Whenever spring rolls around, I’m instantly reminded of the first time I baked this Strawberry Lemonade Cake Recipe for my family. The kitchen filled with the zesty aroma of fresh lemon zest mingling with the sweet scent of strawberries cooking down into a rich compote—honestly, it felt like sunshine captured in a cake. I remember their eyes lighting up with every bite, especially my niece who declared it the “best birthday cake ever” for her party. It’s one of those recipes that brings everyone to the table, made even sweeter by the memories it creates.

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Why This Recipe Shines

Flavor Harmony: Bright lemon meets juicy strawberries for a balanced, refreshing taste.
Easy Assembly: Layering is straightforward, even if you’re new to multi-layer cakes.
Texture Play: Soft lemon sponge, silky buttercream, and luscious mascarpone Chantilly create a dreamlike mouthfeel.
Showstopper Finish: That glossy lemon drizzle with white chocolate makes a gorgeous, professional look.

This Strawberry Lemonade Cake Recipe is truly special. The lemon zest and juice brighten the cake batter, while a lush strawberry compote and Swiss buttercream fill and frost the layers. Topping it off, the lemon mascarpone Chantilly adds a dreamy creaminess that feels light yet indulgent. Visually, the cake’s soft pinkish hues with bright yellow drizzle make it pop on any dessert table. The textures—from fluffy cake to creamy filling—offer a delightful contrast you’ll savor with every forkful.

If you’ve been hesitant about making a layered cake, don’t worry—I’ve got your back. This Strawberry Lemonade Cake Recipe breaks the process down step by step, from mixing batter to assembling and decorating. I’ll share tips along the way to help you avoid common pitfalls and get a show-stopping dessert that’s sure to impress, whether it’s your first go or your fiftieth.

A three-layer yellow cake with soft, thick pink cream filling between each layer. The cake is covered with smooth, thick yellow icing that drips down the sides. On top, there are fresh whole strawberries and lemon slices arranged in a circle. The cake sits on a white plate, placed on a white marbled surface with a blurred green background. photo taken with an iphone --ar 4:5 --v 7

Ingredients You’ll Be Working With

Before you start, it helps to measure everything carefully. Baking is about precision, especially with cakes, so I recommend spooning and leveling your flour and using room temperature eggs for the best results. You’ll find the exact amounts in the printable recipe card at the bottom.

Lemon zest and juice: Provides fresh citrus brightness and tang; use organic lemons if possible.
Buttermilk: Adds moisture and tenderizes the crumb; can substitute with milk plus vinegar.
Fine salt: Enhances all flavors, balancing sweetness.
Baking soda and baking powder: Work together for perfect rise and fluffiness.
Cornstarch: Lightens texture, keeping cake soft and delicate.
All-purpose flour: The foundation of the cake structure; spoon and level for accuracy.
Vanilla extract: Deepens flavor; pure extract is best for aroma.
Eggs: Room temperature eggs whip up better for a light batter.
Powdered sugar: Sweetens the cake and buttercream smoothly without grit.
Unsalted butter: Softened for ease of mixing; unsalted gives control over salt levels.
Strawberry compote: Homemade adds freshness and natural sweetness—the heart of the filling.
Strawberry Swiss buttercream: Silky and stable frosting that holds the layers together.
Lemon mascarpone Chantilly: Light, creamy topping with a citrus tang for balance.
Yellow food coloring: Just a little for a sunny drizzle—optional but makes a lovely finish.
Lemon curd: Intensifies lemon flavor in drizzle and cream.
Heavy cream: Used melted with white chocolate for smooth lemon drizzle.
White chocolate: Adds richness and shine to the drizzle topping.

If you need substitutions, you can swap buttermilk with a mixture of regular milk and lemon juice or vinegar. For dairy-free options, coconut or almond milk and a vegan butter of choice can work well, just keep temperature in mind for mixing consistency.

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Chef’s Note

You’ll find the complete list of ingredients with exact measurements in the printable recipe card at the bottom of this post.

Tools You’ll Need

Mixing bowls: Multiple sizes help keep wet and dry ingredients separate for better mixing.
Electric mixer or stand mixer: Makes creaming butter and sugar easier and produces fluffier batter.
Measuring cups and spoons: For accuracy, especially important in baking.
15 cm (6-inch) cake pans: Three pans ensure even layers; parchment lining prevents sticking.
Cooling racks: Essential for letting cake layers cool evenly without soggy bottoms.
Turntable (optional): Great for easy cake assembly and smooth frosting application.
Rubber spatulas: Perfect for folding bibulous ingredients like compote and buttercream.
Saucepan or double boiler: Needed to gently melt chocolate and cream for lemon drizzle.
Pastry bags and round tip: For piping the buttercream border between layers.

How to Make Strawberry Lemonade Cake Recipe

Ready to get baking? Let’s break this down into simple, manageable steps so you feel confident from start to finish. We’ll mix the batter, bake the sponges, prepare fillings and frostings, then assemble the layers into a stunning cake.

Prepare your oven and pans: Preheat to 165°C (325°F). Line three 15 cm (6-inch) cake pans with parchment paper for easy removal.
Mix dry ingredients: Sift together the salt, baking soda, baking powder, cornstarch, and all-purpose flour in a bowl. This helps create a light, airy texture in the cake.
Cream butter, powdered sugar, and lemon zest: In a separate large bowl, beat softened butter, powdered sugar, and lemon zest with your mixer until pale and fluffy—this usually takes around 3-5 minutes. The aroma here is so fresh and bright!
Add eggs and vanilla: Beat in eggs one at a time, followed by vanilla extract, ensuring the batter stays smooth and creamy without curdling.
Combine wet and dry ingredients: Add the buttermilk and lemon juice to the dry ingredients first, then slowly fold this mixture into the butter mixture. Stir gently until just combined—overmixing can toughen the cake.
Divide and bake: Evenly pour batter into the three pans. Bake for about 30 minutes at 165°C, or until the cakes are golden and a skewer inserted in the center comes out clean. Let the layers cool completely on racks before assembling.
Make the strawberry compote and fillings: Prepare your homemade compote and chill it thoroughly. Whip up the Strawberry Swiss buttercream and Lemon Mascarpone Chantilly so they’re ready for layering.
Level and layer the cake: Trim the tops of the sponge layers if they’re uneven. Place one layer on your turntable or serving plate, pipe a ring of strawberry buttercream around the edge to hold fillings in, then add a dollop of compote and lemon mascarpone cream inside. Repeat for all layers.
Crumb coat and chill: Apply a thin layer of buttercream all over the stacked cake to seal in crumbs. Chill the cake for at least two hours in the fridge or 30 minutes in the freezer for easier frosting.
Make the lemon drizzle: Melt white chocolate and heavy cream together gently over simmering water. Stir in lemon curd and yellow food coloring. Cool the mixture to about 30°C (86°F) before drizzling over the chilled cake, letting it drip prettily down the sides.
Decorate: Finish by piping leftover strawberry buttercream decorations and garnish with fresh lemon slices if you like. Allow cake to rest at room temperature for 20–30 minutes before slicing and serving.

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Kitchen Wisdom

Tip 1: Soften butter to room temperature for easy creaming and a lighter cake.
Tip 2: Chill fillings before layering to prevent sliding and keep the cake stable.
Tip 3: Use an instant-read thermometer to ensure the drizzle is just cool enough before pouring.
Tip 4: Rest the finished cake at room temp to bring out the full flavor and luscious texture before serving.

How to Serve

A four-layer round yellow cake with a smooth light pink filling between each layer, covered with a thick pale yellow glaze that drips down the sides. On top, there are whole red strawberries and bright yellow lemon wedges arranged in a neat row. The cake sits on a white plate placed on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Flavor Boosters

You can really make this Strawberry Lemonade Cake Recipe your own by adding bright lemon zest on top or a sprinkle of freeze-dried strawberries for a pop of tartness. A dusting of powdered sugar or edible flowers can make for a stunning presentation and subtle freshness that complements the citrus and berry flavors beautifully.

Perfect Pairings

This cake goes perfectly with light, refreshing drinks. Think sparkling water with a splash of fresh lemon, iced tea with a hint of mint, or even a chilled glass of rosé if it’s a special occasion. For something warmer, a citrusy Earl Grey tea balances the sweet and tart layers really nicely.

Presentation Touches

When serving, slice the cake with a hot, clean knife for smooth edges. For gatherings, cut into petite slices so everyone can have a bite of the lovely layers. This cake also makes a wonderful gift—wrap in parchment and tie with a colorful ribbon for a personal touch. For a party centerpiece, set it on a cake stand and scatter fresh lemon slices and strawberries around it for an inviting look.

Variations & Easy Swaps

Use coconut or almond milk with lemon juice in place of buttermilk for a dairy-free version.
Replace strawberry compote with raspberry or blueberry for a different fruity twist.
Add a splash of limoncello to the buttercream for an adult-only party vibe.
Try a lemon glaze instead of drizzle for a thinner, more delicate finish.
Swap white chocolate in the drizzle for vegan white chocolate to keep it plant-based.
Make mini cakes or cupcakes using this batter for individual servings.

Make-Ahead, Storage & Reheating

Store the assembled cake in an airtight container in the fridge for up to 3 days—let it sit at room temperature for 20 minutes before serving.
You can freeze the unfrosted cake layers, tightly wrapped, for up to 2 months; thaw overnight in the fridge before assembling.
If reheating cake slices, use a microwave on low power for 10-15 seconds to avoid drying out.
Prepare strawberry compote and frostings a day ahead to save time on baking day.

FAQs

Can I use frozen strawberries for the compote? Yes, frozen strawberries work well. Just thaw and drain excess liquid before cooking to avoid a watery filling.
How do I keep the cake moist? Using buttermilk and folding ingredients gently helps keep the cake tender and moist. Don’t overbake—check by inserting a skewer.
What if I don’t have a turntable? No worries! You can assemble the cake on a flat plate or cake board. Use an offset spatula for smoother frosting.
Is Strawberry Lemonade Cake Recipe suitable for special occasions? Absolutely! Its beautiful layers and refreshing flavors make it perfect for birthdays, showers, and spring gatherings.
Can I make this cake vegan? Some swaps are easy—plant-based milk and vegan butter for the cake—but replacing eggs and Swiss buttercream is trickier. Consider vegan frosting recipes to complement the cake.