Strawberry Lemonade Layer Cake (Print Version)
Tangy layers of lemon sponge with fresh strawberry filling and creamy lemon buttercream frosting.
# What You Need:
→ Lemon Cake
01 - 2 ½ cups all-purpose flour
02 - 2 ½ tsp baking powder
03 - ½ tsp baking soda
04 - ½ tsp fine salt
05 - 1 cup unsalted butter, softened
06 - 1 ¾ cups granulated sugar
07 - 4 large eggs, room temperature
08 - 1 tbsp lemon zest
09 - ¼ cup fresh lemon juice
10 - 1 tsp pure vanilla extract
11 - 1 cup whole milk, room temperature
→ Strawberry Filling
12 - 2 cups fresh strawberries, hulled and diced
13 - ½ cup granulated sugar
14 - 2 tbsp fresh lemon juice
15 - 2 tsp cornstarch mixed with 1 tbsp water
→ Lemon Buttercream
16 - 1 cup unsalted butter, softened
17 - 4 cups powdered sugar, sifted
18 - 2 tbsp fresh lemon juice
19 - 1 tbsp lemon zest
20 - 2-3 tbsp whole milk or cream
21 - Pinch of salt
→ Decoration
22 - Sliced fresh strawberries
23 - Lemon slices or zest
# How to Prepare:
01 - Preheat oven to 350°F. Grease and line three 8-inch round cake pans with parchment paper.
02 - Whisk together flour, baking powder, baking soda, and salt in a medium bowl.
03 - Beat butter and sugar in a large bowl until pale and fluffy, about 3 minutes.
04 - Add eggs one at a time, beating well after each addition. Mix in lemon zest, lemon juice, and vanilla extract.
05 - Add dry ingredients in three additions, alternating with milk, beginning and ending with flour. Mix just until combined.
06 - Divide batter evenly among prepared pans. Smooth tops. Bake for 25-30 minutes until a toothpick inserted in center comes out clean. Cool in pans 10 minutes, then turn out onto racks to cool completely.
07 - Combine strawberries, sugar, and lemon juice in a saucepan. Cook over medium heat until strawberries break down, about 8 minutes. Stir in cornstarch mixture and cook 1-2 minutes more until thickened. Cool completely.
08 - Beat butter until creamy. Gradually add powdered sugar, beating until smooth. Beat in lemon juice, zest, salt, and enough milk to reach spreadable consistency.
09 - Place one cake layer on a plate. Spread half the strawberry filling, avoiding the edges. Top with second cake layer and spread remaining filling. Place third layer on top.
10 - Frost top and sides with lemon buttercream. Decorate with fresh strawberries and lemon slices if desired. Chill at least 30 minutes before slicing for neat layers.
# Expert Advice:
01 -
- The combination of tart lemon and sweet strawberry creates that perfect balance that makes people pause and take another bite
- It looks like you spent all day decorating but the assembly is actually quite forgiving
02 -
- The strawberry filling must be completely cold before spreading, otherwise it will make your buttercream melt and slide right off the cake
- Chilling the assembled cake for 30 minutes is not optional if you want clean slices that show off those beautiful layers
03 -
- Room temperature ingredients are non negotiable for this recipe, so plan ahead and leave everything out for at least an hour before you start mixing
- If your buttercream looks curdled after adding the lemon juice, keep beating it and it will come back together smooth as silk