I’d been tinkering with the idea of turning my favorite summer drink into a dessert for weeks. Lemonade is a go-to in my kitchen when the sun starts blazing—but I wanted more. Something celebratory. Something with layers.

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After a Saturday morning trip to the farmers’ market, I came home with a paper bag of strawberries so fragrant they practically perfumed my car ride back. That’s when the lightbulb went off.

The first version was a bit of a mess—too much juice, not enough structure—but the flavor? Wow. Like biting into sunshine. The second attempt nailed the base, but the frosting didn’t carry the lemon pop I wanted. Third time? Magic. Moist, airy cake bursting with strawberry bits, tangy lemon woven through every bite, and a rich cream cheese frosting that’s citrusy, smooth, and irresistible.

I layered the cakes and stood back as the frosting spilled down the sides. Topped it with fresh strawberries and thin lemon wheels, and just stood there smiling. It’s not just a cake—it’s a full-on celebration of the season. You’re going to fall hard for this one.

Short Description

This four-layer Strawberry Lemonade Cake combines tender strawberry cake with zesty lemon cream cheese frosting. A vibrant, refreshing dessert that feels like summer in every slice.

Key Ingredients

For the Strawberry Cake Layers:

2½ cups all-purpose flour
2½ tsp baking powder
½ tsp baking soda
½ tsp salt
1 cup unsalted butter, softened
1¾ cups granulated sugar
4 large eggs
1 tbsp lemon zest
2 tsp vanilla extract
½ tsp lemon extract (optional)
⅔ cup whole milk
⅓ cup fresh lemon juice
1 cup finely chopped fresh strawberries (patted dry)
A few drops pink or red food coloring (optional)

For the Lemon Cream Cheese Frosting:

8 oz cream cheese, softened
½ cup unsalted butter, softened
1 tbsp lemon zest
1 tbsp fresh lemon juice
½ tsp vanilla extract
4–5 cups powdered sugar (adjust to desired consistency)

Optional Garnishes:

Lemon slices
Fresh strawberries
Mint leaves
Candied lemon peel

Tools Needed

Electric mixer or stand mixer
Four 8-inch round cake pans
Mixing bowls (large and medium)
Whisk
Rubber spatula
Serrated knife
Cooling racks
Offset spatula or butter knife
Cake stand or serving plate

Cooking Instructions

Step 1: Preheat and Prepare Pans
Preheat oven to 350°F (175°C). Grease and flour four 8-inch round cake pans or line bottoms with parchment paper to prevent sticking.

Step 2: Mix Dry Ingredients
In a medium bowl, whisk together flour, baking powder, baking soda, and salt until evenly combined. Set aside.

Step 3: Cream Butter and Sugar
In a large mixing bowl, beat softened butter and sugar with an electric mixer for 3–4 minutes until light, fluffy, and pale. Scrape the bowl halfway through to ensure even mixing.

Step 4: Add Eggs and Flavor
Add eggs one at a time, beating well after each addition. Mix in lemon zest, vanilla extract, and lemon extract if using.

Step 5: Combine Wet and Dry Ingredients
In a small bowl, stir together milk and lemon juice. The mixture will curdle slightly—perfect for flavor and texture.

Alternately add the dry ingredients and lemon-milk mixture to the batter, starting and ending with the dry mix. Stir just until combined.

Step 6: Fold in Strawberries
Gently fold in chopped, dried strawberries. If you want a pink hue, add a few drops of food coloring. Don’t overmix—just enough to distribute the fruit.

Step 7: Bake the Cakes
Divide the batter evenly into prepared pans. Smooth the tops and bake for 20–25 minutes or until a toothpick inserted in the center comes out clean. Let cakes cool in pans for 10 minutes, then carefully transfer to wire racks to cool completely.

Lemon Cream Cheese Frosting

Step 1: Mix Base
In a large bowl, beat cream cheese and butter together until smooth and fluffy, about 2–3 minutes.

Step 2: Add Flavor
Mix in lemon zest, lemon juice, and vanilla extract until well blended.

Step 3: Add Sugar
Gradually add powdered sugar, ½ cup at a time, until desired consistency is reached. Frosting should be thick, creamy, and easy to spread.

Step 4: Chill
If the frosting feels too soft, chill it for 15 minutes before assembling the cake.

Assembling the Cake

Step 1: Level the Cakes
If any cake layers domed during baking, use a serrated knife to level them for even stacking.

Step 2: Layer and Frost
Place one cake layer on a serving plate. Spread a generous layer of lemon frosting on top. Repeat with remaining layers, frosting between each one.

Step 3: Frost the Outside
Cover the top and sides of the cake with the remaining frosting. Smooth with an offset spatula or swirl for texture.

Step 4: Decorate
Add fresh strawberries, lemon slices, or mint leaves on top. Garnish just before serving for the freshest look.

Why You’ll Love This Recipe

– Bursting with real strawberries and fresh lemon

– Creamy, tangy frosting that complements the sweet cake

– Stunning presentation with minimal decorating skills

– Can be made ahead and still tastes fresh

– Balanced sweetness and refreshing citrus flavor

– Crowd-pleasing and kid-approved

Mistakes to Avoid & Solutions

Using too much strawberry juice: Always pat strawberries dry to avoid soggy batter.

Overmixing the batter: Mix just until ingredients are combined to prevent a dense cake.

Not leveling the cakes: Uneven layers may slide—level for a steady stack.

Warm cakes when frosting: Let cakes cool fully or the frosting will melt.

Too thin frosting: Add more powdered sugar ¼ cup at a time until thick enough to hold shape.

Serving and Pairing Suggestions

– Slice and serve on its own for birthdays, bridal showers, or garden parties.

– Pair with a glass of sparkling lemonade, iced tea, or Prosecco.

– Add a scoop of vanilla or lemon sorbet on the side for a refreshing dessert plate.

– Serve buffet-style with a fruit salad and light finger foods.

Storage and Reheating Tips

Refrigeration: Store cake in an airtight container in the fridge for up to 4 days.

Freezing: Wrap individual slices in plastic and foil. Freeze for up to 2 months.

Thawing: Thaw overnight in the fridge or at room temperature for 1–2 hours.

Reheating: Best served cold or room temp. If warming slightly, microwave for 5–8 seconds—no longer or the frosting may melt.

FAQs

1. Can I use frozen strawberries?
Yes, but thaw completely and pat dry to remove excess moisture before folding into the batter.

2. Can I make the cake layers ahead of time?
Absolutely. Bake and cool them, then wrap tightly in plastic wrap and refrigerate or freeze until ready to frost.

3. What’s the best way to get even cake layers?
Use a kitchen scale to weigh out equal batter into each pan. It helps ensure uniform layers.

4. Can I use low-fat cream cheese or butter?
Not recommended. Full-fat ingredients give the frosting its rich, stable texture and best flavor.

5. Can I make this as a two-layer cake?
Yes. Just divide the batter between two pans and bake for 28–32 minutes instead. Adjust frosting accordingly.

Tips & Tricks

– Let the eggs and butter come to room temperature before mixing—this helps create a smooth batter.

– For extra lemon zing, brush cake layers with lemon syrup before frosting.

– Use cake strips on the pans to help the layers bake flatter.

– Decorate right before serving to keep strawberries and lemon slices fresh.

– Chill the cake for 20–30 minutes before slicing for cleaner cuts.

Recipe Variations

1. Strawberry Shortcake Vibe
Swap cream cheese frosting for lightly sweetened whipped cream. Add extra sliced strawberries between layers. Keep chilled until serving.

2. Gluten-Free Version
Use a 1:1 gluten-free flour blend instead of all-purpose flour. Add ½ tsp xanthan gum if not included in the blend.

3. Lemon Blueberry Twist
Replace strawberries with fresh or frozen (and thawed) blueberries. Keep all other measurements the same. The lemon-blueberry combo is bright and classic.

4. Vegan Option
Substitute eggs with flax eggs (1 tbsp ground flax + 3 tbsp water per egg). Use vegan butter and vegan cream cheese for the frosting. Use almond or soy milk + lemon juice as the buttermilk alternative.

5. Sheet Cake Style
Pour batter into a greased 9×13 pan and bake for 35–40 minutes. Frost and decorate as usual for a more casual dessert.

Final Thoughts

This Strawberry Lemonade Cake is exactly that—a sweet celebration of bold citrus, fresh fruit, and sunny days. It’s the cake I bring out when I want to impress without fuss. Each layer tells its own story—bright strawberries tucked inside tender crumb, a zing of lemon that dances on your tongue, and that creamy, luscious frosting that ties it all together.

This cake holds up beautifully for parties and is easy enough to tackle on a weekend. Plus, it’s forgiving—if your layers lean or your frosting swirls go a little wild, it only adds to the charm.

If you’re looking for a dessert that delivers on flavor, beauty, and feel-good vibes, this cake’s for you. Bake it, share it, and let the compliments roll in.

Strawberry Lemonade Cake (4 Layers) With Lemon Cream Cheese Frosting