Short Description

A light and zesty three-layer cake bursting with fresh strawberry buttercream, bright lemon flavor, and topped with fresh strawberries and lemon slices. Moist, tender, and ideal for spring celebrations or summer gatherings.

Why You’ll Love This Recipe

This cake delivers the perfect balance of tart lemon and sweet strawberry, wrapped in a creamy buttercream that’s bursting with real fruit flavor. The three layers offer a stunning presentation, while the combination of sour cream and vegetable oil ensures a moist, tender crumb that stays fresh, making it as delicious as it looks.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Lemon Cake Layers

340 g all-purpose flour
2 Tbsp cornstarch
¾ tsp baking powder
¾ tsp baking soda
¾ tsp salt
300 g granulated sugar
Zest of 1 large or 2 small lemons
180 g unsalted butter, room temperature
4 large eggs, room temperature
240 g sour cream, room temperature
60 g vegetable oil (e.g. canola)
2 Tbsp lemon juice
2 tsp vanilla extract

Strawberry Buttercream

400 g unsalted butter, room temperature
660 g powdered sugar
2 Tbsp freeze-dried strawberry powder
2 tsp vanilla extract
2–3 Tbsp whole milk, room temperature

Decoration

Fresh strawberries
Lemon slices

Directions

Lemon Cake Layers

Preheat and Prepare Pans
Preheat oven to 170 °C (340 °F). Line three 8‑inch (20 cm) cake pans with parchment.
Sift Dry Ingredients
Whisk together flour, cornstarch, baking powder, baking soda, and salt. Set aside.
Cream Sugar and Lemon Zest
Rub sugar and lemon zest together until moist and fragrant. Add butter and cream on high for 3 minutes.
Incorporate Eggs
With mixer on low, add eggs two at a time, mixing until combined.
Combine Dry and Wet
Add half the dry mixture on low speed. Mix in sour cream, oil, lemon juice, and vanilla. Add remaining dry ingredients and mix until just combined.
Fold and Fill Pans
Gently fold with a spatula, then divide batter evenly among the pans.
Bake and Cool
Bake for 20–23 minutes, until a tester comes out clean. Cool in pans for 10 minutes, then transfer to wire racks to cool completely.

Strawberry Buttercream

Combine Sugar and Strawberry Powder
Sift powdered sugar and strawberry powder together; set aside.
Beat Butter
In a mixer, beat butter on medium-high until smooth, about 4 minutes. Scrape down and beat 2 more minutes.
Add Sugar Mixture
With mixer on low, add sugar/strawberry mixture in two parts, alternating with vanilla and milk, until creamy and smooth.
Whip Final Time
Scrape bowl and beat on low for 2 minutes to eliminate air pockets.

Assembling

Layer Cake
Place the first cake layer on a cake stand or serving plate. Spread a generous scoop of buttercream evenly. Repeat with the second layer.
Apply Crumb Coat
Place the third layer, then cover the entire cake with a thin layer of buttercream. Chill for 20 minutes.
Final Coat
Remove from fridge, spread the remaining buttercream smoothly or in waves.
Decorate
Arrange fresh strawberries and lemon slices on top and around the edges as desired.

Servings And Timing

Serves: 10–12
Prep Time: ~30 minutes (excluding sour cream prep)
Bake Time: 20–23 minutes per layer
Frosting Time: ~15 minutes
Assembly Time: ~15 minutes (plus 20-minute chill)
Total Time: ~1 hour 30 minutes (plus sour cream drainage)

Variations

Gluten-Free Option: Substitute with gluten-free all-purpose flour blend.
Citrus Twist: Add a teaspoon of orange zest to the batter for a richer citrus profile.
Herb Addition: Add a few drops of lavender essence to the frosting for a floral touch.
Berry Cupcake Version: Bake in cupcake tins for handheld treats.
Dairy-Free Buttercream: Use plant-based butter and milk for a vegan-friendly frosting.

Storage/Reheating

At Room Temperature: Store covered for up to 2 days in a cool place.
In the Fridge: Store chilled for up to 5 days; allow to come to room temperature before serving.
Freezing: Freeze unfrosted layers wrapped tightly for up to 3 months. Thaw and frost when ready.

FAQs

1. Do I have to drain the ricotta overnight?

This recipe doesn’t use ricotta.

2. What if I don’t have three pans?

Bake each layer separately in the same pan, cooling between batches.

3. Can I make the frosting brighter pink?

Yes—add a small drop of red or pink food coloring to the buttercream.

4. Can I use fresh strawberry puree instead of powder?

You can, but it will affect consistency—reduce milk accordingly.

5. Is sour cream necessary?

It keeps the cake moist. You can substitute with buttermilk, but texture may vary.

6. Can I omit the oil?

Yes—but the cake may be slightly less moist and tender.

7. How long will frosted cake last?

At room temperature, up to 2 days; refrigerated, up to 5 days.

8. Can I freeze the entire frosted cake?

Yes—freeze well-wrapped. Thaw in the refrigerator overnight.

9. Why freeze-dried strawberry powder?

It adds intense flavor without adding moisture, and it’s shelf-stable.

10. Can I swap vanilla extract?

Yes—try almond or lemon extract for a different nuance.

Conclusion

This Strawberry Lemon Cake is the ultimate celebration dessert—bright, flavorful, and visually stunning. With its moist lemon layers and vibrant strawberry frosting, it’s a showstopper for birthdays, showers, or any special occasion. Enjoy every slice of this beautiful, refreshing treat!

Strawberry Lemon Cake

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Author: Ezabella
Total Time: 1 hour 30 minutes
Yield: 10–12 servings
Diet: Vegetarian

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Description

Instructions

Preheat oven to 170 °C (340 °F). Line three 8-inch pans with parchment.
Whisk together flour, cornstarch, baking powder, baking soda, and salt.
Rub sugar and lemon zest together. Add butter and beat for 3 minutes until fluffy.
Add eggs two at a time, mixing until incorporated.
Add half dry mix, then sour cream, oil, lemon juice, and vanilla. Add remaining dry ingredients. Mix until just combined.
Divide batter among pans and bake for 20–23 minutes. Cool in pans for 10 minutes, then on wire racks.
For buttercream, sift sugar and strawberry powder. Beat butter until smooth. Gradually add sugar mix, vanilla, and milk until creamy. Beat 2 more minutes to smooth.
Layer and fill the cake with buttercream. Apply crumb coat and chill 20 minutes. Apply final coat and decorate with fresh fruit.