Strawberry Lemon Layer Cake

Strawberry Lemon Layer Cake is a delectable dessert that perfectly marries the zestiness of lemon with the sweetness of fresh strawberries. This cake is not just a feast for the palate but also a visual delight, with stunning red and yellow layers that inspire joy and celebration. The moment you bite into a slice, the layers dissolve in your mouth, offering an exquisite combination of flavors that can lighten up any occasion. With its light, fluffy texture and vibrant colors, it’s a recipe you won’t want to miss out on. In this post, I’ll guide you through a step-by-step process to create your own Strawberry Lemon Layer Cake that is both easy to make and utterly delicious.

Why You’ll Love This Recipe

This Strawberry Lemon Layer Cake is perfect for any celebration or a simple family dessert. One of the greatest perks of this recipe is its easy preparation, making it suitable for both novice and experienced bakers. With just a handful of basic ingredients, you’ll have an impressive cake that everyone will adore.

It’s also family-friendly as kids will love the sweet strawberry and tangy lemon flavors, while adults will appreciate the refreshing taste that transports them to a summer garden. Whether you’re baking for a birthday, a family gathering, or just for a sweet treat, this cake is an appealing choice that’s bound to satisfy your cravings.

Ingredients for Strawberry Lemon Layer Cake

2 1/2 cups all-purpose flour – Delicate and airy, creating the perfect cake structure.
2 1/2 teaspoons baking powder – The lifting agent that provides that delightful rise.
1/2 teaspoon salt – Complements the sweetness and enhances flavors.
1 cup unsalted butter, softened – Adds moisture and richness to the cake.
2 cups sugar – Sweetness that will bring harmony to the flavors.
4 large eggs – Binding ingredients and adding fluffiness.
1 teaspoon vanilla extract – A touch of warmth to deepen the flavors.
1 tablespoon lemon zest – Bursts of citrusy aroma and flavor.
1/2 cup fresh lemon juice – Tanginess that makes the cake bright and refreshing.
1 cup buttermilk – Gives the cake its moist, tender crumb.
1 1/2 cups fresh strawberries, chopped – Sweet and juicy layers of berry goodness.

For the frosting:

1 cup unsalted butter, softened – Creates a smooth and rich frosting.
4 cups powdered sugar – Sweetness and texture for the frosting.
2 tablespoons fresh lemon juice – Adding depth and brightness.
1 teaspoon vanilla extract – For a comforting flavor.
1/4 cup heavy cream – Makes for an ultra-smooth and creamy frosting.
1/2 cup fresh strawberries, pureed – Infuses the frosting with a beautiful strawberry flavor.

Step-by-Step Directions

Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans, ensuring they are ready for the batter.
Combine dry ingredients: In a medium bowl, whisk together the flour, baking powder, and salt, then set this mixture aside.
Cream the butter and sugar: In a large mixing bowl, beat the softened butter and sugar together until the mixture becomes light and fluffy, about 3-5 minutes.
Add eggs: Incorporate the eggs one at a time, mixing well after each addition. Then, blend in the vanilla extract, lemon zest, and lemon juice until everything is combined.
Alternate dry ingredients and buttermilk: Gradually add the flour mixture, alternating with the buttermilk, mixing until just combined. Be careful not to overmix!
Fold in strawberries: Gently fold the chopped strawberries into the batter until evenly distributed.
Bake the cakes: Divide the batter evenly between the prepared cake pans and place them in the oven. Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
Cool the cakes: Once baked, allow the cakes to cool in the pans for 10 minutes, then carefully remove them and transfer them to wire racks to cool completely.
Prepare the frosting: In a medium bowl, beat the softened butter and powdered sugar together until smooth. Add in the lemon juice, vanilla extract, and heavy cream. Mix until fluffy, then gently fold in the pureed strawberries.
Assemble the cake: Once the cakes have completely cooled, frost between the layers and on top with the strawberry lemon frosting. Enjoy!

Tips & Tricks

Room temperature ingredients: Ensure that your butter, eggs, and buttermilk are at room temperature for the best texture.
Avoid over-mixing: When combining the wet and dry ingredients, mix just until incorporated to maintain the cake’s fluffiness.
Strawberry puree: Use fresh strawberries for the frosting for the best flavor; frozen strawberries may result in excess moisture.
Chill the frosting: If the frosting is too soft to spread, chill it in the refrigerator for about 15-20 minutes to firm up.
Decorate creatively: Top the cake with additional sliced strawberries or lemon slices for an eye-catching presentation.

Serving Suggestions & Pairings

This Strawberry Lemon Layer Cake stands beautifully on its own, but you can elevate the experience by pairing it with a scoop of vanilla ice cream or a dollop of sweetened whipped cream. For a refreshing drink, serve it alongside iced tea or lemonade, enhancing the summer feel of this dessert. For an elegant touch, garnishing with fresh mint leaves can also add a pop of color and flavor.

Nutritional Information

While enjoying a sweet indulgence like the Strawberry Lemon Layer Cake, it’s helpful to be aware of its nutritional components. Each slice typically contains around 450 calories, packed with carbs and fats due to the sugar and butter, which contributes to its rich texture. However, it also provides the delightful benefits of fresh fruits, making it a more wholesome choice than many traditional desserts.

Storing Tips & Variations For Strawberry Lemon Layer Cake

To maintain the cake’s freshness, store any leftovers in an airtight container in the refrigerator for about 3-4 days. For longer storage, you can freeze the cake for up to three months. To freeze, wrap each layer tightly in plastic wrap, followed by aluminum foil to prevent freezer burn. Thaw overnight in the fridge before serving.

Looking for variations? You can easily substitute the fresh strawberries for raspberries or blueberries for a berry medley cake. For a healthier twist, consider using whole wheat flour and reducing the sugar content, but keep in mind the cake’s texture may vary slightly.

Conclusion for Strawberry Lemon Layer Cake

Strawberry Lemon Layer Cake is not just a recipe; it’s an experience that fills your kitchen with delightful aromas and brings a joyful celebration to the table. With its bright flavors and lovely presentation, it’s sure to impress your family and friends. Don’t hesitate to bake this delightful cake right away—once you take your first bite, you’ll understand why it’s destined to become a new favorite in your dessert repertoire.

FAQs

Can I use frozen strawberries in this recipe?
While fresh strawberries are recommended for the best flavor and texture, you can use frozen strawberries if necessary. Just be sure to thaw and drain them well before folding them into the batter.
How can I make the cake gluten-free?
You can substitute the all-purpose flour with a gluten-free flour blend. Ensure your baking powder is also gluten-free for the best results.
Is there a dairy-free alternative for this recipe?
Yes! You can use a dairy-free butter alternative and plant-based milk instead of buttermilk. For buttermilk, you can mix plant milk with a tablespoon of vinegar and let it sit for a few minutes.
How do I prevent my cake from sticking to the pans?
Make sure to thoroughly grease and flour the pans before adding the batter. Alternatively, you can use parchment paper on the bottom of the pans for easier release.
Can I make this cake ahead of time?
Absolutely! The cake layers can be baked a day in advance. Just wrap them tightly in plastic wrap and store them in the refrigerator until you’re ready to frost and serve.