Strawberry Lemonade Cake

I can’t lie — this Strawberry Lemonade Cake just makes me happy every single time I bake it. It’s the kind of cake that steals the show without even trying.

Bright, soft lemon cake layers, sweet strawberries tucked inside, and the prettiest pink frosting you’ve ever seen, all crowned with fresh slices of fruit. It’s the cake I make when I want people to smile before they’ve even taken a bite.

When I first put this recipe together, I wanted something that felt light and fresh but still tasted rich and full of flavor. And honestly?

It worked even better than I hoped. The lemon sponge is fluffy but still moist, the strawberries inside stay juicy and sweet, and that strawberry frosting… oh, that frosting. It’s smooth, creamy, and just the right amount of fruity.

If you’ve ever baked a cake and felt nervous about how it would turn out — don’t worry. This one is straightforward.

I’ve written every step so you can feel like I’m right there in the kitchen with you, cheering you on. By the time you’re slicing into those beautiful layers, you’ll be so proud of what you’ve made.

So grab your apron, and let’s make something truly gorgeous — and incredibly delicious — together.

Strawberry Lemonade Cake Recipe

Ingredients

For the Lemon Cake Layers:

2½ cups (300 g) all-purpose flour (sifted)
1 tablespoon baking powder
½ teaspoon baking soda
½ teaspoon fine salt
¾ cup (170 g) unsalted butter, softened
2 cups (400 g) granulated sugar
4 large eggs, at room temperature
1 tablespoon freshly grated lemon zest (from 1–2 lemons)
2 tablespoons freshly squeezed lemon juice
1 teaspoon pure vanilla extract
1 cup (240 ml) whole milk, at room temperature
½ cup (120 ml) plain yogurt, at room temperature

For the Strawberry Filling:

1½ cups (250 g) fresh strawberries, hulled and thinly sliced
2 tablespoons granulated sugar
1 teaspoon lemon juice

For the Strawberry Frosting:

1 cup (230 g) unsalted butter, softened
4 cups (500 g) powdered sugar, sifted
½ cup (120 g) strawberry purée (see note below)
½ teaspoon vanilla extract
Pinch of salt

For Decoration:

About 10–12 fresh strawberries, hulled and thinly sliced

Instructions

Step 1: Prepare the Cake Pans

Preheat your oven to 350°F (175°C).
Grease and line three 8-inch (20 cm) round cake pans with parchment paper at the bottom. Lightly grease and flour the sides as well.

Step 2: Make the Lemon Cake Batter

In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
In a large mixing bowl or stand mixer, cream the softened butter and sugar together on medium-high speed for 3–4 minutes, until pale and fluffy.
Add the eggs, one at a time, beating well after each addition.
Mix in the lemon zest, lemon juice, and vanilla extract.
Reduce the mixer speed to low and add half of the dry ingredients. Mix just until combined.
Add the milk and yogurt, mix briefly, then add the remaining dry ingredients. Mix until smooth, but do not overmix.

Step 3: Bake the Cakes

Divide the batter evenly between the three prepared pans.
Bake in the preheated oven for about 20–25 minutes, or until a toothpick inserted into the center comes out clean.
Let the cakes cool in the pans for 10 minutes, then carefully remove and transfer to a wire rack to cool completely.

Step 4: Prepare the Strawberry Filling

While the cakes are cooling, toss the sliced strawberries with the sugar and lemon juice in a bowl.
Let them macerate for at least 15 minutes, then drain any excess liquid before using.

Step 5: Make the Strawberry Frosting

For the strawberry purée: blend about 1 cup (150 g) of fresh strawberries in a blender or food processor until smooth. Cook the purée over medium heat in a small saucepan, stirring often, until it reduces by half and thickens (about 10–15 minutes). Cool completely before adding to frosting.
In a large bowl, beat the softened butter until creamy.
Gradually add the sifted powdered sugar, mixing on low at first, then increasing speed.
Add the cooled strawberry purée, vanilla extract, and a pinch of salt. Beat for about 3–5 minutes, until light and fluffy.

Step 6: Assemble the Cake

If needed, level the cooled cake layers with a serrated knife.
Place the first cake layer on a cake stand or plate. Spread a thin layer of frosting on top, then evenly arrange a portion of the macerated strawberries.
Place the second cake layer on top and repeat: frosting, then strawberries.
Place the final cake layer on top. Spread a thin crumb coat of frosting over the entire cake and chill for 20 minutes.
Once set, frost the cake completely with the remaining pink strawberry frosting, smoothing the sides and top.

Step 7: Decorate

Arrange thinly sliced fresh strawberries on top of the cake in concentric circles, starting from the edge and working toward the center, overlapping slightly for a neat pattern.
Add a whole or halved strawberry in the center if desired.

Serving & Storage

Chill the cake for about 30 minutes before slicing to make cleaner cuts.
Store leftovers covered in the fridge for up to 3 days. Bring to room temperature before serving for best flavor and texture.

How Do You Make a Strawberry Lemonade Cake From Scratch?

If you want to make it completely homemade and delicious, here are some expert tips to help:

Use fresh lemons and strawberries: This gives the cake a natural, bright flavor.
Measure ingredients carefully: Too much flour or too little liquid can ruin the texture.
Use room temperature eggs, butter, and milk: This helps everything mix evenly.
Sift dry ingredients: It removes lumps and makes the cake soft and airy.
Mix batter gently: Overmixing makes the cake dense, so stop as soon as the ingredients come together.
Test for doneness: Insert a toothpick into the center — if it comes out clean, the cake is ready.
Let cakes cool completely: If you frost them while warm, the frosting will slide off.

Can I Use a Cake Mix To Make Strawberry Lemonade Cake?

Yes, you can use a boxed cake mix to save time, and it still tastes good if done right.

Start with a lemon or vanilla cake mix.
Add fresh lemon juice and zest to boost the flavor.
Mix in mashed or finely chopped strawberries for a fruity touch.
Follow the box directions for baking time and temperature.

How Do You Keep a Strawberry Lemonade Cake Moist?

A moist cake makes all the difference, and it’s not hard if you follow these easy ideas:

Don’t overbake: Check the cake a few minutes before the recommended time.
Use yogurt or buttermilk in the batter: Both add moisture and softness.
Brush layers with simple syrup: A thin sugar-water syrup keeps the cake from drying out.
Wrap cooled cake layers tightly: If storing before frosting, keep them covered so they don’t dry.
Frost the cake properly: Frosting seals in moisture and prevents it from getting stale.

Can I Make Strawberry Lemonade Cake Ahead Of Time?

Yes — making it ahead is a smart way to save time, and it tastes just as good.

Bake the cake layers up to 2 days before. Wrap them well and store at room temperature or in the fridge.
You can also freeze the layers for up to 1 month — just thaw before frosting.
Frost the cake the night before and keep it covered in the fridge.
Add fresh strawberries on top shortly before serving so they stay bright and juicy.

How Do You Prevent The Strawberries From Making The Cake Soggy?

Strawberries can release juice, but these tricks help keep your cake nice and firm:

Use ripe but firm strawberries: Overripe berries are too juicy and leak more.
Slice strawberries and pat them dry: This removes excess moisture before adding.
Coat sliced strawberries lightly with sugar and drain: Let them sit, then discard the juice before using.
Spread a thin layer of frosting between the cake and berries: This acts as a barrier to stop juices from soaking in.

What Size Pans Do You Need For a Strawberry Lemonade Cake?

The right pan ensures even baking and the perfect height for layers.

Standard size: Three 8-inch round cake pans.
Alternative: Two 9-inch round pans if you prefer thicker layers.
For cupcakes: This batter can also fill about 24 standard cupcake liners.

Can I Make This Cake Gluten-Free Or Vegan?

Yes — you can still enjoy Strawberry Lemonade Cake with a few smart swaps. Here are proper dishes you can use instead of traditional ones:

Gluten-free flour blend instead of regular flour
Plant-based butter instead of dairy butter
Flaxseed meal with water instead of eggs
Dairy-free yogurt or milk instead of regular milk
Coconut cream or vegan cream cheese for frosting