Name: Strawberry Lemon Layer Cake
Prep time: 30 min
Cook time: 25 min
Total time: 55 min
Cuisine: American
Ingredients: 2 1/2 cups all-purpose flour; 2 1/2 tsp baking powder; 1/2 tsp baking soda; 1/2 tsp salt; 1 cup unsalted butter, room temperature; 1 3/4 cups sugar; 4 large eggs; 2 tbsp lemon zest; 1/4 cup fresh lemon juice; 1 cup buttermilk; 2 tsp vanilla extract; 2 cups fresh strawberries, chopped; 1/3 cup sugar; 2 tbsp cornstarch; 1 tbsp lemon juice; 16 oz cream cheese, room temperature; 1 cup unsalted butter, room temperature; 5 cups powdered sugar; 2 tsp vanilla extract

A Strawberry Lemon Layer Cake is the kind of dessert I turn to when I want something light, fruity, and undeniably elegant. This cake combines soft lemon sponge layers with a sweet-tart fresh strawberry filling, all wrapped up in a rich cream cheese frosting. It’s a delightful treat that captures the brightness of spring and summer in every bite.

Why You’ll Love This Recipe

I love how this cake strikes the perfect balance between citrus and berry flavors. The lemon zest and juice give the sponge layers a zippy freshness, while the strawberry filling adds natural sweetness and a bit of jammy texture. The cream cheese frosting ties it all together with just the right amount of tang. It’s a showstopper at any event — birthdays, brunches, or garden parties — and it tastes as good as it looks.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

2 1/2 cups all-purpose flour

2 1/2 tsp baking powder

1/2 tsp baking soda

1/2 tsp salt

3/4 cup unsalted butter, room temperature

1 1/2 cups sugar

4 large eggs

1 tbsp lemon zest

1/4 cup fresh lemon juice

1 cup buttermilk

1 tsp vanilla extract

Strawberry Filling:

2 cups fresh strawberries, chopped

1/3 cup sugar

1 tbsp cornstarch

1 tbsp lemon juice

Cream Cheese Frosting:

16 oz cream cheese, room temperature

1/2 cup unsalted butter, room temperature

2 1/2 cups powdered sugar

1 tsp vanilla extract

Directions

I start by preheating the oven to 350°F (180°C) and preparing three 8-inch round cake pans by greasing them and lining the bottoms with parchment paper.

In a medium bowl, I whisk the flour, baking powder, baking soda, and salt.

In a large bowl, I cream the butter and sugar together until light and fluffy. Then I beat in the eggs one by one, followed by the lemon zest, lemon juice, and vanilla.

I alternate adding the dry ingredients and buttermilk to the wet mixture, beginning and ending with the dry ingredients, mixing just until everything is incorporated.

I divide the batter evenly among the pans and bake for 20–25 minutes, until a toothpick inserted comes out clean.

After cooling the cakes in the pans for 10 minutes, I transfer them to wire racks to cool completely.

For the strawberry filling, I cook chopped strawberries, sugar, cornstarch, and lemon juice over medium heat, stirring until the mixture thickens. I let it cool before assembling the cake.

For the frosting, I beat the cream cheese and butter until smooth, then gradually add powdered sugar and vanilla until the texture becomes fluffy and spreadable.

To assemble, I place one cake layer on a serving plate and spread half of the cooled strawberry filling over it. I repeat with the second layer, then top with the third cake layer.

I frost the entire cake with the cream cheese frosting and garnish with fresh strawberries and lemon slices if I’m feeling fancy.

Servings and Timing

Prep Time: 30 minutes

Cooking Time: 25 minutes

Total Time: 55 minutes

Servings: 12

Calories per serving: 460 kcal

Variations

I sometimes switch things up by using raspberry or blueberry filling instead of strawberry for a different fruity profile. If I want to cut the sweetness, I reduce the powdered sugar in the frosting slightly. For a lighter version, I’ve used whipped cream frosting with great results. I’ve also made this recipe as cupcakes for easy serving at parties.

Storage/Reheating

I store this cake in the refrigerator, covered, for up to 4 days. Because of the cream cheese frosting, it needs to stay chilled. I let it sit at room temperature for about 15–20 minutes before serving to soften. If I freeze the cake, I wrap individual slices in plastic wrap and then foil — they keep well for up to 2 months. I thaw them overnight in the fridge before enjoying.

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FAQs

What can I use instead of buttermilk?

I often make a quick substitute by mixing 1 tablespoon of lemon juice or vinegar with 1 cup of milk and letting it sit for 5–10 minutes.

Can I use frozen strawberries for the filling?

Yes, I can use frozen strawberries, but I make sure to thaw and drain them before cooking the filling to avoid excess moisture.

How do I prevent my cake layers from sticking?

I always grease my pans and line the bottoms with parchment paper. It makes removing the cakes a breeze.

Can I make this cake in advance?

Absolutely. I often bake the cake layers a day ahead and store them tightly wrapped at room temperature. The filling and frosting can also be made in advance and stored in the fridge.

Can I use a different frosting?

Yes, if I prefer something lighter, I sometimes use whipped cream or a lemon buttercream instead of cream cheese frosting.

Conclusion

This Strawberry Lemon Layer Cake is a celebration of fresh, bright flavors and a guaranteed hit wherever I serve it. I love how it combines classic ingredients in a way that feels both timeless and fresh. Whether it’s for a birthday, brunch, or just a sunny afternoon treat, this cake always brings joy.

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