Homemade Strawberry Cake with Lemon Frosting

If you ask me, strawberry and lemon is one of those flavor combinations that just works.

This layer cake brings together sweet strawberry cake with bright lemon frosting for a dessert that feels special without being fussy. Fresh strawberry puree gives the cake a natural flavor and soft crumb, while the cream cheese base keeps everything moist.

The frosting gets its punch from real lemon juice and zest, balancing out the sweetness of the cake. Sliced strawberries tucked between the layers add little bursts of fruit in every bite.

It’s a showstopper cake that’s perfect for birthdays, potlucks, or any time you want something a bit more festive than your everyday dessert.

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What Kind of Strawberries Should I Use?

Fresh strawberries are your best bet for making the puree in this cake, and you’ll want to look for berries that are bright red all the way through with no white or green spots. If fresh strawberries aren’t in season or you’re in a pinch, frozen strawberries work just fine – just make sure to thaw them completely and drain off any excess liquid before pureeing. To make your puree, simply blend the strawberries until smooth, and if you want an extra smooth texture, you can strain out the seeds through a fine mesh sieve. When picking strawberries for the topping, go for medium-sized ones that are firm and have their green tops still attached, since they’ll look prettier on your finished cake.

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Options for Substitutions

This cake is pretty forgiving when it comes to swaps, so here are some options if you need them:

• Cake flour: Don’t have cake flour? You can make your own by measuring 3 cups of all-purpose flour, removing 6 tablespoons, and replacing them with 6 tablespoons of cornstarch. Sift it together a few times to mix well.
• Strawberry puree: Fresh strawberries work best, but frozen strawberries (thawed and pureed) will do the job. Just make sure to drain any excess liquid so your batter doesn’t get too thin.
• Strawberry extract: If you can’t find strawberry extract, you can use vanilla extract instead. The cake won’t have quite as strong a strawberry flavor, but it’ll still taste great.
• Vegetable oil: Canola oil or melted coconut oil work just as well here. You could also use melted butter if that’s what you have on hand.
• Lemon juice and zest: Fresh lemons are really important for this frosting – bottled lemon juice won’t give you the same bright, fresh flavor. The zest especially adds a lot, so try not to skip it.
• Pink coloring gel: This is totally optional. If you don’t have it or prefer a more natural look, just leave it out. The strawberry puree will give the cake a light pink tint on its own.

Watch Out for These Mistakes While Baking

The biggest mistake when making this strawberry cake is adding the eggs too quickly, which can cause the batter to curdle and result in a dense, heavy cake – make sure each egg is fully mixed in before adding the next one, and keep all your ingredients at room temperature for the smoothest batter.

Overbaking is another common issue that leads to dry cake layers, so start checking for doneness at 25 minutes by inserting a toothpick in the center, and remember that the cake will continue cooking slightly as it cools in the pan.

When it comes to the lemon syrup, don’t skip the cooling step before brushing it on your cake layers – applying hot syrup can make the layers soggy and cause them to fall apart when you’re trying to stack them.

For the frosting, add the powdered sugar gradually (about a cup at a time) to avoid lumps, and if your frosting seems too thick to spread easily, add a tablespoon of milk or cream rather than more lemon juice, which can make it too tangy and thin.

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What to Serve With Strawberry Cake?

This strawberry cake with lemon frosting is perfect for spring and summer gatherings, and it pairs beautifully with a scoop of vanilla ice cream or fresh whipped cream on the side. I love serving it at birthday parties or baby showers alongside a fruit salad made with fresh berries, melon, and a honey-lime dressing. For a more casual afternoon treat, a cup of hot tea or iced lemonade complements the bright citrus and berry flavors really well. You can also add extra fresh strawberries on the side or even some raspberry sorbet if you want to keep the fruity theme going.

Storage Instructions

Store: This cake stays moist and delicious when kept in an airtight container or cake dome in the fridge for up to 5 days. The cream cheese frosting needs to be refrigerated, so don’t leave it sitting out on the counter for more than a couple hours. Let it sit at room temperature for about 30 minutes before serving for the best flavor and texture.

Freeze: You can freeze unfrosted cake layers wrapped tightly in plastic wrap and then foil for up to 3 months. I don’t recommend freezing the whole frosted cake since the cream cheese frosting can get a bit watery when thawed, but the cake layers freeze perfectly on their own.

Make Ahead: This is a great cake to prep in stages. Bake the layers a day or two ahead, wrap them well, and keep them in the fridge. You can also make the frosting a day early and store it in the fridge, just give it a good stir before using. Assemble and frost the cake the day you plan to serve it for the prettiest results.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 7800-8500
• Protein: 55-65 g
• Fat: 430-470 g
• Carbohydrates: 990-1100 g

Ingredients

For the cake:

• 9 oz cream cheese (softened to room temperature, about 70°F)
• 0.85 cup butter (I prefer Kerrygold unsalted butter for this)
• 1.85 cups sugar
• 4 eggs
• 3.25 cups cake flour (I always use King Arthur cake flour)
• 2 tsp baking powder
• 0.5 tsp baking soda
• 0.75 tsp salt
• 1 cup strawberry puree (strained to remove seeds for a smoother crumb)
• 2.5 tsp strawberry extract
• 0.25 cup vegetable oil
• pink coloring gel

For the lemon syrup:

• 0.5 cup sugar
• 0.33 cup water
• 3 tbsp lemon juice (freshly squeezed for the best acidity)

For the lemon frosting and assembly:

• 1.6 cups butter
• 9 oz cream cheese (I prefer Philadelphia brand for the best stability)
• 0.25 cup lemon juice
• 1.75 tsp lemon extract
• 1.5 lemons zest (finely grated using a microplane)
• 7.75 cups powdered sugar
• 10 strawberries (sliced into 1/4-inch pieces for layering)
• lemon wedges

Step 1: Prepare Mise en Place and Preheat

• 9 oz cream cheese
• 0.85 cup butter
• 3.25 cups cake flour
• 2 tsp baking powder
• 0.5 tsp baking soda
• 0.75 tsp salt

Preheat your oven to 325°F and grease three 8-inch round cake pans with butter or baking spray.

While the oven heats, soften the cream cheese and butter to room temperature (around 70°F) by letting them sit on the counter—this is crucial for creating a smooth, lump-free batter.

Measure out all your dry ingredients and wet ingredients separately so everything is ready when you start mixing the batter.

Step 2: Make the Strawberry Cake Batter

• dry ingredient mixture from Step 1
• 0.25 cup vegetable oil
• 1 cup strawberry puree
• 2.5 tsp strawberry extract
• pink coloring gel
• butter and cream cheese from Step 1
• 1.85 cups sugar
• 4 eggs

In one bowl, whisk together the cake flour, baking powder, baking soda, and salt; set aside.

In a second bowl, combine the vegetable oil, strawberry puree, strawberry extract, and a few drops of pink coloring gel.

In a large mixing bowl, beat the softened butter and cream cheese together until completely smooth and creamy, then add the sugar and beat for 2-3 minutes until light and fluffy.

Add the eggs one at a time, beating well after each addition.

Now alternate adding the dry and wet mixtures, starting and ending with the dry mixture—this prevents overworking the batter and ensures an even, tender crumb.

Step 3: Bake the Cake Layers

• cake batter from Step 2

Divide the batter evenly among the three prepared pans, smoothing the tops with a spatula.

Bake at 325°F for 28-30 minutes, until a toothpick inserted in the center comes out clean or with just a few moist crumbs.

Let the cakes cool in their pans for 5-10 minutes, then turn them out onto wire racks to cool completely—this prevents them from drying out.

I like to wrap the cooled layers loosely in plastic wrap and let them rest for 30 minutes before assembly; this makes them easier to handle and less likely to crumble when you brush them with syrup.

Step 4: Prepare the Lemon Syrup

• 0.33 cup water
• 0.5 cup sugar
• 3 tbsp lemon juice
• a small amount of lemon zest

While the cakes bake, bring the water and sugar to a boil in a small saucepan over medium-high heat, stirring occasionally.

Once the sugar dissolves completely (about 2 minutes), remove from heat and stir in the freshly squeezed lemon juice and finely grated lemon zest.

Let the syrup cool to room temperature—it will thicken slightly as it cools.

This syrup will add bright flavor and moisture to each cake layer.

Step 5: Make the Lemon Frosting

• 1.6 cups butter
• 9 oz cream cheese
• 7.75 cups powdered sugar
• 0.25 cup lemon juice
• 1.75 tsp lemon extract
• 1.5 lemons zest

In a large mixing bowl, beat the softened butter and cream cheese together until smooth and creamy.

Gradually add the powdered sugar in batches, beating on low speed to avoid a sugar cloud, then increase to medium-high speed and beat until light and fluffy (about 2-3 minutes total).

Fold in the lemon juice, lemon extract, and finely grated lemon zest, stirring until the color is even and there are no streaks.

I find that adding the zest at the end preserves its bright, fragrant oils better than adding it early.

Step 6: Assemble the Layer Cake

• cooled cake layers from Step 3
• lemon syrup from Step 4
• lemon frosting from Step 5
• 10 strawberries

Place the first cooled cake layer on a serving plate or cake board.

Brush the top generously with the cooled lemon syrup from Step 4, then spread a thin layer of lemon frosting from Step 5 over it.

Arrange a single layer of sliced strawberries on top in a neat pattern—the 1/4-inch slices allow them to stay in place without sliding.

Place the second cake layer on top, repeat the syrup brushing, frosting, and strawberry layer.

Set the third cake layer on top and frost the top and sides of the entire cake with the remaining frosting, creating a smooth finish.

Step 7: Chill and Serve

• lemon wedges

Refrigerate the assembled cake for at least 1 hour before slicing—this allows the frosting to set and the flavors to meld together.

Serve with fresh lemon wedges on the side for anyone who wants an extra burst of citrus brightness.

Homemade Strawberry Cake with Lemon Frosting

Delicious Homemade Strawberry Cake with Lemon Frosting recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 35 minutes mins

Cook Time 1 hour hr 5 minutes mins

Total Time 1 hour hr 40 minutes mins

Servings 12 slices

Calories 8150 kcal

Ingredients

  

For the cake::

• 9 oz cream cheese (softened to room temperature, about 70°F)
• 0.85 cup butter (I prefer Kerrygold unsalted butter for this)
• 1.85 cups sugar
• 4 eggs
• 3.25 cups cake flour (I always use King Arthur cake flour)
• 2 tsp baking powder
• 0.5 tsp baking soda
• 0.75 tsp salt
• 1 cup strawberry puree (strained to remove seeds for a smoother crumb)
• 2.5 tsp strawberry extract
• 0.25 cup vegetable oil
• pink coloring gel

For the lemon syrup::

• 0.5 cup sugar
• 0.33 cup water
• 3 tbsp lemon juice (freshly squeezed for the best acidity)

For the lemon frosting and assembly::

• 1.6 cups butter
• 9 oz cream cheese (I prefer Philadelphia brand for the best stability)
• 0.25 cup lemon juice
• 1.75 tsp lemon extract
• 1.5 lemons zest (finely grated using a microplane)
• 7.75 cups powdered sugar
• 10 strawberries (sliced into 1/4-inch pieces for layering)
• lemon wedges

Instructions

 

• Preheat your oven to 325°F and grease three 8-inch round cake pans with butter or baking spray. While the oven heats, soften the cream cheese and butter to room temperature (around 70°F) by letting them sit on the counter—this is crucial for creating a smooth, lump-free batter. Measure out all your dry ingredients and wet ingredients separately so everything is ready when you start mixing the batter.
• In one bowl, whisk together the cake flour, baking powder, baking soda, and salt; set aside. In a second bowl, combine the vegetable oil, strawberry puree, strawberry extract, and a few drops of pink coloring gel. In a large mixing bowl, beat the softened butter and cream cheese together until completely smooth and creamy, then add the sugar and beat for 2-3 minutes until light and fluffy. Add the eggs one at a time, beating well after each addition. Now alternate adding the dry and wet mixtures, starting and ending with the dry mixture—this prevents overworking the batter and ensures an even, tender crumb.
• Divide the batter evenly among the three prepared pans, smoothing the tops with a spatula. Bake at 325°F for 28-30 minutes, until a toothpick inserted in the center comes out clean or with just a few moist crumbs. Let the cakes cool in their pans for 5-10 minutes, then turn them out onto wire racks to cool completely—this prevents them from drying out. I like to wrap the cooled layers loosely in plastic wrap and let them rest for 30 minutes before assembly; this makes them easier to handle and less likely to crumble when you brush them with syrup.
• While the cakes bake, bring the water and sugar to a boil in a small saucepan over medium-high heat, stirring occasionally. Once the sugar dissolves completely (about 2 minutes), remove from heat and stir in the freshly squeezed lemon juice and finely grated lemon zest. Let the syrup cool to room temperature—it will thicken slightly as it cools. This syrup will add bright flavor and moisture to each cake layer.
• In a large mixing bowl, beat the softened butter and cream cheese together until smooth and creamy. Gradually add the powdered sugar in batches, beating on low speed to avoid a sugar cloud, then increase to medium-high speed and beat until light and fluffy (about 2-3 minutes total). Fold in the lemon juice, lemon extract, and finely grated lemon zest, stirring until the color is even and there are no streaks. I find that adding the zest at the end preserves its bright, fragrant oils better than adding it early.
• Place the first cooled cake layer on a serving plate or cake board. Brush the top generously with the cooled lemon syrup from Step 4, then spread a thin layer of lemon frosting from Step 5 over it. Arrange a single layer of sliced strawberries on top in a neat pattern—the 1/4-inch slices allow them to stay in place without sliding. Place the second cake layer on top, repeat the syrup brushing, frosting, and strawberry layer. Set the third cake layer on top and frost the top and sides of the entire cake with the remaining frosting, creating a smooth finish.
• Refrigerate the assembled cake for at least 1 hour before slicing—this allows the frosting to set and the flavors to meld together. Serve with fresh lemon wedges on the side for anyone who wants an extra burst of citrus brightness.