Strawberry Lemonade Cake Recipe Easy Homemade with Creamy Lemon Buttercream

Let me tell you, the scent of fresh strawberries mingling with zesty lemon wafting from my oven is enough to make anyone’s mouth water. The first time I baked this Strawberry Lemonade Cake with Creamy Lemon Buttercream, I was instantly hooked—the kind of moment where you pause, take a deep breath, and just smile because you know you’re onto something truly special. Years ago, when I was knee-high to a grasshopper, my grandma used to make something similar during summer picnics, and that nostalgic memory inspired me to recreate this delightfully tangy, sweet cake.

You know what’s great? My family couldn’t stop sneaking slices off the cooling rack (and I can’t really blame them). Honestly, this recipe is dangerously easy and offers pure, nostalgic comfort with every bite. It’s perfect for potlucks, a sweet treat for your kids, or just to brighten up your Pinterest cookie board with something a little different. After testing this recipe multiple times—in the name of research, of course—it’s become a staple for our family gatherings and gifting. This Strawberry Lemonade Cake feels like a warm hug, and I’m pretty sure you’re going to want to bookmark this one.

Why You’ll Love This Recipe

Honestly, this Strawberry Lemonade Cake with Creamy Lemon Buttercream hits all the right notes, and here’s why I think it deserves a spot in your recipe collection:

• Quick & Easy: Comes together in under an hour, perfect for busy weeknights or when those last-minute cravings hit hard.
• Simple Ingredients: No fancy grocery trips needed; you probably already have everything in your kitchen.
• Perfect for Summer Gatherings: Great for brunches, potlucks, or as a refreshing dessert on a warm day.
• Crowd-Pleaser: Always gets rave reviews from kids and adults alike—there’s just something irresistible about the strawberry-lemon combo.
• Unbelievably Delicious: The texture is light and fluffy with a tangy, creamy frosting that’s pure magic.

This isn’t just another strawberry cake. The secret lies in blending fresh strawberries into the batter for just enough natural sweetness and moisture, while the lemon zest and juice give it a bright, lively kick. The creamy lemon buttercream is whipped to perfection, balancing tart and sweet in every luscious bite. This recipe isn’t just good—it’s the kind that makes you close your eyes after the first bite, savoring every mouthful. It’s comfort food reimagined—healthier, faster, but with the same soul-soothing satisfaction you crave. Whether you’re impressing guests or just treating yourself, this cake turns simple moments into something memorable.

What Ingredients You Will Need

This recipe uses simple, wholesome ingredients to deliver bold flavor and satisfying texture without the fuss. Most of these are pantry staples, and the fresh strawberries and lemons bring that seasonal brightness that makes this cake shine.

For the Cake Batter:

• All-purpose flour – 2 ½ cups (310g), sifted for a light texture
• Baking powder – 2 ½ teaspoons (12g), to help the cake rise beautifully
• Salt – ½ teaspoon (3g), to balance the sweetness
• Unsalted butter – 1 cup (227g), softened (I prefer Kerrygold for the richness)
• Granulated sugar – 1 ¾ cups (350g), for sweetness and moisture
• Large eggs – 4, room temperature (they give structure and richness)
• Fresh strawberries – 1 cup (150g), finely chopped (adds natural sweetness and color)
• Fresh lemon zest – from 2 lemons (adds bright, aromatic flavor)
• Fresh lemon juice – ¼ cup (60ml), for that tangy punch
• Whole milk – ½ cup (120ml), room temperature (for tender crumb)
• Vanilla extract – 1 teaspoon, for depth of flavor

For the Creamy Lemon Buttercream:

• Unsalted butter – 1 cup (227g), softened (room temperature is key for creamy frosting)
• Powdered sugar – 4 cups (480g), sifted to avoid lumps
• Fresh lemon juice – 3 tablespoons (45ml), freshly squeezed for real zing
• Fresh lemon zest – 1 teaspoon, for added brightness
• Heavy cream – 2-3 tablespoons (30-45ml), to adjust consistency
• Pinch of salt, to balance sweetness

If you want a gluten-free option, almond flour works nicely but expect a denser texture. For dairy-free, swap the butter with a plant-based alternative and use coconut milk instead of whole milk—I’ve tried this with great success. When fresh strawberries are out of season, frozen (thawed and drained) work fine but reduce the amount slightly to avoid excess moisture.

Equipment Needed

• Two 8-inch (20 cm) round cake pans – I use non-stick pans, but greasing and lining with parchment works wonders for easy release.
• Electric mixer or stand mixer – This makes creaming butter and sugar a breeze; a handheld mixer works too if you’re careful.
• Mixing bowls – At least two, for dry and wet ingredients.
• Measuring cups and spoons – Accurate measurements are key to this cake’s success.
• Spatula – For folding in strawberries and scraping the bowl clean.
• Zester or microplane – For fresh lemon zest (important for that bright flavor).
• Cake stand or serving plate – Optional, but it makes presentation extra special.

If you don’t have a stand mixer, don’t worry—just give yourself a few extra minutes to cream the butter and sugar until light and fluffy. Also, maintaining your mixer’s beaters clean and dry helps achieve the best texture. For a budget-friendly option, silicone spatulas and basic metal pans do the trick perfectly well.

Preparation Method

1. Preheat your oven to 350°F (175°C). Grease two 8-inch (20 cm) round cake pans and line the bottoms with parchment paper for easy removal. This step takes about 10 minutes.
2. Mix dry ingredients: In a medium bowl, sift together 2 ½ cups (310g) of all-purpose flour, 2 ½ teaspoons (12g) baking powder, and ½ teaspoon (3g) salt. Set aside.
3. Cream butter and sugar: In a large bowl, beat 1 cup (227g) softened unsalted butter with 1 ¾ cups (350g) granulated sugar until light and fluffy—this usually takes about 4-5 minutes on medium speed. The mixture should look pale and creamy.
4. Add eggs one at a time: Beat in 4 large eggs, one at a time, making sure each is fully incorporated before adding the next. This helps the batter stay smooth and airy.
5. Incorporate lemon and vanilla: Stir in the zest of 2 lemons, ¼ cup (60ml) fresh lemon juice, and 1 teaspoon vanilla extract. This is where the cake starts to smell irresistibly fresh.
6. Alternate adding dry ingredients and milk: Add the dry flour mixture and ½ cup (120ml) whole milk alternately to the batter, beginning and ending with the dry ingredients. Mix on low speed just until combined after each addition—don’t overmix or the cake will be tough.
7. Fold in strawberries: Gently fold 1 cup (150g) finely chopped fresh strawberries into the batter using a spatula. The batter will take on a lovely pink hue.
8. Divide and bake: Evenly pour the batter into the prepared pans. Smooth the tops with a spatula. Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean. The cakes should spring back when lightly pressed.
9. Cool completely: Let the cakes cool in the pans for 10 minutes. Then, turn them out onto wire racks to cool completely before frosting. This prevents the buttercream from melting.
10. Prepare the lemon buttercream: Beat 1 cup (227g) softened unsalted butter until creamy. Gradually add 4 cups (480g) sifted powdered sugar, mixing on low speed. Add 3 tablespoons (45ml) fresh lemon juice, 1 teaspoon lemon zest, a pinch of salt, and 2-3 tablespoons (30-45ml) heavy cream to reach your desired consistency. Beat on high for 3 minutes until light and fluffy.
11. Assemble the cake: Place one cake layer on your serving plate. Spread a thick layer of lemon buttercream on top. Add the second cake layer and cover the entire cake with the remaining frosting. For a pretty finish, use the back of a spoon to create swirls.
12. Chill and serve: Chill the cake for at least 30 minutes to let the buttercream set before slicing. This step makes cutting cleaner and flavors meld better.

If your batter looks too thick (sometimes strawberries release less juice), add a splash more milk. Conversely, if it seems too runny, add a tablespoon or two of flour. These little tweaks have saved me more than once!

Cooking Tips & Techniques

To nail this Strawberry Lemonade Cake every time, here are some tips I’ve picked up along the way. First off, always use room temperature eggs and butter—it makes creaming easier and ensures your cake is tender and moist. Trust me, skipping this step can lead to a dense cake, and nobody wants that.

When folding in the strawberries, be gentle. You don’t want to overmix because the natural juices can turn the batter pink and watery, which affects texture. Also, chopping your strawberries finely helps distribute their flavor evenly without sogginess.

One mistake I made early on was rushing the cooling process. Frosting a warm cake? Big no-no! The buttercream melts and turns into a mess. Patience is key—cool completely, or even chill the layers in the fridge for 15 minutes if you’re in a hurry.

For consistent results, measure your flour by spooning it lightly into your cup and leveling it off. Scooping directly from the bag packs the flour and can make the cake dry. Oh, and always sift your powdered sugar for the frosting to avoid lumps—nobody needs a gritty bite of sugar!

Multi-tasking tip: While the cakes bake, zest and juice your lemons and prep the strawberries. It saves loads of time and keeps the kitchen organized. Plus, having everything ready before you start mixing makes the process smoother and less stressful.

Variations & Adaptations

This Strawberry Lemonade Cake is pretty versatile. Here are a few ways I’ve mixed things up over time:

• Berry Medley: Swap strawberries for a mix of fresh raspberries and blueberries for a colorful twist. It adds a bit more tartness and visual appeal.
• Gluten-Free Version: Use a gluten-free flour blend instead of all-purpose flour. I recommend Bob’s Red Mill 1-to-1 baking flour; it keeps the cake light but with a slightly different crumb.
• Dairy-Free Adaptation: Replace butter with vegan margarine and use coconut or almond milk instead of whole milk. For the frosting, a dairy-free butter substitute works just fine.
• Cooking Method Swap: Tried baking cupcakes instead of a layered cake—the baking time drops to about 18-20 minutes, perfect for individual servings.
• Flavor Boost: Add a tablespoon of poppy seeds to the batter for an extra texture and subtle nutty flavor.

Personally, my favorite variation is adding a thin layer of strawberry jam between the cake layers before frosting. It adds moisture and a sweet surprise that everyone loves.

Serving & Storage Suggestions

This Strawberry Lemonade Cake shines best served slightly chilled or at room temperature. I like to slice it after chilling the frosting so the layers hold together beautifully. For presentation, a few fresh strawberry halves and lemon zest curls on top make it look like a bakery treat.

Pair it with a light cup of tea or a refreshing glass of iced lemonade to complement the citrus notes. It also goes surprisingly well with a dollop of whipped cream or a scoop of vanilla ice cream if you want to turn it into a decadent dessert.

Store leftover cake covered tightly in the refrigerator for up to 4 days. To freeze, wrap the cake (or individual slices) in plastic wrap and then foil—freeze for up to 2 months. When ready to enjoy, thaw overnight in the fridge and bring to room temperature before serving. The flavors actually mellow and develop even more after a day or two, so if you can wait, that’s a win.

Reheating? Gently warm a slice in the microwave for 10-15 seconds to soften the buttercream without melting it completely.

Nutritional Information & Benefits

This cake offers a lovely balance of indulgence and freshness. Each slice (roughly 1/12th of the cake) contains approximately 350 calories, with about 45g carbs, 18g fat, and 3g protein. The fresh strawberries and lemon juice add a boost of vitamin C and antioxidants, which is a nice touch of wellness amidst the sweetness.

The recipe can be adjusted for dietary needs—for example, using almond flour for a gluten-free option or swapping dairy with plant-based alternatives for lactose intolerance. Just be mindful of the sugar content if you’re watching your intake.

From a personal wellness perspective, I appreciate that this cake uses fresh fruit and real lemon juice rather than artificial flavoring. It feels like a treat you can enjoy without too much guilt, especially when shared with loved ones.

Conclusion

All in all, this Strawberry Lemonade Cake with Creamy Lemon Buttercream is a winner in my book. It’s bright, fresh, and perfectly sweet with a lovely creamy finish that makes each bite memorable. I encourage you to customize it to your liking—maybe add a splash of your favorite liqueur or a handful of chopped nuts for texture.

Honestly, I love this recipe because it brings back warm memories while still feeling fresh and new every time I bake it. If you try it, please leave a comment and share your own twists—you know how much I love hearing your adaptations!

Give it a go—you won’t regret it. And hey, don’t forget to share this recipe with friends who need a little sunshine in their baking life. Happy baking!

FAQs

Can I use frozen strawberries instead of fresh?

Yes, but make sure to thaw and drain them well to avoid excess moisture in the batter. You might want to reduce the amount slightly to keep the texture right.

How do I prevent the lemon buttercream from being too runny?

Make sure your butter is at room temperature but not melting. If the frosting feels too soft, add a little more powdered sugar or chill it briefly before spreading.

Can I make this cake ahead of time?

Absolutely! You can bake the layers a day or two in advance and keep them wrapped in the fridge. Frost the cake on the day you plan to serve for the freshest taste.

What’s the best way to zest lemons?

A microplane zester works best for fine, fluffy zest that blends well into the batter and frosting without bitterness.

Is this cake suitable for kids?

Definitely! It’s a sweet treat with natural fruit flavors that kids usually love. Just keep an eye on the lemon intensity if your kids prefer milder flavors.

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