Bright Layer Cake with Strawberries and Lemon

Bright, tender layers meet a fresh strawberry filling and tangy lemon buttercream in this strawberry lemon cake that smells like spring. After testing this recipe 8 times with different flour blends and temperatures, I landed on a simple method that keeps the cake moist and stable under the citrus buttercream. I developed and refined this version while recipe testing for home bakers, focusing on clear timing, precise measurements, and easy swaps. Read on for the step-by-step method, exact weights and volumes, and tips that stop common failures before they happen. If you like a fruity layer cake, you might also enjoy the floral twist in this hibiscus strawberry lemonade pairing I often serve alongside slices.

Why This Recipe Works

The batter uses room-temperature butter and eggs to trap air evenly, giving a fine, even crumb and a tender cake.
A bit of buttermilk (or yogurt) reacts with baking soda to lift the cake without drying it out.
Macerated strawberries for the filling keep bright flavor without watering down the layers.
Cooling cakes on wire racks prevents trapped steam and soggy layers before assembly.
Stabilizing the buttercream with a small amount of cream cheese (optional) ensures clean slices and a glossy finish.

Ingredients Breakdown

All-purpose flour: 360 g (3 cups). Provides structure; do not substitute with bread flour. For a lighter crumb, use 350 g (2 7/8 cups) cake flour.
Granulated sugar: 400 g (2 cups). Sweetness and tenderness; reducing by 10–20% will change texture.
Unsalted butter: 226 g (1 cup) at room temperature. Fat for richness; salted butter is fine—reduce added salt slightly.
Eggs: 4 large (about 200 g without shells). Eggs provide lift and emulsification.
Buttermilk: 240 ml (1 cup). Reacts with baking soda for a moist crumb. Sub with 240 ml (1 cup) plain yogurt—texture slightly denser.
Baking powder & baking soda: 12 g (2 1/4 tsp) baking powder, 3 g (1/2 tsp) baking soda. Leavening balance is important; don’t double unless scaling the whole recipe.
Lemon zest and juice: Zest of 2 lemons (~2 tbsp / 30 ml juice). Fresh juice brightens the buttercream; bottled lemon juice lacks brightness.
Strawberries: 450 g (about 3 cups sliced) for filling. Macerate with 50 g (1/4 cup) sugar and 15 ml (1 tbsp) lemon juice.
Confectioners’ sugar: 480 g (4 cups) for buttercream. Sift to avoid grit.
Whole milk (or cream): 30–60 ml (2–4 tbsp) to adjust buttercream texture.
Salt: 3 g (1/2 tsp) kosher salt in batter (adjust if using table salt).
Optional: 85 g (3 oz) cream cheese in buttercream to stabilize and add tang—will slightly reduce sweetness.

Brand notes: If using Morton’s table salt, use about half the listed kosher salt volume. For consistent flour measure, weigh by grams.

Essential Equipment

Two 8-inch (20 cm) round cake pans or three 6-inch (15 cm) pans. Use 8-inch pans for the recipe as written; 6-inch will change bake time.
Parchment paper rounds and a nonstick spray or butter for greasing.
Stand mixer or hand mixer for a stable, aerated buttercream and batter.
Kitchen scale for accurate dry ingredient measurement (highly recommended).
Offset spatula for smooth frosting and a serrated knife or cake leveler for trimming.
Wire racks for cooling.
Instant-read thermometer (helpful): cake is done at 95–100°C (203–212°F) center for a moist crumb.

If you don’t have a stand mixer, a hand mixer does fine. For one-pan baking, use a deep 9×13-inch (23×33 cm) pan and adjust bake time.

Step-by-Step Instructions

Time: Prep 25 minutes | Cook 30 minutes | Inactive Time None | Total 55 minutes. Serves 10 (1 slice each).

Step 1: Preheat and prepare pans

Preheat the oven to 175°C (350°F). Grease two 8-inch (20 cm) pans, line bases with parchment, and dust lightly with flour; tap out excess. Chill pans in the freezer for 5 minutes if your batter is thin to help set edges.

Step 2: Mix dry ingredients

Whisk 360 g (3 cups) all-purpose flour, 12 g (2 1/4 tsp) baking powder, 3 g (1/2 tsp) baking soda, and 3 g (1/2 tsp) kosher salt in a bowl for 20–30 seconds until evenly combined. Sifting is optional but helps a lighter texture.

Step 3: Cream butter and sugar

Beat 226 g (1 cup) unsalted butter and 400 g (2 cups) granulated sugar in a mixer on medium speed for 3–4 minutes until pale and fluffy, scraping once. Add eggs one at a time, beating 20–30 seconds after each; mix until fully incorporated and smooth.

Step 4: Build the batter

With mixer on low, add dry ingredients alternately with 240 ml (1 cup) buttermilk: start and end with flour, three additions total. Beat just until combined—about 30–45 seconds per addition. Do not overmix — stop as soon as no dry streaks remain.

Step 5: Add lemon flavor

Fold in the zest of 2 lemons and 15 ml (1 tbsp) lemon juice by hand for 10–15 seconds to distribute bright flavor without deflating the batter. Divide batter evenly between pans and smooth tops with an offset spatula.

Step 6: Bake the layers

Bake at 175°C (350°F) for 22–28 minutes, rotating pans halfway, until a toothpick comes out with a few moist crumbs and the center reaches 95–100°C (203–212°F). Leave in pans 5 minutes, then turn out onto wire racks to cool completely, about 1 hour.

Step 7: Make the macerated strawberry filling

Combine 450 g (3 cups) sliced strawberries with 50 g (1/4 cup) granulated sugar and 15 ml (1 tbsp) lemon juice. Let sit 15–20 minutes until juicy; strain some syrup into a small saucepan and simmer 2–3 minutes to concentrate, then spoon syrup back over berries. Chill for 10 minutes before using.

Step 8: Lemon buttercream

Beat 226 g (1 cup) unsalted butter until pale, then gradually add 480 g (4 cups) confectioners’ sugar. Add 30–60 ml (2–4 tbsp) whole milk and 30 ml (2 tbsp) lemon juice, plus 1 tsp lemon zest. Beat 3–4 minutes until light and spreadable. If using, beat in 85 g (3 oz) cream cheese for stability.

Step 9: Assemble the cake

Level cake tops with a serrated knife. Place one layer on a plate, spread 100–140 g (about 1/2–2/3 cup) macerated strawberries and 2 tbsp of the syrup, then top with 1/3 of the buttercream. Repeat with the second layer and finish with a thin crumb coat. Chill 15–20 minutes, then apply the final coat and decor.

Step 10: Chill and serve

Chill assembled cake 30 minutes to set the buttercream before slicing. Serve at cool room temperature for the brightest flavor. Leftover cake keeps well in the fridge (see storage).

Expert Tips & Pro Techniques

Use a kitchen scale. Volume measures vary; grams give repeatable results.
Common mistake: overbaking. Check at 20 minutes and watch for the center to spring back; test with an instant-read thermometer or toothpick.
To prevent a soggy filling, macerate strawberries, then strain some syrup and simmer briefly to concentrate juices before returning to berries.
Make ahead: Bake layers a day in advance, wrap tightly in plastic, and freeze. Thaw in the fridge overnight, then bring to room temperature before filling.
Professional trick: For cleaner layers, freeze cooled cakes 20–30 minutes before leveling—this makes trimming precise and reduces crumbs.
If buttercream is too soft, chill the bowl for 10 minutes and re-whip; if too stiff, add 1 tsp milk at a time.

Storage & Reheating

Refrigerator: Store the cake in an airtight container or cake keeper for up to 4 days. Keep chilled; the fruit filling shortens shelf life.
Freezer: Cake slices freeze well up to 3 months. Wrap each slice tightly in plastic, then foil. Thaw in the fridge overnight.
Reheating: Bring refrigerated slices to room temperature for 30–45 minutes before serving. Avoid microwaving whole slices to prevent weeping; a 150°C (300°F) oven for 5–7 minutes can warm a slice gently.

Variations & Substitutions

Gluten-Free Version: Replace 360 g (3 cups) all-purpose flour with 360 g (3 cups) 1:1 gluten-free flour blend and add 1 tsp xanthan gum if your blend lacks it. Baking time may increase by 3–5 minutes.
Lower-Sugar: Reduce granulated sugar in the batter to 320 g (1 1/2 cups) and in the filling to 25 g (2 tbsp). Note: texture will be slightly less tender.
Dairy-Free: Use dairy-free butter and 240 ml (1 cup) oat or almond milk mixed with 15 ml (1 tbsp) lemon juice to mimic buttermilk; the crumb will be slightly more delicate.
Mini Cakes or Cupcakes: Divide batter into 24 cupcake liners; bake at 175°C (350°F) for 14–18 minutes. Fill piping with macerated strawberries and top with lemon buttercream.
Lemon-Forward: Replace optional cream cheese with 1 tbsp lemon curd folded into the buttercream for a more intense lemon note; reduce added lemon juice by 1 tbsp to balance texture.

Serving Suggestions & Pairings

Serve with a light mint garnish and extra sliced strawberries for color.
Pair with a citrusy tea or Champagne for celebrations, or a cold hibiscus iced tea for a floral contrast. Try this lemon blueberry mini cheesecake if you want individual desserts for guests.
For brunch, present slices alongside a savory quiche or smoked salmon platter to balance sweet and savory. See a quick zesty lemon cookie recipe as a petit four idea.
Add a scoop of vanilla bean ice cream for an indulgent dessert. For a textured cake, top with toasted almond flakes and a drizzle of reduced strawberry syrup—learn a cold-layered approach in this icebox cake technique.
If you love pound cake textures, try swapping the method for a denser crumb using this strawberry crunch pound cake as inspiration.

Nutrition Information

Per serving (1 slice). Serves 10.

Calories: 470 kcal
Total Fat: 22 g
Saturated Fat: 13 g
Cholesterol: 95 mg
Sodium: 230 mg
Total Carbohydrates: 64 g
Dietary Fiber: 1.5 g
Sugars: 39 g
Protein: 5 g

Nutrition values are estimates. Actual values may vary based on specific ingredients and preparation methods.

Frequently Asked Questions

Q: Why did my cake turn out dry?
A: Most likely it was overbaked or the batter was overmixed. Check for doneness early and use an instant-read thermometer; stop baking when center reaches 95–100°C (203–212°F).

Q: Can I make this without eggs?
A: Yes. Use 4 egg replacer equivalents (such as flax eggs: 4 tbsp flax + 12 tbsp water) or a commercial egg replacer. Expect a denser crumb and slightly different texture.

Q: Can I double this recipe?
A: Yes, you can double it. Use larger pans or bake in batches and increase baking time by 5–10 minutes for larger pans. Ensure even scaling of leavening.

Q: Can I prepare parts of this the night before?
A: Absolutely. You can bake the layers a day ahead and wrap them tightly. Make the filling and buttercream the day of assembly for the freshest flavor.

Q: How long does this cake keep in the fridge?
A: Properly wrapped in an airtight container, it keeps for up to 4 days. The fruit filling means you should consume it sooner rather than later for best texture.

Q: Why is my buttercream grainy?
A: Grainy buttercream usually means the sugar wasn’t sifted or the butter was too cold when sugar was added. Rewarm the mixture slightly and beat until smooth, or strain through a fine sieve if necessary.

Q: Can I substitute frozen strawberries for the filling?
A: You can, but thaw and drain them, then simmer the juices briefly to concentrate the flavor. Frozen berries tend to be softer and will release more water.

Conclusion

This cake is a fresh, show-stopping dessert that balances tender lemon-scented layers with juicy strawberry filling. For another tested take on this flavor duo, see the detailed notes and variations in the Scientifically Sweet strawberry lemon cake recipe, and for a lighter, lemonade-inspired version try the Strawberry Lemonade Cake at Two Cups Flour.