Go Back

Strawberry Lemon Layer Cake

A delightful layered cake that combines sweet strawberries and zesty lemons, perfect for any celebration.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings: 12 servings
Course: Cake, Dessert
Cuisine: American, Baking
Calories: 350
Ingredients Method Notes

Ingredients
  

Cake Ingredients
  • 2 1/2 cups all-purpose flour A staple ingredient that gives structure to the cake.
  • 2 teaspoons baking powder Helps the cake rise to fluffy perfection.
  • 1/2 teaspoon baking soda Enhances the leavening action for a light texture.
  • 1/4 teaspoon salt Balances sweetness and enhances flavors.
  • 1 cup unsalted butter, softened Rich and creamy, this is the foundation of the batter.
  • 1 1/2 cups granulated sugar Provides sweetness and aids in achieving a tender crumb.
  • 4 large eggs Adds moisture and helps bind the cake together.
  • 1 teaspoon vanilla extract A flavor enhancer that adds warmth.
  • 1 tablespoon lemon zest Infuses a fresh, zesty aroma throughout the cake.
  • 1 cup buttermilk Adds moisture and acidity for a tender crumb.
  • 1/2 cup fresh lemon juice Packs a punch of citrus flavor.
  • 1 cup fresh strawberries, chopped Sweet, juicy, and colorful—essential for flavor.
Filling Ingredients
  • 1 1/2 cups fresh strawberries, sliced Beautiful for layering and sweetening the filling.
  • 2 tablespoons granulated sugar Enhances the natural sweetness of the strawberries.
  • 1 tablespoon lemon juice Brightens up the flavor.
Frosting Ingredients
  • 1 cup unsalted butter Silky and rich, forming the base of the frosting.
  • 4 cups powdered sugar Creates that perfect sweet and creamy frosting texture.
  • 1 tablespoon lemon zest Adds an extra burst of lemony goodness.
  • 2 tablespoons fresh lemon juice Brightens up the frosting’s flavor.
  • 1 teaspoon vanilla extract Complements the frosting’s sweetness.
  • 1-2 tablespoons heavy cream Adjust for desired fluffiness of the frosting.
Garnish
  • Fresh strawberries, sliced A fresh and aesthetic touch to the finished cake.
  • Lemon zest Optional for garnish.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans and set aside.
  2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
  3. In a large bowl, cream together softened butter and granulated sugar until light and fluffy.
  4. Add the eggs one at a time, beating well after each addition.
  5. Stir in vanilla extract and lemon zest.
  6. Gradually add the dry ingredients to the butter mixture, alternating with buttermilk and fresh lemon juice.
  7. Gently fold in the chopped strawberries.
  8. Divide the batter evenly between the prepared cake pans.
Baking
  1. 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 Preparation
  1. Prepare the strawberry filling by combining sliced strawberries, sugar, and lemon juice in a bowl. Stir gently.
Frosting Preparation
  1. To make the frosting, beat softened butter in a large bowl until creamy and smooth.
  2. Gradually add powdered sugar, lemon zest, lemon juice, and vanilla extract.
  3. Mix until the frosting is smooth and fluffy. Adjust the consistency with heavy cream as needed.
Assembly
  1. Once the cakes are completely cooled, place one layer on a cake stand or plate.
  2. Spread the strawberry filling evenly over the top.
  3. Top with the second cake layer and cover the top and sides with frosting.
  4. Garnish with fresh strawberry slices and a sprinkle of lemon zest if desired.
  5. Serve and enjoy!

Notes

For a more intense lemon flavor, feel free to increase the amount of lemon zest and juice. If fresh strawberries are unavailable, use frozen strawberries thawed and drained. Allow the cake to rest for a few hours after frosting.