Lemon Strawberry Layer Cake for Spring

This Lemon + Strawberry Layer Spring Cake is dense, moist, and fluffy. It’s also well balanced between tart and sweet flavors as zesty lemon is paired with sweet strawberry buttercream frosting. A definite crowd-pleasing treat for the Easter season or any special occasion.Vegan + Gluten-Free options.

If you've ever been intimidated to frost and decorate a homemade cake before, join the club. I had to teach myself the ways of cake decorating, and though it's definitely fun and tasty, it's also challenging! This is one f the first cakes I challenged myself to decorate from scratch for an Easter party, and I learned so much. It's a great cake to tart with if you're hoping to learn the art of cake decorating. 

This One-Bowl Lemon Birthday Sheet Cake is by far one of my favorite close variations to this lemon strawberry cake. SO good!

Ingredients for Lemon Strawberry Layer Cake

This is a classic sheet cake. Here are the ingredients you need:

• Flour. The blend for this cake batter is a combination of all-purpose flour and organic cake flour. 
• Baking powder to help leaven your cake. 
• Cane sugar. I use organic sugar for the best quality. 
• Lemon zest adds a major zippy flavor. 
• Butter. Use unsalted butter to better control the seasoning. 
• Eggs. These should be at room temperature for easy mixing. 
• Lemon juice. You could also use lemon extract if you like. 
• Vegetable oil. You could replace this with melted butter or vegan butter too. 
• Dairy-free buttermilk made by combining plant-based milk and lemon juice. Try using homemade almond milk!

The secret to a Fluffy Cake

What's my secret to keep this lemon strawberry cake light, fluffy and airy?

Well, there are two: First, the buttermilk. Second, the proper combination of flours. This cake uses all-purpose flour and superfine cake flour. This combo definitely creates a beautiful bite.

Strawberry Buttercream Frosting

For the pink buttercream frosting, I recommend starting with Homemade Strawberry Compote. This way, your buttercream cake frosting gets a pretty pastel pink tone without adding food colors. Plus, it has real fresh strawberry flavor!

In a pinch, you can use store-bought strawberry preserves. I recommend jam over jelly for the more fluid texture. 

Cake Flour vs. All-Purpose Flour.

When it comes to the main ingredient of this entire recipe—-the flour, I enjoy using Bob’s Red Mill Unbleached White All-Purpose Flour, which is ideal for all kinds of baking, including this one.

However, I do occasionally use Super-Fine Cake Flour which adds a nice airiness and fluffiness to your cakes as well.

Can I Make this Spring Cake Gluten-Free?

If you would love to make this cake gluten-free, then substituting all-purpose flour with Bob’s Red Mill 1-to-1 Baking Flour is the easiest option. It’s a special blend of gluten-free flours, starches, and xanthan gum, which makes this cake just as soft, fluffy, and airy as the original! They also have a great All-purpose GF flour that works great as well.

Can I Make this Spring Cake Vegan?

Absolutely! To make this cake entirely dairy-free + vegan, simply omit the unsalted butter and eggs and use vegan butter instead and add 1 tablespoon apple cider vinegar to milk instead of lemon juice. Also, feel free to use coconut oil as a substitute for vegetable oil, if desired. Ensure that all ingredients are vegan-friendly, including strawberry preserves/jam.

How to Decorate A Strawberry Cake For Spring

My favorite way to decorate a cake for Spring is with fresh flowers. For my celebration, I picked up Violet Roses, Hydrangeas, and Lilies to make my vision come together.

As a bonus when you let nature be your decorating, perfecting the cake couldn't be easier. Simply cut the stems very short and stick them in place. Voila!

COMMON FAQs ABOUT THIS CAKE.

WHY ARE THE INGREDIENTS AT ROOM TEMPERATURE?

When it comes to ingredients, especially in baking, it’s always best to have cold ingredients at room temperature to ensure that the mixing process is more seamless and even.

Please note that microwaving your butter last minute if you forget to leave it out at room temperature isn’t recommended. Microwaving often changes the consistency of the butter which doesn’t create a nice ‘creaminess’ when mixed.

CAN THIS CAKE BE MADE AHEAD?

Absolutely! You can always bake this cake the night or day before and let it cool, tightly wrap, and refrigerate until ready to use. The frosting/buttercream can also be made prior and tightly wrapped and stored in the fridge as well. When ready to serve, let cake sit at room temperature for 30 minutes to an hour, frost, and enjoy!

Assembling the Cake

Before you frost your cake, you'll need to trim it. Use a long serrated knife (or cake slicer) to slice the thin crust layer off the top of each cake to make a flat surface.

Next, place the first cake layer on a cake stand and evenly cover the top with buttercream. Now, place the with second layer on top and evenly cover the top with buttercream. You can add more layers if you like too!

Can I Make Lemon Strawberry Cupcakes?

Sure! To turn this cake recipe into individual cupcakes, simply divide the batter between about 30 cupcake wells. Bake for 18 to 20 minutes, until the centers are set. 

Once your cake is fully stacked, spread the remaining strawberry buttercream over the cake and down the sides.

Tip: Make things a bit easier by spreading a very thin layer of buttercream over the cake and chilling it for 30 minutes before adding the remaining buttercream.

Once fully frosted, garnish your masterpiece with bits of cake crumble from any discarded cake, flowers, nuts, etc. as desired. Slice and enjoy!

How to Store this Lemon Strawberry Spring Cake

Keep cake leftovers stored for up to 4-5 days in the fridge. Keep it in an airtight container to keep the cake from drying out. You can also freeze the cake tightly wrapped in plastic wrap for up to 3 months. Before serving, defrost the cake on the counter.

More Beautiful Spring Cake Recipes

• Best Strawberry Shortcake Birthday Cake
• Best Southern Salted Caramel Cake
• Vegan Funfetti Cake
• Blueberry Oatmeal Cake

MADE OUR RECIPE(S)?

If you choose to make this Lemon + Strawberry Layer Spring Cake recipe or any other recipe from us, be sure to tag us on Instagram at #Orchidsandsweettea so that we can share the love!

Lemon Strawberry Layer Spring Cake

5 from 7 votes

This is the perfect and prettiest cake for spring, complete with homemade strawberry buttercream frosting!

Prep Time: 10 mins

Cook Time: 35 mins

Total Time: 45 mins

Serves: 8 servings

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Ingredients

LEMON CAKE:

• 2 cups organic all-purpose flour
• 2 cups organic cake flour
• 2 ½ tsps baking powder
• 1 ½ cups organic cane sugar
• 1 tablespoon lemon zest
• Pinch of sea salt
• 1 cup unsalted butter, softened at room temp.
• 4 large eggs, at room temp.
• 2 tsps freshly-squeezed lemon juice (You can also use lemon extract, if preferred)
• ⅓ cup vegetable oil
• 1 ½ cups dairy-free "buttermilk: milk + 1 tablespoon lemon juice (You can also use full dairy if desired!)

STRAWBERRY FILLING:

• 1 cup strawberry preserves or jam
• 1 ½ Tbsps freshly-squeezed lemon juice

STRAWBERRY BUTTERCREAM FROSTING:

• 5 cups organic powdered sugar, sifted
• 1 cup unsalted butter, softened at room temp.
• 2 Tbsps strawberry preserves or jam
• 3-4 Tbsps Almond milk  (You can also use full dairy if desired!)

US Customary - Metric

Instructions

MAKE THE CAKE:

• Begin by preheating your oven to 350 degrees Fahrenheit. Lightly grease (with butter) AND line with parchment paper the bottoms of TWO 8 or 9-inch cake pans (for thicker layers) or THREE 6-inch cake pans.
• In a bowl, whisk together the milk and lemon juice and set aside for 5-10 minutes until everything "activates" to create the dairy-free "buttermilk".
• In a large bowl, whisk together both the flours, baking powder, lemon zest, and salt until combined.
• In a bowl, add the butter and sugar, beating them together using a hand-mixer (on high-speed), until pale and fluffy, about 2-3 minutes.
• Add the eggs (one at a time) followed by the freshly-squeezed lemon juice and oil, mixing until combined. On low-speed, add in the dry ingredients followed by the buttermilk and continue to mix until combined and the batter is smooth, about 3-4 minutes. NOTE: The batter should be thick, yet slowly run off the whisk once lifted.
• Divide the batter evenly into each of the cake pans and bake for 30-35 minutes, or until a toothpick or butter knife comes out clean when tested in the centers.
• Remove cakes from the oven and let them rest in the pan for 10 minutes or so before removing the cakes and placing them onto a cooling rack to fully cool. NOTE: Let them cool for at least 1-2 hours in a cool place.

MAKE THE STRAWBERRY FILLING:

• In a bowl, add the strawberry preserves/jam and lemon juice, mixing until combined and easily mixable. Set aside.

MAKE THE BUTTERCREAM FROSTING:

• Simply beat the butter in the bowl of an electric mixer (or using a hand-mixer) on medium-high speed, until smooth and pale. Add in the powdered sugar, strawberry preserves/jam, and milk, continuing to mix on medium-speed until you reach the desired consistency----smooth and fluffy. NOTE: Add more milk (1 tablespoon at a time if too thick) or powdered sugar (for more thickness).

ASSEMBLY:

• Place the first cake layer on your cake stand and evenly cover the top with buttercream and a few spoonfuls of strawberry filling. Now, top with 2nd layer and add more buttercream atop that layer, spreading it over the tops and sides of cake, evenly and thinly. NOTE: If making a 3-layer, be sure to repeat step 1 of assembly once again before getting to the final layer.
• Once fully frosted, add small little designs of the buttercream using a piping bag + tip around the sides and top of cake. Chill for 5 minutes to ensure that buttercream sets. Top with sliced strawberries, if desired. NOTE: For a fancy moment or occasion, add florals atop cake for a Spring vibe!
• When ready to serve, remove from the refrigerator. Slice and enjoy!
• Bon Appetit!

Tips & Tricks

• STORAGE: Keep cake leftovers stored for up to 4-5 days in the fridge. Keep it in an airtight container to keep the cake from drying out. You can also freeze the cake tightly wrapped in plastic wrap for up to 3 months. Before serving, defrost the cake on the counter.
• FLOUR: You can also use cake flour in place of all-purpose flour for a fluffier texture. 
• LEMON CUPCAKES: This recipe yields about 30 cupcakes. Simply bake for 18-20 minutes instead, until centers come out clean.
• DAIRY BUTTERMILK: Add 1 cup of organic heavy cream + 1 tablespoon lemon juice and let sit for 10 minutes, until it thickens.
• VEGAN OPTION: To make this cake entirely dairy-free + vegan, simply omit the unsalted butter and eggs and use vegan butter instead and add 1 tablespoon apple cider vinegar to milk instead of lemon juice. Also, feel free to use coconut oil as a substitute for vegetable oil, if desired. Ensure that all ingredients are vegan-friendly, including strawberry preserves/jam.

Nutrition

Calories: 1037kcal | Carbohydrates: 198g | Protein: 12g | Fat: 60g | Saturated Fat: 32g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 15g | Trans Fat: 2g | Cholesterol: 220mg | Sodium: 245mg | Potassium: 228mg | Fiber: 2g | Sugar: 63g | Vitamin A: 1629IU | Vitamin C: 7mg | Calcium: 180mg | Iron: 3mg

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Lemon + Strawberry Layer Spring Cake.

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