Name: Strawberry Lemonade Cake (4 Layers) with Lemon Cream Cheese Frosting
Ingredients: 2 ½ cups all-purpose flour; 2 ½ teaspoons baking powder; ½ teaspoon salt; ¾ cup unsalted butter, softened; 1 ¾ cups granulated sugar; 4 large eggs, room temperature; ¾ cup strawberry purée (fresh or frozen strawberries, blended smooth); ½ cup milk; 1 teaspoon vanilla extract; 2 ½ cups all-purpose flour; 2 ½ teaspoons baking powder; ½ teaspoon salt; ¾ cup unsalted butter, softened; 1 ¾ cups granulated sugar; 4 large eggs, room temperature; ½ cup fresh lemon juice; 2 tablespoons lemon zest; ½ cup milk; 1 teaspoon vanilla extract; 16 oz cream cheese, softened; 1 cup unsalted butter, softened; 6–7 cups powdered sugar; 2 tablespoons fresh lemon juice; 1 tablespoon lemon zest; 1 teaspoon vanilla extract; Fresh strawberries; Lemon slices or lemon zest

Ingredients

Scale

Strawberry Cake Layers

2 ½ cups all-purpose flour
2 ½ teaspoons baking powder
½ teaspoon salt
¾ cup unsalted butter, softened
1 ¾ cups granulated sugar
4 large eggs, room temperature
¾ cup strawberry purée (fresh or frozen strawberries, blended smooth)
½ cup milk
1 teaspoon vanilla extract

Lemon Cake Layers

2 ½ cups all-purpose flour
2 ½ teaspoons baking powder
½ teaspoon salt
¾ cup unsalted butter, softened
1 ¾ cups granulated sugar
4 large eggs, room temperature
½ cup fresh lemon juice
2 tablespoons lemon zest
½ cup milk
1 teaspoon vanilla extract

Lemon Cream Cheese Frosting

16 oz cream cheese, softened
1 cup unsalted butter, softened
6–7 cups powdered sugar
2 tablespoons fresh lemon juice
1 tablespoon lemon zest
1 teaspoon vanilla extract

Optional Garnish

Fresh strawberries
Lemon slices or lemon zest

Instructions

Step 1: Prepare the Cake Pans

Preheat oven to 350°F (175°C). Grease and line four 8-inch round cake pans with parchment paper. Set aside.

Step 2: Make the Strawberry Cake Batter

In a bowl, whisk flour, baking powder, and salt. In another bowl, cream butter and sugar until light and fluffy. Add eggs one at a time, mixing well. Stir in strawberry purée, milk, and vanilla. Gradually add dry ingredients and mix until just combined.

Step 3: Make the Lemon Cake Batter

In a separate bowl, repeat the process for the lemon cake: whisk dry ingredients, cream butter and sugar, add eggs, then mix in lemon juice, zest, milk, and vanilla. Fold in dry ingredients until smooth.

Step 4: Bake the Layers

Divide strawberry batter evenly between two pans and lemon batter between the remaining two pans. Bake for 22–26 minutes, or until a toothpick inserted comes out clean. Cool completely before frosting.

Step 5: Prepare the Lemon Cream Cheese Frosting

Beat cream cheese and butter until smooth and creamy. Gradually add powdered sugar, then mix in lemon juice, zest, and vanilla. Beat until light, fluffy, and spreadable.

Notes

Use room-temperature ingredients for smooth batter.
Do not overmix to keep cake layers tender.
Chill layers slightly before frosting for easier assembly.

Level cake layers for a clean, professional finish.