Strawberry Lemon Layer Cake Recipe

strawberry lemon layer cake recipe

The Heavenly Delight of a Strawberry Lemon Layer Cake Recipe

Oh, what joy it is to talk about one of my all-time favorite creations – the strawberry lemon layer cake! This cake fills my kitchen with the zesty aroma of lemons and the sweet scent of strawberries, taking me back to my early baking days.

 This cake is the tastiest because it combines the astringent taste of strawberries and lemon with the sweetness of cream and cake to provide a blasting taste that no one can match. I am going to share my strawberry lemon layer cake recipe which i have prepared with very simple and easy steps. 

Why the Strawberry and Lemon Combo Works Every Time in Cake Recipes?

There’s a magic that happens when strawberries meet lemons. It’s a harmony of tartness and sweetness that dances gracefully on your taste buds. It’s like nature’s way of telling us that opposites truly do attract.

Health Benefits: Because Guilt-Free Indulgence is a Thing

  • Strawberries: It’s full of vitamins, fiber, and antioxidants that help control inflammation, cholesterol, blood pressure, and stress.
  • Lemons: They contain vitamin C, which can improve skin quality and aid digestion.

Mango chocolate chip muffins and 100-year old fruit cake recipe are some of my dream recipes.

Let’s start our recipe.


  • 3 cups all-purpose flour
  • 3 teaspoons baking powder
  • 2 pinches baking soda
  • Zest 0f 2 lemons
  • Lemon juice 3 tablespoons
  • Strawberry Purree 1 cup (thickened)
  • 2 ½ cup granulated sugar
  • 1/4 teaspoon fine-grain salt
  • 1 cup sour cream
  • 1 cup vegetable oil. I like sunflower oil.
  • Butter 5 tablespoons (melted)
  • 4 large eggs
  • 1 teaspoon vanilla extract
Buttercream Frosting:
  • 4 cups unsalted butter at room temperature
  • 16 cups confectioners’ sugar
  • 1 tablespoon vanilla extract
  • Milk or cream as needed


Cake Preparation:

  1. Preheat the oven to 350°F. Take 8-inch round cake pans, grease them with oil and flour, and place aside.
  2. Take a bowl and add flour, sugar and in it. 
  3. Take a stand mixer and add the sour cream, oil, eggs, and extract in its bowl and start whisking it. Add the wet ingredients to the dry and mix on low speed. After some time, the batter consistency will be thickened. Add the strawberry puree, lemon juice, and lemon zest and beat it with an electric mixer to mix it properly. 
  4. Separate the batter into two cake pans.
  5. Pour this cake batter evenly into two prepared 8-inch cake pan and place in a preheated oven for baking.
  6. The oven alternate can be a Dutch oven to bake this cake or place these two cake pans in two separate cooking pots on a stand and cover their lid to bake properly.
  7. You need to bake the cakes for 20-22 minutes or until they have risen well. When pressed, they should spring back in the center. The cakes should be completely cooled on wire racks after they have been removed from their pans when cool enough to handle. You can use a wire cake leveler or a serrated knife to level the cakes after they have cooled.

Buttercream Frosting Preparation and filling:

  1. Using a stand mixer, combine butter and confectioners’ sugar using the whisk attachment. Start on low and beat until crumbly. Then, go to high and beat for 3 minutes.
  2. Beat for one minute more after adding vanilla. In case the buttercream is too stiff, add milk or heavy cream, 1-2 tablespoons at a time, until it reaches a spreading consistency. Make sure the mixture is light and fluffy. Ideally, the consistency should be billowy and easy to spread. Make sure you cover the bowl with a damp towel to prevent it from drying out.
  3. Start building the cake by putting a strawberry cake layer on a cake board or serving plate. Put 1/2 cup buttercream on top. Top with a second cake layer. The frosting can be repeated, and the candy sprinkles can be added too if you like. Add a strawberry cake layer on top. Use a bench scraper or cake smoother to smooth buttercream evenly over the cake. Then, make swirls on the cake and decorate it with fresh strawberries. Put the buttercream in the refrigerator for 20 minutes to firm up.

Pro Baking Tips For Strawberry Lemon Layer Cake:

  • Temperature Matters: Always ensure your butter and eggs are at room temperature.
  • Don’t Overmix: Overmixing can make your cake dense. Fold ingredients gently.
  • Quality Over Quantity: Invest in good quality ingredients. It does make a difference!
  • Rotate Your Cake: Halfway through baking, rotate your cake for even cooking.
  • Cooling is Key: Let your cake layers cool completely before frosting to prevent a melty mess.

FAQs: Because Every Baker Asks

1) Can I use frozen strawberries?

You can use frozen strawberries instead of fresh strawberries if you prefer. Just ensure you thaw and drain them properly to avoid extra moisture.

2) How long does the cake last?

You can keep this cake in the fridge for up to 3 days, if its properly covered.

3) Can I make a vegan version?

Absolutely! Swap eggs for flax eggs and butter for coconut oil or vegan butter.

4) What if I don’t have butter for frosting?

You can use whipped cream with a hint of lemon juice and powdered sugar as an alternative.

5) Can I add other fruits to the mix?

Of course! Raspberries or blueberries can be a delightful addition.

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