This Strawberry Lemon Cake is a fresh, zesty, and beautifully layered dessert that perfectly combines citrus brightness with sweet berry notes. With moist lemon cake layers and a smooth, naturally pink strawberry buttercream, it’s ideal for spring and summer celebrations—or just when I want something delicious and uplifting.

Strawberry Lemon Cake

Why You’ll Love This Recipe

I love how this cake strikes a perfect balance between tangy lemon and sweet strawberry. The layers are incredibly soft thanks to sour cream in the batter, while the buttercream gets its bold berry flavor from freeze-dried strawberry powder. It’s a showstopper at birthdays, brunches, or baby showers, but it’s easy enough to bake and assemble even when I’m just treating myself or my family. Plus, I can make the components ahead of time to save effort on the day of serving.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

lemon cake layers:

all-purpose flour
cornstarch
baking powder
baking soda
salt
granulated sugar
lemon zest
unsalted butter, room temperature
large eggs, room temperature
sour cream, room temperature
vegetable oil
fresh lemon juice
vanilla extract

strawberry buttercream:

unsalted butter, room temperature
powdered sugar
freeze-dried strawberry powder
vanilla extract
whole milk

optional decoration:

fresh strawberries
lemon slices

Directions

lemon cake layers:

I start by preheating my oven to 170ºC/340ºF and lining three 8-inch (20 cm) cake pans with parchment paper.
I sift the flour, cornstarch, baking powder, baking soda, and salt together and set it aside.
In a large bowl, I combine sugar and lemon zest and rub them together with my fingers until the mixture looks like wet sand. Then I add the butter and beat it for 3 minutes on high speed.
I add the eggs, two at a time, and mix until combined. Then I mix in half of the dry ingredients.
I add sour cream, vegetable oil, lemon juice, and vanilla extract, then mix until just combined. Finally, I mix in the rest of the dry ingredients and fold everything gently to make sure it’s well incorporated.
I divide the batter evenly between the pans and bake for 20–23 minutes, or until a cake tester comes out clean. After 10 minutes, I remove the cakes from the pans and let them cool completely.

strawberry buttercream:

I sift the powdered sugar and freeze-dried strawberry powder together and set it aside.
I beat the butter for 4 minutes, scrape the sides, then beat for 2 more minutes.
I add the sugar and strawberry powder in two parts along with vanilla and milk, mixing well after each addition. For a deeper color, I might add a touch of red food coloring (optional).
Once smooth, I mix for an additional 2 minutes at low speed to make it super creamy.

assembling the cake:

I place one cake layer on my serving dish or turntable.
I spread a generous scoop of buttercream and smooth it out. I repeat this for the next two layers.
I add a thin crumb coat around the entire cake, refrigerate it for 20 minutes, then apply the remaining frosting.
For a beautiful finish, I swirl the frosting with an offset spatula and decorate with fresh strawberries and lemon slices.

Servings and Timing

Servings: 12
Prep Time: 40 minutes
Cook Time: 22 minutes
Total Time: About 1 hour and 30 minutes

Variations

I like to add a layer of lemon curd between the cakes for extra tang.
Instead of buttercream, I’ve also used mascarpone whipped cream with excellent results.
For a berry twist, I sometimes fold in crushed raspberries or blueberries into the buttercream.
If I’m out of freeze-dried strawberries, I reduce real strawberries on the stove to concentrate the flavor, then mix it into the buttercream.

Storage/Reheating

I store this cake in an airtight container in the refrigerator. Before serving, I let it sit out at room temperature for about 30–45 minutes. The buttercream softens beautifully that way. If I’ve made the cake layers ahead of time, I wrap them in plastic and freeze them, then defrost them an hour before assembling. Leftover slices last up to 4 days in the fridge.

FAQs

Where can I find freeze-dried strawberries?

I usually find them in the dried fruit or snack aisle of larger supermarkets or online. They’re key for that vibrant flavor and natural color in the frosting.

Can I make this cake in advance?

Yes. I bake the cake layers the day before and store them well-wrapped in the freezer. I also make the buttercream in advance and store it at room temperature covered in plastic wrap. Assembling the next day is quick and easy.

Can I make this into a two-layer cake?

Definitely. I just divide the batter between two pans and bake them for a few extra minutes—about 30–33 minutes.

How do I know the cake layers are fully baked?

I use a cake tester or a toothpick. If it comes out clean with no wet batter, the cakes are ready. They should be light in color with no browning.

What if I don’t have a turntable?

No problem—I assemble the cake right on a flat plate or board. I take my time smoothing the buttercream with an offset spatula or even the back of a spoon.

Conclusion

This Strawberry Lemon Cake is a bright, crowd-pleasing dessert that feels as good to eat as it looks. I love how the lemon cake and strawberry buttercream come together in each bite—it’s sweet, tangy, soft, and stunning. Whether I’m making it for a party or just baking something special for myself, it always brings joy to the table.