Y’all, imagine taking the most refreshing summer drink — ice-cold strawberry lemonade on a hot day — and turning it into the most gorgeous, show-stopping cake that tastes like sunshine and happiness had a baby. This Strawberry Lemonade Layer Cake is basically summer in cake form. We’re talking tender, fluffy lemon cake layers that are bright and zesty, filled and frosted with the creamiest strawberry buttercream that’s sweet but not cloying, all coming together in these beautiful pink and yellow layers that look like they belong in a fancy bakery window. It’s the kind of cake that makes people stop and stare before diving in, and then they can’t stop talking about it for weeks. This isn’t just dessert — it’s an experience that’ll have you feeling like you’re at a summer picnic even if it’s the middle of winter.
Why You’ll Love This Recipe
- Tastes exactly like strawberry lemonade but in cake form
- Those pink and yellow layers are Instagram gold
- Perfect balance of tart and sweet that’s totally addictive
- Makes any occasion feel like a celebration
- Easier than it looks — no fancy techniques required
- Feeds a crowd and always gets rave reviews
- Actually tastes better after a day as flavors meld
The Good Stuff You’ll Need
For the Lemon Cake:
- 3 cups all-purpose flour
- 1 tbsp baking powder
- 1/2 tsp baking soda
- 3/4 tsp salt
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs, room temperature
- 1/4 cup fresh lemon juice
- 2 tbsp lemon zest (about 2-3 lemons)
- 2 tsp vanilla extract
- 1 1/4 cups buttermilk, room temperature
For the Strawberry Buttercream:
- 1 1/2 cups unsalted butter, softened
- 6 cups powdered sugar, sifted
- 1/2 cup freeze-dried strawberries, powdered in a food processor
- 1/4 cup heavy cream
- 2 tsp vanilla extract
- 1/4 tsp salt
- Pink food coloring (optional, for extra vibrancy)
For the Lemon Simple Syrup:
- 1/2 cup water
- 1/2 cup granulated sugar
- 1/4 cup fresh lemon juice
For Decoration:
- Fresh strawberries, sliced
- Lemon slices or zest curls
- Edible flowers (optional but pretty)
- Extra freeze-dried strawberry powder for dusting
Let’s Do This
Step 1: Prep Those Pans
Preheat your oven to 350°F.
Grease three 8-inch round cake pans, line with parchment paper, and lightly flour.
This triple insurance prevents sticking disasters.
Step 2: Mix the Dry Squad
In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
Set aside — boring but necessary.
Step 3: Cream That Butter and Sugar
In a large bowl, beat softened butter and sugar together until light and fluffy, about 4-5 minutes.
This incorporates air for a tender crumb — don’t rush it.
Add eggs one at a time, beating well after each addition.
Beat in lemon juice, lemon zest, and vanilla extract.
Step 4: Alternate and Combine
Add flour mixture in three additions, alternating with buttermilk in two additions.
Start and end with flour: flour, buttermilk, flour, buttermilk, flour.
Mix just until combined — overmixing makes tough cake.
Step 5: Bake Those Beauties
Divide batter evenly among the three prepared pans (use a kitchen scale if you’re precise like that).
Bake for 25-30 minutes until a toothpick comes out with just a few moist crumbs.
Cool in pans for 10 minutes, then turn out onto wire racks to cool completely.
Step 6: Make the Simple Syrup
Combine water and sugar in a small saucepan and bring to a boil.
Remove from heat, stir in lemon juice, and let cool.
You’ll brush this on the cake layers for extra moisture and flavor.
Step 7: Create That Strawberry Buttercream
Beat softened butter until light and fluffy, about 3-4 minutes.
Gradually add powdered sugar, one cup at a time, beating well after each addition.
Add powdered freeze-dried strawberries, heavy cream, vanilla, and salt.
Beat on high for 3-4 minutes until light, fluffy, and gorgeous.
Add pink food coloring if you want extra vibrancy.
Step 8: Assembly Time
Place one cake layer on your serving plate and brush with lemon simple syrup.
Spread about 3/4 cup of strawberry buttercream on top.
Repeat with second layer: brush with syrup, add buttercream.
Top with third layer and brush with syrup.
Step 9: Frost and Decorate
Apply a thin crumb coat of frosting and chill for 15-20 minutes.
Frost the entire cake with remaining buttercream, making it as smooth or rustic as you like.
Decorate with fresh strawberry slices, lemon slices, and a dusting of strawberry powder.
Serving Suggestions
Let the cake come to room temperature for 30 minutes before serving for best flavor.
Serve with a glass of actual strawberry lemonade for the full experience.
A scoop of vanilla ice cream or whipped cream never hurts.
Perfect for summer parties, birthdays, or just because it’s Tuesday.
Switch It Up
Berry Swap: Try raspberry or mixed berry instead of strawberry.
Lime Twist: Use lime juice and zest instead of lemon for a different citrus vibe.
Coconut Addition: Add coconut extract to the cake for a tropical twist.
Cream Cheese Frosting: Mix cream cheese into the buttercream for tanginess.
Mini Cakes: Make cupcakes instead — bake for 18-20 minutes.
Make-Ahead Magic
Cake layers can be baked up to 2 days ahead, wrapped tightly, and stored at room temperature.
You can also freeze unfrosted layers for up to 3 months.
Buttercream can be made 3 days ahead and stored in the fridge — bring to room temp before using.
Fully frosted cake keeps covered in the fridge for up to 5 days.
Questions People Actually Ask
Q: Why use freeze-dried strawberries instead of fresh? A: Fresh strawberries add too much moisture and make the frosting unstable. Freeze-dried gives intense flavor without water content.
Q: Can I use lemon extract instead of fresh lemon? A: Fresh is best for bright, authentic flavor, but you can use 2 tsp lemon extract in a pinch.
Q: My buttercream is too soft/stiff — help! A: Too soft? Chill it for 15 minutes or add more powdered sugar. Too stiff? Add more cream, a teaspoon at a time.
Q: How do I get smooth frosting? A: A bench scraper or offset spatula dipped in hot water helps. Or embrace the rustic look — it’s beautiful too!
Q: Can I make this as a sheet cake? A: Absolutely! Use a 9×13 pan and bake for 35-40 minutes. Frost right in the pan for easy serving.
Q: My cake layers are domed — what do I do? A: Let them cool completely, then use a serrated knife to level them off before assembling.
PrintStrawberry Lemonade Layer Cake
- Total Time: 1 hour 15 minutes
- Yield: 12–16 1x
Description
Y’all, imagine taking the most refreshing summer drink — ice-cold strawberry lemonade on a hot day — and turning it into the most gorgeous, show-stopping cake that tastes like sunshine and happiness had a baby. This Strawberry Lemonade Layer Cake is basically summer in cake form. We’re talking tender, fluffy lemon cake layers that are bright and zesty, filled and frosted with the creamiest strawberry buttercream that’s sweet but not cloying, all coming together in these beautiful pink and yellow layers that look like they belong in a fancy bakery window. It’s the kind of cake that makes people stop and stare before diving in, and then they can’t stop talking about it for weeks. This isn’t just dessert — it’s an experience that’ll have you feeling like you’re at a summer picnic even if it’s the middle of winter.
Ingredients
For the Lemon Cake:
- 3 cups all-purpose flour
- 1 tbsp baking powder
- 1/2 tsp baking soda
- 3/4 tsp salt
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs, room temperature
- 1/4 cup fresh lemon juice
- 2 tbsp lemon zest (about 2–3 lemons)
- 2 tsp vanilla extract
- 1 1/4 cups buttermilk, room temperature
For the Strawberry Buttercream:
- 1 1/2 cups unsalted butter, softened
- 6 cups powdered sugar, sifted
- 1/2 cup freeze-dried strawberries, powdered in a food processor
- 1/4 cup heavy cream
- 2 tsp vanilla extract
- 1/4 tsp salt
- Pink food coloring (optional, for extra vibrancy)
For the Lemon Simple Syrup:
- 1/2 cup water
- 1/2 cup granulated sugar
- 1/4 cup fresh lemon juice
For Decoration:
- Fresh strawberries, sliced
- Lemon slices or zest curls
- Edible flowers (optional but pretty)
- Extra freeze-dried strawberry powder for dusting
Instructions
Preheat your oven to 350°F.
Grease three 8-inch round cake pans, line with parchment paper, and lightly flour.
This triple insurance prevents sticking disasters.
In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
Set aside — boring but necessary.
In a large bowl, beat softened butter and sugar together until light and fluffy, about 4-5 minutes.
This incorporates air for a tender crumb — don’t rush it.
Add eggs one at a time, beating well after each addition.
Beat in lemon juice, lemon zest, and vanilla extract.
Add flour mixture in three additions, alternating with buttermilk in two additions.
Start and end with flour: flour, buttermilk, flour, buttermilk, flour.
Mix just until combined — overmixing makes tough cake.
Divide batter evenly among the three prepared pans (use a kitchen scale if you’re precise like that).
Bake for 25-30 minutes until a toothpick comes out with just a few moist crumbs.
Cool in pans for 10 minutes, then turn out onto wire racks to cool completely.
Combine water and sugar in a small saucepan and bring to a boil.
Remove from heat, stir in lemon juice, and let cool.
You’ll brush this on the cake layers for extra moisture and flavor.
Beat softened butter until light and fluffy, about 3-4 minutes.
Gradually add powdered sugar, one cup at a time, beating well after each addition.
Add powdered freeze-dried strawberries, heavy cream, vanilla, and salt.
Beat on high for 3-4 minutes until light, fluffy, and gorgeous.
Add pink food coloring if you want extra vibrancy.
Place one cake layer on your serving plate and brush with lemon simple syrup.
Spread about 3/4 cup of strawberry buttercream on top.
Repeat with second layer: brush with syrup, add buttercream.
Top with third layer and brush with syrup.
Apply a thin crumb coat of frosting and chill for 15-20 minutes.
Frost the entire cake with remaining buttercream, making it as smooth or rustic as you like.
Decorate with fresh strawberry slices, lemon slices, and a dusting of strawberry powder.
Notes
Let the cake come to room temperature for 30 minutes before serving for best flavor.
Serve with a glass of actual strawberry lemonade for the full experience.
A scoop of vanilla ice cream or whipped cream never hurts.
Perfect for summer parties, birthdays, or just because it’s Tuesday.
- Prep Time: 45 minutes
- Cook Time: 30 minutes
Nutrition
- Calories: ~565 kcal
- Carbohydrates: ~82g
- Protein: ~5g
