Strawberry Lemonade Layer Cake

Strawberry Lemonade Layer Cake Recipe

A plush & velvety new take on classic summer refresher! This strawberry lemonade layer cake is a harmonious blend of sweet & tart.

  • We’ll go over what gives this strawberry lemonade layer cake it’s punchy flavor and soft, fluffy texture.
  • This recipe is so simple– it’s a refreshing twist on my BEST Vanilla Cake Recipe.

This site contains affiliate links.  As an Amazon associate, I earn from qualifying purchases.  This means that I may make a small commission if you purchase a product using those links (Thank you!!).  This in no way affects my opinion of those products and services.  All opinions expressed on this site are my own.

Strawberry Lemonade Layer Cake At A Glance

Why You’ll Love It

  • Punchy and fresh strawberry and lemon flavors in the cake layers.
  • Light and sweet lemon buttercream.
  • Endless possibilities for decorations!

What You’ll Need

Other baking essentials

Here are some additional tools to upgrade all of your bakes!


  • Cake Flour
  • Granulated Sugar
  • Butter
  • Vegetable Oil
  • Eggs
  • Milk
  • Vanilla Extract
  • Lemon Extract
  • Fresh Strawberries
  • Freeze Dried Strawberry Powder

Can I Just Use Lemon Juice?

  • I highly suggest using pure lemon extract, which provides a much more concentrated flavor with minimal impact on texture/consistency of the cake. It’s also EASIER and quicker than zesting/juicing lemons.
  • If you happen to have a few lemons laying around that you’d rather use instead, you can use zest in the cake, and juice in the frosting.
  • According to The Spruce Eats, for every 1 teaspoon of lemon extract, you can substitute either 2 teaspoons of lemon zest, or 4 Tablespoons of lemon juice.

Fresh AND Freeze-Dried Strawberries?

  • YES! The combination of fresh and freeze-dried helps to achieve the perfect balance of flavor AND texture for the strawberry element of the cake.
  • We will actually make a quick strawberry reduction in the microwave with the fresh berries- don’t let this scare you off! It’s not nearly as intense as it sounds!

Any Questions?

  • Shoot me an email to with any questions you may have! I’d love to help!
  • You can also shoot me a DM on Instagram or TikTok @wildflourmama and I’ll get back to you as soon as I can.

Ready to take your baking to the next level?

Click below to get your copy of my FREE Guide: 7 Secrets to Making Stellar Cakes!

clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Strawberry Lemonade Layer Cake

  • Author: Wildflour Mama
  • Total Time: 45 minutes
  • Yield: 24 servings 1x


A plush & velvety new take on classic summer refresher! This strawberry lemonade layer cake is a harmonious blend of sweet & tart. This recipe yields (4) 6″ round layers.


Units Scale


  • 360 g cake flour
  • 385 g granulated sugar
  • 1/2 tsp salt
  • 2 tsp baking powder
  • 1/2 C. unsalted butter
  • 1/3 C. vegetable oil
  • 4 eggs room temperature
  • 1 C. milk room temperature
  • 1 Tbsp Vanilla extract
  • 2 tsp lemon extract
  • 8 oz pureed and reduced fresh strawberries (see notes)
  • 1 oz powdered freeze-dried strawberries
  • Pink or red gel food coloring (optional)

Lemon Buttercream

  • 2 lb ~7.5 C. Powdered Sugar
  • 2 C. Unsalted Butter
  • 6 Tbsp. Heavy Whipping Cream
  • 2 tsp Vanilla Extract
  • 2 tsp Lemon Extract
  • Pinch of Salt


  1. Preheat oven to 350º
  2. Grease and flour your cake pans (see notes)
  3. Prepare strawberry reduction and set aside to cool (see notes)
  4. If freeze dried strawberries are not already powdered, go ahead and powder them in the food processor.
  5. Whisk together flour, sugar, baking powder, and salt.
  6. Cream together the dry ingredients with butter and oil until well incorporated. It should resemble sugar cookie dough.
  7. Slowly add in eggs, milk, vanilla, and lemon extracts. Mix until smooth.
  8. Gently fold in strawberry reduction and powder, and food coloring if using it. Do not over-mix!
  9. Evenly distribute batter into cake pans and rap them against the counter to pop bubbles in the batter.
  10. Bake for 30-35 minuets or until done! Let cool entirely before assembling/decorating.

Lemon Buttercream

Follow recipe instructions for my vanilla buttercream but add in the vanilla + lemon extracts at the same time!


  1. This recipe yields (4) 6″ round layer, (2) or (3) 8″ round layers, or a single 9″x13″ rectangle pan. Baking times will vary based on pan size!
  2. Check out my post on how to achieve a perfect cake release– no frustration!
  3. To make the strawberry reduction: wash and slice strawberries and puree in food processor. Microwave in a ceramic or glass mug or bowl for 1.5 minutes then stir. Microwave for another 1.5 minutes. Stir again and let cool before adding to the cake batter.
  4. Make sure all ingredients are room temperature before adding to the batter.
  • Prep Time: 10 minutes
  • Cook Time: 35 minutes
  • Category: Cake

Keywords: layer cake, strawberry, cakes, strawberries

Similar Posts

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe rating