Name: Strawberry Lemon Mini Layer Cakes
Prep time: 25 min
Cook time: 15 min
Total time: 40 min
Cuisine: British
Ingredients: 1 1/2 cups (190g) all-purpose flour; 1 teaspoon baking powder; 1/4 teaspoon baking soda; 1/4 teaspoon salt; 1/2 cup (115g) unsalted butter; 3/4 cup (150g) sugar; 2 eggs; Zest of 2 lemons; 3 tablespoons lemon juice; 1 teaspoon vanilla; 1/2 cup (120ml) buttermilk; 1/2 cup (120g) butter (filling); 2 cups (240g) powdered sugar; 1/3 cup mashed strawberries; 1 teaspoon vanilla (filling); Pinch of salt

Jump to Recipe·Print Recipe

There’s something magical about mini layer cakes the way each little slice feels like a personal celebration. My Strawberry Lemon Mini Layer Cakes are soft, tender, and bursting with fresh flavor. The tangy lemon cake layers pair perfectly with sweet strawberry filling, creating a dessert that feels both cheerful and comforting. Every bite is like a little hug, a taste of sunshine no matter the season.

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.

I first made these Strawberry Lemon Mini Layer Cakes on a sunny spring afternoon. I wanted something small and delightful to share with friends over tea. I remember carefully brushing lemon syrup onto each cake layer, spreading strawberry buttercream, and stacking them like tiny towers. When we tasted them, the room lit up with smiles. Since that day, these mini cakes have become my go-to recipe for birthdays, tea parties, and cozy weekend treats.

The balance of sweet strawberries and bright lemon zest is something I adore. These cakes aren’t overly sweet, and the fresh flavors shine through. I love how making these cakes feels like a small act of love every layer, every swirl of frosting, every sprinkle of fresh berries is intentional and joyful.

Why I Love Making This Recipe

Mini layer cakes feel special without being fussy. I love that each cake is perfectly portioned no cutting huge slices or feeling guilty for eating seconds. I also love how versatile the recipe is: you can switch strawberry filling with raspberry or blueberry, or add lemon glaze for extra shine.

Baking these Strawberry Lemon Mini Layer Cakes brings me back to simple, happy moments in the kitchen. The act of layering, frosting, and decorating is meditative, almost like painting with flavors. Every time I share them, I feel like I’m giving a gift of sweetness and sunshine.

Ingredients & Little Kitchen Secrets

Fresh lemons are key. I always zest before juicing to maximize flavor, avoiding the bitter white pith. For strawberries, I pick the juiciest, ripest berries for the filling. If fresh aren’t available, frozen works fine, but make sure to thaw and drain excess liquid.

For the lemon cake layers:

1 1/2 cups (190g) all-purpose flour
1 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1/2 cup (115g) unsalted butter, softened
3/4 cup (150g) granulated sugar
2 large eggs
Zest of 2 lemons
3 tablespoons fresh lemon juice
1 teaspoon vanilla extract
1/2 cup (120ml) buttermilk

For the strawberry filling:

1/2 cup (120g) unsalted butter, softened
2 cups (240g) powdered sugar
1/3 cup mashed strawberries
1 teaspoon vanilla extract
Pinch of salt

Little secret: Brush each cake layer lightly with lemon syrup (1 tbsp lemon juice + 1 tbsp sugar) to make layers extra moist and flavorful.

How I Make It, Step by Step

Preheat the oven to 180°C (350°F). Grease and line 4 mini cake pans (3–4 inch diameter).
In a bowl, whisk flour, baking powder, baking soda, and salt. Set aside.
Cream butter and sugar until light and fluffy. Beat in eggs one at a time. Add lemon zest, lemon juice, and vanilla.
Alternate adding dry ingredients and buttermilk to the butter mixture, mixing gently until just combined.
Divide batter evenly among mini pans. Smooth tops. Bake 15–18 minutes, or until a toothpick comes out clean.
Cool cakes in pans 5 minutes, then transfer to a wire rack. Brush with lemon syrup while slightly warm.
For filling, beat butter until creamy, gradually add powdered sugar. Mix in mashed strawberries, vanilla, and salt until smooth. Chill 15 minutes if needed.
Spread filling between each cake layer. Stack carefully to create mini towers. Frost the top lightly and garnish with fresh strawberry slices or lemon zest.

How I Serve It at Home

I serve these mini cakes on delicate dessert plates with afternoon tea, coffee, or lemonade. Sometimes I add edible flowers or a light dusting of powdered sugar for extra charm. They’re perfect for parties because each guest gets their own personal cake no cutting required! I love how these Strawberry Lemon Mini Layer Cakes instantly brighten any table.

Storage, Reheating & Make-Ahead Tips

Store in an airtight container in the fridge for up to 3 days. Bring to room temperature before serving for the softest texture. The cakes can be made a day ahead bake, cool, and wrap layers separately. Assemble the next day with fresh strawberry filling. You can freeze unfilled cake layers for up to 2 months, thaw at room temperature, and then assemble.

100-Word Short Version

Strawberry Lemon Mini Layer Cakes are tender, zesty, and perfect for small celebrations. Bright lemon cake layers sandwich a creamy, sweet strawberry filling. I make them in mini pans for perfectly portioned treats that are as cheerful as they are delicious. Fresh lemon zest and strawberry mash create bold, natural flavors without being overly sweet. These mini cakes can be prepared ahead, brushed with lemon syrup for extra moisture, and garnished with berries or powdered sugar. Serve with tea, coffee, or lemonade — they’re a delightful, charming dessert that brings joy to any occasion.

Recipe Card

⏱️ Time
Prep: 25 minutes
Cook: 15 minutes
Total: 40 minutes

🛒 Ingredients

For the cakes:

1 1/2 cups (190g) all-purpose flour
1 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1/2 cup (115g) unsalted butter
3/4 cup (150g) sugar
2 eggs
Zest of 2 lemons
3 tablespoons lemon juice
1 teaspoon vanilla
1/2 cup (120ml) buttermilk

For the filling:

1/2 cup (120g) butter
2 cups (240g) powdered sugar
1/3 cup mashed strawberries
1 teaspoon vanilla
Pinch of salt

👩‍🍳 Instructions

Preheat oven to 180°C and prepare mini pans.
Whisk dry ingredients and set aside.
Cream butter and sugar; add eggs, lemon zest, juice, and vanilla.
Alternate adding dry ingredients and buttermilk.
Divide batter into pans; bake 15–18 minutes.
Cool slightly and brush with lemon syrup.
Beat filling ingredients until smooth. Chill if needed.
Assemble cakes with filling between layers. Frost and garnish.

📝 Notes

Brush with lemon syrup for moist layers. Chill filling for easy spreading. Can substitute fresh strawberries with raspberries.

🍽️ Nutrition

Approx. 280 calories per mini cake
Carbohydrates: 36g
Fat: 14g
Protein: 3g
Sugar: 24g

Conclusion

Baking Strawberry Lemon Mini Layer Cakes is like creating little bites of happiness. The combination of soft lemon cakes and sweet strawberry filling makes every slice special. I hope you make these cakes, share them with your loved ones, and enjoy the warmth and joy that homemade desserts always bring. Baking doesn’t have to be complicated sometimes the smallest cakes bring the biggest smiles.