Sunny layers of lemon-scented vanilla cake, ribbons of glossy strawberry filling, and a cloud of lemon cream cheese frosting… this Strawberry Lemonade Cake tastes like a slice of summer no matter what time of year you bake it. Every bite gives you that sweet-tart balance of fresh berries and bright citrus.

This is the kind of dessert that steals the show on a birthday table or at a backyard barbecue. The cake crumb is soft and tender, the strawberry filling is packed with real fruit, and the frosting is silky, tangy, and just sweet enough. Top it with fresh strawberries, a lemon slice, and a little mint, and you’ve got a bakery‑worthy centerpiece made right at home.

Why You’ll Love This Strawberry Lemonade Cake Layers

Strawberry and lemon are a classic duo for a reason. The juicy berries keep every bite moist and flavorful, while fresh lemon juice and zest cut through the sweetness so the cake never feels heavy.

This recipe is also very make‑ahead friendly. The strawberry filling can be cooked days in advance, the cake layers freeze beautifully, and the whole cake actually tastes even better on day two as the flavors meld together.

You’ll also love how customizable it is. Keep it simple with three tall layers, or split each layer in half for an ultra‑impressive multi‑layer look. Decorate with extra strawberries, lemon slices, or even a sprinkle of white chocolate curls.

What Kind of Strawberries and Lemons Work Best?

For the boldest flavor and prettiest color, fresh, ripe strawberries are ideal. Look for berries that are deep red all the way to the stem with a sweet aroma. If strawberries aren’t in season, you can absolutely use frozen berries—just thaw and drain them well before cooking the filling so it doesn’t turn watery.

When it comes to lemons, choose bright, heavy fruits with smooth skin. Freshly squeezed lemon juice and finely grated zest give you that true “lemonade” taste that bottled juice just can’t match. If you love a punchy citrus flavor, you can even add an extra sprinkle of zest to the frosting or the cake batter.

Ingredients

This cake has three main components: the soft lemon‑vanilla layers, the strawberry lemonade filling, and the creamy lemon frosting. Each ingredient helps build flavor, structure, or texture.

All‑purpose flour – Forms the base structure of the cake so it bakes up sturdy enough to stack while staying tender.
Baking powder – Helps the cake rise tall and light.
Baking soda – Works with the lemon juice and buttermilk for extra lift and softness.
Fine sea salt – Balances sweetness and brightens all the other flavors.
Granulated sugar – Sweetens the cake and helps keep the crumb moist.
Unsalted butter (room temperature) – Adds rich flavor and a soft, velvety texture to both cake and frosting.
Neutral oil (such as canola or vegetable) – Gives added moisture so the cake stays soft for days.
Large eggs (room temperature) – Bind the batter and give the cake structure and richness.
Vanilla extract – Adds warmth and rounds out the lemon and strawberry notes.
Fresh lemon zest – Packs concentrated citrus aroma into the cake and frosting.
Fresh lemon juice – Provides the tart “lemonade” tang for the batter, filling, and frosting.
Buttermilk – Keeps the crumb extra tender and moist while adding a gentle tang.
Fresh strawberries, diced – Star of the filling; they cook down into a jammy layer between each slice of cake.
Granulated sugar for filling – Sweetens the strawberries and helps them release their juices.
Cornstarch – Thickens the strawberry lemonade filling so it slices cleanly and doesn’t ooze out of the cake.
Water – Helps dissolve the cornstarch and thins the filling to the right consistency.
Cream cheese (full‑fat, brick style) – The base of the frosting; makes it tangy, creamy, and stable for layering.
Powdered sugar – Sweetens and thickens the frosting without grittiness.
Heavy cream or milk – Loosens the frosting to a smooth, spreadable texture.
Fresh strawberries, lemon slices, and fresh mint – For decorating the top of the cake just before serving.
Powdered sugar for dusting (optional) – Adds a pretty, bakery‑style finish.

How To Make the Strawberry Lemonade Cake Layers

Step 1: Cook the Strawberry Lemonade Filling

Start with the filling so it has time to fully cool. In a saucepan, combine the diced strawberries, sugar, lemon juice, lemon zest, and a splash of water. Simmer over medium heat until the berries break down and release their juices.

Whisk cornstarch with a bit of cold water, then stir it into the hot strawberries. Cook, stirring constantly, until the mixture thickens into a glossy, spoon‑coating consistency. Remove from the heat and let the filling cool to room temperature, then chill it in the refrigerator so it’s cold and thick when you layer the cake.

Step 2: Prepare the Cake Pans and Oven

While the filling cools, preheat your oven and prepare three round cake pans. Grease each pan, then line the bottoms with parchment paper and lightly flour the sides. This extra step makes it much easier to release tall, delicate layers without breaking them.

Step 3: Mix the Dry Ingredients

In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. This evenly distributes the leaveners so the cake rises consistently without tunnels or dense spots.

Step 4: Cream the Butter, Oil, and Sugar

In a large mixing bowl, beat the softened butter, oil, and granulated sugar until the mixture is pale and fluffy. This step incorporates air, which helps create a fine, tender crumb.

Beat in the eggs one at a time, mixing well after each addition, then blend in the vanilla, lemon zest, and lemon juice. The batter may look slightly curdled at this stage—that’s normal and will smooth out when you add the dry ingredients.

Step 5: Add the Dry Ingredients and Buttermilk

Add the dry ingredients to the butter mixture in two or three additions, alternating with the buttermilk. Begin and end with the dry ingredients, mixing on low speed just until everything is combined. Over‑mixing at this stage can make the cake tough, so stop as soon as no streaks of flour remain.

Step 6: Bake the Cake Layers

Divide the batter evenly between the prepared cake pans and smooth the tops. Bake until the cakes are golden, set in the center, and a toothpick inserted in the middle comes out clean or with a few moist crumbs.

Let the cakes cool in their pans for about 10 minutes, then run a knife around the edges and transfer them to a wire rack to cool completely. For the cleanest layers, wrap each cooled cake in plastic and chill it for at least an hour before stacking.

Step 7: Make the Lemon Cream Cheese Frosting

Beat the softened cream cheese and butter together until completely smooth and creamy, scraping the bowl as needed so there are no lumps. Gradually add the powdered sugar, mixing on low at first to avoid a sugar cloud.

When the frosting is thick, beat in the lemon juice, lemon zest, vanilla, and a pinch of salt. Add a splash of heavy cream or milk as needed until the frosting is fluffy and spreadable but still holds its shape.

Step 8: Assemble the Strawberry Lemonade Cake

Place the first chilled cake layer on your serving plate or cake board. Spread a thin layer of frosting over the top to create a moisture barrier, then spoon on a generous layer of chilled strawberry filling, stopping about half an inch from the edge so it doesn’t spill out.

Repeat with the second cake layer, another thin smear of frosting, and more strawberry filling. Top with the final cake layer.

Use the remaining frosting to cover the top and sides of the cake. For a rustic look, leave the sides semi‑naked so you can see the strawberry layers peeking through, or fully frost and smooth the sides for a more polished finish.

Step 9: Chill and Decorate

Refrigerate the assembled cake for at least 30–45 minutes so the layers set and the filling firms up. Just before serving, garnish the top with fresh strawberries, lemon slices, mint sprigs, and a light dusting of powdered sugar.

Serving Strawberry Lemonade Cake Layers

This cake is rich yet refreshing, making it perfect as a dessert after a summer cookout, a spring brunch, or a birthday celebration. Because the layers are tall and generously filled, a little goes a long way.

Cut the cake into neat slices using a long, sharp knife wiped clean between cuts. One standard 8‑ or 9‑inch layered cake will comfortably serve about 10–12 people, especially if you’re serving it alongside other desserts.

For the best flavor, let the cake sit at room temperature for about 20–30 minutes after chilling before you slice it so the crumb softens and the frosting becomes silky again.

How to Store Strawberry Lemonade Cake Layers

Because of the fresh fruit filling and cream cheese frosting, this cake must be stored in the refrigerator. Cover it with a cake dome or wrap it gently in plastic wrap to keep it from drying out or absorbing fridge odors.

Whole cake: Store covered in the refrigerator for up to 3 days. The flavors actually deepen slightly over time, and the cake stays wonderfully moist.
Leftover slices: Place slices in an airtight container with parchment between layers so they don’t stick together. Refrigerate for up to 4 days.
Freezing cake layers: If you want to get ahead, bake the cake layers, cool completely, wrap each layer tightly in plastic, then in foil, and freeze for up to 2 months. Thaw in the refrigerator overnight before assembling.
Freezing assembled slices: You can also freeze individual slices. Wrap each slice well in plastic and foil, then freeze for up to 1 month. Thaw in the fridge, then let come to room temperature before serving.

Avoid leaving the cake out at room temperature for more than 2 hours, especially in warm weather, since the frosting and filling are perishable.

Frequently Asked Questions

Can I use boxed cake mix instead of making the cake from scratch?

Yes, you can use a lemon or white cake mix as a shortcut. Prepare two or three boxes according to package directions (depending on how tall you want the cake), then layer them with the homemade strawberry lemonade filling and lemon cream cheese frosting. The from‑scratch version has a richer flavor and softer crumb, but the filling and frosting will still make a boxed mix taste special.

Can I make this cake ahead of time?

Absolutely. The strawberry filling can be made up to 3 days ahead and stored in the refrigerator. Cake layers can be baked, cooled, wrapped tightly, and refrigerated for up to 2 days or frozen for longer. You can assemble and frost the cake up to 1 day in advance; just keep it chilled and add fresh garnish right before serving.

What if my strawberry filling is too runny?

If the filling seems thin after adding the cornstarch mixture, continue simmering it gently, stirring often, until it thickens. It will also firm up more as it cools. For extra insurance, you can pipe a ring of frosting around the edge of each cake layer to create a “dam” that keeps the filling from escaping when you stack the cake.

Can I use frozen strawberries?

Yes, frozen strawberries work well when fresh berries aren’t in season. Thaw them completely and drain off any excess liquid before cooking the filling. You may need to simmer the mixture a few extra minutes to evaporate some of the added moisture.

How do I keep my cake layers from doming or sinking?

Make sure your oven temperature is accurate and avoid opening the door during the first part of baking. Mix the batter just until combined so you don’t overwork the gluten. If your layers bake with a slight dome, simply level them with a serrated knife once they’re completely cool so your finished cake stacks evenly.

Want More Cake Ideas?

If you’re in the mood for more show‑stopping cakes and bright, fruity desserts, you’ll love exploring these other recipes:

Chocolate Covered Strawberry Drip Cake for an ultra‑decadent twist on chocolate‑dipped berries.
Lemon Custard Cake when you’re craving something light, zesty, and silky.
Light Angel Food Cake with Juicy Strawberries for a cloud‑like dessert piled high with berries.
Lemon Gooey Bars if you want all the sunshine of lemon in an easy bar form.

Each of these bakes brings its own fun twist, but they all share that same balance of sweetness and citrus that makes Strawberry Lemonade Cake Layers so irresistible.

Save This Pin For Later

📌 Save this Strawberry Lemonade Cake Layers recipe to your Pinterest dessert board so you can come back to it any time.

When you make it, I’d love to hear how yours turned out. Did you go with three tall layers or split them for even more stripes of strawberry filling? Did you decorate with extra berries or keep the top simple and smooth?

Share your photos and tweaks, and don’t hesitate to ask questions—let’s help each other bake smarter and more confidently. For even more sweet treats and everyday dinner inspiration, follow Life With Livia on Pinterest.

Strawberry Lemonade Cake Layers