest
• 1/4 cup fresh lemon juice
• 1 tsp vanilla extract
• 1 cup buttermilk or 1 tbsp vinegar + regular milk

For the Strawberry Filling:

• 4 cups fresh strawberries sliced
• 1/2 cup granulated sugar
• 2 tbsp cornstarch
• 1 tbsp lemon juice

For the Lemon Cream Cheese Frosting:

• 16 oz cream cheese room temp
• 1/2 cup unsalted butter room temp
• 4 cups powdered sugar sifted
• 2 tbsp lemon zest
• 2 tbsp lemon juice
• 1 tsp vanilla extract

Instructions

 

Step 1: Prep

• Preheat oven to 350°F (175°C).
• Grease and line three 8-inch pans with parchment paper.
• Prepare strawberries: slice half for filling and reserve others for garnish.

Step 2: Make Cake Batter

• Mix flour, baking powder, baking soda, and salt in a bowl.
• Beat butter and sugar until light and fluffy (3–4 mins).
• Add eggs one at a time, then lemon zest, juice, and vanilla.
• Alternate adding flour mixture and buttermilk. Mix until just combined.

Step 3: Bake the Cakes

• Divide batter between pans.
• Bake for 22–25 mins until a toothpick comes out clean.
• Let cool in pans for 10 mins, then transfer to wire racks.

Step 4: Strawberry Filling

• Combine sliced strawberries, sugar, cornstarch, and lemon juice in a saucepan.
• Cook over medium heat for 5–7 mins until thickened.
• Cool completely.

Step 5: Frosting

• Beat cream cheese and butter until smooth.
• Gradually add powdered sugar.
• Mix in lemon zest, lemon juice, and vanilla.

Step 6: Assemble Cake

• Place one cake layer on a plate, spread thin layer of frosting, then half the filling.
• Repeat with second layer.
• Add final layer and frost entire cake.
• Decorate with reserved strawberries and lemon slices.
• Chill at least 1 hour before serving.

Notes

You can substitute raspberries or blueberries for strawberries.

For cupcakes: makes 24, bake 18–20 minutes.

Cake layers and filling can be made 1–2 days ahead.

Nutrition

Calories: 510kcalCarbohydrates: 68gProtein: 5gFat: 25g

Keyword Strawberry cake

Tried this recipe?Mention @Thecrispycheff or tag #Thecrispychef!