Strawberry Lemon Layer Cake

A delightful and vibrant layer cake combining the sweetness of strawberries with a refreshing zing of lemon, perfect for celebrations and gatherings.

Prep Time 30

Cook Time 30

Total Time 1

Course Cake, Dessert

Cuisine American

Servings 12 servings

Calories 450 kcal

2 1/2 cups all-purpose flour Soft and fluffy, forming the tender base of the cake.
2 1/2 teaspoons baking powder Ensures your cake rises to fluffy perfection.
1/2 teaspoon salt Enhances the sweetness and balances flavors.
1 cup unsalted butter, softened Rich and creamy, giving the cake a luxurious texture.
2 cups sugar Sweetness that complements the tartness of strawberries and lemon.
4 large eggs Adds moisture and binds the ingredients beautifully.
1 teaspoon vanilla extract A warm, aromatic essence that enriches flavor.
1 tablespoon lemon zest A burst of citrusy brightness.
1/2 cup fresh lemon juice Tart and refreshing, infuses the cake with flavor.
1 cup buttermilk Ensures softness and moisture.
1 1/2 cups fresh strawberries, chopped Juicy and sweet, provide bursts of flavor throughout the cake.

1 cup unsalted butter, softened Adds a rich creaminess.
4 cups powdered sugar Sweet, airy, and perfect for a fluffy frosting.
2 tablespoons fresh lemon juice Brightens the flavor profile.
1 teaspoon vanilla extract Bolsters the overall taste.
1/4 cup heavy cream Ensures that your frosting is light and decadent.
1/2 cup fresh strawberries, pureed Infuses the frosting with natural sweetness and a touch of tartness.

Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
In a medium bowl, combine the flour, baking powder, and salt. Set aside.
In a large bowl, beat the softened butter and sugar together until light and fluffy.
Add the eggs one at a time, mixing fully after each addition. Then mix in the vanilla extract, lemon zest, and lemon juice.
Alternate adding the dry mixture with the buttermilk until just combined. Fold in chopped strawberries gently.
Divide the batter evenly between the prepared pans.

Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
Let the cakes cool in the pans for 10 minutes, then transfer to wire racks to cool completely.

Beat the softened butter with powdered sugar until smooth and creamy.
Gradually mix in lemon juice and vanilla extract, then fold in heavy cream and pureed strawberries.

Once the cakes have cooled, frost between the layers generously and cover the top and sides.

Measure ingredients carefully, ensure butter is at room temperature, and do not overmix the batter. Allow cakes to cool completely before frosting.

Keyword Baking, celebration cake, Dessert Recipe, Layer Cake, Strawberry Lemon Cake