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Strawberry Lemon Layer Cake

A delightful dessert that harmonizes the zesty brightness of fresh lemons with the sweet, juicy notes of strawberries, perfect for any celebration.
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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
  • 2.5 cups 2 1/2 cups all-purpose flour Provides structure and softness.
  • 2.5 tsp 2 1/2 tsp baking powder Leavening agent for height and lightness.
  • 0.5 tsp 1/2 tsp salt Balances sweetness.
  • 1 cup 1 cup unsalted butter, softened Rich flavor and moisture.
  • 1.5 cups 1 1/2 cups granulated sugar Sweetness and contrast with lemon.
  • 4 large 4 large eggs Binding agent and structure.
  • 1 tsp 1 tsp vanilla extract Enhances cake aroma.
  • 1 cup 1 cup buttermilk Adds moisture and tang.
  • 1 zest Zest of 1 lemon Infuses aromatic citrus notes.
  • 0.5 cup 1/2 cup fresh strawberry puree Adds sweetness and color.
For the Frosting
  • 1 cup 1 cup unsalted butter, softened Base for creamy frosting.
  • 4 cups 4 cups powdered sugar Creates smooth, spreadable frosting.
  • 2 tbsp 2 tbsp fresh lemon juice Adds refreshing tartness.
  • 1 zest Zest of 1 lemon (for frosting) Enhances frosting flavor.
  • 0.25 tsp 1/4 tsp salt (for frosting) Balances sweetness.
  • 1-2 tbsp 1-2 tbsp heavy cream Adjusts frosting consistency.
For the Filling
  • 1 cup 1 cup fresh strawberries, diced Provides juicy freshness.
  • 2 tbsp 2 tbsp sugar (for filling) Enhances strawberries' flavor.
  • 1 tbsp 1 tbsp lemon juice (for filling) Brightens the filling.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and grease and flour two 9-inch round cake pans.
Dry Ingredients
  1. In a medium bowl, whisk together 2 1/2 cups of all-purpose flour, 2 1/2 teaspoons of baking powder, and 1/2 teaspoon of salt.
Cream Butter and Sugar
  1. In a large mixing bowl, beat 1 cup of softened butter and 1 1/2 cups of granulated sugar together until light and fluffy.
Add Eggs
  1. Add 4 eggs one at a time, beating well after each addition.
Combine Wet Ingredients
  1. Add 1 teaspoon of vanilla extract, the zest of 1 lemon, and 1/2 cup of strawberry puree to the mixture.
Combine Dry and Wet Mixtures
  1. Gradually add the dry ingredients to the wet mixture, alternating with 1 cup of buttermilk until smooth.
Bake
  1. Divide the batter between the two prepared cake pans and bake for 25-30 minutes or until a toothpick comes out clean.
Cool the Cakes
  1. Allow the cakes to cool in the pans for 10 minutes, then transfer them to wire racks to cool completely.
Prepare Strawberry Filling
  1. In a small bowl, combine 1 cup of diced strawberries, 2 tablespoons of sugar, and 1 tablespoon of lemon juice. Let sit for 15 minutes.
Make the Lemon Buttercream Frosting
  1. Beat 1 cup of softened butter until creamy, gradually adding 4 cups of powdered sugar, followed by 2 tablespoons of lemon juice, zest, and salt. Mix until smooth.
Assemble the Cake
  1. Place one cake layer on a serving plate, spread a layer of strawberry filling, then frosting. Top with the second cake layer and frost the entire cake.
Garnish and Enjoy
  1. Garnish with fresh strawberries or lemon zest if desired. Slice and serve.

Notes

Ensure ingredients are at room temperature for best results. Use fresh strawberries for flavor.