This fresh strawberry lemon layer cake is a bright and beautiful dessert that’s bursting with flavor. Soft, lemon-scented cake layers are filled with sweet strawberry preserves and topped with a creamy, citrusy frosting. It’s light, fruity, and the perfect treat for spring, summer, or any time I’m craving something fresh and uplifting.

Why I Love This Recipe

I love how the tangy lemon and sweet strawberries balance each other perfectly in this cake. It’s got that classic bakery-style softness, but with a fresh, homemade flavor that I can’t get enough of. The strawberry filling adds a juicy pop between the layers, and the lemon zest in the frosting makes the whole cake feel so vibrant. Whether I’m baking it for a birthday, brunch, or just because—I know it’ll be a hit.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the lemon cake layers:

All-purpose flour
Baking powder
Baking soda
Salt
Unsalted butter (softened)
Granulated sugar
Eggs
Lemon zest
Lemon juice
Buttermilk
Vanilla extract

For the strawberry filling:

Fresh strawberries (chopped)
Granulated sugar
Lemon juice
Cornstarch (optional, for thickening)

For the lemon frosting:

Unsalted butter (softened)
Powdered sugar
Lemon juice
Lemon zest
Heavy cream or milk (to adjust consistency)
Vanilla extract

directions

I start by preheating the oven and greasing two or three round cake pans.
In one bowl, I whisk together the flour, baking powder, baking soda, and salt.
In another bowl, I cream the butter and sugar until fluffy, then beat in the eggs one at a time.
I add in the lemon zest, juice, and vanilla, then alternate mixing in the dry ingredients and buttermilk until the batter is smooth.
I divide the batter evenly between pans and bake until a toothpick comes out clean. I let the cakes cool completely.

To make the strawberry filling:
6. I cook strawberries, sugar, and lemon juice in a saucepan over medium heat until they break down and thicken. If needed, I stir in cornstarch for a jam-like texture. Once cooled, I chill it until ready to use.

To make the frosting:
7. I beat the softened butter, then slowly mix in the powdered sugar. I add lemon juice, zest, vanilla, and a bit of cream until it’s light and spreadable.

To assemble:
8. I layer the cakes with strawberry filling between each one, then frost the top and sides with the lemon frosting. Sometimes I garnish with fresh strawberries or lemon slices for a pretty finish.

Servings and timing

This cake serves 12–14 and takes about 1 hour and 15 minutes total, including baking and cooling time.

Variations

When I want to change things up, I use whipped cream instead of frosting for a lighter feel. I’ve also made this as a sheet cake or cupcakes, depending on the occasion. For more texture, I sometimes add diced fresh strawberries directly into the batter. A layer of lemon curd between the cakes also adds a rich, tart surprise.

storage/reheating

I keep the cake covered in the fridge for up to 4 days. It tastes even better the next day as the flavors meld. To serve, I let it sit at room temperature for 15–20 minutes for the best texture. I don’t recommend reheating, but individual slices can be frozen for up to 2 months—just wrap them tightly and thaw overnight in the fridge.

FAQs

Can I use store-bought strawberry jam instead of homemade filling?

Yes, I’ve used high-quality strawberry preserves in a pinch. It saves time and still tastes great, especially if I warm it slightly to make spreading easier.

How do I keep the cake from being too dense?

I always use room-temperature ingredients and avoid overmixing the batter. Buttermilk also helps keep the cake light and tender.

Can I make this cake ahead?

Definitely. I bake the cake layers a day in advance and store them tightly wrapped. I make the frosting and filling fresh the day of assembly.

What’s the best way to get lemon flavor without it being too sour?

I rely on both lemon zest and fresh juice. Zest adds a bright aroma without adding acidity, while the juice brings the tang. It’s all about balance.

Can I use frozen strawberries for the filling?

Yes, I’ve used frozen berries before—just make sure to thaw and drain them well to avoid excess moisture.

Conclusion

This strawberry lemon cake is a sunshine-filled dessert that’s perfect for celebrating the season—or just treating myself to something sweet and citrusy. It’s moist, flavorful, and so satisfying with every bite. From the bright lemon layers to the luscious strawberry center, it’s a classic combo that I’ll make again and again.