Description
A light and elegant Strawberry Lemon Layer Cake featuring lemon sponge layers, fresh strawberry filling, and cream cheese frosting — perfect for spring and summer celebrations.
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
Strawberry Filling:
2 cups fresh strawberries, chopped
1/3 cup sugar
2 tbsp cornstarch
1 tbsp lemon juice
Cream Cheese Frosting:
16 oz cream cheese, room temperature
1 cup unsalted butter, room temperature
5 cups powdered sugar
2 tsp vanilla extract
Instructions
- Preheat the oven to 350°F (180°C). Grease and line three 8-inch round cake pans with parchment paper.
- In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
- In a large bowl, cream the butter and sugar until light and fluffy. Beat in eggs one at a time.
- Add lemon zest, lemon juice, and vanilla to the mixture and combine.
- Alternate adding dry ingredients and buttermilk to the wet ingredients, beginning and ending with dry, mixing just until combined.
- Divide the batter evenly among the pans and bake for 20–25 minutes, until a toothpick inserted comes out clean.
- Cool cakes in the pans for 10 minutes, then transfer to wire racks to cool completely.
- To make the filling, cook strawberries, sugar, cornstarch, and lemon juice over medium heat until thickened. Let cool completely.
- For the frosting, beat cream cheese and butter until smooth. Gradually add powdered sugar and vanilla, beating until fluffy.
- Assemble the cake by layering sponge, strawberry filling, and frosting. Repeat with second layer, then top with third sponge.
- Frost the outside of the cake with cream cheese frosting. Garnish with fresh strawberries and lemon slices if desired.
Notes
For a lighter frosting, use whipped cream instead of cream cheese frosting.
Store cake in the refrigerator for up to 4 days; let it sit out 15–20 minutes before serving.
Individual slices can be frozen for up to 2 months; thaw in fridge overnight.
You can substitute raspberry or blueberry filling for variation.
Make a buttermilk substitute by mixing 1 tbsp lemon juice or vinegar with 1 cup milk.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 460
- Sugar: 38g
- Sodium: 220mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 8g
- Trans Fat: 0.5g
- Carbohydrates: 54g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 105mg