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Lemon Strawberry Cake

Lemon strawberry cake made with two tender lemon cake layers and a vibrant pink strawberry-lemon cream cheese frosting. Fresh strawberry slices are layered inside for a bright, summery bite with dramatic swirled frosting on top.
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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: 420
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 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 (2 sticks)
  • 4 cup powdered sugar
  • 2 tbsp freeze-dried strawberry powder
  • 2 tbsp fresh lemon juice
  • 1 tbsp lemon zest
  • 1 fresh strawberries for garnish and layering
  • 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. This prevents sticking so the layers release cleanly.
  2. Beat the softened butter and granulated sugar until fluffy. Keep beating until the mixture looks lighter in color and smoother in texture.
  3. Add the eggs, lemon zest, lemon juice, and vanilla extract, then mix until combined. Scrape the sides as needed so everything is evenly incorporated.
  4. Whisk the flour, baking powder, and salt together, then alternate mixing in the flour mixture and buttermilk. Mix just until smooth so the crumb stays tender.
  5. Divide the batter between the two pans, then bake for 32-35 minutes at 350°F. Bake until the tops spring back and a toothpick inserted in the center comes out clean.
  6. Cool the cakes completely before frosting, about 1 hour. Letting them cool fully prevents frosting from melting or sliding.
Make the strawberry lemon cream cheese frosting
  1. Beat the softened cream cheese and butter until smooth. Continue until there are no lumps and the mixture is glossy.
  2. Add the powdered sugar, freeze-dried strawberry powder, fresh lemon juice, and lemon zest, then beat until fluffy. The frosting should turn vibrant pink with a thick, spreadable consistency.
Assemble and garnish
  1. Spread frosting between the cake layers and add fresh strawberry slices in the center. This locks in the strawberry-lemon flavor while keeping slices visible in the cut.
  2. Frost the outside of the cake generously with the pink frosting. Use an offset spatula to create dramatic swirls on the sides and top.
  3. Arrange fresh strawberries and lemon slices on top decoratively. Place them while frosting is fresh so the garnish adheres cleanly.

Notes

For clean layers and easy assembly, cool the cakes until they are fully room temperature; if needed, wrap and refrigerate up to 24 hours, then frost straight from the fridge (let sit 10-15 minutes). Store covered in the refrigerator for up to 4 days; freeze unfrosted cake layers up to 2 months. For a lighter option, use low-fat cream cheese and reduce powdered sugar slightly to keep the frosting stable.