STRAWBERRY LEMONADE LAYER CAKE FOR FRESH SUMMER BIRTHDAYS
This strawberry lemonade layer cake is bright, fruity, and perfect for summer birthdays. Soft lemon cake layers are filled with sweet strawberry frosting for a fresh and refreshing dessert.
Equipment
- 2 round cake pans
- Mixing bowls
- Electric mixer
- Cooling rack
- Offset spatula
Ingredients
For the Lemon Cake:
- 2 ½ cups all-purpose flour
- 2 ½ teaspoons baking powder
- ½ teaspoon salt
- 1 cup unsalted butter, softened
- 1 ¾ cups granulated sugar
- 4 large eggs
- 2 tablespoons lemon zest
- ¼ cup fresh lemon juice
- 1 cup milk
- 1 teaspoon vanilla extract
For the Strawberry Frosting:
- 1 cup unsalted butter, softened
- 4 cups powdered sugar
- 1 cup freeze-dried strawberries, crushed
- 2 tablespoons heavy cream
- 1 teaspoon vanilla extract
For Garnish:
- fresh strawberries, sliced
- lemon slices
Instructions
Prepare Pans
- Preheat oven to 175°C (350°F). Grease and line two round cake pans.
Mix Dry Ingredients
- Whisk flour, baking powder, and salt together in a bowl.
Cream Butter & Sugar
- Beat butter and sugar until light and fluffy. Add eggs one at a time.
Add Lemon Flavor
- Mix in lemon zest, lemon juice, and vanilla extract.
Combine Batter
- Alternate adding dry ingredients and milk until batter is smooth.
Bake Cakes
- Divide batter between pans and bake for 30–35 minutes until a toothpick comes out clean.
Cool Completely
- Allow cakes to cool fully before frosting.
Make Strawberry Frosting
- Beat butter until creamy. Add powdered sugar, crushed strawberries, heavy cream, and vanilla until fluffy.
Assemble Cake
- Spread frosting between cake layers and over the top and sides. Garnish with strawberries and lemon slices.
Notes
- Extra Lemon Flavor: Add lemon curd between cake layers.
- Berry Swap: Use raspberries instead of strawberries for a twist.
- Storage: Refrigerate covered for up to 4 days.
- Birthday Tip: Decorate with extra fresh berries for a colorful summer cake.
- Make Ahead: Cake layers can be baked a day in advance and frosted later.