Strawberry Lemon Layer Cake
A delightful combination of sweet strawberries and zesty lemon, this moist layer cake is topped with creamy lemon buttercream frosting for a refreshing dessert experience.
Ingredients
For the Cake
- 2 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup unsalted butter, softened
- 1 1/2 cups granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 1 tablespoon lemon zest
- 1 cup buttermilk
- 1/2 cup fresh lemon juice
- 1 cup fresh strawberries, chopped
For the Filling
- 1 1/2 cups fresh strawberries, sliced
- 2 tablespoons granulated sugar
- 1 tablespoon lemon juice
For the Frosting
- 1 cup unsalted butter
- 4 cups powdered sugar
- 1 tablespoon lemon zest
- 2 tablespoons fresh lemon juice
- 1 teaspoon vanilla extract
- 1-2 tablespoons heavy cream to adjust consistency
For Garnish
- Fresh strawberries, sliced for decoration
- Lemon zest optional, for decoration
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans and set aside.
- In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Set the mixture aside for later use.
- In a large bowl, cream together the softened unsalted butter and granulated sugar until light and fluffy.
- Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract and lemon zest.
- Gradually add the dry flour mixture to the butter mixture, alternating with the buttermilk and fresh lemon juice. Mix until just combined.
- Gently fold in the chopped strawberries.
- Divide the batter evenly between the prepared cake pans and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cakes to cool in the pans for about 10 minutes before transferring them to wire racks to cool completely.
Filling and Frosting Preparation
- Prepare the strawberry filling by combining the sliced strawberries, granulated sugar, and lemon juice. Let it sit.
- For the frosting, beat the softened unsalted butter until creamy. Gradually add the powdered sugar, lemon zest, lemon juice, and vanilla extract, mixing until smooth.
- Adjust the frosting consistency with heavy cream as needed.
Assembly
- Once the cakes are completely cooled, place one layer on a cake stand or plate. Spread the strawberry filling evenly over the top, then add the second cake layer.
- Frost the top and sides of the cake with the buttercream frosting.
- Garnish with fresh strawberry slices and lemon zest.
Serving
- Slice, serve, and enjoy your beautifully crafted Strawberry Lemon Layer Cake!
Notes
You can enhance the frosting by adding lemon extract for extra flavor. Adjust the sweetness of the frosting based on your preference. Store leftovers in an airtight container in the fridge for up to 3 days.