Strawberry Lemonade Layer Cake with strawberry buttercream frosting.

Strawberry Lemonade Layer Cake

Recipe for Strawberry Lemonade Layer Cake, a fresh tasting brightly colored spring dessert. Zesty lemon cake with layers of strawberry buttercream frosting. Store in fridge for 2 weeks or cut slices, wrap in plastic wrap and freeze for up to 6 months.

Course Dessert
Cuisine American
Keyword lemon cake, strawberry cake, strawberry lemonade
Prep Time 25 minutes
Cook Time 35 minutes
chill time 30 minutes
Total Time 1 hour
Servings 12 slices
Calories 338 kcal


Cake Batter:

  • 1 1/2 Cups (192 g) All Purpose Flour
  • 1 Cup (128 g) Cake Flour
  • 1 tsp Baking Powder
  • 1 tsp Baking Soda
  • 1/2 tsp Kosher Salt
  • 8 Tbsp Unsalted Butter softened, at room temperature
  • 1 1/2 cups (300 g) Granulated Sugar
  • 2 Tbsp Fresh Lemon Zest
  • 4 Large Eggs room temperature
  • 1/3 Cup Fresh Squeezed Lemon Juice
  • 1 Cup (250 ml) Unsweetened Almond Milk

Buttercream Frosting:

  • 8 Tbsp Unsalted Butter softened at room temperature
  • 4-5 cups Powdered Sugar more as needed
  • 3 tsp Unsweetened Vanilla Almond Milk
  • 3-4 Large Strawberries finely chopped, tops removed
  • 4-5 tsp Pureed Fresh Strawberries
  • 1/2-1 tsp Kosher Salt taste before adding, helps counter balance the sweetness of the buttercream


  • 6 large strawberries topped and sliced


Cake Batter

  1. Prepare three 6-inch round baking pans with butter and flour. Line the bottom with parchment paper.

  2. In a medium bowl, hand whisk together sifted flours, salt, and baking agents. Set aside.

  3. Place butter and sugar in the bowl of a stand mixer. Beat on medium with paddle attachment until fluffy. Scrape around the edges and across the bottom once or twice to make sure everything is incorporated.

  4. Add lemon zest and eggs one at a time while continuing to mix on medium low speed.

  5. Slowly spoon half the flour into mixture at low speed. Scrape the sides and bottom of the bowl with a rubber spatula.

  6. Continue on medium speed alternating between spooning in flour and pouring in almond milk and lemon juice. Mix until a smooth cake batter is formed.

  7. Divide the batter between the three pans. ( or two if using 8 inch pans.)

  8. Bake at 350 F for 25-30 minutes or until toothpick comes out clean after being inserted down the center.

  9. Let each cake completely cool on rack. Then invert and remove layers from pans. Set on rack to cool longer. *see post for more tips!!

  10. Now make your frosting!


  1. Clean and dry your stand mixer bowl and whisk attachment.
  2. Place room temperature butter in bowl and whisk until fluffy.

  3. Add strawberry puree and 2 cups powdered sugar. Mix on medium speed. Scrape sides and bottom of bowl as needed while making frosting.

  4. Add milk and chopped strawberries.
  5. Continue to add remaining 2 cups of powdered sugar slowly until frosting is thick but still spreadable. If you want a stiffer frosting add more powdered sugar, a cup at a time. To thin the frosting add more milk or strawberry puree a teaspoon at a time.

  6. Cover bowl with plastic wrap and set aside.
  7. Place one cake layer onto cake stand.

  8. Using an offset spatula cover with frosting. Repeat with second layer.

  9. Add top and cover with frosting.

  10. Apply and smooth frosting around the sides of cake. Use a bench scraper to smooth frosting along the sides.

  11. Place in fridge to help set frosting for 30 min.
  12. Top with chopped strawberries and serve!!

Recipe Notes

Tips: Set refrigerated butter on counter for 3hrs to reach room temp. Place cake rounds after cooling into freezer for 45 minutes, this makes applying frosting much easier.