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Lemon Strawberry Cake

Lemon strawberry cake is a bright, tender two-layer lemon cake finished with a vibrant pink strawberry-lemon cream cheese frosting. Fluffy layers bake up golden, then get stacked with fresh strawberry slices and finished with dramatic swirls and fresh garnish.
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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: 430
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 sticks)
  • 2 cup granulated sugar
  • 4 eggs large
  • 2 tbsp lemon zest
  • 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 (2 sticks)
  • 4 cup powdered sugar
  • 2 tbsp freeze-dried strawberry powder
  • 2 tbsp fresh lemon juice
  • 1 tbsp lemon zest
  • 1 fresh strawberries plus extra slices for the layers
  • 1 lemon slices for garnish

Equipment

  • 1 sheet pan
  • 1 stand mixer

Method
 

Bake the lemon cake layers
  1. Preheat the oven to 350°F, then grease two 9-inch round pans and prepare for batter. Make sure the pans are greased evenly so the layers release cleanly.
  2. Beat the butter and granulated sugar until fluffy, scraping the bowl as needed for even aeration. Stop when the mixture looks lighter in color and thicker in texture.
  3. Add the eggs, lemon zest, fresh lemon juice, and vanilla extract, then beat until smooth. Look for a glossy batter with no visible streaks.
  4. Add the flour mixture and buttermilk alternately, mixing just until incorporated after each addition. Keep the texture tender—stop once the batter is uniform.
  5. Divide the batter between the two pans, then bake at 350°F for 32-35 minutes. The cakes are done when the tops are golden and a toothpick in the center comes out clean.
  6. Cool the cakes completely in the pans before assembling. Cool fully for about 1 hour so the frosting won’t melt or slide.
Make the strawberry lemon cream cheese frosting
  1. Beat the cream cheese and butter until smooth, with no lumps remaining. Scrape the bowl so the frosting stays uniform.
  2. Add powdered sugar, freeze-dried strawberry powder, fresh lemon juice, and lemon zest, then beat until fluffy and pink. Mix until the frosting holds its shape when lifted.
Assemble and garnish
  1. Place one cooled cake layer on a serving plate and fill it with frosting and fresh strawberry slices. Add enough frosting to form an even strawberry layer throughout.
  2. Frost the outside of the cake generously with the pink frosting. Spread and swirl the frosting so the sides are coated and the top looks dramatic.
  3. Arrange fresh strawberries and lemon slices decoratively on top. Use the garnish to mirror the layer colors and create a vibrant finish.

Notes

For the cleanest layers, cool the cakes fully (about 1 hour) before frosting; if needed, chill 15-20 minutes to firm up the crumb. Store covered in the refrigerator up to 4 days. Freeze unfrosted cake layers up to 2 months (wrap tightly); thaw overnight in the fridge, then frost. For a dairy-reduced option, swap cream cheese and butter for a plant-based cream cheese spread and vegan butter.