Strawberry Lemonade Cake With Creamy Lemon Buttercream

My kitchen window was open that first June afternoon when I decided to bake something that tasted like sunshine itself. The strawberries at the farmers market had been impossibly red, and I kept thinking about how lemon always makes everything taste brighter somehow. I wasn't planning on a layer cake, but sometimes the best baking adventures start with wandering through the produce aisle and wondering what if.

My youngest helped fold in those chopped strawberries, getting more pink batter on her nose than in the bowl. When the cakes came out of the oven, the whole house smelled like someone had distilled everything wonderful about June into something you could slice and serve on pretty plates. We ate it on the back porch while the fireflies started blinking in the yard, and nobody said much because their mouths were full.

Ingredients

• 2 ½ cups all-purpose flour: The structure that holds all those tender fruit and dairy dreams together
• 2 ½ tsp baking powder: Gives your cake the lift it deserves without any metallic aftertaste
• ½ tsp baking soda: Works with the acidic ingredients to create extra tenderness
• ½ tsp salt: Balances sweetness and lets flavors actually taste like themselves
• 1 cup unsalted butter: Room temperature butter is non-negotiable here, it creates the structure for everything else
• 1 ¾ cups granulated sugar: Sweetens and tenderizes while creating that perfect golden crumb
• 4 large eggs: Also room temperature, they bind everything and add richness
• 1 tbsp lemon zest: This is where all those bright essential oils live, zest before you juice
• ⅓ cup fresh lemon juice: Fresh squeezed makes a difference you can actually taste
• ½ cup milk: Room temperature again, temperature consistency matters more than most recipes admit
• ½ cup sour cream: The secret ingredient that makes the crumb impossibly tender
• ⅔ cup finely chopped fresh strawberries: Fold them in gently so they distribute without turning the whole batter pink
• 1 tsp vanilla extract: Because vanilla makes everything taste more like itself
• 1 cup unsalted butter: For the buttercream, this wants to be slightly cooler than room temp
• 4 cups powdered sugar: Sifted, because nobody wants lumpy frosting
• 2 tbsp lemon zest: Double down on that bright citrus flavor
• ¼ cup fresh lemon juice: Cut through all that butter and sugar with something alive
• 2–3 tbsp heavy cream or milk: Adjust until your buttercream feels like it could hold its own in a conversation
• ¼ tsp salt: Keeps the frosting from tasting like buttered sugar, which sounds less good than it is

Instructions

Get your oven ready and waiting:

Preheat to 350°F (175°C) and grease two 8-inch round pans like you mean it, flour them too, and parchment paper the bottoms because stuck cake is nobody's idea of a good time.

Whisk the dry team together:

In a medium bowl, combine flour, baking powder, baking soda, and salt, and set them aside while they get acquainted.

Build the butter and sugar foundation:

Cream butter and sugar in a large bowl for 3 to 4 minutes until they're pale and fluffy, this is where the cake's structure begins.

Bring in the eggs one by one:

Add each egg separately, beating thoroughly after each one, then mix in lemon zest and vanilla until everything's incorporated.

Combine your liquids:

Whisk lemon juice, milk, and sour cream together in a measuring cup or small bowl.

Alternate and fold with intention:

With mixer on low, add flour mixture and lemon mixture alternately, starting and ending with flour, mixing only until just combined.

Gently introduce the strawberries:

Fold in chopped strawberries by hand, and if you want that pretty pink hue, now's the moment for a few drops of food coloring.

Divide and bake with confidence:

Spread batter evenly between your prepared pans and bake for 28 to 32 minutes until a toothpick comes out clean.

Practice patience during cooling:

Let cakes rest in pans for 10 minutes before turning them onto wire racks to cool completely, warm cake melts buttercream into sadness.

Make the frosting sing:

Beat butter until creamy, add powdered sugar, lemon zest, lemon juice, salt, and 2 tablespoons cream, then whip for 3 to 5 minutes until fluffy.

Assemble your masterpiece:

Level cooled cakes if needed, spread buttercream between layers, then frost the top and sides like you're finishing something beautiful.

Decorate like it's summer:

Arrange halved strawberries and lemon slices or zest curls on top because we eat with our eyes first.

Save

This cake has become my go-to for birthdays that feel like celebrations and summer potlucks where people actually want to eat dessert outside. Last year I made it for my neighbor's retirement party, and she kept saying it reminded her of the lemon cake her grandmother made but better somehow, with all those strawberries tucked inside.

Making It Your Own

I've learned that swapping half the strawberries for raspberries creates a whole different mood, and sometimes I add a thin layer of strawberry jam between cake layers because why deny yourself more fruit. The buttercream takes food coloring beautifully if you want something more vibrant than nature provided, though there's something lovely about the pale pink that strawberries create on their own.

Timing What Matters

The cakes can be baked a day ahead and wrapped tightly at room temperature, which actually makes them easier to frost because they've firmed up slightly. I've also frozen the unfrosted layers for up to a month, thawing them still wrapped so condensation forms on the paper not the cake, and nobody has ever guessed they weren't baked that morning.

Serving And Storing

This cake wants to be served at room temperature when the buttercream can soften and the strawberry bits taste their most forward. Chill the frosted cake briefly before slicing if you want those perfect restaurant style edges, then let pieces sit for 10 minutes so the frosting comes alive again. Leftovers keep surprisingly well covered at room temperature for two days, though in my house that's never been an actual problem.

• A cold glass of milk or sparkling lemonade makes this whole experience feel more complete
• If you're transporting this cake, chill it well first and use those little dollops of frosting under the board trick
• The buttercream pipes beautifully if you want to get fancy with borders on top

Save

There's something about cutting into a cake this pretty that makes ordinary Tuesday dinners feel like special occasions, and maybe that's exactly what we need more of these days.

Recipe FAQ

→ Can I make this cake ahead of time?

Yes, you can bake the layers up to 2 days in advance. Wrap them tightly in plastic and store at room temperature. The buttercream can also be made ahead and refrigerated. Bring to room temperature before frosting.

→ How should I store the finished cake?

Store the frosted cake in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to a week, though bring to room temperature before serving for the best texture and flavor.

→ Can I use frozen strawberries instead of fresh?

Fresh strawberries work best as they don't add excess moisture. If using frozen, thaw completely and pat dry thoroughly before chopping to prevent a dense, soggy cake.

→ What's the best way to get vibrant color?

The natural strawberry bits create subtle pink hues. For a more vibrant color, add 2-3 drops of pink or red food coloring to the batter. Natural options include beet juice powder or freeze-dried strawberry powder.

→ Can I make this as cupcakes instead?

Absolutely! The batter yields about 24-30 cupcakes. Reduce baking time to 18-22 minutes at 350°F. Frost with the same lemon buttercream once completely cooled.

→ How do I know when the cake is done baking?

Insert a toothpick into the center of the cake. If it comes out clean or with just a few moist crumbs, the cake is done. The edges should pull slightly away from the pan sides.