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Lemon Strawberry Cake

Lemon strawberry cake with tender lemon layers and a vibrant pink strawberry-lemon cream cheese frosting. Fresh strawberry slices are layered in the middle and visible between layers when you slice into the finished cake.
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Prep Time 30 minutes
Cook Time 35 minutes
Cooling 1 hour
Total Time 2 hours 5 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Lemon cake layers
  • 2.5 cup all-purpose flour
  • 2 tsp baking powder
  • 0.5 tsp salt
  • 2 lb butter, softened Use 2 sticks total.
  • 2 cup granulated sugar
  • 4 large eggs
  • 2 tbsp lemon zest Zest 2 lemons for layers.
  • 3 tbsp fresh lemon juice
  • 1 tsp vanilla extract
  • 1 cup buttermilk
Strawberry lemon cream cheese frosting
  • 16 oz cream cheese, softened
  • 2 lb butter, softened Use 2 sticks total.
  • 4 cup powdered sugar
  • 2 tbsp freeze-dried strawberry powder
  • 2 tbsp fresh lemon juice
  • 1 tbsp lemon zest
  • 0.5 lb fresh strawberries For garnish and for slicing into layers.
  • 0.25 lemon slices For garnish.

Equipment

  • 2 sheet pan
  • 1 stand mixer

Method
 

Bake the lemon cake layers
  1. Preheat oven to 350°F. Grease two 9-inch round pans so the cakes release cleanly.
  2. Whisk all-purpose flour, baking powder, and salt in a bowl until evenly combined. This helps the layers bake with an even crumb.
  3. In a stand mixer, beat butter and granulated sugar until fluffy, about 2-3 minutes. The mixture should look lighter in color and hold a ribbon.
  4. Add large eggs one at a time, then mix in lemon zest, fresh lemon juice, and vanilla extract until smooth. Scrape the bowl sides to fully incorporate.
  5. Alternately add the flour mixture and buttermilk, mixing just until incorporated after each addition. Stop as soon as the batter looks uniform.
  6. Divide batter evenly between the two prepared 9-inch pans. Tap pans gently on the counter to pop large air bubbles.
  7. Bake at 350°F for 32-35 minutes, until the centers spring back when lightly pressed. A toothpick should come out with a few moist crumbs.
  8. Cool the cakes completely in the pans, then remove and cool fully before frosting. Keep the layers at room temperature for clean assembly.
Make the strawberry lemon cream cheese frosting
  1. Beat cream cheese and butter until smooth, using a stand mixer on medium speed. The frosting base should be glossy and free of lumps.
  2. Add powdered sugar, freeze-dried strawberry powder, fresh lemon juice, and lemon zest. Mix on low at first to prevent sugar from puffing into the air.
  3. Beat until fluffy and pink, scraping the bowl as needed. Stop when the frosting is thick enough to hold swirls.
Assemble and finish
  1. Place one cooled cake layer on a serving plate and spread frosting over the top. Add fresh strawberries in a single layer where you want them to be visible.
  2. Set the second cake layer on top and fill any gaps with frosting. Smooth the surface lightly so it’s even for the final coat.
  3. Frost the outside of the cake generously with pink frosting. Swirl dramatically over the top and sides for a textured look.
  4. Arrange fresh strawberries and lemon slices decoratively on top. Chill for 1 hour so the layers and frosting set before slicing.

Notes

Pro tip: for neat layers, make sure the cakes are completely cool before frosting; warm cake melts cream cheese frosting and can slide. Store covered in the refrigerator up to 4 days. Freeze frosted cake slices for up to 2 months; thaw overnight in the fridge. For a lighter option, use reduced-fat cream cheese (expect a slightly softer frosting consistency).