Strawberry Lemonade Cake Recipe – Summer Dessert

Strawberry Lemonade Cake Recipe is a refreshing dessert combining sweet strawberries and zesty lemon. I have years of experience making Strawberry Lemonade Cake Recipe at home.

I first felt inspired after watching a local bakery create it from scratch, layering soft lemon cake with homemade strawberry-lemonade jam.

The main specialty of this Strawberry Lemonade Cake Recipe lies in the balance of fresh fruit flavors and fluffy texture. I always looked forward to baking this in spring and summer seasons.

I will now show up and walk through the full step-by-step process for this Strawberry Lemonade Cake Recipe, just like I do it.

Why We Love This Recipe

We love this Strawberry Lemonade Cake Recipe for its bright flavor, fresh ingredients, and beautiful presentation. The combination of lemon zest and fresh strawberries creates a naturally vibrant taste that feels refreshing and seasonal.

The homemade strawberry-lemonade jam adds a unique twist you won’t find in standard cakes. The soft, moist layers pair perfectly with the creamy strawberry buttercream, making it a favorite for gatherings.

This Strawberry Lemonade Cake Recipe stands out not just for its taste but also for the care that goes into each step. It’s a recipe that feels both nostalgic and fresh, making it worth making from scratch.

How To Prepare Strawberry Lemonade Cake Recipe?

Recipe Overview

Preparation Time: 25 minutes

Cooking Time: 30 minutes

Total Time: 1 hour 5 minutes

Course: Dessert

Cuisine: American

Calories Per Serving: 450

Yield: 12 servings

Kitchen Utensils You’ll Need

• Mixing bowls
• Electric mixer or stand mixer
• Measuring cups and spoons
• Saucepan
• Whisk
• Spatula
• 3 (8-inch) round cake pans
• Parchment paper
• Wire cooling racks
• Blender or food processor (for strawberry puree)

Ingredients

For the Cake

• 2 ½ cups all-purpose flour
• 2 ½ tsp baking powder
• ½ tsp baking soda
• ½ tsp salt
• 1 cup unsalted butter, softened to room temperature
• 1 ¾ cups granulated sugar
• 4 large eggs, room temperature
• 1 tsp vanilla extract
• 1 cup buttermilk, room temperature
• Zest of 2 lemons
• ½ cup fresh lemon juice

For the Strawberry Filling

• 1 ½ cups fresh strawberries, hulled and chopped
• ¼ cup granulated sugar
• 1 tbsp lemon juice

For the Lemon Buttercream Frosting

• 1 cup unsalted butter, softened to room temperature
• 4 cups powdered sugar
• 2 tbsp fresh lemon juice
• 1 tsp lemon zest
• 2 tbsp heavy cream
• ½ tsp vanilla extract

How To Make Strawberry Lemonade Cake Recipe?

Step 1: Preheat and Prepare Pans

Preheat your oven to 350°F (175°C). Grease three 8-inch round cake pans and line the bottoms with parchment paper. Set aside.

Step 2: Make the Cake Batter

In a large mixing bowl, cream the butter and sugar together until light and fluffy, about 3–4 minutes. Add the egg yolks one at a time, beating well after each addition. Stir in the lemon zest and lemon juice.

Step 3: Combine Dry Ingredients

In a separate bowl, whisk together the cake flour, baking powder, and salt.

Step 4: Mix Wet and Dry Ingredients

Gradually add the dry ingredients to the butter mixture, alternating with the milk, beginning and ending with the dry ingredients. Mix until just combined—do not overmix.

Step 5: Whip Egg Whites and Fold In

In a clean bowl, beat the egg whites until stiff peaks form. Gently fold them into the batter with a spatula, being careful not to deflate the mixture.

Step 6: Bake the Cakes

Divide the batter evenly between the prepared pans. Bake for 30–35 minutes, or until a toothpick inserted into the center comes out clean. Let the cakes cool in the pans for 10 minutes, then transfer to wire racks to cool completely.

Step 7: Make the Strawberry-Lemonade Jam

In a saucepan over medium heat, combine chopped strawberries, lemon juice, sugar, and cornstarch. Stir constantly until the mixture thickens and starts to bubble, about 8–10 minutes. Let cool completely before using.

Step 8: Prepare the Strawberry Buttercream

In a large bowl, beat the butter until smooth and creamy. Add the strawberry purée and mix until combined. Gradually beat in the powdered sugar until the frosting is light and fluffy. If the consistency is too thick, add milk one tablespoon at a time until desired texture is reached.

Step 9: Assemble the Cake

Place one cake layer on a serving plate. Spread a thin layer of strawberry-lemonade jam, then a layer of buttercream on top. Repeat with the second layer. Top with the final cake layer and frost the entire cake with the remaining buttercream. Garnish with fresh strawberry slices if desired.

Special Note

Be sure to let the cake cool completely before frosting or filling to prevent melting. The jam and frosting can be made a day in advance and stored in the fridge. Bring to room temperature before using.

For extra lemon flavor, add a bit of lemon extract to the cake batter or buttercream. You can substitute frozen strawberries if fresh aren’t in season just thaw and drain them well before use.

Why My Recipe Works

This Strawberry Lemonade Cake Recipe works because each component is thoughtfully balanced for flavor, texture, and freshness.

The cake flour gives a light, tender crumb, while the whipped egg whites create an airy structure. Fresh lemon zest and juice add natural acidity that complements the sweetness of strawberries.

The homemade jam thickened with cornstarch brings a bright, concentrated fruit layer without becoming too runny.

The strawberry buttercream, made with real pureed strawberries, adds rich flavor without artificial ingredients.

Each element is made from scratch, allowing full control over taste and quality. The result is a cake that feels fresh, balanced, and satisfying.

Healthy Benefits

Strawberries and lemons in this cake provide vitamin C and antioxidants, supporting the immune system and skin health.

Using fresh fruit adds natural sweetness and some fiber. Although this dessert contains sugar and butter, enjoying it occasionally can be part of a balanced diet when combined with healthy habits.

Making small adjustments like reducing sugar or adding whole grain flour can increase its nutritional value without losing flavor.

Variations For Strawberry Lemonade Cake Recipe

1. Strawberry Lemonade Cupcakes: Divide the batter into cupcake liners and bake for 18-20 minutes. Fill each cupcake with strawberry filling and top with frosting.

2. Lemon-Blueberry Variation: Substitute blueberries for strawberries in the filling and puree. This creates a delicious lemon-blueberry cake.

3. Vegan Option: Replace the butter with vegan butter, eggs with flax eggs (1 tablespoon ground flax seed + 3 tablespoons water per egg), and buttermilk with almond milk mixed with 1 tablespoon of lemon juice.

Tips For Success

1. Room Temperature Ingredients: Ensure your butter, eggs, and buttermilk are at room temperature for a smoother batter and better rise.

2. Fresh Lemon Juice: Use freshly squeezed lemon juice for the best flavour. Bottled lemon juice can be too acidic and alter the taste.

3. Strawberry Puree: For the frosting, you can use fresh or frozen strawberries. If using frozen, thaw and drain excess liquid before pureeing.

4. Cooling Time: Allow the cakes and the strawberry filling to cool completely before assembling to prevent the frosting from melting.

5. Decorating: For a professional look, use a piping bag to decorate the cake with rosettes or other designs. You can also add edible flowers or other decorative elements to enhance the presentation.

Frequently Asked Questions (FAQs)

Conclusion

This Strawberry Lemonade Cake Recipe is easy, fresh, and truly delicious. The soft lemon cake layers, sweet strawberry-lemonade jam, and smooth strawberry buttercream come together in the best way.

I hope you understand my simple and tasty ideas to make this at home. It’s a fun recipe I’ve enjoyed for years, and now I believe you will too.

Try Strawberry Lemonade Cake Recipe soon and enjoy every bite of this sweet, homemade treat made with real love and flavor.