Strawberry Lemonade Cake with Creamy Lemon Buttercream
How I Found This Summer Staple The first time I made Strawberry Lemonade Cake with Creamy Lemon Buttercream, it was a heatwave and my kitchen smelled like a citrus stand. I wanted something bright and nostalgic, the kind of dessert that tastes like sunshine and makes people slow down. I first adapted it after seeing…
How I Found This Summer Staple
The first time I made Strawberry Lemonade Cake with Creamy Lemon Buttercream, it was a heatwave and my kitchen smelled like a citrus stand. I wanted something bright and nostalgic, the kind of dessert that tastes like sunshine and makes people slow down. I first adapted it after seeing a similar idea online, and if you ever want a good comparison to other versions, I sometimes peek back at a classic birthday spin on the flavor to remind me how much I tweaked it; that recipe is a fun reference for celebrations here.
I remember zesting two lemons and thinking, this is going to be my new go-to. The scent alone — the citrus oils bursting and the soft red of chopped strawberries — promised something irresistible. If you like bakes that are both light and comforting, this will be one of those recipes you find yourself making on repeat.
The Ingredient That Changes Everything
I always keep the full ingredient list in my head before starting: 2 ½ cups (310g) all-purpose flour, sifted, 2 ½ teaspoons (12g) baking powder, ½ teaspoon (3g) salt, 1 cup (227g) unsalted butter, softened, 1 ¾ cups (350g) granulated sugar, 4 large eggs, room temperature, 1 cup (150g) fresh strawberries, finely chopped, Zest of 2 lemons, ¼ cup (60ml) fresh lemon juice, ½ cup (120ml) whole milk, room temperature, 1 teaspoon vanilla extract. For the Creamy Lemon Buttercream you’ll need 1 cup (227g) unsalted butter, softened, 4 cups (480g) powdered sugar, sifted, 3 tablespoons (45ml) fresh lemon juice, 1 teaspoon fresh lemon zest, 2-3 tablespoons (30-45ml) heavy cream, and a pinch of salt. Saying the list out loud helps me see the flavor balance before I ever touch a bowl.
I start by Preheat oven to 350°F (175°C). Grease two 8-inch round cake pans and line bottoms with parchment paper, because I learned the hard way that even a little sticking ruins that perfect rim. Then, in a medium bowl, sift together flour, baking powder, and salt. Set aside. That step gives the cake a tender crumb every time.
Getting the Texture Just Right
This is the part where I slow down. In a large bowl, beat softened butter and granulated sugar until light and fluffy, about 4-5 minutes. The rhythm of the mixer almost soothes me; you want the sugar fully incorporated and the butter pale. I always add the 4 large eggs one at a time, room temperature eggs, beating well after each addition — it keeps the batter smooth and airy. After the eggs, stir in lemon zest, lemon juice, and vanilla extract so the lemon brightness disperses through the batter.
Alternately add dry ingredients and milk to the batter, beginning and ending with dry ingredients. Mix on low speed just until combined. That alternation is crucial; it prevents overmixing and keeps the cake soft. Gently fold in chopped strawberries using a spatula rather than the mixer; the strawberries are fragile and you want those little pieces to stay intact and juicy. Divide batter evenly between prepared pans and smooth tops, then slide them into the oven.
Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean. The tops should be a warm golden color, and the air will carry such a gentle lemon-strawberry perfume that it’s impossible to resist peeking. Cool cakes in pans for 10 minutes, then turn out onto wire racks to cool completely. I always resist the urge to frost a warm cake; letting it cool prevents a runny buttercream.
When I make the buttercream, I beat softened butter until creamy. Gradually add powdered sugar on low speed so the powdered sugar doesn’t puff up my kitchen like a snowstorm. Add lemon juice, lemon zest, salt, and heavy cream. Beat on high for 3 minutes until light and fluffy. The cream makes it silky and spreadable; if your frosting is too thick, a splash more cream will help, and if it’s too thin, add a few tablespoons of sifted powdered sugar.
Assembling feels celebratory. Place one cake layer on serving plate. Spread a thick layer of buttercream on top. Add second cake layer and cover entire cake with remaining frosting. Create swirls with the back of a spoon if desired for a homemade look. Chill cake for at least 30 minutes before slicing to set the buttercream — this also makes slicing much cleaner.
A Few Things I’ve Learned
One tip I always share: use room temperature eggs and butter. Cold ingredients fight each other and you won’t get that lovely emulsion. Another trick is to pat dry the strawberries on paper towels after chopping; excess moisture can weigh the batter down. If you want a more intense lemon punch, add an extra teaspoon of lemon zest into the batter, but be gentle — too much lemon can make the cake chalky. And when you fold in strawberries, fold slowly; you want color flecks, not a pink batter.
You’ll know it’s done right when the crumb is moist but not gummy, when the cake springs back a little to the touch, and when a toothpick comes out clean. The buttercream should be light and almost fluffy like whipped frosting, with a balanced sweet-tart bite.
If you want to see a different kind of frosting mood, I sometimes browse recipes for indulgent chocolate pairings and get inspired; a salted caramel swirl is lovely for fall like this.
My Favorite Ways to Serve and Tweak It
I love serving this with a simple dollop of whipped cream or alongside a scoop of vanilla ice cream. For brunch, a side of lemony blueberry compote is dreamy; it’s a riff I borrow from my go-to tart recipe and it complements the strawberries nicely I sometimes pair it with a tart like this. If you want to make it gluten-free, swapping in a cup-for-cup gluten-free flour blend usually works, but expect a slightly different texture.
Two easy variations: fold in a handful of finely chopped macerated strawberries macerated with a teaspoon of sugar and a splash of lemon for extra juiciness, or stir in a teaspoon of poppy seeds into the batter for a nostalgic lemonade vibe. Another fun twist is to use crushed freeze-dried strawberries sprinkled into the buttercream to keep it vibrant without adding moisture. If you’re assembling this for smaller gatherings, you can also turn the batter into cupcakes and bake for a shorter time.
A kitchen memory: my daughter decorated the cake with a spiral of strawberry slices one summer, and the photo we took looks like a postcard. It’s the kind of recipe that sparks little traditions.
When I Make It Ahead and How Long It Keeps
If I’m making this for a party, I often bake the layers a day ahead. After the cakes have cooled completely, wrap each layer in plastic and keep them at room temperature for up to 24 hours, or freeze for longer storage. Once frosted, the cake keeps well in the refrigerator for 3-4 days; bring slices to room temperature before serving so the buttercream softens and the flavors bloom. Leftovers taste great chilled or warmed for ten seconds in the microwave. For cookie pairings at a potluck, I sometimes bring along strawberry buttercream cookies that echo the cake’s flavors I have a cookie recipe I like for that.
One more storage tip: if you want to keep the buttercream pristine, store the cake in a cake carrier or cover loosely with plastic wrap. If you refrigerate, take it out 30-60 minutes before serving.
Conclusion
If you want a quick refresher or alternative presentation of the concept, this Summery Strawberry Lemonade Cake Recipe – Sugar & Sparrow offers a lovely take that inspired some of my tweaks and is great for comparison. Making this Strawberry Lemonade Cake with Creamy Lemon Buttercream always feels like bottling a little summer — bright, sweet, and impossible not to share.
Strawberry Lemonade Cake
Ingredients
Method
- Preheat oven to 350°F (175°C). Grease two 8-inch round cake pans and line bottoms with parchment paper.
- In a medium bowl, sift together flour, baking powder, and salt. Set aside.
- In a large bowl, beat softened butter and granulated sugar until light and fluffy, about 4-5 minutes.
- Add the 4 large eggs one at a time, beating well after each addition.
- Stir in lemon zest, lemon juice, and vanilla extract.
- Alternately add dry ingredients and milk to the batter, beginning and ending with dry ingredients.
- Gently fold in chopped strawberries using a spatula.
- Divide batter evenly between prepared pans and smooth tops.
- Bake for 30-35 minutes or until a toothpick inserted comes out clean.
- Cool cakes in pans for 10 minutes, then turn out onto wire racks to cool completely.
- Beat softened butter until creamy.
- Gradually add powdered sugar on low speed.
- Add lemon juice, lemon zest, salt, and heavy cream.
- Beat on high for 3 minutes until light and fluffy.
- Place one cake layer on a serving plate and spread a thick layer of buttercream on top.
- Add second cake layer and cover the entire cake with remaining frosting.
- Chill cake for at least 30 minutes before slicing.
