Strawberry Lemon Layer Cake

This Strawberry Lemon Layer Cake showcases two layers of strawberry cake alternated with two layers of lemon cake. Plus, whipped vanilla pudding frosting between and from top to bottom of each luscious layer. It’s hard to believe this is boxed cake mix!

Check out my Low Calorie Key Lime Pie and my Healthy Peach Galette for more delicious dessert recipes!

Who doesn’t love strawberry lemonade?! Pleasantly tart lemons and sweet, juicy strawberries are a match made in heaven, so making sweet treats that capture that classic flavor combo only makes sense! That said, this stunning layered strawberry lemon cake is simply sensational!

To make this layer cake, I upgraded two boxes of cake mix, one lemon mix and one strawberry mix, with nothing more than Greek yogurt and water. As a result, this recipe is on the lightened-up and relatively low-calorie side yet ridiculously moist and tender.

But wait, there’s more! I attached the strawberry and lemon cake rounds and frosted the whole cake with a thick, creamy frosting made with lite whipped topping, sugar free pudding mix, skim milk, and vanilla. One word: AMAZING.

When you slice into this strawberry lemon cake, the pastel yellow and pink stripes scream SPRING, but this no-nonsense boxed cake mix recipe is perfect for making on a whim during any season. Let’s bake!

Why You'll Love This Recipe

• It’s easy! Boxed cake mixes eliminate the fuss yet taste like made-from-scratch quality cakes. 
• It is made without vegetable oil. Instead, Greek yogurt makes it extra moist and flavorful while cutting calories and adding a bit of protein. 
• Perfect for spring, summer, or whenever you’re craving strawberry lemonade in cake form!

This reader review speaks for itself! “I made this for my daughter's 4th birthday. She saw the picture online and was a big fan of the yellow and pink layers. It was a HUGE hit with our family! An absolutely delicious, moist cake and exceptional frosting. I will definitely save the recipe to use again and again. From one Erika to another, thank you!”

Ingredients You'll Need

• Lemon Cake Mix: Use a quality mix with the perfect balance of sweet and tangy tastes. You can’t go wrong with Betty Crocker Delights “Super Moist Lemon Cake Mix” or Pillsbury's “Most Supreme Lemon Cake.”
• Strawberry Cake Mix: Again, Betty Crocker and Pillsbury are good options. 
• Greek Yogurt: This is the secret healthy ingredient for baking boxed mixes that taste homemade. Sour cream works too.
• Whipped Vanilla Pudding Frosting: A simple blend of lite whipped topping (Cool Whip), sugar-free instant vanilla pudding, skim milk, and vanilla extract. Easy peasy!

Step-By-Step Instructions

Step 1: Prepare for baking. Preheat the oven to 350 ℉. Spray two (or four if you have them)  9-inch round cake pans with cooking spray. Set aside.

Step 2: Make and bake the lemon cakes. In a large bowl, mix the lemon cake mix, 1 cup of Greek yogurt, and 1 cup of water, then divide the mixture between two cake pans and bake until a toothpick comes out clean. Let the cakes cool for 5 minutes, then flip them onto a wire rack and cool completely. 

Step 3: Make and bake the strawberry cakes. Combine the strawberry cake mix, the rest of the Greek yogurt (1 cup), and a cup of water. Pour the batter evenly between two greased 9-inch round cake pans, and again, bake until the cakes pass the toothpick test. Cool for 5 minutes, then flip the cakes onto a wire rack to finish cooling.

Step 4: Make vanilla pudding frosting. While the cakes finish cooling, add Cool Whip, vanilla pudding mix, vanilla extract, and milk to a medium bowl and blend until smooth and fluffy.

Step 5: Assemble layer cake. Place a lemon cake round on a cake plate or cake stand, and spread a thin, even layer of frosting on top. Top with a strawberry cake round  (creating a lemon-frosting-strawberry cake sandwich!). Again, apply a thin layer of frosting, followed by the other lemon cake round, another layer of frosting, and finally, the second strawberry cake round.

Step 6: Decorate the cake. Plop the remaining frosting right on top, and spread it evenly over the top and sides. Garnish with halved strawberries and fresh lemon slices (optional), and enjoy!

NOTE: You can print the FULL recipe with all ingredients & detailed instructions below!

Expert Tips

• If you have four 9-inch cake pans, you can bake the lemon and strawberry cakes simultaneously, given that the oven rack is large enough for all four cake pans. However, if you bake the cakes on separate racks, they may bake unevenly. 
• To keep the layers in place and prevent the cake from toppling over, use a serrated knife or cake leveler to trim off the curved top, creating a flat surface. 
• Use chilled frosting ingredients. For the thickest, fluffiest frosting, pull the thawed Cool Whip and milk from the fridge immediately before you’re ready to use it.
• The cakes must cool to room temperature before stacking and frosting. Patience!

Variations

Strawberry frosting: You can fold strawberry puree, strawberry jam, strawberry preserves, or dried strawberries pulverized into powder into the vanilla pudding frosting for a touch of strawberry flavor and a pretty pink hue. Alternatively, try swapping the instant vanilla pudding with Jell-O strawberry crème instant pudding mix.

Lemon frosting: To add an extra burst of lemony flavor, fold lemon curd, lemon juice, lemon zest, or lemon extract into the vanilla pudding frosting. Or, use instant lemon pudding instead of vanilla to make the frosting.

Storing & Freezing

Storing: It’s much easier to store and transport this layered cake if you stack the cake rounds and apply the frosting directly in a cake carrier with a tight fitted lid. If stored properly, this cake keeps in the fridge for 3-4 days.

Freezing: I don’t recommend freezing this cake once it’s assembled. However, once the cake rounds are cooled, you can wrap them individually in layers of plastic and store them in the freezer for up to 1 month. Then, let the cakes thaw at room temperature immediately before you’re ready to assemble and frost.

Recipe FAQ's

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Strawberry Lemon Layer Cake

4.95 from 20 votes

By Kate

This strawberry lemon layer cake showcases two layers of strawberry cake alternated with two layers of lemon cake. Plus, whipped vanilla pudding frosting between and from top to bottom of each luscious layer. It’s hard to believe this is boxed cake mix!

Pin Recipe Print Recipe Save RecipeSaved!

Prep 20 minutes mins

Cook 50 minutes mins

Total 1 hour hr 10 minutes mins

Servings 16 Servings

Calories 263kcal

Cook ModePrevent your screen from going dark

Special Equipment

• ▢
  Silicone Spatulas
• ▢
  Measuring Spoons and Cups
• ▢
  Hand Mixer
• ▢
  Stainless Steel Mixing Bowls
• ▢
  9-inch Round Cake Pan

Ingredients

 

US CustomaryMetric

 

1x2x3x

For Cake

• ▢ 15.25 ounces lemon cake mix
• ▢ 15.25 ounces strawberry cake mix
• ▢ 2 cups plain Greek yogurt divided
• ▢ 2 cups water divided

For Frosting

• ▢ 8 ounces lite whipped topping
• ▢ 1 ounce sugar-free instant vanilla pudding
• ▢ 1 cup skim milk
• ▢ 1 teaspoon vanilla extract

Instructions

 

• Preheat the oven to 350°F. Spray two (or four if you have them) 9-inch round cake pans with cooking spray. Set aside.
• In a large bowl, mix the lemon cake mix, 1 cup of Greek yogurt, and 1 cup of water, then divide the mixture between two cake pans and bake for 15-20 minutes, until a toothpick comes out clean. Let the cakes cool for 5 minutes, then flip them onto a wire rack and cool completely.
• Combine the strawberry cake mix, the rest of the Greek yogurt (1 cup), and a cup of water. Pour the batter evenly between two greased 9-inch round cake pans, and again, bake until the cakes pass the toothpick test. Cool for 5 minutes, then flip the cakes onto a wire rack to finish cooling.
• While the cakes finish cooling, add Cool Whip, vanilla pudding mix, vanilla extract, and milk to a medium bowl and blend until smooth and fluffy.
• Place a lemon cake round on a cake plate or cake stand, and spread a thin, even layer of frosting on top. Top with a strawberry cake round (creating a lemon-frosting-strawberry cake sandwich!). Again, apply a thin layer of frosting, followed by the other lemon cake round, another layer of frosting, and finally, the second strawberry cake round.
• Plop the remaining frosting right on top, and spread it evenly over the top and sides. Garnish with halved strawberries and fresh lemon slices (optional), and enjoy!

Notes

• If you have four 9-inch cake pans, you can bake the lemon and strawberry cakes simultaneously, given that the oven rack is large enough for all four cake pans. However, if you bake the cakes on separate racks, they may bake unevenly.
• To keep the layers in place and prevent the cake from toppling over, use a serrated knife or cake leveler to trim off the curved top, creating a flat surface.
  Use chilled frosting ingredients. For the thickest, fluffiest frosting, pull the thawed Cool Whip and milk from the fridge immediately before you’re ready to use it.
• The cakes must cool to room temperature before stacking and frosting. Patience!
• Storing: It’s much easier to store and transport this layered cake if you stack the cake rounds and apply the frosting directly in a cake carrier with a tight-fitted lid. If stored properly, this cake keeps in the fridge for 3-4 days.
• Freezing: I don’t recommend freezing this cake once it’s assembled. However, once the cake rounds are cooled, you can wrap them individually in layers of plastic and store them in the freezer for up to 1 month. Then, let the cakes thaw at room temperature immediately before you’re ready to assemble and frost.

Nutrition

Calories: 263kcalCarbohydrates: 53gProtein: 5gFat: 4gSaturated Fat: 3gCholesterol: 2mgSodium: 481mgFiber: 2gSugar: 27g

All nutritional information is based on third-party calculations and should be considered estimates. Actual nutritional content will vary with brands used, measuring methods, portion sizes and more.

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