Vibrant Strawberry Lemon Cake with Strawberry Buttercream

Introduction & Inspiration

This Strawberry Lemon Cake is a true celebration of bright, fresh flavors, perfect for welcoming warmer weather or brightening any occasion. We’re pairing incredibly moist lemon cake layers, made tender with sour cream and oil, with a vibrant strawberry buttercream that gets its intense flavor and beautiful color naturally from freeze-dried strawberries.

My inspiration for this recipe comes from wanting to capture the pure essence of both lemon and strawberry in a harmonious layer cake. Using freeze-dried strawberry powder in the buttercream provides concentrated fruit flavor without the excess moisture of fresh puree, resulting in a stable and delicious frosting. It is a perfect combination.  

This cake is perfect for birthdays, spring holidays like Easter (just passed!) or Mother’s Day (coming up!), showers, or simply when you crave a slice of sunshine. It’s elegant, flavorful, and a joy to make and share. A perfect cake, for any celebration.

Nostalgic Appeal

Lemon cake and strawberry desserts are both deeply rooted in nostalgic feelings of spring, summer, and happy celebrations. Lemon brings a bright, zesty energy, while strawberries offer sweet, familiar comfort. Combining them in a layer cake feels both classic and special.

The creaminess of the buttercream frosting adds another layer of nostalgic indulgence, reminiscent of classic birthday cakes. This recipe offers that comfort but elevates it with distinct lemon and strawberry notes achieved through thoughtful ingredients.

It’s a cake that feels both cheerful and sophisticated, perfect for creating happy memories around the table. A perfect dessert to share with family and friends.

Homemade Focus

This Strawberry Lemon Cake is proudly crafted entirely from scratch, showcasing how homemade techniques and quality ingredients create superior results. The cake batter utilizes oil and sour cream for exceptional moisture and tenderness, and rubbing the lemon zest into the sugar maximizes citrus aroma.  

The strawberry buttercream is also homemade, gaining its intense flavor and color naturally from freeze-dried strawberry powder – a clever technique for achieving stable, fruit-flavored frosting. Every step, from sifting the flour to whipping the buttercream, contributes to the final delicious outcome.

Making this cake from scratch allows you to control the quality and flavor balance, resulting in a dessert that’s bursting with authentic lemon and strawberry taste. The homemade flavour is incredible.

Flavor Goal

The primary flavor goal is a bright, balanced interplay between tangy lemon and sweet strawberry. The cake layers should be distinctly lemony, moist, and tender, providing a perfect base.

The strawberry buttercream should be creamy, smooth, and pack a punch of authentic strawberry flavor thanks to the freeze-dried fruit powder, balanced with sweetness and vanilla. It shouldn’t be overly heavy or cloyingly sweet.

The combination should be refreshing yet satisfying. Each bite should offer moist cake, creamy frosting, and the clear notes of both lemon and strawberry working together beautifully. A perfect balance between texture and flavour.

Ingredient Insights

For the Lemon Cake Layers:

• All-Purpose Flour (340g): Provides the main structure.
• Cornstarch (2 tbsp): Added to the all-purpose flour, it mimics the lower protein content of cake flour, contributing to a more tender crumb.  
• Baking Powder (¾ tsp) & Baking Soda (¾ tsp): Leavening agents. Baking soda reacts with the acidic sour cream and lemon juice.  
• Salt (¾ tsp): Balances sweetness and enhances flavors.
• Granulated Sugar (300g): Sweetens the cake and aids in creaming with butter.
• Lemon Zest: Rubbed into the sugar to release maximum lemon oil and aroma into the cake. Use organic/unwaxed lemons if possible.  
• Butter (180g, Room Temperature): Adds flavor and richness. Must be properly softened for creaming.
• Large Eggs (4, Room Temperature): Provide structure, richness, binding. Room temperature ensures they mix in smoothly.
• Sour Cream (240g, Room Temperature): Adds significant moisture and tang for a tender crumb.
• Vegetable Oil (60g / approx. 1/4 cup): Guarantees extra moisture.
• Lemon Juice (2 tbsp): Adds bright, tart lemon flavor. Freshly squeezed is best.
• Vanilla Extract (2 tsp): Enhances overall flavor profile.

For the Strawberry Buttercream:

• Butter (400g / approx. 1 3/4 cups, Room Temperature): The base of the American-style buttercream. Must be properly softened.
• Powdered Sugar (660g / approx. 5 1/3 cups, Sifted): Provides sweetness and structure. Sifting is crucial for a smooth frosting.
• Freeze Dried Strawberry Powder (2 tbsp): Provides intense, natural strawberry flavor and color without adding moisture. You can buy this powder or make it by blitzing freeze-dried strawberries in a clean blender/spice grinder until fine, then sifting.  
• Vanilla Extract (2 tsp): Complements the strawberry flavor.
• Whole Milk (2-3 tbsp, Room Temperature): Used to adjust the frosting consistency to make it smooth and spreadable.

For Decoration:

• Fresh Strawberries: For topping and garnish.
• Lemon Slices: Thin slices for decorative garnish.

Essential Equipment

• Three 8-Inch Round Cake Pans: For baking the layers.
• Parchment Paper: For lining pans.
• Non-stick Cooking Spray / Butter: For preparing pans.
• Stand Mixer (Highly Recommended): With paddle and whisk attachments (whisk not strictly needed per instructions, but useful for cream if separated). Essential for properly creaming butter/sugar and making fluffy buttercream.
• Sifter: For dry cake ingredients and powdered sugar/strawberry powder.
• Mixing Bowls (Large, Medium): For various components.
• Rubber Spatula: For folding and scraping bowls.
• Offset Spatula: Essential for smoothly frosting the cake layers and sides.
• Wire Cooling Racks: For cooling cake layers completely.
• Turntable (Optional but helpful): For easier frosting.
• Serving Plate or Cake Stand:

Ingredients

(Metric provided first, US Customary in parentheses where applicable)

LEMON CAKE LAYERS:

• 340 g all-purpose flour (approx. 2 3/4 cups)
• 2 tablespoon cornstarch  
• ¾ teaspoon baking powder
• ¾ teaspoon baking soda
• ¾ teaspoon salt
• 300 g granulated sugar (approx. 1 1/2 cups)
• Zest of one large organic lemon or two small
• 180 g butter (approx. 12.5 tbsp or 1.5 sticks + 0.5 tbsp), room temperature
• 4 large eggs, room temperature
• 240 g sour cream (approx. 1 cup), room temperature
• 60 g vegetable oil (approx. 1/4 cup)
• 2 tablespoon lemon juice
• 2 teaspoon vanilla extract  

STRAWBERRY BUTTERCREAM:

• 400 g butter (approx. 1 3/4 cups or 3.5 sticks), room temperature
• 660 g powdered sugar (approx. 5 1/3 cups), sifted
• 2 tablespoon freeze dried strawberry powder
• 2 teaspoon vanilla extract  
• 2-3 tablespoon whole milk, room temperature

DECORATION:

• Fresh strawberries, sliced or halved
• Lemon slices, thin

Step-by-Step Instructions

1. Prepare Oven and Pans:

• Preheat the oven to 170°C / 340°F (conventional oven).
• Prepare three 8-inch round cake pans: grease them, line the bottoms with parchment paper circles, and grease the parchment paper.

2. Mix Dry Ingredients:

• Sift together the all-purpose flour, cornstarch, baking powder, baking soda, and salt into a medium bowl. Whisk briefly to combine and set aside.

3. Prepare Sugar and Cream Butter:

• In a large mixing bowl (preferably your stand mixer bowl), add the granulated sugar and lemon zest. Use your fingertips to rub the zest into the sugar until fragrant and the sugar looks like wet sand. This releases the lemon oils.
• Add the room temperature butter to the lemon sugar. Using the paddle attachment, beat on medium-high speed for 3 minutes until light and fluffy.

4. Add Eggs:

• Reduce mixer speed to low-medium. Add the room temperature eggs, two at a time, mixing until just combined after each addition. Scrape down the bowl.

5. Combine Batter:

• With the mixer on low speed, add half of the dry ingredient mixture. Mix until just combined (still streaky is okay).
• Add the room temperature sour cream, vegetable oil, lemon juice, and vanilla extract. Mix on low speed until just combined.
• Add the remaining half of the dry ingredients and mix on low speed only until combined and no large streaks of flour remain. Do not overmix.
• Remove the bowl from the mixer. Use a rubber spatula to give the batter a final gentle fold from the bottom up to ensure everything is incorporated.

6. Bake the Cakes:

• Divide the cake batter evenly among the three prepared pans. Smooth the tops.
• Bake for 20-23 minutes (this seems quite short for 8-inch layers, might need closer to 25-30 min – start checking early) or until a cake tester inserted into the center comes out clean. The tops should stay relatively light in color.
• Let the cakes cool in the pans on wire cooling racks for 10 minutes.  
• Carefully run a thin knife around the edges and invert the cakes onto the cooling racks. Peel off the parchment paper and let cool completely.

7. Make the Strawberry Buttercream:

• Sift the powdered sugar and freeze-dried strawberry powder together into a bowl. Set aside.
• In the clean bowl of your stand mixer fitted with the paddle attachment (or using a hand mixer), beat the room temperature butter on medium-high speed for 4 minutes until very light and fluffy.
• Scrape down the sides of the bowl and mix for an additional 2 minutes.
• Reduce speed to low. Add the sifted sugar/strawberry powder mixture in 2 parts, alternating with the vanilla extract and milk (e.g., half sugar/strawberry mix, then vanilla/milk, then remaining sugar/strawberry mix). Mix on low until each addition is incorporated.  
• Once combined, scrape down the bowl. Give the buttercream a final mix on low speed for 2 minutes to smooth it out and reduce air bubbles. (Optional: add a tiny bit of red/pink food color now if desired for brighter color).

8. Assemble the Cake:

• Ensure cake layers are completely cool. If desired, level the tops with a serrated knife.
• Place the first cake layer on your serving dish or turntable.
• Add 2 big scoops of strawberry buttercream and use an offset spatula to spread it evenly over the layer.
• Place the second cake layer on top and repeat with another layer of buttercream.
• Add the third and final cake layer, preferably upside down for a flat top.
• Apply a thin crumb coat of buttercream over the entire cake (top and sides) to seal in crumbs.
• Place the cake in the fridge for 20 minutes to set the crumb coat.

9. Final Frosting and Decoration:

• Remove the chilled cake from the fridge. Add the remaining buttercream to the top and sides.
• Use an offset spatula (and turntable if you have one) to smooth the frosting evenly.
• Optional: Create a wavy or textured design in the frosting using the offset spatula or the back of a spoon.
• Decorate the top and/or base with fresh strawberry slices/halves and thin lemon slices.
• Chill briefly before serving if desired, but serve closer to room temperature.

Troubleshooting

• Cake Dry/Dense: Overbaking, overmixing batter, or ingredients too cold. Cake flour + oil + sour cream should yield a moist cake if baked correctly.
• Frosting Too Sweet: This recipe uses a significant amount of powdered sugar typical of American buttercream. Ensure cream cheese/butter are properly softened. Balance with salt.
• Frosting Grainy: Powdered sugar or strawberry powder not sifted, or butter too cold. Ensure ingredients are room temp and sift dry components.
• Strawberry Powder Clumping: Sift it with the powdered sugar before adding to the butter. Ensure no moisture gets into the powder beforehand.
• Frosting Too Stiff/Soft: Adjust consistency carefully with tiny amounts of milk (1 tsp at a time if too stiff) or sifted powdered sugar (1 tbsp at a time if too soft). Chill if too soft due to warm butter/cream cheese.

Tips and Variations

• Room Temp Ingredients: Crucial for cake (butter, eggs, sour cream, milk) and frosting (butter, cream cheese, milk) for proper mixing and texture.
• Cake Flour: Provides tenderness; see substitution note in previous recipe thoughts if needed.
• Rubbing Zest: Don’t skip rubbing the lemon zest into the sugar – it releases essential oils for maximum flavor.  
• Freeze-Dried Strawberry Powder: Provides intense flavor without adding liquid. Find it online or specialty stores, or make your own by grinding freeze-dried strawberries.  
• Fresh Berries in Filling: Add a layer of thinly sliced fresh strawberries between the cake and frosting layers for extra fruitiness (may make cake slightly less stable).
• Different Extracts: Swap orange extract for almond, or use only vanilla.

Serving and Pairing Suggestions

• Serve at Cool Room Temperature: Best balance for cake texture and frosting consistency.
• Spring/Summer Celebrations: Perfect for showcasing seasonal flavors.
• With Tea or Coffee: Complements the sweet and tart notes.
• Keep Refrigerated: Store leftovers covered in the refrigerator due to the cream cheese frosting.

Nutritional Information

(Note: Estimated, per slice, assuming 12 slices)

• Calories: 550-700+
• Fat: 30-40g+
• Saturated Fat: 15-20g+
• Cholesterol: 100-130mg+
• Sodium: 200-300mg+
• Total Carbohydrates: 65-80g+
• Dietary Fiber: 1-2g+
• Sugars: 45-60g+
• Protein: 5-7g+

Print

Recipe Summary and Q&A

Summary: This Strawberry Lemon Cake consists of three moist, lemon-infused cake layers made with sour cream and oil. It’s filled and frosted with a homemade strawberry buttercream flavored intensely using freeze-dried strawberry powder and based on butter and cream cheese. The process involves baking the cake layers, preparing the strawberry buttercream, assembling the cake with a crumb coat and final frosting, and decorating with fresh fruit.

Q&A:

• Q: Where do I find freeze-dried strawberry powder?
  • A: Look in the baking aisle of well-stocked supermarkets, health food stores, or online retailers. Alternatively, buy freeze-dried strawberries and grind them into a fine powder yourself using a clean blender or spice grinder, then sift.
• Q: Can I use fresh strawberry puree in the frosting instead?
  • A: It’s generally not recommended for American-style buttercream as the high water content can make the frosting split or become too soft and unstable. Freeze-dried powder provides flavor without the excess liquid.  
• Q: Can I make this in 9-inch pans?
  • A: Yes, but the recipe specifies three 8-inch pans. If using 9-inch pans, you’ll likely only get two layers, or three thinner layers. Baking time will need to be adjusted (likely shorter).  
• Q: How important is room temperature for ingredients?
  • A: Very important, especially for the cake batter (eggs, buttermilk, sour cream) and frosting (butter, cream cheese) to ensure smooth mixing, proper emulsification, and the desired final texture.