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Lemon Strawberry Cake

Lemon strawberry cake with tender golden layers and a vibrant pink strawberry-lemon cream cheese frosting swirled dramatically over the top. Fresh strawberry slices stack between the layers for a bright summer layer cake look and flavor.
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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
  

For the lemon cake
  • 2.5 cup all-purpose flour
  • 2 tsp baking powder
  • 0.5 tsp salt
  • 1 lb butter, softened
  • 2 cup granulated sugar
  • 4 large eggs
  • 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
  • 4 cup powdered sugar
  • 2 tbsp freeze-dried strawberry powder
  • 2 tbsp fresh lemon juice
  • 1 tbsp lemon zest
  • 0.5 lb fresh strawberries
  • 2 tbsp lemon slices

Equipment

  • 1 stand mixer
  • 1 sheet pan

Method
 

Bake the lemon cake layers
  1. Preheat oven to 350°F, then grease two 9-inch round pans. Make sure the pans are coated so the layers release cleanly.
  2. Beat butter and granulated sugar until fluffy. The mixture should look lighter in color and aerated.
  3. Add large eggs, lemon zest, fresh lemon juice, and vanilla extract, then mix until smooth. Pause to scrape the bowl if needed for even batter.
  4. Alternately mix in the flour mixture and buttermilk. Stop mixing once the batter is just combined and no dry streaks remain.
  5. Bake at 350°F for 32-35 minutes. A toothpick in the center should come out clean or with a few moist crumbs.
  6. Cool the cakes completely. Letting them cool fully helps prevent frosting from melting or sliding.
Make the strawberry lemon frosting
  1. Beat cream cheese and butter until smooth. The texture should be silky with no lumps.
  2. Add powdered sugar, freeze-dried strawberry powder, fresh lemon juice, and lemon zest, then beat until fluffy and pink. Stop when the frosting holds a soft shape.
Assemble and decorate
  1. Fill the cake layers with frosting and fresh strawberry slices. Spread frosting to the edges so each bite includes fruit.
  2. Frost the outside of the cake generously with the pink frosting. Use a swirled pattern along the sides and top for the dramatic finish.
  3. Arrange fresh strawberries and lemon slices decoratively on top. Place them so the garnish looks even from the side.

Notes

Pro tip: bake only until the centers test clean, then cool completely before frosting for the cleanest layers. Store covered in the refrigerator up to 4 days; let slices come to room temperature for best texture. Freezing is not recommended because the strawberry garnish and frosting texture can change after thawing. For a lighter option, use low-fat cream cheese while keeping butter quantity the same for stable frosting.