Strawberry Lemonade Layer Cake: A Refreshing Summer Dessert

Strawberry Lemonade Layer Cake: just the name alone conjures up images of sunshine, picnics, and pure, unadulterated joy, doesn’t it? Imagine sinking your fork into a slice of this vibrant, multi-layered masterpiece, the tangy lemon perfectly complementing the sweet burst of fresh strawberries. It’s a flavor explosion that will transport you straight to a summer afternoon, no matter the season!

While the exact origins of layer cakes are debated, they became increasingly popular in the 19th century with advancements in baking technology and the availability of ingredients like baking powder. This Strawberry Lemonade Layer Cake is a modern twist on a classic, borrowing the beloved flavors of strawberry lemonade, a drink enjoyed for generations. Think of it as a celebration of simple pleasures, elevated to a show-stopping dessert.

But what makes this cake so irresistible? It’s the perfect balance of flavors, of course! The bright, zesty lemon cuts through the sweetness of the strawberries, preventing it from being cloying. The moist, tender crumb of the cake layers, combined with the creamy frosting, creates a delightful textural experience. And let’s be honest, the vibrant colors are simply stunning! Whether you’re baking for a special occasion or just want to treat yourself, this cake is guaranteed to impress. Get ready to create a dessert that’s as beautiful as it is delicious!

Ingredients:

• For the Lemon Cake Layers:
• 3 cups all-purpose flour
• 1 tablespoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup (2 sticks) unsalted butter, softened
• 2 cups granulated sugar
• 4 large eggs
• 1/4 cup lemon zest (from about 2 large lemons)
• 1/4 cup lemon juice (from about 1 large lemon)
• 1 1/4 cups buttermilk
• 1 teaspoon vanilla extract
• For the Strawberry Filling:
• 2 pounds fresh strawberries, hulled and sliced
• 1/2 cup granulated sugar
• 2 tablespoons lemon juice
• 1 tablespoon cornstarch
• For the Lemon Buttercream Frosting:
• 1 cup (2 sticks) unsalted butter, softened
• 4 cups powdered sugar
• 1/4 cup heavy cream
• 1/4 cup lemon juice (from about 1 large lemon)
• 1 tablespoon lemon zest (from about 1 large lemon)
• 1/2 teaspoon vanilla extract
• Pinch of salt
• Optional Garnish:
• Fresh strawberries
• Lemon slices
• Edible flowers

Preparing the Lemon Cake Layers:

1. Preheat and Prep: Preheat your oven to 350°F (175°C). Grease and flour three 9-inch round cake pans. You can also line the bottoms with parchment paper rounds for extra insurance against sticking. I always do this!
2. Dry Ingredients: In a large bowl, whisk together the flour, baking powder, baking soda, and salt. Make sure everything is evenly distributed. This helps the cake rise properly.
3. Cream Butter and Sugar: In a separate large bowl, cream together the softened butter and granulated sugar until light and fluffy. This usually takes about 3-5 minutes with an electric mixer. Don’t rush this step; it’s crucial for a tender cake.
4. Add Eggs: Beat in the eggs one at a time, mixing well after each addition. Then, stir in the lemon zest and lemon juice. The zest really amps up the lemon flavor!
5. Alternate Wet and Dry: Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk, beginning and ending with the dry ingredients. So, add about a third of the dry ingredients, then half of the buttermilk, then another third of the dry ingredients, then the remaining buttermilk, and finally the remaining dry ingredients. Mix until just combined. Be careful not to overmix, as this can lead to a tough cake.
6. Add Vanilla: Stir in the vanilla extract.
7. Divide and Bake: Divide the batter evenly among the prepared cake pans. Bake for 25-30 minutes, or until a wooden skewer inserted into the center comes out clean.
8. Cool: Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely. Make sure they are completely cool before frosting!

Making the Strawberry Filling:

1. Combine Strawberries and Sugar: In a medium saucepan, combine the sliced strawberries and granulated sugar.
2. Cook Down: Cook over medium heat, stirring occasionally, until the strawberries release their juices and soften, about 10-15 minutes.
3. Add Lemon Juice: Stir in the lemon juice. This brightens the flavor and helps to preserve the color of the strawberries.
4. Thicken: In a small bowl, whisk together the cornstarch and a tablespoon of cold water to form a slurry. Pour the slurry into the strawberry mixture and stir constantly until the filling thickens, about 1-2 minutes.
5. Cool: Remove from heat and let the strawberry filling cool completely before using. This prevents it from melting the frosting.

Preparing the Lemon Buttercream Frosting:

1. Cream Butter: In a large bowl, cream the softened butter until smooth and fluffy. This usually takes about 3-5 minutes with an electric mixer.
2. Add Powdered Sugar: Gradually add the powdered sugar, one cup at a time, beating well after each addition. Start on low speed to prevent a powdered sugar cloud!
3. Add Wet Ingredients: Add the heavy cream, lemon juice, lemon zest, vanilla extract, and salt. Beat until light and fluffy. If the frosting is too thick, add a little more heavy cream, one tablespoon at a time, until you reach the desired consistency. If it’s too thin, add a little more powdered sugar.
4. Adjust Sweetness and Tang: Taste and adjust the sweetness and tang to your liking. You can add more lemon juice for a tangier frosting or more powdered sugar for a sweeter frosting.

Assembling the Cake:

1. Level the Cakes: If the cake layers are uneven, use a serrated knife to level them. This will ensure that your cake is stable and looks professional.
2. First Layer: Place one cake layer on a serving plate or cake stand.
3. Frosting and Filling: Spread a generous layer of lemon buttercream frosting over the first cake layer. Then, spread a layer of the cooled strawberry filling over the frosting. Make sure the strawberry filling doesn’t go all the way to the edge, or it will squish out when you add the next layer.
4. Second Layer: Place the second cake layer on top of the strawberry filling.
5. Repeat: Repeat the frosting and filling process with the second layer.
6. Third Layer: Place the final cake layer on top.
7. Crumb Coat: Apply a thin layer of frosting over the entire cake to seal in any crumbs. This is called a crumb coat. Chill the cake in the refrigerator for 30 minutes to allow the crumb coat to set.
8. Final Frosting: Apply a final, thicker layer of lemon buttercream frosting over the entire cake. Smooth the frosting with a spatula or cake smoother.
9. Decorate: Decorate the cake with fresh strawberries, lemon slices, and edible flowers, if desired. Get creative!
10. Chill: Chill the cake in the refrigerator for at least 30 minutes before serving. This allows the frosting to set and the flavors to meld together. I prefer to chill it for at least an hour, or even overnight.
11. Serve: Slice and serve! Enjoy your delicious Strawberry Lemonade Layer Cake.

Conclusion:

This Strawberry Lemonade Layer Cake isn’t just a dessert; it’s a celebration of flavors, a burst of sunshine on a plate, and a guaranteed crowd-pleaser. From the tangy lemonade-infused cake layers to the sweet and tart strawberry buttercream, every bite is an explosion of deliciousness. I truly believe this recipe is a must-try for anyone who loves baking, enjoys vibrant flavors, or simply wants to impress their friends and family with a show-stopping dessert.

But why is it a must-try? Because it’s more than just a cake. It’s an experience. The combination of the bright, zesty lemon and the sweet, juicy strawberries is simply irresistible. The layers are moist and tender, and the buttercream is light and fluffy, creating a perfect balance of textures and tastes. Plus, the vibrant colors make it a feast for the eyes as well as the palate. It’s the kind of cake that makes people smile, that sparks conversation, and that leaves a lasting impression.

And the best part? It’s surprisingly easy to make! While it might look impressive, the recipe is straightforward and manageable, even for beginner bakers. I’ve included detailed instructions and helpful tips to guide you through every step of the process, ensuring that you achieve a perfect result every time.

Now, let’s talk about serving suggestions and variations. This Strawberry Lemonade Layer Cake is perfect on its own, but you can also dress it up with a few simple additions. A scoop of vanilla ice cream or a dollop of whipped cream would be a delightful accompaniment. You could also garnish it with fresh strawberries, lemon slices, or a sprinkle of edible glitter for an extra touch of elegance.

For variations, consider adding a layer of strawberry jam between the cake layers for an even more intense strawberry flavor. You could also substitute the lemon extract in the cake batter with lime extract for a slightly different twist. If you’re feeling adventurous, try adding a few drops of pink food coloring to the buttercream to enhance the strawberry color. Another fun idea is to create mini versions of this cake by using cupcake tins instead of cake pans. These mini cakes would be perfect for parties or individual desserts.

Don’t be afraid to get creative and experiment with different flavors and decorations. The possibilities are endless! The key is to have fun and enjoy the process of baking.

I’m so excited for you to try this recipe and experience the magic of this Strawberry Lemonade Layer Cake for yourself. I know you’ll love it as much as I do.

So, what are you waiting for? Gather your ingredients, preheat your oven, and get ready to bake the most delicious cake you’ve ever tasted. And when you do, please share your experience with me! I’d love to see your creations and hear your feedback. You can tag me on social media using [Your Social Media Handle] or leave a comment below. I can’t wait to see what you come up with! Happy baking!

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June 23, 2025 by Melissa