This easy homemade strawberry lemonade cake recipe needs 20 minutes prep time & 10 ingredients. No one will guess it’s low carb, sugar-free & gluten-free!

I first made this easy strawberry lemonade cake recipe over Father’s Day weekend last month. I don’t make cakes very often, but a celebration like that was a wonderful excuse to do it!

Strawberry lemonade cake is all about the flavors of summer: sweet strawberries and tangy lemon. The lemon cake is light and airy, with a creamy fresh strawberry frosting and a layer of fresh strawberries in the middle. It’s such a wonderful way to enjoy both fresh strawberries and fresh lemons!


Click underlined ingredients to buy them!


  • 1 1/3 cup Erythritol
  • 3/4 cup Butter (softened)
  • 8 large Egg
  • 1/3 cup Sour cream
  • 3 tbsp Lemon juice
  • 2 tbsp Lemon zest (optional, but recommended)
  • 3 cup Blanched almond flour
  • 1/2 cup Coconut flour
  • 1 1/2 tbsp Gluten-free baking powder
  • 1/2 tsp Sea salt
  • 1 1/4 cup Strawberries (sliced thinly)


  • 1/2 cup Strawberries
  • 1 1/2 cup Powdered erythritol
  • 2/3 cup Sour cream
  • 1 tbsp Lemon juice
  • 1 cup Heavy cream


RECIPE TIPS + VIDEO in the post above, nutrition info + recipe notes below!

Strawberry Lemonade Cake

  1. Preheat the oven to 350 degrees F (177 degrees C). Line the bottoms of two 9 in (23 cm) round springform pans with parchment paper.
  2. In a large bowl, use a hand mixer to beat together the butter and erythritol, until light in color and slightly fluffy.
  3. Beat in the eggs, one at a time, then the sour cream, lemon juice, and lemon zest.
  4. Beat in the almond flour, coconut flour, baking powder, and sea salt.
  5. Transfer the batter to the lined pans and smooth the top with a spatula. Bake for 20-25 minutes, until the top is golden and an inserted toothpick comes out clean.

Whipped Cream Frosting

  1. Puree the strawberries in a blender. Add the powdered erythritol, sour cream, and lemon juice. Puree again until smooth.
  2. In a large bowl, use a hand mixer to beat heavy cream until very stiff peaks form.
  3. Gradually fold in the strawberry mixture, 1/4 to 1/2 cup (60 to 120 mL) at a time, being careful not to break down the whipped cream.


  1. Let the cake layers cool separately to room temperature.
  2. Frost the bottom cake layer first. Arrange sliced strawberries over the frosting, then top with the second cake layer. Frost the top and sides of the cake. Refrigerate for at least 1 hour.
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