Strawberry Lemon Layer Cake
A delightful dessert intertwining fresh strawberries and zesty lemon, featuring layers of tender, moist cake that's perfect for any occasion.
Ingredients
Main Ingredients
- 2.5 cups all-purpose flour the foundation for a fluffy cake
- 2.5 tsp baking powder ensures the cake rises beautifully
- 0.5 tsp salt enhances the flavor
- 1 cup unsalted butter, softened for a rich, creamy texture
- 1.5 cups granulated sugar adds sweetness to balance tart flavors
- 4 large eggs provides structure and moisture
- 1 tsp vanilla extract a classic flavor enhancer
- 1 cup buttermilk ensures the cake remains tender
- 1 zest lemon infuses a vibrant citrus aroma
- 0.5 cup fresh strawberry puree for that fresh, fruity flavor
For the Frosting and Filling
- 1 cup unsalted butter, softened for frosting
- 4 cups powdered sugar for sweetness and structure
- 2 tbsp fresh lemon juice adds tanginess
- 1 zest lemon for frosting, enhances the lemon essence
- 0.25 tsp salt for frosting, balances sweetness
- 1-2 tbsp heavy cream for creamy consistency
- 1 cup fresh strawberries, diced for filling, fresh burst of flavor
- 2 tbsp sugar for sweetness in the filling
- 1 tbsp lemon juice for filling, enhances the strawberry flavor
Instructions
Preparation
- Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans to prevent sticking.
- In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside.
- In a large mixing bowl, combine the softened butter and granulated sugar. Beat until light and fluffy.
- Add the eggs one at a time, beating well after each addition.
- Mix in the vanilla extract, lemon zest, and strawberry puree until fully incorporated.
- Gradually blend the dry ingredients into the wet mixture, alternating with buttermilk. Mix until smooth.
Baking
- Evenly divide the batter between the prepared cake pans. Bake for 25-30 minutes, or until a toothpick comes out clean.
- Let the cakes cool in the pans for 10 minutes, then transfer to wire racks to cool completely.
Filling Preparation
- In a small bowl, combine diced strawberries, sugar, and lemon juice. Let sit for about 15 minutes.
Frosting Preparation
- Beat the softened butter until creamy, then gradually incorporate powdered sugar, lemon juice, lemon zest, and salt until smooth.
- Add heavy cream as needed to reach your desired consistency.
Assembly
- Place one cake layer on a serving plate and spread the strawberry filling over this layer.
- Spread a thick layer of frosting over the filling, then top with the second layer of cake.
- Frost the top and sides of the cake with remaining buttercream. Garnish with fresh strawberries or lemon zest.
- Slice, serve, and enjoy!
Notes
To elevate your cake, consider using fresh herbs or drizzle lemon syrup over each layer before frosting. For a gluten-free option, substitute all-purpose flour with a gluten-free blend. Ensure cakes cool completely before frosting to prevent melting.