Strawberry Lemon Layer Cake
A delightful dessert that combines fresh strawberries and zesty lemon creating a stunning, moist cake with creamy lemon buttercream frosting.
Ingredients
Cake Ingredients
- 2.5 cups all-purpose flour for a soft and sturdy cake structure.
- 2 teaspoons baking powder to give the cake its lovely rise.
- 0.5 teaspoon baking soda a little extra lift.
- 0.25 teaspoon salt to enhance sweetness and balance flavors.
- 1 cup unsalted butter, softened for creaminess and rich flavor.
- 1.5 cups granulated sugar the sweet backbone of the cake.
- 4 large eggs to provide moisture and structure.
- 1 teaspoon vanilla extract for warmth and depth.
- 1 tablespoon lemon zest to impart a bright citrusy note.
- 1 cup buttermilk for richness and moisture.
- 0.5 cup fresh lemon juice to punctuate with tartness.
- 1 cup fresh strawberries, chopped for sweet berry waves.
- 1.5 cups fresh strawberries, sliced (for filling) for a fresh, fruity filling.
- 2 tablespoons granulated sugar (for filling) to sweeten the strawberries.
- 1 tablespoon lemon juice (for filling) to enhance the strawberry flavor.
Frosting Ingredients
- 1 cup unsalted butter (for frosting) to create a smooth, creamy frosting.
- 4 cups powdered sugar (for frosting) for sweetness and texture.
- 1 tablespoon lemon zest (for frosting) to provide citrus zing.
- 2 tablespoons fresh lemon juice (for frosting) for a refreshing taste.
- 1 teaspoon vanilla extract (for frosting) to round out the flavors.
- 1-2 tablespoons heavy cream (adjust for consistency) to soften the frosting.
Garnish Ingredients
- 1 cup fresh strawberries, sliced (for garnish) to adorn the finished cake.
- 1 tablespoon lemon zest (optional, for garnish) to add a pop of color and flavor.
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans, setting them aside for later use.
- In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt.
- In a large bowl, cream the softened butter and granulated sugar together until light and fluffy, about 3-4 minutes with an electric mixer.
- Add the eggs one at a time, beating well after each addition, then stir in the vanilla extract and lemon zest.
- Gradually add dry ingredients to the butter mixture, alternating with the buttermilk and fresh lemon juice. Mix until just combined.
- Carefully fold in the chopped strawberries.
Baking
- Divide the batter evenly between the prepared cake pans and bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.
- Let the cakes cool in the pans for about 10 minutes before transferring them to a wire rack to cool completely.
Filling and Frosting
- Prepare the strawberry filling by combining sliced strawberries, granulated sugar, and lemon juice in a bowl. Let them sit to form juices.
- For the frosting, beat the softened butter until creamy, then gradually add powdered sugar, lemon zest, lemon juice, and vanilla extract.
- Once smooth, adjust the consistency with heavy cream as needed.
Assembly
- Once the cakes are completely cooled, place one layer on a cake stand or plate and spread the strawberry filling over the top.
- Place the second cake layer on top and frost the top and sides with the lemon buttercream frosting. Decorate with fresh strawberry slices and optional lemon zest.
- Serve your stunning Strawberry Lemon Layer Cake.
Notes
Use room temperature ingredients for the best mixing results. Let your cake sit for a few hours before serving to let the flavors develop.