Strawberry Lemonade Layer Cake (Printable version)
A moist, tangy cake blending fresh strawberries and bright lemon, topped with creamy fruit frosting.
# What you need:
→ Cake Batter
01 - 2 1/2 cups (315 g) all-purpose flour
02 - 2 1/2 tsp baking powder
03 - 1/2 tsp baking soda
04 - 1/2 tsp salt
05 - 3/4 cup (170 g) unsalted butter, softened
06 - 1 1/2 cups (300 g) granulated sugar
07 - 1/4 cup (60 ml) fresh lemon juice (about 2 lemons)
08 - 2 tbsp finely grated lemon zest
09 - 3 large eggs, room temperature
10 - 1 tsp vanilla extract
11 - 1/2 cup (120 ml) buttermilk, room temperature
12 - 1/2 cup (120 ml) mashed fresh strawberries (about 1 cup whole), well-drained
→ Strawberry Lemonade Frosting
13 - 8 oz (225 g) cream cheese, softened
14 - 1/2 cup (115 g) unsalted butter, softened
15 - 1/3 cup (80 ml) fresh strawberry puree, strained to remove seeds
16 - 2 tbsp fresh lemon juice
17 - 2 tsp lemon zest
18 - 4 cups (480 g) powdered sugar, sifted
19 - Pinch of salt
→ Garnish
20 - Sliced fresh strawberries
21 - Thinly sliced lemon wheels
22 - Edible flowers
# How To:
01 - Preheat oven to 350°F (175°C). Grease and flour two 8-inch round cake pans and line the bottoms with parchment paper.
02 - In a medium bowl, whisk together the flour, baking powder, baking soda, and salt until evenly distributed.
03 - In a large mixer bowl, beat the softened butter and granulated sugar on medium-high speed until light and fluffy, about 3 minutes.
04 - Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract, fresh lemon juice, and lemon zest until fully incorporated.
05 - Add the flour mixture in three additions, alternating with the buttermilk, beginning and ending with the flour. Mix until just combined to avoid overworking the batter.
06 - Gently fold in the well-drained mashed strawberries with a spatula, being careful not to overmix.
07 - Divide the batter evenly between the two prepared cake pans. Smooth the tops and tap the pans gently on the counter to release any trapped air bubbles. Bake for 30–35 minutes, or until a toothpick inserted into the center comes out clean.
08 - Let the cake layers cool in the pans for 10 minutes, then turn them out onto wire cooling racks to cool completely.
09 - Beat the softened cream cheese and butter together until smooth and creamy. Add the strained strawberry puree, lemon juice, and lemon zest. Gradually beat in the sifted powdered sugar and a pinch of salt until the frosting is light and fluffy.
10 - Once the cake layers are completely cool, spread an even layer of frosting between the two layers, then cover the top and sides of the cake with the remaining frosting. Garnish with sliced fresh strawberries, lemon wheels, and edible flowers as desired.
# Expert Advice:
01 -
- The strawberry lemon combination is the kind of flavor pairing that makes people close their eyes and grin after the first bite.
- This cake looks impressive enough for a celebration but comes together without any fussy techniques.
02 -
- If you skip draining the mashed strawberries, the extra moisture will turn your cake layers dense and sunken in the center.
- The cakes must be completely cool before frosting, or the cream cheese will melt and slide right off into a puddle.
03 -
- Room temperature ingredients blend faster and trap more air, which is the simplest way to guarantee a tall, tender cake layer.
- Zest your lemons before juicing them because a soft, juiced lemon is nearly impossible to zest effectively.