Strawberry Lemonade Layer Cake

My neighbor Sarah brought over a basket of strawberries from her garden last July, and I stood in my kitchen wondering what to do with all that summer sweetness before it turned. The air smelled like cut grass and sunshine, and I remembered my grandmother saying that lemon makes everything sing brighter. That afternoon felt lazy and unhurried, the kind where you bake just because you can, not because you need to.

I made this cake for my daughters birthday that same weekend, and watching her face light up when she saw those fresh strawberries on top made every sticky moment worth it. The kitchen was a disaster zone of powdered sugar clouds and butter wrappers, but nobody cared. Sometimes the best memories happen in the messiest kitchens.

Ingredients

• 2 ½ cups all-purpose flour: Spoon and level instead of scooping directly for lighter cakes
• 2 ½ tsp baking powder: Check the expiration date because old leavening makes flat cakes
• ½ tsp baking soda: Works with the acidic ingredients to create lift
• ½ tsp salt: Enhances sweetness without making the cake taste salty
• 1 cup unsalted butter room temperature: Leave it out for exactly one hour for perfect creaming consistency
• 1 ¾ cups granulated sugar: Creates the tender crumb structure we want
• 4 large eggs room temperature: Cold eggs can cause butter to seize and curdle
• 1 tbsp lemon zest: Use a microplane and avoid the bitter white pith underneath
• ⅓ cup fresh lemon juice: Strain out pulp and seeds for smoother batter
• ½ cup milk room temperature: Whole milk gives the best richness
• ½ cup sour cream room temperature: Adds moisture and a subtle tang
• ⅔ cup finely chopped fresh strawberries: Pat them dry with paper towels to prevent excess liquid
• 1 tsp vanilla extract: Pure vanilla makes a noticeable difference
• 1 cup unsalted butter room temperature: For the buttercream soft butter incorporates easier
• 4 cups powdered sugar sifted: Lumps will never fully beat out so do not skip this step
• 2 tbsp lemon zest: More zest means more bright lemon flavor in the frosting
• ¼ cup fresh lemon juice: Adjust to taste depending on how tangy you like it
• 2 tbsp heavy cream or milk: Start with less and add more to reach your preferred consistency
• ¼ tsp salt: Balances all that sugar and prevents the frosting from cloying

Instructions

Preheat your oven to 350°F and prep your pans

Grease two 8-inch round cake pans thoroughly with butter then dust with flour shaking out any excess. Cut parchment paper circles to fit the bottoms and press them in for absolutely foolproof removal later.

Whisk together your dry ingredients

In a medium bowl combine flour baking powder baking soda and salt. Give it a good whisk to distribute everything evenly so you do not get pockets of baking powder in your finished cake.

Cream the butter and sugar

Beat the butter and sugar together in a large bowl for 3 to 4 minutes until the mixture looks pale and fluffy. Scrape down the sides and bottom of the bowl to make sure everything is incorporated evenly.

Add the eggs one at a time

Beat in each egg completely before adding the next one. Mix in the lemon zest and vanilla extract until everything is well combined and the mixture smells amazing.

Mix your wet ingredients

Whisk the lemon juice milk and sour cream together in a measuring cup or separate bowl. The mixture might look slightly curdled but that is completely normal and will smooth out when incorporated.

Combine wet and dry ingredients

With your mixer on low speed add the flour mixture and lemon mixture alternately starting and ending with the flour. Mix only until just combined because overmixing makes tough cake.

Fold in the strawberries

Gently fold the chopped strawberries into the batter with a rubber spatula. Add a few drops of food coloring now if you want a pink tint but the strawberries will add some natural color too.

Bake the cakes

Divide the batter evenly between your prepared pans and smooth the tops with an offset spatula. Bake for 28 to 32 minutes until a toothpick inserted in the center comes out clean.

Cool the cakes completely

Let the cakes cool in the pans for 10 minutes then run a knife around the edges and turn them out onto wire racks. Wait until they are completely cool before frosting or the buttercream will melt right off.

Make the lemon buttercream

Beat the butter until creamy then add the powdered sugar lemon zest lemon juice salt and 2 tablespoons of cream. Beat on medium high for 3 to 5 minutes until fluffy and light adding more cream if needed.

Frost and decorate your cake

Level the cake tops if needed then spread a layer of buttercream between the layers. Frost the top and sides then decorate with fresh halved strawberries and lemon slices or pretty zest curls.

Save

This cake has become my go to for summer potlucks because it travels surprisingly well and people always ask for the recipe. Last summer I made three in one week for different gatherings and my kitchen smelled like lemons for days.

Making It Ahead

The cake layers can be wrapped well and frozen for up to a month before frosting. Thaw them overnight in the refrigerator then bring to room temperature before assembling.

Storage Tips

Keep the frosted cake in the refrigerator because of the fresh strawberries and dairy in the buttercream. It actually tastes better after chilling for a few hours as the flavors meld together.

Serving Suggestions

Slice this cake with a sharp knife dipped in hot water and wiped clean between cuts for picture perfect slices. Serve it slightly chilled so the buttercream holds its shape.

• Bring the cake to room temperature 20 minutes before serving
• Pair with iced tea or champagne for summer gatherings
• Leftovers keep well for 3 days in the refrigerator

Save

There is something so joyful about a cake that looks like summer on a plate. Hope it brings some bright moments to your table.

Recipe FAQs

→ Can I use frozen strawberries instead of fresh?

Fresh strawberries work best as they don't add excess moisture to the batter. If using frozen, thaw completely and pat dry thoroughly before folding in. You may need to reduce the liquid slightly in the batter to compensate.

→ How should I store this cake?

Keep the cake refrigerated in an airtight container or cake dome for up to 4 days. Bring to room temperature for about 30 minutes before serving for the best texture and flavor. The buttercream firms up when chilled but softens beautifully at room temperature.

→ Can I make this cake ahead of time?

Yes! Bake and cool the cake layers up to 2 days in advance. Wrap tightly in plastic and store at room temperature. The buttercream can be made ahead and refrigerated—bring to room temperature and re-whip before frosting. Assemble and frost the day you plan to serve.

→ What if I don't have cake pans of the exact size?

You can use two 9-inch pans for slightly thinner layers that may bake faster (check at 25 minutes). Alternatively, three 6-inch pans will create taller, more dramatic layers. Adjust baking time accordingly and test with a toothpick for doneness.

→ Can I omit the food coloring?

Absolutely! The cake will still have a subtle pink hue from the fresh strawberries. The food coloring only enhances the color. Without it, expect a more natural, understated tint that still looks lovely with the bright lemon buttercream.

→ Is this suitable for beginners?

This cake is rated medium difficulty. You'll need comfort with creaming butter and sugar, alternating wet and dry ingredients, and making frosting. It's not complicated but requires attention to detail and some patience with the assembly process.