There’s nothing quite like the first bite of a homemade cake that feels light, bright, and layered with love. My Strawberry Lemon Shortcake Layer Cake is one of those desserts that instantly makes me smile. Every layer is soft, airy, and bursting with fresh strawberry flavor, with tangy lemon cream that makes your taste buds dance.
Hi👋 I’m MARILYN, a 34-year-old FROM UNITED KINGDOM. Cooking 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 remember baking this cake for the first time on a warm spring afternoon. My kitchen smelled of sweet strawberries and zesty lemon, and my kids kept sneaking tastes of the cream as I layered it. That moment reminded me why I love baking so much: it’s about joy, warmth, and sharing little moments that become memories.
Whenever I make Strawberry Lemon Shortcake Layer Cake, it feels like a celebration of summer even if the sun is hiding behind clouds. This cake is perfect for birthdays, weekend treats, or whenever I need a little pick-me-up in my kitchen.
Why I Love Making This Recipe
I adore this cake for its simplicity and elegance. It’s light enough to enjoy after dinner without feeling heavy, yet indulgent enough to feel special. The strawberry layers are soft and tender, and the lemon cream adds brightness and a gentle tang that balances the sweetness perfectly.
Making this cake feels playful. I love layering the cake, spreading cream between each level, and adding fresh strawberry slices. The end result looks gorgeous but isn’t intimidating to make. Even on busy days, this cake feels doable, which makes it a staple in my recipe collection.
Ingredients & Little Kitchen Secrets
For the Cake Layers:
- 2 ½ cups all-purpose flour
- 2 ½ teaspoons baking powder
- ½ teaspoon salt
- ½ cup unsalted butter, softened
- 1 cup granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- ½ cup whole milk
- ½ cup fresh strawberry puree
- Optional: few drops natural pink food coloring
For the Lemon Cream:
- 1 cup unsalted butter, softened
- 3 cups powdered sugar
- 3 tablespoons fresh lemon juice
- 1 tablespoon lemon zest
- 1 teaspoon vanilla extract
- Pinch of salt
For Assembly:
- 2 cups sliced fresh strawberries
Kitchen Secrets:
I always use fresh, ripe strawberries for the puree it gives natural sweetness and vibrant color. I gently fold the puree into the cake batter to maintain its light, airy texture. For the lemon cream, zest is non-negotiable it carries the flavor. I also refrigerate the cream for 20 minutes before spreading; it holds its shape better during assembly.
How I Make It, Step by Step
- Preheat the oven to 180°C (350°F) and grease three 8-inch round cake pans. Line with parchment paper.
- In a medium bowl, whisk together flour, baking powder, and salt.
- In a large bowl, cream butter and sugar until fluffy. Add eggs one at a time, then vanilla.
- Fold in the strawberry puree gently. Alternate adding dry ingredients and milk, mixing just until combined.
- Divide batter evenly among pans and bake for 25–30 minutes. Cakes are done when a toothpick comes out clean. Cool completely on a wire rack.
- For the lemon cream, beat butter until soft. Gradually add powdered sugar. Mix in lemon juice, zest, vanilla, and salt until smooth and fluffy. Chill 20 minutes.
- Slice cakes horizontally if desired for extra layers. Spread lemon cream evenly between layers and top with fresh strawberries.
- Frost the top and sides with remaining cream, garnish with strawberry slices, and serve chilled or at room temperature.
How I Serve It at Home
I serve my Strawberry Lemon Shortcake Layer Cake on a beautiful cake stand for maximum impact. A few extra sliced strawberries on top add color and freshness. I like serving it with a cup of tea in the afternoon or as a light dessert after dinner. Kids love helping me layer the cake it’s part of the fun.
Storage, Reheating & Make-Ahead Tips
Store the cake in an airtight container in the fridge for up to 4 days. Bring it to room temperature for 15–20 minutes before slicing to let the cake and cream soften.
For make-ahead: bake the cake layers a day ahead, wrap tightly in plastic wrap, and refrigerate. Prepare the lemon cream fresh the next day and assemble before serving. You can also freeze unfilled layers for up to 2 months.
100-Word Short Version
Bright, tender, and layered with love, my Strawberry Lemon Shortcake Layer Cake combines soft strawberry cake layers with tangy lemon cream and fresh strawberry slices. It’s light, refreshing, and perfect for spring and summer celebrations or family treats. The strawberry puree keeps the cake soft and naturally sweet, while the lemon cream adds a zesty, fluffy finish. I bake the layers ahead of time, then assemble with fresh cream and fruit. This cake brings smiles, brightens any table, and feels like sunshine in every bite.
Recipe Card
⏱️ Time
Prep: 30 minutes
Cook: 30 minutes
Total: 1 hour
🛒 Ingredients
Cake Layers:
2 ½ cups all-purpose flour
2 ½ teaspoons baking powder
½ teaspoon salt
½ cup unsalted butter
1 cup granulated sugar
4 large eggs
1 teaspoon vanilla extract
½ cup whole milk
½ cup fresh strawberry puree
Lemon Cream:
1 cup unsalted butter
3 cups powdered sugar
3 tablespoons fresh lemon juice
1 tablespoon lemon zest
1 teaspoon vanilla extract
Pinch salt
Assembly:
2 cups sliced fresh strawberries
👩🍳 Instructions
- Preheat oven to 180°C (350°F) and prepare three 8-inch pans.
- Whisk dry ingredients.
- Cream butter and sugar; add eggs and vanilla.
- Fold in strawberry puree. Alternate adding dry ingredients and milk.
- Divide into pans; bake 25–30 minutes. Cool completely.
- Beat butter for cream; add powdered sugar gradually. Mix in lemon juice, zest, vanilla, salt. Chill 20 minutes.
- Layer cakes with lemon cream and strawberries. Frost and garnish.
- Serve chilled or at room temperature.
📝 Notes
Use fresh strawberries for vibrant flavor. Chill lemon cream before assembling. Slice cakes for more layers if desired. Store covered in fridge up to 4 days.
🍽️ Nutrition
Calories: 410
Carbohydrates: 55g
Fat: 18g
Protein: 4g
Sugar: 38g
Strawberry Lemon Shortcake Layer Cake
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Total Time: 1 hour
- Yield: 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Bright, tender, and layered with love, this Strawberry Lemon Shortcake Layer Cake combines soft strawberry cake layers with tangy lemon cream and fresh strawberry slices. Perfect for spring, summer celebrations, or a family treat, it’s light, refreshing, and irresistibly delicious.
Ingredients
- 2 ½ cups all-purpose flour
- 2 ½ teaspoons baking powder
- ½ teaspoon salt
- ½ cup unsalted butter, softened
- 1 cup granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- ½ cup whole milk
- ½ cup fresh strawberry puree
- 1 cup unsalted butter (for lemon cream)
- 3 cups powdered sugar
- 3 tablespoons fresh lemon juice
- 1 tablespoon lemon zest
- 1 teaspoon vanilla extract
- Pinch of salt
- 2 cups sliced fresh strawberries
Instructions
- Preheat oven to 180°C (350°F) and grease three 8-inch cake pans. Line with parchment paper.
- Whisk together flour, baking powder, and salt.
- Cream butter and sugar until fluffy. Add eggs one at a time and vanilla extract.
- Fold in strawberry puree. Alternate adding dry ingredients and milk, mixing gently.
- Divide batter into pans and bake 25–30 minutes. Cool completely.
- Beat butter for lemon cream until smooth. Gradually add powdered sugar. Mix in lemon juice, zest, vanilla, and salt. Chill 20 minutes.
- Layer cakes with lemon cream and fresh strawberries. Frost and garnish.
- Serve chilled or at room temperature.
Notes
Use fresh strawberries for the best flavor. Chill lemon cream before assembling. Slice cakes for extra layers if desired. Store in airtight container in the fridge up to 4 days.
Nutrition
- Serving Size: 1 slice
- Calories: 410
- Sugar: 38g
- Sodium: 200mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 65mg
Conclusion
Baking Strawberry Lemon Shortcake Layer Cake always fills my kitchen with sunshine and my heart with joy. It’s simple, vibrant, and full of love. Sharing this cake with family reminds me why I cook: to create memories, share smiles, and bring warmth to every table.