Strawberry Lemon Layer Cake

Strawberry Lemon Layer Cake is a delightful dessert that combines the sweetness of fresh strawberries with the zing of lemon in a light and fluffy cake. This layered creation is perfect for any occasion, from a family gathering to a summer celebration. With its vibrant colors and refreshing flavors, this cake is not only a feast for the taste buds but also a visual treat. The joy of baking this strawberry lemon cake lies in its simple yet detailed step-by-step approach, making it accessible for bakers of all skill levels.

Why You’ll Love This Recipe

This Strawberry Lemon Layer Cake is an excellent choice if you’re looking for a recipe that is both easy to prepare and a surefire crowd-pleaser. With just a handful of wholesome ingredients, you can create a bakery-worthy dessert that is incredibly satisfying. The sweetness of the strawberries perfectly balances the tartness of the lemon, making each bite a burst of flavor that will leave your guests asking for seconds. Plus, the cake layers are moist and airy, creating a delightful texture that complements the creamy frosting beautifully. Whether you’re celebrating a special occasion or treating yourself after a long week, this cake is sure to bring smiles all around!

Ingredients

2 1/2 cups all-purpose flour – The foundation of a great cake, providing structure and body.
2 teaspoons baking powder – To help the cake rise and achieve that fluffy texture.
1/2 teaspoon baking soda – Assists in leavening while enhancing the cake’s flavor.
1/4 teaspoon salt – Elevates and balances the sweetness.
1 cup unsalted butter, softened – Adds richness and a creamy texture.
1 1/2 cups granulated sugar – Sweetens the batter and contributes to the cake’s moisture.
4 large eggs – Provides structure and stability to the cake.
1 teaspoon vanilla extract – Adds a wonderful aromatic flavor.
1 tablespoon lemon zest – Infuses the cake with fresh, citrusy notes.
1 cup buttermilk – Ensures the cake remains tender and moist.
1/2 cup fresh lemon juice – Packed with acidity to brighten the flavors.
1 cup fresh strawberries, chopped – Adds sweetness and a burst of color to the batter.
1 1/2 cups fresh strawberries, sliced (for filling) – Sweet goodness for the cake filling.
2 tablespoons granulated sugar (for filling) – Enhances the strawberry flavor.
1 tablespoon lemon juice (for filling) – Balances the sweetness of the strawberries.
1 cup unsalted butter (for frosting) – Creaminess that forms the perfect lemon frosting.
4 cups powdered sugar (for frosting) – Sweetens and helps achieve the right consistency.
1 tablespoon lemon zest (for frosting) – Invigorates the frosting with citrus flavor.
2 tablespoons fresh lemon juice (for frosting) – Adds brightness and tanginess to the mix.
1 teaspoon vanilla extract (for frosting) – Enhances the overall cake flavor.
1-2 tablespoons heavy cream (adjust for consistency) – Perfects the frosting texture.
Fresh strawberries, sliced (for garnish) – To add a refreshing touch.
Lemon zest (optional for garnish) – A delightful final touch for aesthetics.

Step-by-Step Directions

Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans and set them aside, ensuring your cakes will easily release after baking.
Prepare the dry ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. This step helps to evenly distribute the leavening agents in your cake.
Cream the butter and sugar: In a large bowl, cream together the softened butter and granulated sugar. Beat until the mixture is light and fluffy; this usually takes about 3-5 minutes.
Incorporate eggs and flavorings: Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract and lemon zest, as these will enhance the delightful citrus notes of the cake.
Mix wet and dry ingredients: Gradually add the flour mixture to the butter mixture, alternating with the buttermilk and lemon juice. Mix until just combined; be careful not to overmix, or your cake may become dense.
Add strawberries: Gently fold in the chopped strawberries, ensuring they are evenly distributed throughout the batter.
Bake the cakes: Divide the batter evenly between the prepared cake pans. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
Cool the cakes: Allow the cakes to cool in the pans for 10 minutes. After that, carefully transfer them to wire racks to cool completely.
Prepare the strawberry filling: While the cakes cool, combine the sliced strawberries, granulated sugar, and lemon juice in a bowl. Stir gently and set aside to let the juices meld together.
Make the frosting: In a large mixing bowl, beat softened butter until creamy. Gradually add powdered sugar, lemon zest, lemon juice, and vanilla extract. Continue mixing until the frosting is smooth and fluffy. Adjust the consistency with heavy cream as needed.
Assemble the cake: Once the cakes are completely cool, place one layer on a cake stand or plate. Spread the strawberry filling evenly over the top, then carefully place the second cake layer on top.
Frost the cake: Using a spatula, frost the top and sides of the cake with the luscious lemon buttercream frosting.
Garnish and serve: Decorate the cake with fresh strawberry slices and a sprinkle of lemon zest for an elegant touch. Slice, serve, and enjoy the burst of flavors!

Tips & Tricks

For an extra moist cake, consider adding a simple syrup made of equal parts sugar and water, flavored with lemon, to each cake layer before frosting.
Ensure that all your ingredients are at room temperature; this helps them to mix more thoroughly, leading to a lighter cake.
Feel free to experiment with the frosting by adding a little mint or basil for a unique twist.
If you’re short on time, you can use store-bought lemon frosting instead of making your own.

Serving Suggestions & Pairings

This Strawberry Lemon Layer Cake is the perfect centerpiece for any gathering! Pair it with a light summer salad for a refreshing lunch spread, or enjoy it as a dessert with a scoop of vanilla ice cream for an indulgent treat. It’s fantastic for birthday parties, bridal showers, or any festive occasion where you want to impress. Additionally, it pairs beautifully with a glass of iced tea or lemonade, enhancing the refreshing lemon flavor.

Nutritional Information

This delectable cake is a treat, and as such, it does contain some calories. One serving (assuming 12 servings total) would be approximately:

Calories: 400
Fat: 18g
Carbohydrates: 60g
Fiber: 1g
Protein: 4g

While indulging in your dessert is essential, moderation is key. Balance is vital in a healthy diet, so enjoy this beautiful creation without guilt on special occasions!

Storing Tips & Variations

If you have leftovers, make sure to store your Strawberry Lemon Layer Cake in an airtight container at room temperature for up to 2 days or in the refrigerator for up to a week. For longer storage, you can freeze the cake layers wrapped in plastic wrap and aluminum foil for up to 3 months; just thaw them in the refrigerator before decorating.

For variations, consider:

Substituting the strawberries with blueberries or raspberries for a mixed berry rendition.
Adding coconut for a tropical twist.
Making it a tiered cake for special celebrations.

Conclusion

There you have it! The Strawberry Lemon Layer Cake is a delightful dessert that is sure to brighten any occasion. The fresh flavors of strawberry and lemon combine beautifully, delivering a refreshing slice that will have you dreaming of sunny days. We encourage you to try this recipe and share your results with family and friends. The delightful stories and experiences created in your kitchen will be memories that last a lifetime!

FAQs

Can I use frozen strawberries?
Yes, you can use frozen strawberries, but make sure to thaw and drain them well before adding them to the batter to prevent excess moisture.
Is it possible to make this cake gluten-free?
Absolutely! You can substitute the all-purpose flour with a gluten-free flour blend. Make sure to check for other gluten-containing ingredients in your products.
How can I make this cake even more lemony?
You can increase the amount of lemon zest and juice in both the cake and frosting as per your taste preference. Infusing lemon flavor will add a zesty kick!
Can I prepare the cake in advance?
Yes, you can prepare the cake layers a day in advance and store them in the refrigerator. Just wait until you’re ready to serve to frost it.
What if I run out of buttermilk?
No problem! You can substitute buttermilk with a mixture of regular milk and vinegar or lemon juice (1 cup of milk with 1 tablespoon of vinegar or lemon juice). Let it sit for 5-10 minutes until it curdles before using it.