Quick Recipe Version (TL;DR)
Quick Ingredients
- 3 1/2 cups (525 g) strawberries, hulled and chopped, plus extra for garnish
- 3 cups (360 g) all-purpose flour; 2 1/2 tsp baking powder; 1/2 tsp baking soda; 1 tsp salt
- 2 cups (400 g) granulated sugar (divided for cake and strawberry puree)
- 2 tbsp lemon zest + 3/4 cup (180 ml) fresh lemon juice (for cake, buttercream, and glaze)
- 2 1/4 cups (510 g) unsalted butter, room temperature (cake + buttercream)
- 4 large eggs; 1/2 cup (120 ml) sour cream; 1/2 cup (120 ml) whole milk
- 6 1/2 cups (780 g) powdered sugar (buttercream + glaze)
- 2–3 tbsp heavy cream or milk (for buttercream and glaze)
- 1 tsp vanilla extract; optional 1–2 drops pink gel food coloring
Do This
- 1. Make thick strawberry puree: simmer strawberries, sugar, and lemon juice until jammy; blend and cool. You will need about 1 1/4 cups total, divided.
- 2. Preheat oven to 350°F (177°C). Grease and line three 8-inch round cake pans.
- 3. Mix lemon cake batter, divide between pans, and swirl in reserved strawberry puree. Bake 25–30 minutes; cool completely.
- 4. Beat butter, powdered sugar, lemon juice, cream, vanilla, and some strawberry puree into a fluffy strawberry lemonade buttercream.
- 5. Whisk powdered sugar, lemon juice, and strawberry puree into a pourable pink lemonade glaze.
- 6. Level cakes if needed, then layer with buttercream. Frost the outside smoothly or rustically.
- 7. Chill briefly, drizzle with glaze so it gently drips, and decorate with fresh strawberries and lemon slices.
Why You’ll Love This Recipe
- Classic lemon cake gets a bright upgrade with ribbons of real strawberry puree baked right into the layers.
- Strawberry lemonade buttercream and a glossy pink lemonade glaze give every bite a sweet-tart, summery punch.
- It looks bakery-fancy but uses straightforward techniques and basic equipment most home kitchens already have.
- Perfect for birthdays, cookouts, and summer celebrations, and easily made a day ahead.
Grocery List
- Produce: Fresh strawberries (about 3 1/2 cups chopped + extra for topping), 3–4 lemons (for zest, juice, and slices), optional fresh mint for garnish.
- Dairy: Unsalted butter, sour cream, whole milk, heavy cream (or additional milk).
- Pantry: All-purpose flour, granulated sugar, powdered sugar, baking powder, baking soda, fine salt, vanilla extract, cornstarch, optional pink gel food coloring, nonstick baking spray or extra butter and flour for pans.
Full Ingredients
Lemon Cake Layers
- 3 cups (360 g) all-purpose flour, spooned and leveled
- 2 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp fine sea salt
- 1 1/2 cups (300 g) granulated sugar
- 2 tbsp finely grated lemon zest (from about 3 large lemons)
- 1 cup (226 g) unsalted butter, softened to room temperature
- 4 large eggs, at room temperature
- 1/2 cup (120 ml) sour cream, at room temperature
- 1/2 cup (120 ml) whole milk, at room temperature
- 1/3 cup (80 ml) fresh lemon juice
- 2 tsp pure vanilla extract
Thick Strawberry Puree (for Swirl, Buttercream, and Glaze)
- 3 1/2 cups (525 g) fresh strawberries, hulled and roughly chopped (or frozen, thawed and well drained)
- 1/2 cup (100 g) granulated sugar
- 1 tbsp fresh lemon juice
You are aiming for about 1 1/4 cups thick strawberry puree after reducing. It will be divided as follows: 3/4 cup for swirling into the cake, 1/3 cup for the buttercream, and 2 tbsp for the glaze.
Strawberry Lemonade Buttercream
- 1 1/4 cups (283 g) unsalted butter, softened to room temperature
- 5 cups (600 g) powdered sugar, sifted
- 1/4 cup (60 ml) fresh lemon juice
- 1/4 cup (60 ml) thick strawberry puree (from above; slightly heaped 1/4 cup is fine)
- 2–3 tbsp heavy cream or whole milk, as needed
- 1 tsp pure vanilla extract
- 1/4 tsp fine sea salt (or to taste)
- Optional: 1–2 drops pink gel food coloring, if you want a deeper pink color
Pink Lemonade Glaze
- 1 1/2 cups (180 g) powdered sugar, sifted
- 2–3 tbsp fresh lemon juice
- 2 tbsp thick strawberry puree (from above), strained if you want an ultra-smooth glaze
- 1–2 tsp milk or cream, as needed to thin
Decoration
- 1 cup (about 150 g) fresh strawberries, some halved and some left whole with hulls
- 1 lemon, thinly sliced into wheels or half-moons
- Extra lemon zest, for sprinkling (optional)
- Small fresh mint sprigs (optional)
Step-by-Step Instructions
Step 1: Make the Strawberry Puree
Add the chopped strawberries, granulated sugar, and lemon juice to a medium saucepan. Stir to coat the berries in sugar and let them sit for 5 minutes to start releasing their juices.
Place the pan over medium heat. Cook, stirring occasionally and breaking up the strawberries with a spoon, until the mixture is bubbling and the berries are very soft, 10–12 minutes. Reduce the heat to medium-low and continue to simmer, stirring frequently, until the mixture is thick, glossy, and reduced by about half, 8–10 more minutes. It should look like a loose jam and leave a trail when you drag a spatula through it.
Remove from the heat and let it cool for 10 minutes. Blend with an immersion blender or carefully transfer to a blender and puree until smooth. You should have about 1 1/4 cups of thick puree. Cool to room temperature, then cover and chill it while you make the cake. Once cool, measure and set aside 3/4 cup for the cake swirl, 1/4 cup for the buttercream (slightly heaped), and 2 tbsp for the glaze.
Step 2: Prepare the Pans and Oven
Preheat your oven to 350°F (177°C). Grease three 8-inch round cake pans with butter or nonstick spray. Line the bottoms with circles of parchment paper, then lightly grease and flour the parchment as well. This helps ensure your layers release cleanly and stay tender.
If your oven has hot spots, position the racks in the upper and lower thirds and plan to rotate the pans partway through baking for even browning.
Step 3: Mix the Lemon Cake Batter
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
In a large mixing bowl, combine the granulated sugar and lemon zest. Use your fingers to rub the zest into the sugar until it is fragrant and looks slightly moist and sandy. This step releases extra lemon oil and boosts flavor.
Add the softened butter to the lemon sugar. Using a stand mixer with the paddle attachment or a handheld mixer on medium-high speed, beat for 3–4 minutes, scraping the bowl once or twice, until the mixture is very light, pale, and fluffy.
Beat in the eggs one at a time, mixing well and scraping down the bowl after each addition. The mixture may look slightly curdled at first but should smooth back out as you mix.
In a measuring jug, whisk together the sour cream, milk, lemon juice, and vanilla. With the mixer on low speed, add the dry ingredients in three additions, alternating with the wet mixture in two additions (dry–wet–dry–wet–dry). Mix just until combined after each addition. Stop and scrape the bowl, then fold everything together gently with a spatula to ensure there are no streaks of flour. The batter will be thick and creamy.
Step 4: Swirl in Strawberry and Bake the Layers
Divide the lemon cake batter evenly among the three prepared pans (about 2 1/2–3 cups of batter in each). Smooth the tops with an offset spatula or the back of a spoon.
Stir the 3/4 cup of reserved strawberry puree until smooth. Drop spoonfuls of puree over the surface of each pan, using about 1/4 cup per layer. Use a butter knife or skewer to gently swirl the puree through the batter with a few figure-eight motions. Do not over-swirl or you will lose the pretty ribbons of color.
Bake the cakes at 350°F (177°C) for 23–28 minutes, rotating the pans halfway through if needed, until the tops are lightly golden and spring back when gently pressed, and a toothpick inserted in the center comes out with a few moist crumbs but no wet batter.
Cool the pans on a wire rack for 10–15 minutes, then run a thin knife around the edges and carefully turn the cakes out onto the racks. Peel off the parchment and let the layers cool completely, at least 1 hour, before frosting.
Step 5: Make the Strawberry Lemonade Buttercream
Once the strawberry puree is fully cool, place the softened butter in a large mixing bowl. Beat on medium-high speed for 2–3 minutes until very smooth and slightly lightened in color.
Add about half of the sifted powdered sugar, the salt, and the vanilla. Mix on low speed until most of the sugar is incorporated, then beat on medium speed for 1–2 minutes. Add the remaining powdered sugar and mix again, starting on low.
Pour in the lemon juice and 1/4 cup thick strawberry puree. Beat on medium-high speed for 2–3 minutes until the buttercream is fluffy and creamy. If it seems too stiff, add heavy cream or milk 1 tablespoon at a time, beating after each addition, until you reach a smooth, spreadable consistency. If it is too soft, add a bit more powdered sugar. For a deeper pink color, beat in 1–2 drops of pink gel food coloring.
Taste and adjust the lemon or salt if needed. Set aside at cool room temperature until ready to use. If your kitchen is very warm, you can refrigerate it briefly, then re-whip to soften before frosting.
Step 6: Make the Pink Lemonade Glaze
In a small bowl, whisk together the sifted powdered sugar, 2 tbsp lemon juice, and 2 tbsp thick strawberry puree until very smooth. The glaze should be thick but pourable, like heavy cream. If it is too thick, whisk in milk or cream 1 teaspoon at a time. If it is too thin and runs like water, add a little more powdered sugar.
Set the glaze aside at room temperature. It will firm slightly as it sits. If needed, give it a quick stir right before using.
Step 7: Assemble, Glaze, and Decorate the Cake
If your cake layers domed in the oven, use a long serrated knife to gently level the tops so they are flat. Place a small dollop of buttercream on your serving plate or cake board and set the first layer on top to keep it from sliding.
Spread about 3/4 cup of buttercream on the first layer, going all the way to the edges. Top with the second cake layer, pressing gently to secure, and repeat with another 3/4 cup of buttercream. Finish with the third layer, bottom-side up for the flattest top.
Apply a thin “crumb coat” of buttercream over the entire cake to seal in crumbs. Chill the cake for 15–20 minutes until the frosting just firms up, then add a thicker second coat, smoothing it with an offset spatula or bench scraper. You can keep the sides smooth or create soft swoops for a more rustic look.
Chill the frosted cake for another 15–20 minutes so the buttercream is cool to the touch. When ready, spoon the pink lemonade glaze on top of the cake, nudging it toward the edges so it slowly drips down the sides in a controlled way.
Decorate the top with whole and halved strawberries, lemon slices, extra zest, and mint sprigs if using. Serve immediately or chill lightly to set the glaze before slicing.
Pro Tips
- Use room-temperature ingredients. Butter, eggs, sour cream, and milk should all be at room temperature for a smooth, well-emulsified batter and tall, tender layers.
- Do not over-mix the batter. Once you add the flour, mix just until no dry spots remain. Over-mixing can make the cake dense and tough.
- Reduce the strawberry puree enough. It should be thick like jam, not runny. Watery puree can weigh down the cake and make the buttercream curdle.
- Chill between stages. A short chill after crumb coating and again after final frosting keeps everything stable and makes the glaze drips easier to control.
- Slice with a hot, clean knife. Dip your knife in hot water and wipe it dry between cuts for neatly defined strawberry swirls and buttercream layers.
Variations
- Two-layer 9-inch cake: Bake the batter in two 9-inch pans for 28–32 minutes. You may have a bit of extra buttercream; use it for decorative swirls on top.
- Strawberry-only version: Omit the lemon zest and replace the lemon juice in the cake with milk or cream. Keep the strawberry swirl and use strawberry puree plus vanilla in the buttercream for a pure strawberry cake.
- Lighter glaze finish: Skip the outer layer of buttercream on the sides and do a “naked” cake: just fill between layers, leave the sides mostly exposed, then add the pink lemonade glaze and fruit on top.
Storage & Make-Ahead
The fully assembled cake can be stored, covered, in the refrigerator for up to 3 days. For the best texture, let slices sit at room temperature for 20–30 minutes before serving so the buttercream softens.
You can bake the cake layers up to 2 days ahead. Once completely cool, wrap each layer tightly in plastic wrap and store at room temperature, or freeze for up to 2 months. If frozen, thaw in the refrigerator overnight while still wrapped, then bring to room temperature before assembling.
The strawberry puree can be made 3–4 days in advance and refrigerated in an airtight container. The buttercream can be made 1–2 days ahead; store it in the refrigerator, then bring to room temperature and re-whip with a splash of cream before using. The pink lemonade glaze is best made just before you plan to glaze the cake for the smoothest consistency.
Nutrition (per serving)
Approximate values per slice (1/12 of cake): about 680 calories; 33 g fat; 20 g saturated fat; 95 g carbohydrates; 80 g sugars; 6 g protein; 1–2 g fiber; 330 mg sodium. These numbers are estimates and will vary based on exact ingredients and serving size.
