Strawberry Lemonade Cake

Strawberry lemonade cake is a tender yellow cake layered with fresh strawberry filling and tangy lemon buttercream. Bright lemon zest and juice flavor the batter and frosting, while fresh berries add moisture and flavor without making the cake soggy. The key is baking the cake thin and using seedless jam between the layers to hold the filling in place.

Ingredients for Strawberry Lemonade Cake

All-purpose flour gives the cake structure and a tender crumb. Baking powder and baking soda work together to lift the batter so it bakes light and airy. Salt enhances the lemon flavor. Butter and sugar are creamed together to trap air, making the cake rise. Eggs bind the batter and add richness. Sour cream adds tang and keeps the cake moist. Lemon zest and lemon juice give sharp citrus flavor throughout. Fresh strawberries are sliced and tossed with sugar to create a jammy filling that stays in place. Seedless strawberry jam acts as a barrier so the cake does not get soggy. The frosting uses butter, powdered sugar, lemon juice, and lemon zest for a bright, spreadable finish.

Why This Strawberry Lemonade Cake Works

Creaming butter and sugar together for a full minute incorporates air into the batter, which means the cake rises evenly in the oven and bakes light instead of dense. Room-temperature eggs and sour cream mix in smoothly without lumps, and the sour cream adds moisture so the cake stays tender even after cooling.

The two-layer structure keeps the cake from being too tall and difficult to frost. Each layer bakes quickly and cools fast, so you can assemble it the same day. The jam between the layers acts like a seal, preventing the strawberry filling from soaking into the cake and making it waterlogged.

Lemon zest beaten into the batter releases oils that flavor every bite, while juice added to the frosting gives bright tang without making it runny. Fresh strawberries macerated in sugar become jammy and release their juice, which flavors the filling without needing added liquid.

Mistakes To Avoid

Overmixing the batter after adding the flour makes the cake tough and dense. Mix on low speed just until the flour is no longer visible, then stop. A few streaks of flour are fine.

Frosting the cake while the layers are still warm melts the frosting and makes it slide off. Let the layers cool completely to room temperature, at least 1 hour, before you spread the frosting.

Slicing fresh strawberries too far ahead of time releases their juice, which pools at the bottom and makes the cake soggy. Slice them no more than 30 minutes before you assemble the cake, and drain them well before layering.

Skipping the jam barrier between the cake and the strawberry filling allows the filling juice to soak into the cake, making it mushy. Spread a thin layer of jam on each cake layer first, then add the strawberries on top of it.

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Ingredients

• 1 3/4 cups (220 grams) all-purpose flour
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup (115 grams) unsalted butter, room temperature
• 1 cup (200 grams) granulated sugar
• 2 large eggs, room temperature
• 1/2 cup sour cream, room temperature
• 2 tablespoons lemon zest
• 1/4 cup fresh lemon juice
• 1 pound fresh strawberries, hulled and sliced
• 3 tablespoons granulated sugar for the strawberries
• 1/2 cup seedless strawberry jam
• 1 cup (230 grams) unsalted butter, room temperature
• 3 cups (360 grams) powdered sugar
• 2 tablespoons fresh lemon juice
• 1 tablespoon lemon zest

Step-by-step Instructions

1. Heat the oven to 350°F (175°C). Grease two 8-inch round cake pans and line the bottoms with parchment paper.
2. Whisk together the flour, baking powder, baking soda, and salt in a small bowl.
3. In a large bowl, cream the butter and sugar with an electric mixer on medium speed for 1 to 2 minutes, until light and fluffy. Scrape the bowl.
4. Add the eggs one at a time, beating on medium speed for 30 seconds after each one. Add the lemon zest and beat for 10 seconds.
5. On low speed, add half the flour mixture and mix for 15 seconds. Add the sour cream and lemon juice, mix for 15 seconds. Add the rest of the flour mixture and mix for 15 seconds until just combined. Do not overmix.
6. Divide the batter evenly between the prepared pans. Smooth the tops.
7. Bake for 30 to 35 minutes, until a toothpick inserted in the center comes out clean or with a few moist crumbs and the top springs back when lightly touched. The layers should be pale golden.
8. Cool the layers in the pans for 10 minutes. Turn them out onto a wire rack and cool completely, at least 1 hour.
9. While the cakes cool, toss the sliced strawberries with 3 tablespoons sugar and let them sit for 15 minutes. Drain them in a fine-mesh strainer, pressing gently to remove excess liquid.
10. Make the frosting: cream the butter in a large bowl with an electric mixer on medium speed for 1 minute. Add the powdered sugar 1 cup at a time, beating on low speed until combined. Add the lemon juice and lemon zest and beat on medium speed for 1 minute until light and fluffy.
11. Place one cake layer on a serving plate. Spread half the jam on top, then half the drained strawberries. Spread a thin layer of frosting on top.
12. Place the second cake layer on top. Frost the top and sides with the remaining frosting. Arrange the remaining strawberries on top.
13. Refrigerate for 30 minutes before serving so the frosting sets and the cake is easier to slice.