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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