Lemon Strawberry Cake with Real Strawberry Frosting

This lemon strawberry cake is a tender, lemony layer cake with real strawberry flavor in every bite. The frosting gets its pink color and berry taste from freeze-dried strawberries, no food coloring needed.

It’s bright, a little tart, and just sweet enough for a weekend bake or a spring birthday.

What Makes This Cake a Favorite

The lemon zest in the batter keeps the cake from feeling heavy, while the strawberry powder gives it a genuine berry taste rather than something artificial.

I love that the frosting doesn’t require cooking, and it pipes beautifully with a soft, creamy texture.

It looks impressive but comes together with standard pantry staples.

Ingredients

• 2 cups all-purpose flour: spooned and leveled, not scooped
• 1 tablespoon baking powder: for a nice rise
• ½ teaspoon salt: balances the sweetness
• 1 cup freeze-dried strawberries (for the cake): you’ll grind these into a fine powder
• ¾ cup unsalted butter, softened: at room temperature
• 1 ¼ cups granulated sugar: just enough sweetness
• 3 large eggs: at room temperature
• 2 tablespoons lemon zest: from about 2 lemons
• 2 teaspoons vanilla extract: rounds out the flavor
• 1 cup whole milk: at room temperature
• 1 cup unsalted butter, softened (for the frosting)
• 3 ½ cups powdered sugar
• ¼ cup freeze-dried strawberries (for the frosting): ground into powder
• 2 to 3 tablespoons heavy cream or milk
• 1 teaspoon lemon juice (optional): adds extra tang to the frosting

Variations and Substitutions

• Use cream cheese frosting: replace the butter in the frosting with 8 oz cream cheese and ½ cup butter for a tangier finish.
• Add fresh sliced strawberries: tuck a layer of thinly sliced berries between the cake layers for extra fruit flavor. Pat them dry so they don’t make the cake slippery.
• Make it gluten-free: swap the all-purpose flour for a 1:1 gluten-free blend with xanthan gum. The crumb will be a little more tender but still holds up well.
• If you want a citrus loaf instead, try my Lemon Poppy Seed Bread.

How to Make Lemon Strawberry Cake

Step 1: Cream the Butter and Sugar

Preheat your oven to 350°F (175°C) and grease two 8-inch round cake pans, then line the bottoms with parchment. In a large bowl, beat the ¾ cup softened butter, 1 ¼ cups sugar, and the lemon zest for about 3 to 4 minutes with an electric mixer until the mixture looks pale and fluffy.

That fluffiness comes from air beaten into the fat, which is what makes the cake light. You’ll notice the sugar granules become less visible and the color moves from yellow to a soft white.

Step 2: Mix the Dry Ingredients

In a separate bowl, whisk together the flour, baking powder, salt, and the 1 cup of ground freeze-dried strawberry powder until no streaks remain. Take a moment to smash any clumps of strawberry powder against the side of the bowl.

The powder will turn the flour mixture a dusty pink, so don’t be surprised if it looks a little odd at first. This step spreads the leavening evenly so the cake rises without tunnels or dense spots.

Step 3: Alternate the Wet and Dry

With the mixer on low, add the eggs one at a time to the creamed butter, then mix in the vanilla. Add half the dry ingredients to the butter mixture, stir just until combined, then pour in the milk. Once that’s absorbed, add the rest of the dry ingredients and mix only until the last streak of flour disappears, about 15 seconds.

Scrape the bowl a couple times with a spatula to catch anything hiding at the bottom. Overmixing after adding flour makes the cake tough, so keep the speed low and stop as soon as things come together.

Step 4: Bake the Cake Layers

Divide the batter evenly between the prepared pans and smooth the tops. Bake for 22 to 25 minutes, rotating the pans halfway through, until the tops spring back when you press them gently and a toothpick inserted in the center comes out clean.

The layers will pull away from the sides of the pan just slightly, and the kitchen will smell like warm lemon and strawberries. Let the cakes cool in the pans for 10 minutes, then turn them out onto a wire rack to cool completely.

Step 5: Frost and Stack the Cake

Beat the 1 cup softened butter for the frosting on its own for about 2 minutes until smooth. Add the powdered sugar, ¼ cup strawberry powder, and 2 tablespoons of cream, then beat on low until combined. Increase the speed to medium and whip for another 2 minutes, adding a little more cream if needed to reach a spreadable consistency. Stir in the lemon juice if you want extra zip.

Place one completely cooled cake layer on a plate, spread a generous amount of frosting over the top, and set the second layer on top. Frost the top and sides, then use the back of a spoon to make soft swirls. A few freeze-dried strawberry crumbs on the top edge make a pretty, low-effort decoration.

A Few Tips for a Beautiful Cake

• Chill the cake layers for 20 minutes before you frost. They’ll be less crumbly and much easier to handle.
• Use room temperature butter, eggs, and milk so the batter blends without curdling. Set everything out on the counter an hour before you start.
• Don’t overmix once the flour goes in. Stirring too long develops gluten and makes the cake dense instead of tender.

If you switch pans, use this guide:

Storing Leftover Cake

Cover the frosted cake and refrigerate it for up to 4 days. For the best texture, take slices out and let them sit at room temperature for about 30 minutes before serving.

Frequently Asked Questions

Can I use fresh strawberries in the cake batter?

Fresh strawberries add too much moisture and can make the cake soggy. Freeze-dried strawberries give intense flavor without excess liquid.

How do I get the frosting really smooth?

Beat the butter alone for a few minutes until it looks pale before you add the sugar, and use room-temperature cream so it blends easily. If it’s too thick, add a teaspoon of cream at a time.

Can I make this cake gluten-free?

Yes, use a 1:1 gluten-free flour blend that contains xanthan gum. The texture will be a little more delicate but still works well.

Can I freeze this cake?

Wrap the unfrosted, cooled layers tightly in plastic wrap and freeze for up to 3 months. Thaw at room temperature, then frost.

Lemon Strawberry Cake Recipe

Print Recipe Pin Recipe

Prep Time 25 minutes mins

Cook Time 25 minutes mins

Total Time 50 minutes mins

Servings: 12 servings

Calories: 450

Ingredients Method Notes

Ingredients

  

• 2 cups all-purpose flour
• 1 tablespoon baking powder
• ½ teaspoon salt
• 1 cup freeze-dried strawberries (for the cake)
• ¾ cup unsalted butter, softened
• 1 ¼ cups granulated sugar
• 3 large eggs
• 2 tablespoons lemon zest
• 2 teaspoons vanilla extract
• 1 cup whole milk
• 1 cup unsalted butter, softened (for the frosting)
• 3 ½ cups powdered sugar
• ¼ cup freeze-dried strawberries (for the frosting)
• 2 to 3 tablespoons heavy cream or milk
• 1 teaspoon lemon juice (optional)

Method

 

1. Preheat oven to 350°F (175°C). Grease two 8-inch round pans and line with parchment. Beat ¾ cup butter, sugar, and lemon zest until fluffy, about 3 to 4 minutes, then beat in eggs one at a time and vanilla.
2. Whisk flour, baking powder, salt, and 1 cup ground strawberry powder together.
3. Alternate adding dry mixture and milk to the butter mixture, starting and ending with the dry, mixing just until combined.
4. Divide batter into pans, smooth tops, and bake 22 to 25 minutes until a toothpick comes out clean. Cool in pans 10 minutes, then transfer to a rack to cool completely.
5. For the frosting, beat 1 cup butter alone 2 minutes, then mix in powdered sugar, ¼ cup strawberry powder, and 2 tablespoons cream. Whip until fluffy, adding more cream if needed. Stir in lemon juice if using. Frost cooled cake and decorate.

Notes

The cake layers can be baked a day ahead and kept wrapped at room temperature. If you don’t have freeze-dried strawberries, you can use strawberry emulsion, but the color and flavor won’t be as natural.