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Lemon Strawberry Cake

Lemon strawberry cake made as a tender two-layer lemon cake with a tangy strawberry-lemon cream cheese frosting. Golden layers show fresh strawberry slices in the middle and a vibrant pink swirl on the sides.
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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 eggs large
  • 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
  • 0.75 cup fresh strawberries slices and for garnish
  • 0.25 cup lemon slices for garnish

Equipment

  • 2 sheet pan

Method
 

Make the lemon cake layers
  1. Preheat the oven to 350°F and grease two 9-inch round pans. Set them aside so the batter can go in right away.
  2. Beat the butter and granulated sugar until fluffy. Stop and scrape the bowl so everything creams evenly.
  3. Add the eggs, lemon zest, fresh lemon juice, and vanilla extract, then beat until smooth. Mix only until combined to keep the crumb tender.
  4. Alternately mix in the flour mixture and the buttermilk, starting and ending with the flour. Mix just until the batter looks uniform and no dry flour remains.
  5. Bake for 32-35 minutes at 350°F. The layers are done when the tops spring back lightly and a toothpick comes out clean or with a few moist crumbs.
  6. Cool the cake layers completely. Let them cool for 1 hour so frosting doesn’t melt or slide.
Make the strawberry lemon frosting and assemble
  1. Beat the cream cheese and butter until smooth. Continue until no lumps remain.
  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 soft ridges.
  3. Fill the cake layers with frosting and fresh strawberry slices. Spread an even layer so strawberries are visible in the cut.
  4. Frost the outside of the cake generously with the pink frosting. Swipe and swirl for dramatic texture on the sides.
  5. Arrange fresh strawberries and lemon slices decoratively on top. Place them while the frosting surface is still workable for good adhesion.

Notes

Pro tip: ensure the cake is completely cool before frosting—warm layers will cause the cream cheese frosting to loosen and slide. Store the assembled cake covered in the refrigerator for up to 4 days; for best texture, bring to cool room temperature for 15-20 minutes before serving. Freeze frosted cake slices for up to 2 months if wrapped airtight (thaw overnight in the fridge). Dietary swap: for a dairy-reduced option, use lactose-free cream cheese and lactose-free buttermilk while keeping the same method.