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Strawberry Lemon Layer Cake

A delightful fusion of sweet and tangy flavors, this Strawberry Lemon Layer Cake features fluffy lemon-infused layers and rich strawberry frosting, perfect for any celebration.
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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: 375
Ingredients Method Notes

Ingredients
  

For the Cake
  • 2 1/2 cups all-purpose flour Provides a fluffy base for your cake.
  • 2 1/2 teaspoons baking powder Essential for raising the cake to achieve that soft texture.
  • 1/2 teaspoon salt Enhances the sweetness of the cake.
  • 1 cup unsalted butter, softened Gives richness and moisture to the cake.
  • 2 cups sugar Adds sweetness that is perfectly balanced with the tart lemon.
  • 4 large eggs Binds the ingredients together for a soft crumb.
  • 1 teaspoon vanilla extract Adds warmth and depth of flavor.
  • 1 tablespoon lemon zest Brings a bright, citrusy aroma.
  • 1/2 cup fresh lemon juice Acidity that complements the sweetness of the cake.
  • 1 cup buttermilk Ensures the cake remains moist and tender.
  • 1 1/2 cups fresh strawberries, chopped Bursting with sweetness and juicy freshness.
For the Frosting
  • 1 cup unsalted butter, softened The creamy base for a decadent frosting.
  • 4 cups powdered sugar For that sweet, silky smooth finish.
  • 2 tablespoons fresh lemon juice A zesty kick to complement the strawberries.
  • 1 teaspoon vanilla extract Adds floral notes to the frosting.
  • 1/4 cup heavy cream Gives the frosting a luscious texture.
  • 1/2 cup fresh strawberries, pureed Infuses the frosting with fruity sweetness.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
  2. In a medium bowl, combine the flour, baking powder, and salt.
  3. In a large bowl, beat the softened butter and sugar together until light and fluffy.
  4. Add the eggs one at a time, ensuring each is fully incorporated.
  5. Mix in the vanilla extract, lemon zest, and lemon juice.
  6. Gradually add the dry mixture, alternating with the buttermilk until just combined.
  7. Gently fold in the chopped strawberries.
Baking
  1. Divide the batter evenly between the prepared pans and bake for 25-30 minutes.
  2. Check for doneness with a toothpick; it should come out clean.
  3. Allow the cakes to cool in the pans for about 10 minutes, then transfer to wire racks to cool completely.
Frosting
  1. In a mixing bowl, beat the softened butter with the powdered sugar until smooth.
  2. Add the lemon juice, vanilla extract, and heavy cream, mixing until fluffy.
  3. Gently fold in the pureed strawberries.
Assembly
  1. Once the cakes are completely cool, frost between the layers and on top with the strawberry lemon frosting.
  2. Decorate with extra fresh strawberries.

Notes

Ensure all ingredients are at room temperature for an even batter. For extra flavor, add a layer of lemon curd between layers. Adjust heavy cream for desired frosting consistency. Dried coconut flakes can be added for a tropical twist.