Strawberry Lemonade Layer Cake Recipe

Give it up, my sweet friend! You cannot resist the temptation of this Strawberry Lemonade Layer Cake. I am literally bouncing in my chair just thinking about it. If you love the combination of strawberry and chocolate, you must try our decadent Strawberry Chocolate Cake next.

This cake is pure sunshine and joy on a plate. It’s the birthday cake of my dreams, and I am so obsessed I need you to make it immediately. We’re talking fluffy pink layers, a zingy lemon frosting, and a flavor that screams summer party.

It’s the perfect mix of sweet berry and tart citrus. Every single bite is a celebration. Come to Mama, you gorgeous, pink, lemony masterpiece!

Recipe Overview

• Cuisine: American
• Category: Dessert
• Prep Time: 45 minutes
• Cook Time: 30 minutes
• Total Time: 1 hour 15 minutes (plus cooling)
• Servings: 12 glorious slices

Do You Love This Recipe Too?

I first made this cake for my best friend’s birthday. She’s a lemonade fanatic.

I wanted to surprise her with something over-the-top special. The moment she took a bite, her eyes got huge. She said it tasted like her childhood summers, but all grown up and fancy.

That reaction? That’s why I bake. Now, I make it every year. It’s our tradition. This cake isn’t just dessert; it’s a memory maker.

My Shopping List for This Recipe

Grab your cutest tote bag, we’re going shopping! This list is all about getting that perfect pink color and that unforgettable zing.

Fresh strawberries and real lemons are non-negotiable for the best flavor. Trust me on this!

Let’s Get Your Ingredients Ready

Line everything up on your counter. This makes the baking process so much smoother and more fun. Let’s do this!

• For the Pink Cake Layers:
  • 3 cups all-purpose flour
  • 1 tbsp baking powder
  • 1/2 tsp salt
  • 1 cup unsalted butter, room temperature
  • 2 cups granulated sugar
  • 4 large eggs, room temperature
  • 1 tbsp vanilla extract
  • 1 cup whole milk
  • 1/2 cup pureed fresh strawberries (about 1 cup whole berries)
  • Pink gel food coloring (optional, for a brighter pink!)
• For the Lemon Frosting:
  • 2 cups unsalted butter, room temperature
  • 6 cups powdered sugar
  • 1/4 cup fresh lemon juice (about 2 lemons)
  • 2 tbsp heavy cream or milk
  • 1 tbsp finely grated lemon zest
  • Pinch of salt
• For the Filling & Garnish:
  • 1 cup chopped fresh strawberries
  • Extra strawberry slices and lemon zest for the top

Bringing This Recipe to Life (Step-by-Step)

Put on some happy music! We’re about to create magic. Follow these steps and you’ll have a show-stopping layer cake. For another fun, bite-sized project, check out our Easy Starbucks Cake Pops Recipe.

Recipe

Strawberry Lemonade Layer Cake Recipe

Make Strawberry Lemonade Layer Cake Recipe with simple ingredients and clear steps. Prep, cook, and enjoy—perfect for cozy evenings.

Author: Jennifer McDonallds

Prep: 45 min | Cook: 30 min | Total: 1 hour

Serves: - 4 + bites

★ Rate 🖨 Print

Let’s Get Your Ingredients Ready

• For the Pink Cake Layers: 3 cups all-purpose flour 1 tbsp baking powder 1/2 tsp salt 1 cup unsalted butter, room temperature 2 cups granulated sugar 4 large eggs, room temperature 1 tbsp vanilla extract 1 cup whole milk 1/2 cup pureed fresh strawberries (about 1 cup whole berries) Pink gel food coloring (optional, for a brighter pink!)
• 3 cups all-purpose flour
• 1 tbsp baking powder
• 1/2 tsp salt
• 1 cup unsalted butter, room temperature
• 2 cups granulated sugar
• 4 large eggs, room temperature
• 1 tbsp vanilla extract
• 1 cup whole milk
• 1/2 cup pureed fresh strawberries (about 1 cup whole berries)
• Pink gel food coloring (optional, for a brighter pink!)
• For the Lemon Frosting: 2 cups unsalted butter, room temperature 6 cups powdered sugar 1/4 cup fresh lemon juice (about 2 lemons) 2 tbsp heavy cream or milk 1 tbsp finely grated lemon zest Pinch of salt
• 2 cups unsalted butter, room temperature
• 6 cups powdered sugar
• 1/4 cup fresh lemon juice (about 2 lemons)
• 2 tbsp heavy cream or milk
• 1 tbsp finely grated lemon zest
• Pinch of salt
• For the Filling & Garnish: 1 cup chopped fresh strawberries Extra strawberry slices and lemon zest for the top
• 1 cup chopped fresh strawberries
• Extra strawberry slices and lemon zest for the top

Bringing This Recipe to Life (Step-by-Step)

1

Preheat your oven to 350°F. Grease and line three 8-inch round cake pans. I also dust mine with a little flour for extra safety.

2

Whisk the flour, baking powder, and salt in a bowl. Set this aside for now.

3

In a big bowl, beat the butter and sugar together for a full 3-4 minutes. We want it super light and fluffy. This is key for a tender crumb!

4

Beat in the eggs, one at a time. Then mix in the vanilla and the strawberry puree. It will look a little curdled—that’s totally fine!

5

Add the flour mixture and milk alternately, starting and ending with the flour. Mix just until combined. Do not overmix!

6

If you want a vibrant pink cake, stir in a tiny drop of pink gel food color. Pour the batter evenly into your three prepared pans.

7

Bake for 25-30 minutes. A toothpick should come out clean. Let the cakes cool in the pans for 10 minutes, then turn them out onto a wire rack to cool completely. This is the hardest part—waiting!

8

Make the frosting! Beat the butter until it’s smooth and creamy. Gradually add the powdered sugar with the mixer on low.

9

Pour in the lemon juice, cream, lemon zest, and salt. Beat on medium-high for 2-3 minutes until it’s wonderfully light and fluffy.

10

Time to build! Place one cake layer on your plate. Spread a layer of frosting, then sprinkle half the chopped strawberries. Repeat with the next layer.

11

Add the final cake layer. Frost the top and sides with a thin “crumb coat.” Chill for 15 minutes, then add your final, beautiful layer of frosting.

12

Garnish the top with fresh strawberry slices and lemon zest. Stand back and admire your masterpiece!

Notes

Enjoy your homemade Strawberry Lemonade Layer Cake Recipe!

Nutrition Information

Calories: 780kcal

Carbohydrates: 102g

Protein: 6g

Fat: 40g

Saturated Fat: 25g

Sugar: 80g

Did You Make This?

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1. Preheat your oven to 350°F. Grease and line three 8-inch round cake pans. I also dust mine with a little flour for extra safety.
2. Whisk the flour, baking powder, and salt in a bowl. Set this aside for now.
3. In a big bowl, beat the butter and sugar together for a full 3-4 minutes. We want it super light and fluffy. This is key for a tender crumb!
4. Beat in the eggs, one at a time. Then mix in the vanilla and the strawberry puree. It will look a little curdled—that’s totally fine!
5. Add the flour mixture and milk alternately, starting and ending with the flour. Mix just until combined. Do not overmix!
6. If you want a vibrant pink cake, stir in a tiny drop of pink gel food color. Pour the batter evenly into your three prepared pans.
7. Bake for 25-30 minutes. A toothpick should come out clean. Let the cakes cool in the pans for 10 minutes, then turn them out onto a wire rack to cool completely. This is the hardest part—waiting!
8. Make the frosting! Beat the butter until it’s smooth and creamy. Gradually add the powdered sugar with the mixer on low.
9. Pour in the lemon juice, cream, lemon zest, and salt. Beat on medium-high for 2-3 minutes until it’s wonderfully light and fluffy.
10. Time to build! Place one cake layer on your plate. Spread a layer of frosting, then sprinkle half the chopped strawberries. Repeat with the next layer.
11. Add the final cake layer. Frost the top and sides with a thin “crumb coat.” Chill for 15 minutes, then add your final, beautiful layer of frosting.
12. Garnish the top with fresh strawberry slices and lemon zest. Stand back and admire your masterpiece!

Fun Variations to Try Next Time

Once you master the classic, get playful! Here are some of my favorite twists.

Add a layer of lemon curd in between the cake layers for an extra punch of citrus. It’s incredible.

Turn it into a funfetti cake! Add 1/2 cup of rainbow sprinkles to the cake batter along with the flour.

Make a strawberry cream cheese frosting. Just replace 1 cup of the butter with block-style cream cheese. So tangy and good!

How to Store, Freeze, and Reheat

This cake is best served at room temperature. The frosting is soft and the flavors are bright!

Store any leftovers covered at room temperature for 1 day, or in the fridge for up to 3 days. Let it sit out for 30 minutes before serving again.

You can freeze the unfrosted cake layers wrapped tightly for up to 2 months. Thaw overnight before frosting. You can also freeze the whole frosted cake for up to 1 month!

NUTRITION INFORMATION

• Calories: 780kcal
• Carbohydrates: 102g
• Protein: 6g
• Fat: 40g
• Saturated Fat: 25g
• Sugar: 80g

(This is an estimate per slice. Because let’s be real, we’re not counting when we eat this!)

A Quick Q&A on This Recipe

Can I use frozen strawberries?

You can, but thaw and drain them VERY well before pureeing. Excess liquid will throw off your cake batter. I still prefer fresh for the brightest taste.

My frosting is too runny! Help!

No panic! Just chill the bowl of frosting in the fridge for 20 minutes, then beat it again. If it’s still soft, you can carefully add a little more powdered sugar, a quarter cup at a time.

Can I make this into cupcakes?

Absolutely! This batter is perfect for cupcakes. Fill liners 2/3 full and bake for 18-22 minutes. You’ll get about 24-28 amazing strawberry lemonade cupcakes!

I am so proud of you for baking this beauty. It looks complicated, but you just broke it down into simple, fun steps.

This pink cake with its lemon frosting is going to steal the show. It’s the ultimate birthday cake or just a “I-deserve-something-amazing” cake. Share it with people you love. And if you’re looking for a lighter, no-bake treat that also features strawberries, our simple strawberry yogurt bites are a perfect healthy snack.

I can’t wait to hear how yours turns out! Did you add the lemon curd? Did your friends go crazy for it? Please leave a comment and a rating below to let me know what you think!