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Strawberry Lemon Layer Cake

A delightful cake harmonizing tart lemons with sweet strawberries, perfect for any occasion.
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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings: 12 slices
Course: Cake, Dessert
Cuisine: American
Calories: 450
Ingredients Method Notes

Ingredients
  

For the Cake
  • 2 1/2 cups all-purpose flour Creating a light and tender cake.
  • 2 1/2 tsp baking powder Ensuring that our cake rises beautifully.
  • 1/2 tsp salt Enhances all the flavors in our cake.
  • 1 cup unsalted butter, softened Adding a rich, creamy texture.
  • 1 1/2 cups granulated sugar Infusing sweetness to each bite.
  • 4 large eggs Binding our cake together.
  • 1 tsp vanilla extract Offering a warm, aromatic touch.
  • 1 cup buttermilk Contributing moisture and tanginess.
  • Zest of 1 lemon Adding a bright, citrusy aroma and flavor.
  • 1/2 cup fresh strawberry puree Bursting with fresh fruit flavor.
For the Frosting
  • 1 cup unsalted butter, softened The base for our creamy frosting.
  • 4 cups powdered sugar Sweetening and thickening our frosting.
  • 2 tbsp fresh lemon juice Energizing the flavor profile.
  • Zest of 1 lemon Amplifying the lemony goodness in our frosting.
  • 1/4 tsp salt Balancing out the sweetness.
  • 1-2 tbsp heavy cream Adjusting the frosting’s consistency for perfect spreading.
For the Filling
  • 1 cup fresh strawberries, diced Bringing juicy contrasts to each layer.
  • 2 tbsp sugar Helping to macerate the strawberries and enhance their sweetness.
  • 1 tbsp lemon juice Brightening the flavor of the filling.

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
  2. In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
Making the Cake
  1. In a large mixing bowl, beat the softened butter and sugar until light and fluffy, about 3-5 minutes.
  2. Add the eggs one at a time, beating well after each addition. Stir in the vanilla, lemon zest, and strawberry puree.
  3. Gradually mix in the dry ingredients alternating with the buttermilk, starting and finishing with the dry ingredients.
  4. Divide the batter evenly between the two prepared pans and bake for 25-30 minutes. Allow them to cool for 10 minutes before transferring to wire racks.
Making the Filling
  1. In a small bowl, mix the diced strawberries, sugar, and lemon juice. Let sit for 15 minutes.
Making the Frosting
  1. Beat the softened butter until creamy, then gradually add powdered sugar, lemon juice, lemon zest, and salt. Beat until smooth and fluffy.
  2. Adjust frosting consistency with heavy cream.
Assembling the Cake
  1. On a serving plate, place one layer of cake, spread with strawberry filling, followed by a layer of frosting.
  2. Top with the second cake layer and frost the top and sides with remaining frosting.
  3. Garnish with fresh strawberries or lemon zest if desired.

Notes

Tips include using fresh ingredients for vibrant flavors and allowing the cake to cool completely before frosting.