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strawberry lemon cake recipe featured
Avatar photoSara Khalid

Easy Strawberry Lemon Cake Recipe

This strawberry lemon cake recipe bursts with fresh summer flavors: moist lemon layers infused with strawberry puree, topped with creamy pink buttercream. It's the ultimate easy strawberry lemon cake for picnics, parties, or anytime cravings—tender, zingy, and foolproof from scratch.
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 2 hours
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • FOR THE CAKE:
  • 2 ½ cups (315g) all-purpose flour
  • 2 tsp baking powder
  • ½ tsp salt
  • 1 cup (226g) unsalted butter, softened
  • 1 ¾ cups (350g) granulated sugar
  • Zest of 2 lemons
  • ¼ cup fresh lemon juice
  • 4 large eggs, room temperature
  • 1 cup (240ml) buttermilk
  • ½ cup (120g) strawberry puree
  • FOR THE FROSTING:
  • 1 ½ cups (340g) unsalted butter, softened
  • 4 cups (480g) powdered sugar
  • ¼ cup strawberry puree
  • 2 tbsp lemon juice
  • 1 tsp vanilla extract

Equipment

  • Stand mixer or hand mixer
  • 3 8-inch cake pans
  • Parchment paper
  • Cooling racks

Method
 

  1. strawberry lemon cake recipe recipeCard1
  2. 1. Puree and strain strawberries for ½ cup; zest/juice lemons, rub zest into sugar. Beat butter and sugar 3-5 min until fluffy. Add eggs one by one.
  3. 2. Alternate dry (flour mix) and wet (buttermilk, puree, juice) into batter, mix minimally.
  4. 3. Divide into pans, bake 350°F 25-30 min. Cool fully.
  5. 4. Whip frosting ingredients 3 min. Stack layers with frosting, crumb coat, chill, final frost.

Nutrition

Calories: 450 | Carbohydrates: 60 | Protein: 5 | Fat: 20 | Fiber: 1 | Sugar: 42

Notes

STORAGE: Refrigerate up to 5 days in airtight container. Freeze unfrosted layers 2 months.
MAKE AHEAD: Bake layers 2 days ahead; frost day-of.
SUBSTITUTIONS: GF flour blend; yogurt for buttermilk; coconut sugar.
PRO TIPS: Strain puree to avoid grit; room-temp everything; don't overmix batter.
SERVING SUGGESTIONS: Slice wedges, top with berries; pair with iced tea or ice cream for picnics.
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