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Strawberry Lemon Layer Cake

A delectable dessert that marries the zestiness of lemon with the sweetness of fresh strawberries, creating a visually stunning and delightful treat.
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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 450
Ingredients Method Notes

Ingredients
  

For the 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.

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans, ensuring they are ready for the batter.
  2. In a medium bowl, whisk together the flour, baking powder, and salt, then set this mixture aside.
  3. In a large mixing bowl, beat the softened butter and sugar together until the mixture becomes light and fluffy, about 3-5 minutes.
  4. Incorporate the eggs one at a time, mixing well after each addition. Blend in the vanilla extract, lemon zest, and lemon juice until everything is combined.
  5. Gradually add the flour mixture, alternating with the buttermilk, mixing until just combined. Be careful not to overmix!
  6. Gently fold in the chopped strawberries into the batter until evenly distributed.
Baking
  1. 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.
  2. Once baked, allow the cakes to cool in the pans for 10 minutes, then carefully remove them and transfer to wire racks to cool completely.
Frosting & Assembly
  1. 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.
  2. Once the cakes have completely cooled, frost between the layers and on top with the strawberry lemon frosting. Enjoy!

Notes

Tips: Use room temperature ingredients for the best texture, and avoid over-mixing to maintain fluffiness. Chill the frosting if too soft to spread, and decorate with strawberries or lemon slices for presentation.