Strawberry Lemon Layer Cake
Strawberry Lemon Layer Cake
This Strawberry Lemon Layer Cake is dense, moist, and fluffy. It strikes an ideal balance between tart and sweet flavors, as zesty lemon is paired with sweet strawberry buttercream frosting. A definite crowd-pleasing, perfect cake for any special occasion. Not only is it a show-stopper on the table, but it's also a delight for the taste buds. A dreamy spring + summer cake. So why not whip up a batch of this delicious Strawberry Cake and make the most of the beautiful season? Vegan + Gluten-Free option.
Why Strawberry Lemon Layer Cake?
The weather has been warming up, and that means Strawberry season is in full swing!! There's no better way to enjoy the warm days than with this Strawberry Lemon Layer Cake. By now, most of you know about my love for anything with strawberries. I've been known to start my day with Easy Strawberry Oat Scones or Perfect Whole Wheat Strawberry Pancakes and end it with a Strawberry Grapefruit Mocktail.
Now, if you're a fan of baking layered cakes (or just eating them, let's be real), you absolutely have to give my Strawberry Lemon Layer Cake a whirl. It is just the right amount of sweetness, fluffiness & softness, includes a ton of lemony freshness and juicy strawberries. It's like sunshine on a plate! And is altogether easy to make—using simple ingredients. It’s a win, win situation! One of the best things about this cake is its versatility. It's perfect for any spring + summer occasion, from a backyard barbecue to a fancy dinner party.
Jump to:
- Why Strawberry Lemon Layer Cake?
- Is This Strawberry Lemon Layer Cake Beginner Friendly?
- Ingredients for Lemon Strawberry Layer Cake
- The Secret to a Fluffy Cake
- Strawberry Buttercream Frosting
- Tips For Making The Perfect Strawberry Cake
- Everything You Need To Know About Flour
- How to Know If Your Baking Powder + Baking Soda Are Fresh
- Perfect Occasions For A Slice Stawberry Lemon Cake
- Assembling the Cake
- How To Decorate This Delicious Strawberry Cake
- Why you will LOVE this Strawberry Lemon Layer Cake?
- How To Pick The BEST Strawberries
- Strawberry Lemon Layer Cake Q + A's
- More Sweet Strawberry Recipes
- MADE OUR RECIPE(S)?
- Lemon Strawberry Layer Spring Cake
Is This Strawberry Lemon Layer Cake Beginner Friendly?
Even if you're not an experienced baker, you can still create a beautiful and delicious cake that will wow your guests. If you've ever been intimidated to frost and decorate a homemade cake before, join the club. I had to teach myself the ways of cake decorating, and though it's definitely fun and tasty, it's also challenging! This is one of the first cakes I challenged myself to decorate from scratch, and I learned so much.
It's a great cake to start with if you're hoping to learn the art of cake decorating! Don't worry; I'll guide you through it! Whether you're a seasoned baker or a beginner, this cake is sure to impress and bring some sweetness to your day.
Ingredients for Lemon Strawberry Layer Cake
This is a classic sheet cake. Here are the ingredients you need:
- Flour. The blend for this cake batter is a combination of all-purpose flour and organic cake flour.
- Baking powder to help leaven your cake.
- Cane sugar. I use organic sugar for the best quality.
- Lemon zest adds a major zippy flavor.
- Butter. Use unsalted butter to better control the seasoning.
- Eggs. These should be at room temperature for easy mixing.
- Lemon juice. You could also use lemon extract if you like.
- Vegetable oil. You could replace this with melted butter or vegan butter too.
- Dairy-free buttermilk made by combining plant-based milk and lemon juice. Try using homemade almond milk!
The Secret to a Fluffy Cake
What's my secret to keeping this Strawberry Lemon Layer Cake light, fluffy and airy?
Well, there are a few -
Room Temperature Ingredients
Start with room temperature ingredients, especially your butter, and eggs, as they will incorporate better and create a lighter texture.
Cake Flour
Use light cake flour instead of all-purpose flour, as it has a lower protein content and creates a finer texture.
Combining Ingredients
Beat your butter and sugar together for at least 3-4 minutes until light and fluffy, as this will create air pockets that help the cake rise. Be gentle when mixing in your dry ingredients, as overmixing can cause the gluten to develop and create a dense texture.
By following these tips, you can create a fluffy and delicious cake that will have everyone asking for seconds!
Strawberry Buttercream Frosting
For the pink buttercream frosting, I recommend starting with Homemade Strawberry Compote. This way, your buttercream cake frosting gets a pretty pastel pink tone without adding food colors. Plus, it has a real fresh strawberry flavor!
In a pinch, you can use store-bought strawberry preserves. I recommend jam over jelly for a more fluid texture.
Making Strawberry Jam
I highly recommend making your own strawberry jam/compote for this perfect cake if you have the time or are in the ultimate baking mood. If you have fresh strawberries and a bit of sugar on hand, you can whip it up in less than 15 minutes!
Tips For Making The Perfect Strawberry Cake
TIP #1:
One thing that I’ve learned about baking a delicious strawberry cake is having the right tools. As a basic—-you should have a cake stand (preferably one that has a turnstile table), spatulas (big + small), piping bags + tips, correct baking pans and parchment paper.
TIP #2:
One of the essential ingredient combos for a light, silky cake texture is baking soda/baking powder and acid ingredient (usually apple cider vinegar + plant-based milk for vegan cakes). When acid and baking soda/baking powder reacts, it creates bubbles and helps to create a nice rise for your baked goods, leaving an airy texture.
TIP #3:
One of my latest tricks to a perfect cake has been to ensure that ALL of my dry ingredients are sifted. Trust me, ya’ll—-this works! Making all the dry ingredients fully sifted makes things airy, as you’ve guessed it and allows everything to combine faster.
TIP #4:
Never Over-mix! When creating a perfect cake, it’s so important to add the dry ingredients and wet ingredients alternately and as soon as everything is combined very well, THAT’S IT! Over-mixing creates a more dense cake.
Everything You Need To Know About Flour
Cake Flour vs. All-Purpose Flour.
When it comes to the main ingredient of this entire recipe—-the flour, I enjoy using Bob’s Red Mill Unbleached White All-Purpose Flour, which is ideal for all kinds of baking, including this one.
However, I do occasionally use Super-Fine Cake Flour which adds a nice airiness and fluffiness to your cakes as well.
Can I Make this Strawberry Lemon Cake Gluten-Free?
If you would love to make this perfect cake gluten-free, then substituting all-purpose flour with Bob’s Red Mill 1-to-1 Baking Flour is the easiest option. It’s a special blend of gluten-free flour, starches, and xanthan gum, which makes this cake just as soft, fluffy, and airy as the original! They also have a great All-purpose GF flour that works great as well.
How to Know If Your Baking Powder + Baking Soda Are Fresh
Baking is such a science, but more importantly because certain ingredients like your leaveners (aka baking powder + baking soda) are completely fresh so that your strawberry cake (and other baked goods) fully rise and bake through nicely.
Incase you weren't aware, there's an easy to double check both the baking powder and baking soda. Here's what you need:
BAKING SODA HACK:
-Add 1 teaspoon baking soda with ¼ cup vinegar or lemon juice in a bowl and if it's fresh, the mixture should "bubble/fizz". If no bubble/fizz is present, then your baking soda needs to be replaced.
BAKING POWDER:
-Add 1 teaspoon baking powder with ¼ cup Hot tap water in a bowl and if it's fresh, the mixture should "bubble/fizz". If no bubble/fizz is present, then your baking powder needs to be replaced.
Perfect Occasions For A Slice Stawberry Lemon Cake
These events are a great excuse to eat cake!
- Birthdays
- Anniversaries
- Barbecues
- Potlucks
- Kids Sleepovers
- Holiday Gatherings
- Graduations
- Baby Showers
- Dinner Parties
- Actually, any time is a good time for cake, right? Bake away for a little weekday pep-up!
Assembling the Cake
- Before you frost your cake, you'll need to trim it. Use a long serrated knife (or cake slicer) to slice the thin crust layer off the top of each cake to make a flat surface.
- Next, place the first cake layer on a cake stand and evenly cover the top with buttercream. Now, place the with the second layer on top and evenly cover the top with buttercream. You can add more layers if you like too!
- Once your cake is fully stacked, spread the remaining strawberry buttercream over the cake and down the sides.
Tip: Make things a bit easier by spreading a very thin layer of buttercream over the cake and chilling it for 30 minutes before adding the remaining buttercream.
- Once fully frosted, garnish your masterpiece with bits of cake crumble from any discarded cake, flowers, nuts, etc. as desired. Slice and enjoy!
How To Decorate This Delicious Strawberry Cake
Decorating a cake is an opportunity to show your creativity, so feel free to mix and match these ideas or come up with your own unique decorations.
- Decorate with edible flowers like pansies or rose petals.
- Use fresh berries such as strawberries or blueberries as colorful accents.
- Drizzle a white chocolate ganache for an elegant touch.
- Create a strawberry fan by slicing a strawberry lengthwise.
- Add fresh herbs like mint leaves or lemon balm for a refreshing twist.
- Sprinkle toasted almond or pistachio slivers for added crunch.
- Apply edible gold for a touch of glamour.
Why you will LOVE this Strawberry Lemon Layer Cake?
- A perfect balance of sweetness to satisfy your cravings.
- Insanely delicious and perfectly moist.
- Can be made as a traditional 2 or 3-layer cake, sheet cake, or cupcakes. Your choice!
- A totally dreamy spring + summer dessert for any occasion
- Vibrant lemon & strawberry flavors
- Most importantly... It's totally mouthwatering
How To Pick The BEST Strawberries
Spring/Summer = Peak strawberry season = Maximum deliciousness!
One of my favorite parts of this time of year is the fresh berries! But there is nothing worse than getting home and realizing you have accidentally brought squishy moldy strawberries! Here are a few tips for finding and buying the most delicious strawberries!
- Consider buying locally grown strawberries for the freshest and most flavorful berries.
- Choose strawberries that are bright red in color and avoid any that are pale, pinkish, or have white or green areas.
- Look for berries with fresh, green leaves, and avoid any with brown, wilted, or moldy stems.
- Smell the strawberries to ensure they have a sweet, fresh aroma.
- Gently press the berries to check for firmness. They should be firm but not too hard or mushy.
- Inspect the container for any signs of moisture or mold.
Strawberries are not only yummy, but they're also packed with healthy nutrients that can keep you feeling great. So having a fridge full of fresh strawberries is the perfect excuse to get creative in the kitchen and whip up some delicious desserts like this Delicous Strawberry Cake, or my personal favorite is a fresh fruit drink like this Refreshing Strawberry Lemonade!
Strawberry Lemon Layer Cake Q + A's
Absolutely! To make this cake entirely dairy-free + vegan, simply omit the unsalted butter and eggs and use vegan butter instead and add 1 tablespoon apple cider vinegar to milk instead of lemon juice. Also, feel free to use coconut oil as a substitute for vegetable oil, if desired. Ensure that all ingredients are vegan-friendly, including strawberry preserves/jam.
If you don't finish all of your cake, you can store leftovers for up to 4-5 days in the fridge. Keep it in an airtight container to keep the cake from drying out. You can also freeze the cake tightly wrapped in plastic wrap for up to 3 months. Before serving, defrost the cake on the counter.
Absolutely! To turn this perfect cake recipe into individual cupcakes, simply divide the batter between about 30 cupcake wells. Bake for 18 to 20 minutes, until the centers are set.
Absolutely! You can always bake this delicious strawberry cake the night or the day before and let it cool, tightly wrap, and refrigerate until ready to use. The frosting/buttercream can also be made prior and tightly wrapped and stored in the fridge as well. When ready to serve, let the cake sit at room temperature for 30 minutes to an hour, frost, and enjoy!
This issue can occur for TWO reasons: the first being that you didn't allow the cake to cool enough before removing it. I always recommend letting it cool for at least 20-30 minutes before removing it and letting it cool completely on a cooling rack. Secondly, the issue could be that the pan wasn't greased well. I like to grease + add cake pan parchment paper to the bottom.
More Sweet Strawberry Recipes
- Southern Strawberry Iced Sweet Tea
- Best Strawberry Shortcake Birthday Cake
- Classic Dairy-Free Strawberry Milkshake
- Vegan Strawberry Shortcake
- Strawberry Sweet Rolls with Lemon Cream Cheese Glaze
- Strawberry Grapefruit Mocktail
MADE OUR RECIPE(S)?
If you choose to make this Strawberry Lemon Layer Cake recipe or any other recipe from us, be sure to tag us on Instagram at #Orchidsandsweettea so that we can share the love!
Lemon Strawberry Layer Spring Cake
Ingredients
LEMON CAKE:
- 2 cups organic all-purpose flour
- 2 cups organic cake flour
- 2 ½ tsps baking powder
- 1 ½ cups organic cane sugar
- 1 tablespoon lemon zest
- Pinch of sea salt
- 1 cup unsalted butter, softened at room temp.
- 4 large eggs, at room temp.
- 2 tsps freshly-squeezed lemon juice (You can also use lemon extract, if preferred)
- ⅓ cup vegetable oil
- 1 ½ cups dairy-free "buttermilk: milk + 1 tablespoon lemon juice (You can also use full dairy if desired!)
STRAWBERRY FILLING:
- 1 cup strawberry preserves or jam
- 1 ½ Tbsps freshly-squeezed lemon juice
STRAWBERRY BUTTERCREAM FROSTING:
- 5 cups organic powdered sugar, sifted
- 1 cup unsalted butter, softened at room temp.
- 2 Tbsps strawberry preserves or jam
- 3-4 Tbsps Almond milk (You can also use full dairy if desired!)
Instructions
MAKE THE CAKE:
- Begin by preheating your oven to 350 degrees Fahrenheit. Lightly grease (with butter) AND line with parchment paper the bottoms of TWO 8 or 9-inch cake pans (for thicker layers) or THREE 6-inch cake pans.
- In a bowl, whisk together the milk and lemon juice and set aside for 5-10 minutes until everything "activates" to create the dairy-free "buttermilk".
- In a large bowl, whisk together both the flours, baking powder, lemon zest, and salt until combined.
- In a bowl, add the butter and sugar, beating them together using a hand-mixer (on high-speed), until pale and fluffy, about 2-3 minutes.
- Add the eggs (one at a time) followed by the freshly-squeezed lemon juice and oil, mixing until combined. On low-speed, add in the dry ingredients followed by the buttermilk and continue to mix until combined and the batter is smooth, about 3-4 minutes. NOTE: The batter should be thick, yet slowly run off the whisk once lifted.
- Divide the batter evenly into each of the cake pans and bake for 30-35 minutes, or until a toothpick or butter knife comes out clean when tested in the centers.
- Remove cakes from the oven and let them rest in the pan for 10 minutes or so before removing the cakes and placing them onto a cooling rack to fully cool. NOTE: Let them cool for at least 1-2 hours in a cool place.
MAKE THE STRAWBERRY FILLING:
- In a bowl, add the strawberry preserves/jam and lemon juice, mixing until combined and easily mixable. Set aside.
MAKE THE BUTTERCREAM FROSTING:
- Simply beat the butter in the bowl of an electric mixer (or using a hand-mixer) on medium-high speed, until smooth and pale. Add in the powdered sugar, strawberry preserves/jam, and milk, continuing to mix on medium-speed until you reach the desired consistency----smooth and fluffy. NOTE: Add more milk (1 tablespoon at a time if too thick) or powdered sugar (for more thickness).
ASSEMBLY:
- Place the first cake layer on your cake stand and evenly cover the top with buttercream and a few spoonfuls of strawberry filling. Now, top with 2nd layer and add more buttercream atop that layer, spreading it over the tops and sides of cake, evenly and thinly. NOTE: If making a 3-layer, be sure to repeat step 1 of assembly once again before getting to the final layer.
- Once fully frosted, add small little designs of the buttercream using a piping bag + tip around the sides and top of cake. Chill for 5 minutes to ensure that buttercream sets. Top with sliced strawberries, if desired. NOTE: For a fancy moment or occasion, add florals atop cake for a Spring vibe!
- When ready to serve, remove from the refrigerator. Slice and enjoy!
- Bon Appetit!
Tips & Tricks
- STORAGE: Keep cake leftovers stored for up to 4-5 days in the fridge. Keep it in an airtight container to keep the cake from drying out. You can also freeze the cake tightly wrapped in plastic wrap for up to 3 months. Before serving, defrost the cake on the counter.
- FLOUR: You can also use cake flour in place of all-purpose flour for a fluffier texture.
- LEMON CUPCAKES: This recipe yields about 30 cupcakes. Simply bake for 18-20 minutes instead, until centers come out clean.
- DAIRY BUTTERMILK: Add 1 cup of organic heavy cream + 1 tablespoon lemon juice and let sit for 10 minutes, until it thickens.
- VEGAN OPTION: To make this cake entirely dairy-free + vegan, simply omit the unsalted butter and eggs and use vegan butter instead and add 1 tablespoon apple cider vinegar to milk instead of lemon juice. Also, feel free to use coconut oil as a substitute for vegetable oil, if desired. Ensure that all ingredients are vegan-friendly, including strawberry preserves/jam.
Nutrition
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This looks so good!
Wondering do I substitute both flour quantities/types for the gluten free alternative?
So four cups of Bobs ?
Hi Michelle! Thanks so much! Correct---you'll substitute the total amount of flour with GF flour from Bob's! 🙂
So glad I found this on Foodgawker. This cake looks and sounds incredible, I'm a huge fan of anything with lemon, especially strawberry! Adding this one to my must-bake list 🙂
Hi Quin! How awesome! Be sure to let me know how you like it! I love the combo also! ?
So glad you decided to give it a try! It looks so moist and delicious! Such a great flavor combination.
It really is a great combo! I'm so happy that I did!
That is such a deliciously moist cake! I love the flavor of the lemon! It is so good in both sweet and savory dishes! Paired with the sweet strawberry buttercream sounds perfect!
The combo is really delicious! My two faves!
My kids loved it! So gorgeous and delish!
Thanks so much, Toni! I'm so happy to hear that!
Beautiful - I love the lemon and strawberry flavor combo!
Thanks so much, Tawnie!
Amazing combination, superb flavors and awesome look to this delicious cake. I need to surely make one this Easter.
Thanks so much, Veena! I do hope that you get to try it!
Such a lovely cake for Mother's Day. I can't wait to make it. Some of our favorite flavors.
It really is perfect for Mother's Day! I do hope that you enjoy it!
I love how moist and fluffy this strawberry layer spring cake is! I bet it tastes unbelievably well! Definitely something I could make for when our friends come over.
Thanks so much, Elaine! It really is delicious! I'm sure it'll be a crowd-pleaser for your guests!
What a beautiful cake! Love the colors and flavors!
Thanks so much, Deanne!
Such a beautiful cake for spring! That texture looks fantastic and I love how you decorated the top.
Thanks so much, Tara! Yes, it's so fluffy!