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

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.
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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

Instructions
 

  • Set oven to 350°F (175°C). Grease and flour four 8-inch round cake pans or line the bottoms with parchment paper.
  • In a medium bowl, whisk flour, baking powder, baking soda, and salt until well combined.
  • Beat softened butter and sugar in a large bowl for 3–4 minutes until light and fluffy. Scrape down the sides halfway through.
  • Add eggs one at a time, mixing well after each. Stir in lemon zest, vanilla, and lemon extract (if using).
  • In a small bowl, mix lemon juice and milk (it’ll curdle a little—perfect!). Add dry mix and lemon-milk mix to the batter in turns, starting and ending with the dry. Mix until just combined.
  • Gently fold in chopped strawberries. Add food coloring for a pink hue, if desired. Don’t overmix.
  • Divide batter evenly between pans. Smooth the tops. Bake 20–25 minutes or until a toothpick comes out clean. Cool in pans for 10 minutes, then transfer to wire racks to cool fully.
  • Lemon Cream Cheese Frosting
  • In a large bowl, beat cream cheese and butter for 2–3 minutes until smooth and fluffy. Mix in lemon zest, lemon juice, and vanilla until well blended.
  • Add powdered sugar gradually (½ cup at a time) until the frosting is thick, creamy, and spreadable. If the frosting feels too soft, chill for 15 minutes before frosting the cake.

Assembling the Cake

  • Use a serrated knife to trim the tops of each layer if needed so they stack evenly.
  • Place the first cake layer on a plate or cake stand. Spread frosting evenly on top. Repeat with the next layers.
  • Frost the top and sides of the cake. Smooth out with a spatula or create decorative swirls.
  • Top with fresh strawberries, lemon slices, or mint just before serving for a fresh, bright finish.