Strawberry Lemonade Buttermilk Cake Recipe

There’s nothing that says “summer celebration” quite like a bright, fruity cake, and this Strawberry Lemonade Buttermilk Cake Recipe is exactly that! Bursting with fresh strawberries, tangy lemon zest, and a luscious lemon buttercream, it’s the kind of dessert that instantly brightens up any gathering.

This cake is built with soft and fluffy strawberry lemon cake layers, filled with crushed strawberries and a creamy homemade lemon curd. Each bite is zesty, fruity, and just the right amount of tart to balance the sweetness.

Whether you’re celebrating a birthday, a backyard barbecue, or simply want to bring summer flavors indoors, this cake is a showstopper. It’s refreshing, vibrant, and guaranteed to impress your guests!

What Is Strawberry Lemonade Buttermilk Cake and What Does It Taste Like?

This Strawberry Lemonade Buttermilk Cake combines two beloved flavors-sweet strawberries and tart lemons-into one irresistible dessert. The cake itself is soft, tender, and lightly speckled with fresh strawberries baked right into the layers.

What really makes this cake special is the balance of flavors. The lemon zest and lemon extract in the batter give it a bright citrus punch, while the buttermilk adds tanginess and moisture, ensuring every bite is melt-in-your-mouth soft.

The combination of fluffy cake, silky lemon buttercream, tangy lemon curd, and juicy strawberry filling creates a layered taste experience. Every slice is light, refreshing, and tastes exactly like sipping on an ice-cold glass of strawberry lemonade-only better!

Ingredients Required for Strawberry Lemonade Buttermilk Cake Recipe

Gather all the following ingredients, before you start making this Strawberry Lemonade Buttermilk Cake

For the Cake Layers

• 4 large eggs (room temperature)
• ¾ cup light cooking oil (canola recommended)
• 1 cup buttermilk
• 1 tsp vanilla extract
• 1 tsp lemon extract
• 2 ½ cups all-purpose flour
• ¼ tsp salt
• 2 tsp baking soda
• 2 tsp baking powder
• 1 ½ cups diced strawberries (half folded into batter, half for topping)
• Zest of 1 large lemon

For the Lemon Buttercream Frosting

• 1 cup unsalted butter, softened
• 4 cups powdered sugar
• 2 tbsp lemon juice
• 1 tsp lemon zest
• 1–2 tbsp heavy cream (as needed for consistency)

For the Filling

• 1 ½ cups crushed and diced strawberries
• 1 cup homemade lemon curd (cooled completely before use)

For Garnish

• Fresh strawberries
• Lemon wedges

Kitchen Utensils Required

1. Two 8-inch cake pans
2. Mixing bowls
3. Hand mixer or stand mixer
4. Fine mesh sifter
5. Spatula
6. Serrated knife
7. Piping bag with star or round tip
8. Wire cooling rack

Preparation & Cooking Time

Prep Time: 30 minutes

Bake Time: 40 minutes

Cooling & Assembly: 1–2 hours

Total Time: ~3 hours

How to Make Strawberry Lemonade Buttermilk Cake

Just follow this simple step by step guideline to make your homemade version of Strawberry Lemonade Buttermilk Cake in a delicious way.

1. Prepare the pans and wet ingredients: Preheat your oven to 350°F (175°C). Line two 8-inch cake pans with parchment paper and grease the sides. In a large mixing bowl, beat together 4 eggs, ¾ cup oil, 1 cup buttermilk, 1 tsp vanilla extract, and 1 tsp lemon extract until smooth.

2. Mix dry ingredients: In a separate bowl, whisk 2 ½ cups flour, ¼ tsp salt, 2 tsp baking soda, and 2 tsp baking powder. Sift the mixture into the wet ingredients and mix just until combined-do not overmix.

3. Add fruit and zest: Fold in half of the diced strawberries and the zest of 1 lemon using a spatula. Divide the batter evenly between the prepared cake pans and sprinkle the remaining strawberries on top. Bake for 40 minutes or until a toothpick inserted in the center comes out clean. Let cakes cool completely.

4. Make lemon buttercream: Beat 1 cup softened butter until fluffy. Gradually add 4 cups powdered sugar, 2 tbsp lemon juice, lemon zest, and a splash of cream until smooth and spreadable.

5. Layer the cake: Slice cooled cakes in half to create 4 layers. Pipe a ring of buttercream around the edge of each layer, alternating fillings of crushed strawberries and lemon curd. Stack layers carefully.

6. Frost and decorate: Cover the cake with a smooth coat of buttercream. Pipe decorative dollops on top, fill the center with lemon curd, and garnish with fresh strawberries and lemon wedges. Chill briefly, then slice and enjoy!

Check more cake recipes from below

• Lazy Day Lemon Cream Pie Bars Recipe
• Texas Roadhouse Brownie Recipe

Delicious Ways to Customize and Serve This Strawberry Lemonade Buttermilk Cake

Here are some Variations and Customizations ideas you can try to enjoy this Strawberry Lemonade Buttermilk Cake deliciously

1. With Fresh Whipped Cream
Sometimes we’ll add a dollop of lightly sweetened whipped cream right on the side of each slice. It gives the cake an extra airy feel and balances the tart lemon curd beautifully.

2. Chilled with Iced Tea
On hot summer afternoons, we’ve served this cake alongside a tall glass of peach or lemon iced tea. The cool, refreshing sip makes every bite even more satisfying.

3. Paired with Sparkling Lemonade
We once brought this cake to a picnic and paired it with sparkling strawberry lemonade. It doubled down on the fruity flavors, and honestly, it felt like summer in a single bite and sip.

4. Topped with Fresh Berries
When strawberries are at their sweetest, we like to scatter a few extra fresh berries over the cake slices. It looks beautiful and adds a burst of juicy freshness.

5. Served with Vanilla Ice Cream
A scoop of creamy vanilla ice cream on the side takes this cake into full-on dessert mode. The cold creaminess melts into the layers-just heavenly.

6. With a Morning Coffee or Latte
Believe it or not, we’ve had this cake for brunch with a hot latte, and it was perfect. The tang of lemon with the richness of coffee is such an underrated combo.

7. As Mini Layered Jars
We once had leftover slices and layered them in little mason jars with lemon curd and cream. They turned into the cutest grab-and-go desserts for a backyard barbecue.

8. Drizzled with White Chocolate
For a touch of indulgence, try melting a bit of white chocolate and drizzling it over the top. We did this for a birthday party once, and guests were blown away.

My Personal Experience and Some Tips on This Strawberry Lemonade Buttermilk Cake Recipe

When I made this cake, I felt so happy. The smell of strawberries and lemons filled my kitchen, and it made me think of summer. I was a little worried when one of my cake layers broke, but I learned that it was okay!

The frosting helped hold it together, and in the end, nobody could even tell. The best part was cutting into the cake and seeing the pretty pink strawberries and the yellow lemon curd inside. Every bite was sweet, tangy, and soft-just like a glass of strawberry lemonade.

7 Tips for Making This Cake

1. Room temperature eggs and buttermilk – This helps your cake mix smooth and bake evenly.

2. Don’t overmix – Mix the flour in gently so the cake stays fluffy.

3. Use fresh lemon zest – It gives a bright lemon flavor you can’t get from a bottle.

4. Line your pans with parchment paper – This makes it easy to take the cakes out without breaking.

5. Cool layers fully – Wait until the cakes are cold before frosting, so the buttercream doesn’t melt.

6. Pipe a frosting ring – This keeps the berries and lemon curd from spilling out of the sides.

7. Decorate with fruit – Fresh strawberries and lemon wedges make the cake look extra pretty.

How to Store and Reheat Leftover Strawberry Lemonade Buttermilk Cake Properly?

If you have any leftover (hopefully you don’t have) you can process them properly as follows,

Store this cake covered in the refrigerator for up to 3–4 days. Allow slices to come to room temperature before serving for the best flavor and texture. Avoid reheating, as the fillings are best enjoyed chilled.

FAQs on this Strawberry Lemonade Buttermilk Cake Recipe

When you give this Strawberry Lemonade Buttermilk Cake Recipe a try, you might have a few questions. Don’t worry-we’ve rounded up answers to the most common ones to help you out.

1. What is the purpose of buttermilk in a cake?

From our baking experience, buttermilk is a game-changer. It adds a subtle tang that balances the sweetness of the cake while keeping the texture incredibly soft and moist. Without it, the cake just doesn’t have that tender crumb we love in this recipe.

2. Does homemade strawberry cake need to be refrigerated?

Yes, and we’ve learned this the hard way! Because this cake has fresh strawberries, lemon curd, and buttercream frosting, it’s best stored in the refrigerator. Just let slices come back to room temperature before serving for the best flavor.

3. What happens if you put too much lemon juice in a cake?

We’ve experimented with this before, and too much lemon juice can actually make your cake batter too thin, which affects the structure. It may also make the flavor overly sour. That’s why we rely on both lemon extract and zest-this gives bold lemon flavor without throwing off the balance.

4. What does strawberry lemonade have in it?

Traditional strawberry lemonade combines fresh lemon juice, strawberries, sugar, and water. We like to think of this cake as the baked version of that refreshing summer drink-sweet strawberries, zesty lemon, and just the right amount of tang.

5. Can I use frozen strawberries instead of fresh?

We’ve tested it, and while frozen strawberries can work in a pinch, they release extra liquid and can make the cake heavier. Fresh strawberries give the best texture and bright flavor, especially for the filling.

6. How do I keep my cake layers from breaking?

Accidents happen! If a cake layer breaks, don’t panic-we’ve had it happen, too. Frosting is your best friend here. Pipe a buttercream barrier and gently piece the layer together. Once the cake is frosted, no one will ever know.

7. Can I make this cake ahead of time?

Absolutely! We often bake the cake layers a day ahead, wrap them tightly in plastic wrap, and refrigerate. The fillings and frosting can also be made in advance, so assembly is stress-free the next day.

8. How do I prevent my cake from being too sweet?

We’re not fans of overly sweet cakes either. That’s why this recipe balances sweetness with tart lemon curd and tangy buttermilk. If you want it even less sweet, reduce the powdered sugar in the buttercream slightly-just don’t cut too much or the texture will change.

9. Can I turn this into cupcakes instead of a layered cake?

Yes! We’ve made this recipe as cupcakes before, and they’re just as delicious. Bake at the same temperature (350°F), but reduce the baking time to about 18–20 minutes. Fill the centers with lemon curd and top with buttercream for a fun twist.

10. How should I decorate this cake for a party?

We love keeping it simple yet elegant-piped buttercream swirls, a little lemon curd in the center, and fresh strawberries with lemon wedges on top. It’s colorful, refreshing, and always gets compliments at summer gatherings.

This Strawberry Lemonade Buttermilk Cake Recipe is the perfect dessert to showcase the flavors of summer. With its moist strawberry cake layers, zesty lemon curd, and velvety buttercream, it’s a treat that looks as stunning as it tastes.

We’d love to hear how this recipe turns out for you! Give it a try, then drop a comment below to share your thoughts and tips with us.

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