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Strawberry Lemon Layer Cake

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!
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Prep Time 45 minutes
Cook Time 25 minutes
Total Time 1 hour 10 minutes
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
  

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
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