Strawberry Lemonade Layer Cake With Bright Citrus Crumb, Juicy Strawberry Layers, And A Creamy Lemon Finish

There are some cakes that feel like pure sunshine, and this strawberry lemonade layer cake is one of them. It’s cheerful, fresh, and unapologetically pretty, but it’s the flavor that really hooks you. The lemon is lively without being sharp, the strawberries taste like actual fruit instead of candy, and the cake itself is soft and tender in a way that makes you want to go back for “just one more sliver.”

This is the kind of cake I reach for when I want something that feels special but not fussy. It looks like a bakery showstopper, yet every component is familiar and approachable. Lemon cake has always been a favorite in my kitchen, especially when it’s paired with berries, because the citrus keeps everything balanced and light. Add strawberries, and suddenly it feels like summer on a plate.

What I love most about this cake is how clean the flavors are. The lemon cake layers are moist and fluffy with real lemon juice and zest, not artificial flavoring. The strawberry filling is fresh and lightly cooked so it stays bright and jammy without turning heavy. And the lemon cream frosting ties everything together with just enough richness to feel indulgent without overpowering the fruit.

This is a cake that works just as well for birthdays, showers, or holidays as it does for a casual weekend dessert. It slices beautifully, holds its layers, and always gets that quiet moment at the table where everyone pauses after the first bite.

Why This Strawberry Lemonade Layer Cake Works So Well

The structure of this cake is what makes it such a success. The sponge is sturdy enough to support the filling, but still soft and delicate. The strawberry layer adds moisture and sweetness, while the lemon frosting adds creaminess and a smooth finish that keeps the cake from feeling dry or crumbly.

Every bite gives you a little bit of everything: tender cake, juicy strawberries, and silky frosting. Nothing dominates, and nothing gets lost.

A Little Fun History And Flavor Inspiration

Lemon cakes have been popular for centuries, especially in European baking, where citrus was prized for its ability to brighten rich desserts. Strawberries, on the other hand, have long been paired with cream and sponge cakes as a celebration fruit, especially in spring and early summer.

The idea of “strawberry lemonade” as a flavor pairing comes from the simple logic of balance. Strawberries bring sweetness and softness, while lemon brings acidity and freshness. Together, they create a dessert that tastes refreshing rather than heavy, which is exactly what you want in a layered cake like this.

Why Each Ingredient Matters

All-purpose flour provides structure without making the cake dense

Butter adds richness and flavor to the lemon cake layers

Granulated sugar sweetens the cake while keeping the crumb soft

Eggs give the cake stability and lift

Fresh lemon juice and zest bring real citrus flavor and aroma

Milk keeps the cake moist and tender

Fresh strawberries add natural sweetness and a juicy texture

Cornstarch thickens the strawberry filling just enough to stay layered

Cream cheese adds body and tang to the frosting

Powdered sugar sweetens the frosting while keeping it smooth

Equipment You’ll Need

Three 8-inch round cake pans

Parchment paper

Electric mixer

Mixing bowls

Saucepan

Offset spatula

Serving Suggestions And Pairings

This cake is wonderful on its own, but it pairs beautifully with a cup of tea, iced coffee, or a light sparkling drink. If you’re serving it as part of a dessert table, it complements vanilla desserts, shortbread cookies, or fresh fruit perfectly.

Storage And Make-Ahead Tips

Store the assembled cake covered in the refrigerator for up to 4 days. Let slices come to room temperature for about 20 minutes before serving for the best texture and flavor. The cake layers can be baked a day ahead and wrapped tightly. The strawberry filling can also be made in advance and refrigerated.

Strawberry Lemonade Layer Cake Recipe

Ingredients

Lemon Cake

2½ cups all-purpose flour

2½ teaspoons baking powder

½ teaspoon salt

1 cup unsalted butter, softened

1¾ cups granulated sugar

4 large eggs, room temperature

⅓ cup fresh lemon juice

2 tablespoons lemon zest

1 teaspoon vanilla extract

¾ cup whole milk, room temperature

Strawberry Filling

2½ cups fresh strawberries, finely chopped

½ cup granulated sugar

1 tablespoon lemon juice

2 teaspoons cornstarch

Lemon Cream Frosting

1 cup unsalted butter, softened

8 oz cream cheese, softened

4½ cups powdered sugar

2 tablespoons lemon juice

1 tablespoon lemon zest

1 teaspoon vanilla extract

Instructions

1. Preheat oven to 350°F. Grease and line three 8-inch round cake pans.

2. In a bowl, whisk together flour, baking powder, and salt.

3. Cream butter and sugar until light and fluffy. Beat in eggs one at a time.

4. Mix in lemon juice, zest, and vanilla.

5. Add dry ingredients alternately with milk, beginning and ending with dry ingredients.

6. Divide batter evenly among pans and bake 22–26 minutes, until a toothpick comes out clean. Cool completely.

7. For the filling, cook strawberries, sugar, lemon juice, and cornstarch over medium heat until thickened. Cool fully.

8. For frosting, beat butter and cream cheese until smooth. Add powdered sugar gradually, then lemon juice, zest, and vanilla. Beat until fluffy.

9. Assemble cake by layering cake, frosting, and strawberry filling. Frost the outside smoothly.

10. Chill 30 minutes before slicing.

Nutritional Information (Approximate, Per Slice)

Calories: 520

Fat: 28g

Carbohydrates: 64g

Protein: 6g

Sugar: 46g

This strawberry lemonade layer cake is bright, tender, and beautifully balanced, with fresh fruit flavor and a soft lemon crumb that makes it feel both celebratory and comforting, all at once.