Name: Strawberry Lemon Cake
Prep time: 30 min
Cook time: 25 min
Total time: 1 h
Cuisine: American
Ingredients: 2½ cups all-purpose flour; 2½ tsp baking powder; ½ tsp salt; ¾ cup unsalted butter, softened; 1¾ cups granulated sugar; 4 large eggs; 1 tbsp lemon zest; 2 tbsp fresh lemon juice; 1 tsp vanilla extract; ¾ cup buttermilk; ½ cup sour cream; 1½ cups fresh strawberries, chopped; 2 tbsp sugar; 1 tsp lemon juice; 1 tsp cornstarch mixed with 1 tsp water (optional, for thickening); 1 cup unsalted butter, softened; 3½ cups powdered sugar; 2 tbsp lemon juice; 1 tbsp lemon zest; 1–2 tbsp heavy cream or milk, as needed; Pinch of salt; Fresh strawberries; Lemon slices or zest curls

Why You’ll Love This Recipe

I love this cake because it’s the perfect balance of sweet and tart. The fresh strawberries add natural juiciness, while the lemon keeps the flavor crisp and lively. The texture is soft and tender, and the frosting brings a creamy citrus finish. It’s also a beautiful cake, especially when garnished with fresh berries and lemon slices, making it a favorite for birthdays, brunches, or picnics.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the cake:

All-purpose flour
Baking powder
Salt
Unsalted butter, softened
Granulated sugar
Eggs
Fresh lemon zest
Fresh lemon juice
Vanilla extract
Buttermilk

For the strawberry filling:

Fresh strawberries, chopped
Granulated sugar
Cornstarch (optional, to thicken)
Lemon juice

For the lemon frosting:

Unsalted butter, softened
Powdered sugar
Fresh lemon juice
Lemon zest
Heavy cream or milk (optional, for texture)

directions

I preheat the oven to 350°F (175°C), grease two 8-inch round cake pans, and line the bottoms with parchment paper.
In a bowl, I whisk together the flour, baking powder, and salt.
In a separate bowl, I cream the butter and sugar until light and fluffy, then beat in the eggs one at a time.
I stir in the lemon zest, lemon juice, and vanilla.
I add the dry ingredients in batches, alternating with buttermilk, mixing just until combined.
I divide the batter between the pans and bake for 25–30 minutes, or until a toothpick comes out clean. I cool the layers completely before assembling.
For the filling, I cook strawberries with sugar and lemon juice until soft and juicy. I thicken it slightly with cornstarch if needed, then let it cool.
For the frosting, I beat the butter until creamy, then add powdered sugar, lemon juice, and zest. I adjust the texture with a bit of cream or milk if needed.
I spread a layer of strawberry filling between the cakes, then frost the top and sides with the lemon frosting. I garnish with fresh strawberries and lemon slices.

Servings and timing

This recipe makes about 10–12 servings. It takes 25–30 minutes to prep, 25–30 minutes to bake, and another 30 minutes to cool and decorate—so I plan for about 1.5 hours total.

Variations

Sometimes I fold chopped strawberries right into the batter for extra fruit flavor throughout. I’ve also used a whipped cream-based lemon frosting for a lighter texture. When I want more lemon punch, I add a lemon syrup soak to the layers before frosting. For a shortcut, I’ve used strawberry jam instead of homemade filling.

storage/reheating

I store the cake in the fridge for up to 4 days, covered well to keep it moist. I bring it to room temperature before serving so the frosting softens. I don’t reheat this cake—it’s best enjoyed chilled or at room temp. Leftovers also freeze well for up to a month.

FAQs

Can I use bottled lemon juice?

I’ve tried it, but fresh lemon juice and zest give the best flavor. The brightness really comes through.

Can I use frozen strawberries?

Yes, I thaw and drain them first before cooking them down into the filling. Fresh works best for garnish.

What’s the best frosting for this cake?

I love a lemon buttercream, but cream cheese frosting also pairs beautifully with the fruity flavors.

Can I make this cake ahead of time?

Yes, I bake the layers and make the filling and frosting a day in advance. I assemble and decorate just before serving or store it fully assembled in the fridge.

Can I make this into cupcakes?

Definitely. I divide the batter into lined muffin tins and bake for 18–22 minutes. I fill the centers with strawberry compote and top with lemon frosting.

Conclusion

Strawberry Lemon Cake is a fresh, fruity dessert that’s perfect for any occasion. I love the balance of tart citrus and sweet berries, and how the moist cake layers pair so well with the creamy frosting. Whether I’m making it for a party or just because, this cake always brings a little sunshine to the table.