Strawberry Lemon Layer Cake
A delightful dessert that perfectly balances sweet and tart flavors of strawberries and lemons, featuring soft layers and creamy frosting.
Ingredients
For the cake
- 2.5 cups all-purpose flour ensuring a light, airy cake
- 2.5 tsp baking powder for that perfect rise
- 0.5 tsp salt to balance the flavors
- 1 cup unsalted butter, softened providing richness and moisture
- 1.5 cups granulated sugar adding sweetness and structure
- 4 large eggs essential for binding
- 1 tsp vanilla extract infusing warmth and depth
- 1 cup buttermilk contributing a tender crumb
- Zest of 1 lemon for bright, citrusy notes
- 0.5 cup fresh strawberry puree pure strawberry magic
For the frosting
- 1 cup unsalted butter, softened makes the frosting creamy
- 4 cups powdered sugar creates that classic sweetness
- 2 tbsp fresh lemon juice a zesty punch
- Zest of 1 lemon intensifying lemon flair
- 0.25 tsp salt enhancing flavor
- 1-2 tbsp heavy cream to adjust frosting consistency
For the filling
- 1 cup fresh strawberries, diced bursting with freshness
- 2 tbsp sugar bringing out strawberry sweetness
- 1 tbsp lemon juice complementing the strawberries
Instructions
Preparation
- Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
- In a large bowl, beat the softened butter and granulated sugar together until light and fluffy, about 3-5 minutes.
- Add the eggs to the butter-sugar mixture one at a time, beating well after each addition.
- Pour in the vanilla extract, lemon zest, and strawberry puree. Mix until just combined.
- Gradually add the dry mixture to the wet, alternating with the buttermilk. Start and end with the dry ingredients. Mix until incorporated.
Baking
- Divide the batter evenly between the prepared cake pans. Bake for 25-30 minutes or until golden brown.
- Allow the cakes to cool in the pans for about 10 minutes before transferring to wire racks to cool completely.
Filling and frosting
- For the strawberry filling, combine diced strawberries, sugar, and lemon juice in a small bowl. Stir and let sit for 15 minutes.
- For the lemon buttercream frosting, beat the softened butter until creamy. Gradually add powdered sugar, lemon juice, lemon zest, and salt. Beat until smooth.
- To assemble, place one cake layer on a serving plate, spread a layer of strawberry filling, then a layer of frosting.
- Add the second cake layer on top, then frost the top and sides with the remaining buttercream frosting.
- Garnish with fresh strawberries or lemon zest if desired.
- Slice, serve, and enjoy the refreshing flavor.
Notes
For an extra boost of flavor, consider adding a splash of lemon extract. Store leftovers in an airtight container in the fridge for about 3-4 days. For healthier swaps, consider using whole wheat flour or reducing sugar in the batter.