Go Back

Lemon Strawberry Cake

Lemon strawberry cake with fluffy lemon layers and vibrant pink strawberry-lemon cream cheese frosting. Layer in fresh strawberry slices for a summer layer cake look, then frost generously and garnish with strawberries and lemon slices.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 35 minutes
cooling 1 hour
Total Time 2 hours 5 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the lemon cake
  • 2.5 cup all-purpose flour
  • 2 tsp baking powder
  • 0.5 tsp salt
  • 1 lb butter softened
  • 2 cup granulated sugar
  • 4 eggs large
  • 2 tbsp lemon zest fresh
  • 3 tbsp fresh lemon juice
  • 1 tsp vanilla extract
  • 1 cup buttermilk
For the strawberry lemon frosting
  • 16 oz cream cheese softened
  • 1 lb butter softened
  • 4 cup powdered sugar
  • 2 tbsp freeze-dried strawberry powder
  • 2 tbsp fresh lemon juice
  • 1 tbsp lemon zest fresh
  • 1 fresh strawberries for garnish and slicing
  • 1 lemon slices for garnish

Equipment

  • 1 sheet pan
  • 2 cast iron skillet

Method
 

Bake the lemon cake layers
  1. Preheat the oven to 350°F and grease two 9-inch round pans.
  2. Beat butter and granulated sugar until fluffy.
  3. Add the eggs, lemon zest, lemon juice, and vanilla extract, and mix until combined.
  4. Alternately mix in the flour mixture and buttermilk, mixing just until the batter is smooth.
  5. Bake for 32-35 minutes, until the centers spring back and a toothpick comes out clean.
  6. Cool the cakes completely in the pans before frosting.
Make the strawberry lemon cream cheese frosting
  1. Beat the cream cheese and butter until smooth.
  2. Add powdered sugar, freeze-dried strawberry powder, fresh lemon juice, and lemon zest, then beat until fluffy and pink.
Assemble and decorate
  1. Fill the cake layers with frosting and fresh strawberry slices.
  2. Frost the outside of the cake generously with the remaining pink frosting.
  3. Arrange fresh strawberries and lemon slices decoratively on top.

Notes

Pro tip: For cleaner layers, cool the cakes fully, then chill the frosted cake for 15–20 minutes before final decorating. Store covered in the refrigerator up to 4 days; freeze unfrosted cake layers up to 2 months. Dietary swap: use plant-based butter and cream cheese (same measurements) for a dairy-free version while keeping the fluffy frosting texture.