The Story & Intro
Hi👋 I’m MARILYN, a 34-year-old FROM UNITED KINGDOM gCooking is my passion, and I love sharing delicious, easy-to-follow recipes. Join me on marilynrecipes.com to explore a world of culinary delights, from comforting classics to innovative creations. Let’s make cooking fun and enjoyable for everyone! Cooking is about more than just food it’s about sharing stories and making memories.
The Classic Strawberry Lemon Layer Cake is one of those desserts that instantly transports me back to my childhood summers. I remember my grandmother’s garden, bursting with fragrant strawberries and sunlit lemon trees. The smell of sugar and citrus in the kitchen always meant someone special was visiting. This cake combines sweet, juicy strawberries with the bright zing of lemon a combination that always brings smiles.
Over the years, I’ve made this cake countless times, and it never fails to impress. It’s soft, moist, and layered with luscious strawberry filling and zesty lemon buttercream. Every bite tastes like a warm hug and a sweet memory.
I love making the Classic Strawberry Lemon Layer Cake for birthdays, garden parties, or simply to celebrate an ordinary day. Its flavors are bright yet comforting, playful yet elegant, and it has become a family favorite that everyone looks forward to.
Why I Love Making This Recipe
I love making this cake because it’s both joyful and simple. Strawberries and lemons are classic flavors, but together they create a perfect balance of sweetness and tanginess. The act of layering the cake, spreading the strawberry filling, and frosting with lemon buttercream feels almost meditative to me.
What makes this recipe even more special is its versatility. I can decorate it with fresh strawberry slices, candied lemon peel, or even edible flowers for a springtime centerpiece. Despite its beautiful presentation, the process is straightforward and approachable, even for a busy weeknight or casual gathering.
This cake also brings people together. I’ve served it to neighbors, friends, and family, and watching them savor each bite reminds me why I love cooking. Food isn’t just about nourishment it’s about connection, conversation, and shared joy.
Ingredients & Little Kitchen Secrets
For the Cake Layers:
- 2 ½ cups all-purpose flour
- 2 ½ tsp baking powder
- ½ tsp salt
- ¾ cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs, room temperature
- 1 tsp vanilla extract
- Zest of 2 lemons
- 1 cup whole milk, room temperature
For the Strawberry Filling:
- 2 cups fresh strawberries, chopped
- ¼ cup granulated sugar
- 1 tsp lemon juice
For the Lemon Buttercream:
- 1 cup unsalted butter, softened
- 4 cups powdered sugar
- 2 tbsp lemon juice
- 1 tsp lemon zest
- 2-3 tbsp heavy cream (optional for spreading consistency)
Little Kitchen Secrets
I always let my butter and eggs come to room temperature before mixing — it makes the cake layers light and airy. I zest the lemons directly over the batter to capture all that fragrant oil. For the strawberry filling, I macerate the berries for at least 15–20 minutes, which enhances their natural sweetness and creates a glossy, flavorful layer for the cake.
When making the buttercream, I beat the butter until creamy before adding sugar. Then, I slowly incorporate lemon juice and zest. This technique prevents curdling and gives a smooth, silky frosting that spreads beautifully.
How I Make It, Step by Step
- Preheat the oven to 350°F (175°C). Grease and flour three 8-inch round cake pans.
- In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
- In a large mixing bowl, beat butter and sugar until light and fluffy.
- Add eggs one at a time, beating well after each addition.
- Stir in vanilla extract and lemon zest.
- Alternately add the flour mixture and milk, beginning and ending with flour. Mix until just combined.
- Divide batter evenly between prepared pans and smooth tops.
- Bake for 25–30 minutes, or until a toothpick inserted comes out clean. Cool completely in pans.
- For the strawberry filling, combine chopped strawberries, sugar, and lemon juice in a bowl. Let sit to macerate.
- For the lemon buttercream, beat butter until creamy. Gradually add powdered sugar, then lemon juice and zest. Adjust consistency with heavy cream if needed.
- To assemble, place one cake layer on a serving plate. Spread half the strawberry filling evenly on top.
- Add second cake layer and repeat with remaining filling. Top with the final layer.
- Frost the top and sides with lemon buttercream. Decorate with fresh strawberries and lemon zest.
- Chill for 30 minutes to set before serving.
How I Serve It at Home
I serve the Classic Strawberry Lemon Layer Cake at room temperature to maximize the flavor and texture of the cake and filling. I often slice it into generous wedges and place them on dessert plates with extra strawberry slices on the side. For special occasions, I add edible flowers or a light dusting of powdered sugar on top for a festive look.
It pairs beautifully with a cup of tea or a glass of sparkling lemonade. And for summer afternoons, I serve it outside on a picnic table where the fresh fruit and lemon zest complement the sunshine perfectly.
Storage, Reheating & Make-Ahead Tips
I store leftover cake in an airtight container in the refrigerator for up to 3 days. I avoid freezing if possible, as the strawberry filling can become watery.
This cake is perfect for make-ahead celebrations. I can bake the layers and prepare the filling and frosting a day in advance. Assemble the cake the day of serving for the freshest taste and most vibrant presentation.
100-Word Short Version
My Classic Strawberry Lemon Layer Cake is soft, moist, and layered with sweet strawberry filling and zesty lemon buttercream. The cake layers are light and airy, with a bright, fragrant lemon flavor. Fresh strawberries make a glossy, juicy layer that perfectly complements the tangy buttercream. This cake is perfect for birthdays, picnics, or cozy family gatherings. It’s simple to make, visually stunning, and incredibly satisfying. The combination of sweet and tart flavors always brings smiles to the table and creates lasting memories. Everyone loves a slice of this joyful, classic dessert.
Recipe Card Section
⏱️ Time
Prep Time: 30 minutes
Cook Time: 25–30 minutes per layer
Chill/Set Time: 30 minutes
Total Time: 1 hour 40 minutes
🛒 Ingredients
Cake Layers:
2 ½ cups all-purpose flour
2 ½ tsp baking powder
½ tsp salt
¾ cup unsalted butter, softened
2 cups granulated sugar
4 large eggs, room temperature
1 tsp vanilla extract
Zest of 2 lemons
1 cup whole milk, room temperature
Strawberry Filling:
2 cups fresh strawberries, chopped
¼ cup granulated sugar
1 tsp lemon juice
Lemon Buttercream:
1 cup unsalted butter, softened
4 cups powdered sugar
2 tbsp lemon juice
1 tsp lemon zest
2–3 tbsp heavy cream
👩🍳 Instructions
- Preheat oven to 350°F (175°C). Grease and flour three 8-inch cake pans.
- Whisk together flour, baking powder, and salt.
- Beat butter and sugar until fluffy.
- Add eggs one at a time, then vanilla and lemon zest.
- Alternately fold in flour mixture and milk.
- Divide batter into pans and bake 25–30 minutes. Cool completely.
- Macerate strawberries with sugar and lemon juice.
- Beat butter for buttercream until creamy, gradually add sugar, lemon juice, and zest.
- Layer cake: cake, strawberry filling, cake, filling, final cake layer.
- Frost with lemon buttercream. Decorate. Chill 30 minutes before serving.
📝 Notes
Use room-temperature ingredients for best texture.
Macerate strawberries to enhance flavor.
Make-ahead tips: bake layers a day early, assemble before serving.
🍽️ Nutrition
Calories: 520 kcal
Carbohydrates: 68 g
Protein: 6 g
Fat: 25 g
Saturated Fat: 15 g
Sugar: 42 g
Fiber: 2 g
Sodium: 220 mg
Classic Strawberry Lemon Layer Cake
- Prep Time: 30 minutes
- Cook Time: 25–30 minutes per layer
- Total Time: 1 hour 40 minutes
- Yield: 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: British / American
- Diet: Vegetarian
Description
My Classic Strawberry Lemon Layer Cake is soft, moist, and layered with sweet strawberry filling and zesty lemon buttercream. This cake is perfect for birthdays, picnics, or family gatherings, and it combines juicy strawberries with bright, fragrant lemon for a dessert full of joy and flavor.
Ingredients
- 2 ½ cups all-purpose flour
- 2 ½ tsp baking powder
- ½ tsp salt
- ¾ cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs, room temperature
- 1 tsp vanilla extract
- Zest of 2 lemons
- 1 cup whole milk, room temperature
- 2 cups fresh strawberries, chopped
- ¼ cup granulated sugar
- 1 tsp lemon juice
- 1 cup unsalted butter, softened (for buttercream)
- 4 cups powdered sugar
- 2 tbsp lemon juice
- 1 tsp lemon zest
- 2–3 tbsp heavy cream (optional)
Instructions
- Preheat oven to 350°F (175°C). Grease and flour three 8-inch cake pans.
- Whisk together flour, baking powder, and salt.
- Beat butter and sugar until fluffy.
- Add eggs one at a time, then vanilla and lemon zest.
- Alternately fold in flour mixture and milk.
- Divide batter into pans and bake 25–30 minutes. Cool completely.
- Macerate strawberries with sugar and lemon juice.
- Beat butter for buttercream until creamy, gradually add sugar, lemon juice, and zest.
- Layer cake: cake, strawberry filling, cake, filling, final cake layer.
- Frost with lemon buttercream. Decorate. Chill 30 minutes before serving.
Notes
Use room-temperature ingredients for best texture. Macerate strawberries to enhance flavor. Bake cake layers a day ahead if needed, assemble before serving. Lemon buttercream spreads best if slightly chilled after mixing.
Nutrition
- Serving Size: 1 slice
- Calories: 520
- Sugar: 42 g
- Sodium: 220 mg
- Fat: 25 g
- Saturated Fat: 15 g
- Carbohydrates: 68 g
- Fiber: 2 g
- Protein: 6 g
- Cholesterol: 110 mg
Conclusion
Making this Classic Strawberry Lemon Layer Cake always fills my kitchen with warmth, sunshine, and joy. Every slice tastes like a celebration sweet strawberries, tangy lemon, and soft, moist cake layers. It’s a dessert that brings people together, sparks smiles, and creates memories. Baking isn’t just about following a recipe; it’s about sharing love and happiness, one layer at a time. This cake reminds me that simple ingredients, a little effort, and a lot of heart can create something truly magical.