Name: Deliciously Light Strawberry Lemon Cake for Summer Celebrations
Prep time: 30 min
Cook time: 23 min
Total time: 63 min
Ingredients: 2 cups All-Purpose Flour (Can substitute with a gluten-free baking blend); 1 cup Cornstarch (Essential for achieving fluffiness); 1 tbsp Baking Powder (Leavening agent); 1 tsp Baking Soda (Leavening agent); 1/2 tsp Salt (Balances sweetness); 1 cup Granulated Sugar (Sweetens the cake); 2 tbsp Lemon Zest (Use organic lemons for best flavor); 1/2 cup Butter (Room temperature; can swap with vegan option); 3 large Eggs (Room temperature; can substitute with flax eggs); 1 cup Sour Cream (Room temperature; Greek yogurt also works); 1/2 cup Vegetable Oil (Can use melted coconut oil); 1/4 cup Lemon Juice (Freshly squeezed preferred); 1 tsp Vanilla Extract (Opt for pure for best flavor); 1/2 cup Butter (Room temperature); 4 cups Powdered Sugar (Ensure sifted to prevent lumps); 1/4 cup Freeze-Dried Strawberry Powder (Can use fresh strawberries, may alter texture); 2 tbsp Whole Milk (Room temperature; can use alternative milk); 1 cup Fresh Strawberries (For garnish); 1 medium Lemon (Sliced for garnish)

As I pulled the delicate layers of my Summer Delight Strawberry Lemon Cake from the oven, the zesty aroma filled the air—an unmistakable sign that spring has officially arrived. This delightful dessert combines moist lemon cake with a velvety strawberry buttercream for a refreshing treat that’s perfect for any warm-weather gathering. Not only is this Strawberry Lemon Cake visually stunning, but it’s also incredibly straightforward to make, allowing you to whip it up even on a busy day. Plus, its vibrant flavors make it a guaranteed crowd-pleaser that will leave everyone asking for seconds. Are you ready to bring a taste of sunshine into your kitchen? Let’s dive in!

Why Is Strawberry Lemon Cake a Must-Try?

Bright, Flavorful Layers: Every bite of this cake delights the senses with its vibrant lemony layers and smooth strawberry buttercream, creating a perfect balance of sweet and tart.

Simple yet Impressive: With just a few ingredients and easy-to-follow steps, you can create a stunning dessert without feeling overwhelmed.

Versatile for Any Occasion: Whether it’s a birthday party, a spring picnic, or a simple family gathering, this cake shines as the star of the table, appealing to both kids and adults.

Make-Ahead Option: Prepare the cake layers a day in advance to save time, letting you enjoy the company rather than stressing about dessert.

Crowd-Pleasing Delight: Everyone loves a refreshing slice of this Strawberry Lemon Cake—it’s a delightful way to welcome the warmer months. Perfectly pairs with a dollop of whipped cream for that extra indulgence, just like my Fried Strawberry Cheesecake or Vanilla Custard Strawberry Tart!

Strawberry Lemon Cake Ingredients

Here’s everything you need to create this delightful Strawberry Lemon Cake!

For the Cake

All-Purpose Flour – Provides structure to the cake; can substitute with a gluten-free baking blend for a gluten-free version.
Cornstarch – Lightens the texture for a tender crumb; essential for achieving that perfect fluffiness.
Baking Powder & Baking Soda – Key leavening agents helping the cake rise; do not replace each other.
Salt – Enhances flavor and balances sweetness; indispensable in any baked good.
Granulated Sugar – Sweetens the cake while contributing to moistness; brown sugar can add deeper flavor.
Lemon Zest – Infuses fresh citrus aroma and flavor; use organic lemons for the best essence.
Butter (room temperature) – Adds richness and moisture; can be swapped with vegan butter for a dairy-free option.
Eggs (room temperature) – Provide structure and moisture; substitute with flax or chia eggs for a vegan alternative.
Sour Cream (room temperature) – Ensures moisture and a slight tanginess; Greek yogurt is a great substitute.
Vegetable Oil – Adds moisture, keeping the cake tender; melted coconut oil or melted butter can be used.
Lemon Juice – Enhances the lemon flavor; freshly squeezed juice is preferred for the best taste.
Vanilla Extract – Adds a warm, sweet flavor; opt for pure vanilla extract for the best results.

For the Buttercream Frosting

Butter (for buttercream, room temperature) – Provides creaminess and richness to the frosting.
Powdered Sugar – Sweetens and stabilizes the buttercream; ensure it’s sifted to prevent lumps.
Freeze-Dried Strawberry Powder – Adds strawberry flavor and color to the frosting; fresh strawberries can be used, but may alter texture.
Whole Milk (room temperature) – Adjusts the consistency of buttercream; alternative milk options work as well.

For Decoration

Fresh Strawberries and Lemon Slices – Garnish for added freshness and visual appeal.

Gather these ingredients, and you’ll be all set to create your very own Strawberry Lemon Cake!

Step‑by‑Step Instructions for Strawberry Lemon Cake

Step 1: Preheat Oven & Prepare Pans
Begin by preheating your oven to 170ºC (340ºF). While it heats, prepare three 20 cm (8-inch) cake pans by lining the bottoms with parchment paper and lightly greasing the sides. This ensures that your Strawberry Lemon Cake layers will release easily once baked, providing a smooth, clean finish as you take them out of the pans.

Step 2: Mix Dry Ingredients
In a large mixing bowl, sift together the all-purpose flour, cornstarch, baking powder, baking soda, and salt. Mixing these dry ingredients thoroughly will help eliminate any lumps and create an even texture in your cake. Set this bowl aside as you move on to the next step; it’s essential for achieving that light and fluffy cake you’re aiming for!

Step 3: Cream Sugar & Butter
In a separate mixing bowl, combine granulated sugar and lemon zest, rubbing them together to release the citrus oils. Add room temperature butter to this mixture and beat on high speed for about 3 minutes until it’s light and fluffy. The mixture should appear creamy and pale, providing a solid base for your flavorful Strawberry Lemon Cake.

Step 4: Add Eggs
Next, add the eggs to the butter mixture, incorporating them two at a time. Beat well after each addition until completely combined. This step is crucial as it adds structure and moisture to your cake, ensuring each bite of the Strawberry Lemon Cake is tender and delicious. Make sure to scrape down the bowl as needed to combine thoroughly.

Step 5: Combine Dry and Wet Ingredients
Gradually add half of the previously mixed dry ingredients to the wet ingredients, blending gently until just incorporated. Next, mix in the sour cream, vegetable oil, lemon juice, and vanilla extract. Finally, add the remaining dry ingredients, mixing until the batter is just combined. Be cautious not to overmix, as this can lead to a denser cake.

Step 6: Bake
Divide the batter evenly among the prepared pans, smoothing the tops to ensure even cooking. Place the pans in the oven and bake for 20-23 minutes, or until a cake tester inserted in the center comes out clean. The cake layers should spring back when lightly pressed, indicating they are perfectly baked and ready to cool.

Step 7: Cool Cakes
Once baked, remove the pans from the oven and allow the cakes to cool in the pans for about 10 minutes. Afterward, gently transfer the cake layers to a cooling rack to cool completely. This cooling process is vital, as it allows the Strawberry Lemon Cake layers to firm up, making them easier to frost later.

Step 8: Prepare Buttercream
While your cakes cool, sift together the powdered sugar and freeze-dried strawberry powder in a mixing bowl. Beat room temperature butter for 4-6 minutes until it’s light and fluffy. Gradually add the sugar mixture and a splash of whole milk, beating until the buttercream is smooth and creamy. This luscious frosting will perfectly complement the zingy layers of your Strawberry Lemon Cake.

Step 9: Assemble Cake
Once your cake layers are completely cool, start assembling by placing one layer on a serving platter. Spread a generous amount of strawberry buttercream on top, then gently place the second layer on top. Repeat this process, finishing with the third layer. Cover the sides with a crumb coat of buttercream, then chill briefly to set before applying a final coat.

Step 10: Decorate
To bring your Strawberry Lemon Cake to life, embellish the top with fresh strawberries and lemon slices just before serving. This adds a burst of color and freshness, beautifully complementing the vibrant flavors of your cake. Now your stunning and delicious Strawberry Lemon Cake is ready to impress your family and friends!

How to Store and Freeze Strawberry Lemon Cake

Fridge: Store leftover Strawberry Lemon Cake in an airtight container for up to 3 days. Keeping it covered retains its moisture and prevents it from absorbing refrigerator odors.

Freezer: For longer storage, wrap the cake layers tightly in plastic wrap, then place them in a freezer-safe bag. They can be frozen for up to 3 months. Thaw in the fridge overnight before serving.

Reheating: If serving slices from the fridge, let them sit at room temperature for 30 minutes for the best flavor. For frozen slices, allow them to thaw completely before enjoying.

Frosting Storage: Store any leftover strawberry buttercream in an airtight container in the fridge for up to a week. Rewhip before using for a fluffy texture.

Strawberry Lemon Cake Variations & Substitutions

Feel free to let your creativity shine by personalizing this Strawberry Lemon Cake to suit your taste and dietary needs!

Dairy-Free: Swap sour cream with coconut yogurt to maintain moisture while keeping it plant-based.
Gluten-Free: Use a gluten-free baking blend instead of all-purpose flour for a cake everyone can enjoy.
Extra Citrus: Incorporate a layer of lemon curd between the cake layers for a zesty twist that enhances the flavor.
Berry Boost: Swap fresh strawberries in the buttercream for raspberry or blueberry puree to try a new fruity combination.
Texture Twist: Add chopped nuts like almonds or pecans for a delightful crunch that complements the moist cake.
Spice It Up: Sprinkle in a pinch of cardamom or cinnamon to warm up the flavor profile and create a cozy vibe.
Decadent Chocolate: Drizzle melted dark chocolate over the frosted cake for a rich touch that pairs beautifully with lemon and strawberry.
Tropical Bliss: Add shredded coconut to the batter for a tropical flavor that brings a sunny escape to your table.

Now that you have these delightful variations in mind, remember this cake is an amazing base that welcomes your favorite flavors! If you’re looking for more inspiration, why not check out my Carrot Cake Moist or Fresh Apple Cake with Cream Cheese? Happy baking!

Tips for the Best Strawberry Lemon Cake

Room Temperature Ingredients: Ensure your eggs, butter, and sour cream are at room temperature; this helps create a smooth batter and enhances the cake’s texture.
Don’t Overmix: When combining the dry and wet ingredients, mix until just combined. Overmixing can result in a dense Strawberry Lemon Cake.
Use Fresh Ingredients: Fresh lemons and strawberries yield the brightest flavors; don’t hesitate to opt for organic for the best taste.
Proper Cooling: Allow your cake layers to cool completely before frosting. This prevents the buttercream from melting and keeps your layers intact.
Crumb Coat: Apply a thin layer of buttercream on the cake before the final frosting; this helps seal in crumbs and creates a smooth finish.
Flavor Variations: Try adding lemon curd between layers for an extra zing, or experiment with different berries in the buttercream for new flavor profiles.

Make Ahead Options

These Strawberry Lemon Cake layers are perfect for meal prep, allowing you to enjoy delicious homemade dessert without last-minute stress! You can bake the cake layers up to 24 hours in advance. After cooling completely, wrap each layer tightly in plastic wrap to maintain their moist texture and keep them fresh in the refrigerator. The strawberry buttercream can also be prepared up to 3 days ahead—just store it in an airtight container. When you’re ready to serve, allow the cake layers to come to room temperature, assemble with the buttercream, and decorate with fresh strawberries and lemon slices. This way, you’ll have a stunning and delightful Strawberry Lemon Cake ready to impress your guests with minimal effort!

What to Serve with Strawberry Lemon Cake

As you prepare to unveil your stunning Strawberry Lemon Cake, think about the delightful accompaniments that will elevate your spring or summer gathering.

Whipped Cream: A dollop of sweet, fluffy whipped cream adds lightness and complements the tartness of the cake beautifully, enhancing its refreshing flavors.
Fresh Berries: A vibrant mix of fresh strawberries, raspberries, and blueberries not only adds color to your dessert table, but also brings a burst of flavor that harmonizes perfectly with the lemon cake.
Lemon Curd: A silky layer of tangy lemon curd between the cake layers adds an extra zing, amplifying the cake’s citrus notes and making every bite even more delightful.
Mint Leaves: A sprinkle of fresh mint on top of each slice adds a lovely pop of color and a refreshing herbaceous note, making your presentation as stunning as your cake.
Sparkling Rosé: Serve chilled sparkling rosé for a festive touch, as its fruity notes harmonize excellently with both the strawberries and the lemon, providing a bubbly treat for your guests.
Iced Tea or Lemonade: Offer a refreshing glass of iced tea or homemade lemonade to cool down and complement your cake’s refreshing zing, creating a perfectly balanced warm-weather feast.
Vanilla Ice Cream: A scoop of creamy vanilla ice cream alongside the cake creates a rich and smooth contrast, perfectly pairing with the cake’s fruitiness and zesty flavor.
Chocolate Ganache: Drizzling a silky chocolate ganache over the cake slices offers a decadent twist that appeals to chocolate lovers, bringing an indulgent richness that contrasts wonderfully with the fruity flavors.

Strawberry Lemon Cake Recipe FAQs

How do I select ripe strawberries for this cake?
Absolutely! Look for strawberries that are bright red, firm, and have a sweet aroma. Avoid berries with dark spots or wrinkles, as these may be overripe or starting to spoil. Organic strawberries tend to have more flavor and are pesticide-free, which enhances the overall taste of your Strawberry Lemon Cake.

How should I store leftover Strawberry Lemon Cake?
To keep your cake fresh, store it in an airtight container in the refrigerator for up to 3 days. This will help it retain moisture and prevent it from picking up any unpleasant odors from the fridge. For best flavor, allow the cake to reach room temperature before serving.

Can I freeze Strawberry Lemon Cake?
Yes, you can freeze your Strawberry Lemon Cake! Wrap the cooled cake layers tightly in plastic wrap and place them in a freezer-safe bag. They can be kept frozen for up to 3 months. When you’re ready to enjoy, thaw the layers in the fridge overnight and then frost them for a fresh taste.

What should I do if my cake layers came out dense?
Very! If your Strawberry Lemon Cake layers turned out dense, it could be due to overmixing the batter or using cold ingredients instead of room temperature ones. To fix this next time, mix the dry and wet ingredients until just combined and ensure your eggs, butter, and sour cream are at room temperature for a lighter texture.

Is this cake suitable for someone with allergies?
Definitely! You can make this cake more allergy-friendly by substituting the eggs with flax or chia eggs for a vegan option. Use a gluten-free baking blend in place of all-purpose flour for those with gluten sensitivity. Always check your ingredient labels for potential allergens, especially for the butter and milk substitutes, to ensure safety for everyone.

How do I make the frosting smoother?
To achieve that perfectly smooth buttercream, make sure your butter is at room temperature and well-creamed before adding the powdered sugar. After mixing in the sugar, add a splash of milk and beat the mixture for an additional 2-3 minutes. If you find the frosting too thick, add a bit more milk, one tablespoon at a time, until you reach your desired consistency. Enjoy your cake decorating!