Strawberry Lemon Layer Cake
A delightful dessert that beautifully merges sweet strawberries with the tangy brightness of lemon, perfect for celebrations or as a refreshing treat.
Ingredients
For the cake
- 2.5 cups 2 1/2 cups all-purpose flour
- 2 teaspoons 2 teaspoons baking powder
- 0.5 teaspoon 1/2 teaspoon baking soda
- 0.25 teaspoon 1/4 teaspoon salt
- 1 cup 1 cup unsalted butter, softened
- 1.5 cups 1 1/2 cups granulated sugar
- 4 large 4 large eggs
- 1 teaspoon 1 teaspoon vanilla extract
- 1 tablespoon 1 tablespoon lemon zest
- 1 cup 1 cup buttermilk
- 0.5 cup 1/2 cup fresh lemon juice
- 1 cup 1 cup fresh strawberries, chopped
For the filling
- 1.5 cups 1 1/2 cups fresh strawberries, sliced
- 2 tablespoons 2 tablespoons granulated sugar For filling
- 1 tablespoon 1 tablespoon lemon juice For filling
For the frosting
- 1 cup 1 cup unsalted butter
- 4 cups 4 cups powdered sugar
- 1 tablespoon 1 tablespoon lemon zest
- 2 tablespoons 2 tablespoons fresh lemon juice
- 1 teaspoon 1 teaspoon vanilla extract
- 1-2 tablespoons 1-2 tablespoons heavy cream Adjust for consistency
For garnish
- Fresh strawberries, sliced
- Lemon zest (optional) For garnish
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt.
Making the Batter
- In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.
- Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract and lemon zest.
- Gradually add the dry ingredients to the butter mixture, alternating with buttermilk and lemon juice until just combined.
- Fold in the chopped strawberries gently.
Baking
- Divide the batter between the two prepared pans and bake for 25-30 minutes until a toothpick inserted comes out clean.
- Allow to cool in pans for 10 minutes before transferring to wire racks to cool completely.
Filling and Frosting
- In a bowl, combine sliced strawberries, granulated sugar, and lemon juice for the filling.
- For the frosting, beat softened butter until creamy, then gradually add powdered sugar, lemon zest, lemon juice, and vanilla extract until smooth.
- Adjust frosting consistency with heavy cream as needed.
Assembly
- Place one cake layer on a stand, spread strawberry filling, and top with second layer.
- Frost the top and sides with lemon buttercream frosting and garnish with fresh strawberries and optional lemon zest.
Notes
Use room temperature ingredients for better mixing. Refrigerate after frosting for easier slicing. Consider adding more lemon zest to the frosting for extra flavor.