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Strawberry Lemon Layer Cake

A delightful dessert that combines the sweetness of fresh strawberries with the zing of lemon in a light and fluffy cake, perfect for any occasion.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 12 servings
Course: Cake, Dessert
Cuisine: American
Calories: 400
Ingredients Method Notes

Ingredients
  

Cake Ingredients
  • 2 1/2 cups all-purpose flour The foundation of a great cake, providing structure and body.
  • 2 teaspoons baking powder Helps the cake rise and achieve a 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 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 Brightens the flavors with acidity.
  • 1 cup fresh strawberries, chopped Adds sweetness and color to the batter.
Filling Ingredients
  • 1 1/2 cups fresh strawberries, sliced Sweet goodness for the cake filling.
  • 2 tablespoons granulated sugar Enhances the strawberry flavor.
  • 1 tablespoon lemon juice Balances the sweetness of the strawberries.
Frosting Ingredients
  • 1 cup unsalted butter Forms the perfect lemon frosting.
  • 4 cups powdered sugar Sweetens and helps achieve the right consistency.
  • 1 tablespoon lemon zest Invigorates the frosting with citrus flavor.
  • 2 tablespoons fresh lemon juice Adds brightness and tanginess.
  • 1 teaspoon vanilla extract Enhances overall cake flavor.
  • 1-2 tablespoons heavy cream Adjust for consistency.
Garnish Ingredients
  • to taste fresh strawberries, sliced To add a refreshing touch.
  • to taste lemon zest Optional for a delightful final touch.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans and set them aside.
  2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
  3. In a large bowl, cream together the softened butter and granulated sugar until light and fluffy, about 3-5 minutes.
  4. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract and lemon zest.
  5. Gradually add the flour mixture to the butter mixture, alternating with the buttermilk and lemon juice, mixing until just combined.
  6. Gently fold in the chopped strawberries.
Baking
  1. 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.
  2. Allow the cakes to cool in the pans for 10 minutes before transferring them to wire racks to cool completely.
Filling and Frosting
  1. Combine sliced strawberries, granulated sugar, and lemon juice in a bowl. Stir gently and set aside.
  2. Beat softened butter until creamy, then gradually add powdered sugar, lemon zest, lemon juice, and vanilla extract until smooth.
  3. Adjust frosting consistency with heavy cream if necessary.
Assembly
  1. 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 layer on top.
  2. Frost the top and sides of the cake with the lemon buttercream frosting.
  3. Decorate with sliced strawberries and lemon zest for an elegant touch. Slice, serve, and enjoy!

Notes

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 ingredients are at room temperature for thorough mixing.