By: Jill Mills Posted: Jun 14, 2021 Updated: Dec 19, 2023

This post may contain affiliate links. Please read our disclosure policy.

I love a good layered cake! Layering cake and cheesecake adds more flavor and texture to the dessert. This Strawberry Lemon Cake is sweet and tangy. The texture comes out soft and fluffy for a perfect dessert.

Strawberry Lemon Cake

This layered cake is so good and the process is a little bit longer than a normal cake but well worth it. This recipe uses a bunch of ingredients from fresh ingredients to extract to cake mix. Each of these ingredients is beneficial to this recipe to create a delicious dessert. This dessert becomes one of your favorites, you will want to try out this Strawberry Pound Cake or this Homemade Lemon Cake.

Ingredients

Strawberries– You will need fresh strawberries that are diced.
Sugar– Every great dessert recipe uses sugar as an ingredient.
Cornstarch– This will be used as a thickening agent.
Water– This will be added to the batter.
Lemon Zest– Be sure to zest your lemons before juicing them.
Lemon Juice– Use freshly-squeezed lemon juice for the best-enhance flavor.
Cream Cheese– Use softened or at room temperature.
Flour– Use all-purpose for the best results.
Sour Cream– This will add moisture to your recipe.
Vanilla– Use pure extract for the best flavoring.
Eggs– Use these at room temperature.
Cake Mix– You will need a strawberry cake mix for this recipe.
Canola Oil– Use vegetable oil as a substitute.
Cake Mix– You will need a lemon cake mix for this recipe.
Butter– Use unsalted butter to control the amount of salt in the recipe.
Powdered Sugar– This is the best sugar for homemade icing.
Heavy Whipping Cream– This will help with their consistency.

How to Make Strawberry Lemon Cake

To start in a medium pot, add all of the ingredients and combine over medium to high heat.
Stir the ingredients regularly for 10 to 15 minutes.
Once thickened, turn the heat down, and mix for about one minute before taking away from the heat and allowing it to cool thoroughly.

Cheesecake Directions

To begin, set the oven to 300 degrees, and line a nine-inch round cake pan with parchment paper and grease with Pam spray.
First, add the cream cheese, sugar, and flour into a large bowl, and combine until smooth.
Secondly, add in the sour cream, and vanilla, and combine until smooth.
Thirdly, add in the eggs, one at a time, and combine.
Add half of the cheesecake batter into the prepared pan.
Next, add half of the strawberry sauce by placing dollops into the cheesecake batter.
Add the rest of the cheesecake batter on the sauce and swirl in the rest of the strawberry sauce on top.
Pour hot water into a 9×13-inch dish about halfway.
Next, place the baking dish full of water onto the bottom rack. Then, place the cheesecake dish on the rack above the water dish.
Bake the cheesecake for one hour. And then, when the time is up, leave the recipe in the oven for an additional 45 minutes to let it set.
Take the cheesecake out of the oven and allow it to cool on the counter thoroughly before putting it into the fridge overnight.

Strawberry and Lemon Cake Layers

To begin, set the oven to 350 degrees and use pan baking spray to grease the cake pans, then set aside.
First, add the strawberry cake mix water, eggs, and canola oil into two separate large bowls and combine.
Secondly, add the batter into one of the prepared pans.
Now, make the lemon cake mix by repeating the same steps.
Place both of the pans into the oven to bake for 25 to 35 minutes or until a tester placed in the middle comes out clean of batter.
Allow the cake to cool thoroughly before taking it out of the pans and placing it onto a nine-inch cake board.
Use a cake leveler, to take off the domes of the cake.
Cover the cake layers, and allow it to sit overnight. Doing this will allow the cakes to be sturdier and easier to build.

Lemon Frosting Directions

To begin, add all the ingredients into a standing mixer and beat until smooth and combined, and stiff with peaks.

Building the cake directions

To begin, place the strawberry cake layer onto the 10 inch round cake board.

First, place one cup of frosting on top of the strawberry layer and spread evenly using a spatula.

Secondly, take the strawberry cheesecake out of the pan and put it on top of the frosting.
Thirdly, add one cup of the frosting on top of the cheesecake and use a spatula to spread evenly.
Next, add the final lemon cake layer on top and use the rest of the frosting to frost the cake. This step is called the “crumb coating”.

The lemon on top of the strawberry layer.

Finally, place the cake into the fridge for one hour, this will help the cake firm up.
Next, add the rest of the frosting into a piping bag and place decide
Take the cake out of the fridge once it’s firmed up slightly.
To finish, pipe dollops of the frosting onto the cake and use a spatula to evenly spread.
Allow the cake to firm up again for one hour in the fridge before serving.

How to Freeze this Strawberry Lemon Cake?

Freezing the lemon cake is fairly easy. You will want to place the lemon cake into an airtight container. You can place the recipe in the fridge, but the freezer will allow for longer shelf life.

What is the best way to level a cake?

The best way to level a cake is using a cake leveler. A cake leveler will allow the dome to be evenly cut off of the top of the cake. A cake leveler will create a perfectly smooth surface to add the frosting on top.

Strawberry Lemon Cheesecake Cake

Strawberry Lemon Cake

Ingredients