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Strawberry-Lemonade Layer Cake

A bright, lemony cream cheese frosting is the perfect accompaniment to the pink strawberry cake. Your guests never have to know how easy this showstopper was to make.

Serves 16
Ready in 125 mins
Prep time 60 mins
Cooking time 35 mins
Chill time 30 mins
477 calories per serving


> 3 large eggs
> 1/3 - 1/2 cup vegetable oil
> 1 cup water
> 1 (15.25 oz) box strawberry cake mix
> 4 lemons, divided
> 1 1/2 (8 oz) blocks cream cheese, softened
> 1 cup (2 sticks) butter, softened
> 1 tsp vanilla extract
> Pinch of salt
> 4 cups confectioners' sugar


Using the eggs, oil, and water, prepare the cake mix according to package directions for 2 (8-inch) cake rounds. Cool completely on wire rack.
Meanwhile, from 2 lemons, grate 1 tbsp zest and squeeze 3 tbsp juice. In a large bowl, with hand mixer or stand mixer, beat the cream cheese, butter, vanilla extract, and salt until very smooth.
Gradually beat in the confectioners’ sugar until well combined and fluffy. Beat in lemon zest and juice.
Cut each cooled cake layer into 2 layers for a total of 4 layers. Arrange 1 layer on cake plate. Spread 1 cup frosting on top. Repeat with 3 more layers. Spread remaining frosting on outside of cake, using bench scraper or side of large icing spatula to even out and let sides peek through frosting. Thinly slice the 2 remaining lemons. Decorate cake with lemon slices.


Garnish with some fresh strawberries for another pop of spring flavor.

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