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sliced Eggless Strawberry Lemonade Cake

Eggless Strawberry Lemonade Cake

This Eggless Strawberry Lemonade Cake is fluffy, tender, tangy, and bright! An egg-free, easy-to-make cake with a heavenly combination of strawberries and lemon, that is sure to be a showstopper.
Course Dessert
Cuisine American
Prep Time 40 minutes
Cook Time 40 minutes
Total Time 1 hour 20 minutes
Servings 12 slices
Calories 584kcal


For the Cake:

  • 3 cups (420 g) all-purpose flour (see notes)
  • 3 teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon kosher salt
  • 1 cup (240 ml) milk
  • 1/4 cup (60 ml) lemon juice
  • 1 cup (230 g) unsalted butter, softened
  • 1 3/4 cup (350 g) granulated sugar
  • 1 tablespoon lemon zest
  • 1 teaspoon (5 ml) pure vanilla extract

For Strawberry Reduction:

  • 2 1/2 cups (413 g) coarsely chopped fresh strawberries
  • 3/4 cup (150 g) granulated sugar
  • 1/4 cup (60 ml) fresh lemon juice
  • 3 tablespoons (30 g) cornstarch

For the Strawberry Frosting:

  • 1 cup (230 g) unsalted butter, softened
  • 4 cups (480 g) confectioners’ sugar, sifted
  • 2 tablespoons (30 ml) whole milk or heavy cream
  • 1 teaspoon (5 ml) pure vanilla extract
  • 1/8 teaspoon salt
  • 1/4 cup (60 ml) strawberry puree (or freeze-dried strawberry powder) (see notes)

To Decorate:

  • Fresh strawberries
  • Lemon slices


Make Strawberry Reduction:

  • Process strawberries in a blender until smooth. NOTE: if you want, you can press the pureed strawberries through a wire-mesh strainer, using the back of a spoon to squeeze out juice; discard pulp and seeds.
  • Place pureed strawberries and sugar into a small saucepan. Bring to boil over medium heat and let the mixture reduce for 5 minutes.
  • Whisk together lemon juice and cornstarch. Gradually stir in the lemon mixture into strawberry mixture, whisking constantly; cook for 1 minute. Remove from heat. Place plastic wrap directly on warm jam; chill 2 hours or until cold. Refrigerate in an airtight container for up to 1 week.

Make the Cake:

  • Preheat your oven to 350º F (175º C). Line 3 6-in (15 cm) round cake pans with parchment paper. Lightly grease with baking spray with flour.
  • In a large bowl, sift flour, baking powder, baking soda, and salt. Set aside.
  • In a mixing bowl or liquid measuring cup, combine milk and lemon juice. Set aside. NOTE: the mixture will thicken and curdle; that is okay!
  • In a large bowl, beat the butter and sugar until creamy and pale on medium-high speed for 4 – 5 minutes. Scrape down the sides and up the bottom of the bowl with a rubber spatula as needed. Add lemon zest and vanilla; beat for 30 seconds.
  • Turn the mixer to low and add the flour mixture in three batches, alternating with milk mixture, beginning and ending with the flour mixture; beat until just combined, about 30 – 45 seconds. Do not overmix.
  • Evenly divide the batter between the prepared pans. NOTE: The cake batter is thick, so use a spatula to spread it into the pan, if necessary.
  • Bake for 25 -35 minutes, or until a toothpick inserted in the center comes out clean. Let the cakes cool in their pans on wire racks for 10 minutes before removing them from the pans. Allow the cakes to cool completely, right-side up, on a wire rack before removing the parchment paper.

Make the Strawberry Frosting:

  • Using an electric hand mixer or a stand mixer on medium speed, beat the butter in a large bowl until smooth and creamy, 3 to 4 minutes.
  • Reduce the mixer speed to low, add 1 cup of the confectioners’ sugar, and keep mixing until incorporated. Add the milk, vanilla extract, and salt. Once incorporated, add the remaining 3 cups confectioners’ sugar; beat on low speed for 1 minute, then increase the speed to medium-high and beat for 4 to 5 minutes until the frosting is smooth, fluffy, and spreadable, scraping down the bowl once or twice.
  • Add the freeze-dried strawberry powder or strawberry puree and mix until well incorporated.

Assemble and Decorate:

  • Level the tops of the cakes with a cake cutter or a long, serrated knife as needed.
  • Line the edges of a cake platter with four strips of parchment paper to keep the platter clean.
  • Place the first cake layer on the platter. Spread 1/2 cup of buttercream evenly over the top, then pipe a thick ring of buttercream around the edges of the cake layer – this will help contain the strawberry reduction. Spread about 1 – 2 tablespoons strawberry reduction over the buttercream.
  • Top with the second cake layer, pressing lightly to adhere. Repeat: add the buttercream, pipe the ring, add the strawberry reduction.
  • Add the third layer on top, pressing lightly to adhere. At this point, you can crumb coat the cake or just spread the remaining buttercream evenly over the top and sides of the cake.
  • If desired, use a small offset spatula to create a design on the sides of the cake. Pipe swirls of frosting onto the cake using a pastry tip. Top with fresh strawberry and or lemon slices. Remove the parchment paper and serve.


FREEZE-DRIED STRAWBERRY OR STRAWBERRY PUREE: To make the strawberry frosting, you can use homemade strawberry puree or freeze-dried strawberries. For sure, the freeze-strawberry powder is easier, but if you have the time, the strawberry puree is more flavorful, in my opinion. If you use sliced freeze-dried strawberries, use a blender or food processor to process them into a powdery crumb.
CAKE PANS: I used 3 6-inch (15 cm) round cake pans. You may also bake this as 2 8-inch round cake layers. 
STORE: Unfrosted cake layers can be stored at room temperature for up to 2 days. The frosted cake can be stored at room temperature for up to 2 days or in the refrigerator for up to 5 days.
FREEZE: Unfrosted cake layers and frosted cake can be frozen for up to 2 months. Make sure to wrap the cake tightly in several plastic wrap layers to ensure it is tightly sealed. If you like, you can also add an extra layer of aluminum foil for extra protection against freezer burn. Thaw overnight in the refrigerator and bring to room temperature before decorating/serving.
IMPORTANT: Take into consideration that the cakes will lose part of their fluffiness if refrigerated or frozen, but they will still taste yummy!
MAKE AHEAD: You can make the strawberry puree up to three days before needed and store it in the refrigerator until you're ready to make the cake. Be sure to bring it back to room temperature before assembling your cake by letting it sit on the counter for at least an hour.
The cake layers can be made ahead and stored at room temperature, wrapped in plastic wrap, for up to two days. Wait to level off the domed tops until you’re ready to assemble.
STRAWBERRY FROSTING: To make the strawberry frosting, you can use homemade strawberry puree or freeze-dried strawberries. If you use sliced freeze-dried strawberries, use a blender or food processor to process them into a powdery crumb.
To learn more about how to stack a laker cake, check out my How To Stack A Layer Cake For Beginners post. 
If you're making this recipe, please read the whole post content to get lots of tips, tricks, variations, frequently asked questions, and step-by-step photos.
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Please note that nutritional information is a rough estimate, and it can vary depending on the products used.


Calories: 584kcal | Carbohydrates: 114g | Protein: 5g | Fat: 32g | Saturated Fat: 20g | Cholesterol: 84mg | Sodium: 183mg | Fiber: 2g | Sugar: 45g