Strawberry Lemonade Layer Delight (Printable version)
Moist lemon sponge layered with fresh strawberries and tangy lemon cream cheese frosting.
# What you need:
→ Lemon Cake
01 - 2 1/2 cups all-purpose flour
02 - 2 1/2 tsp baking powder
03 - 1/2 tsp baking soda
04 - 1/2 tsp salt
05 - 1 cup unsalted butter, softened
06 - 1 1/2 cups granulated sugar
07 - Zest of 2 lemons
08 - 4 large eggs, room temperature
09 - 1/2 cup fresh lemon juice
10 - 1 cup buttermilk, room temperature
11 - 1 tsp vanilla extract
→ Strawberry Filling
12 - 2 cups fresh strawberries, hulled and diced
13 - 1/3 cup granulated sugar
14 - 2 tsp fresh lemon juice
15 - 1 tbsp cornstarch
16 - 2 tbsp water
→ Lemon Cream Cheese Frosting
17 - 8 oz cream cheese, softened
18 - 1/2 cup unsalted butter, softened
19 - 4 cups powdered sugar, sifted
20 - 2 tbsp fresh lemon juice
21 - 1 tsp lemon zest
22 - 1/2 tsp vanilla extract
23 - Pinch of salt
# How To:
01 - Preheat oven to 350°F. Grease and line three 8-inch round cake pans with parchment paper.
02 - Whisk together flour, baking powder, baking soda, and salt in a bowl. In a separate large bowl, beat butter, sugar, and lemon zest until light and fluffy. Beat in eggs one at a time, then add lemon juice and vanilla. Alternate adding flour mixture and buttermilk, beginning and ending with flour. Mix until just combined.
03 - Divide batter evenly among prepared pans. Bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean. Cool in pans for 10 minutes, then turn out onto wire racks to cool completely.
04 - Combine strawberries, sugar, and lemon juice in a saucepan. Cook over medium heat until strawberries release juices, about 5 minutes. Mix cornstarch and water; stir into strawberries. Cook, stirring constantly, until thickened, 1–2 minutes. Remove from heat and cool completely.
05 - Beat cream cheese and butter until smooth. Gradually add powdered sugar, then lemon juice, zest, vanilla, and salt. Beat until fluffy.
06 - Place one cake layer on a serving plate. Spread half of the strawberry filling over the top, avoiding the edges. Add a layer of frosting to prevent the filling from seeping out. Repeat with the second layer, then top with the final cake layer. Frost the top and sides with remaining lemon cream cheese frosting.
07 - Chill cake for at least 30 minutes before slicing for neat layers.
# Expert Advice:
01 -
- The brightness of fresh lemon cuts through sweetness without being tart or overwhelming
- Strawberry filling stays put between layers instead of making a mess everywhere
- Cream cheese frosting brings everything together with perfect tangy richness
02 -
- Room temperature ingredients are non-negotiable for the batter to come together properly
- Overmixing the flour mixture will make your cake tough, so stop as soon as flour disappears
- The strawberry filling must cool completely or it will melt your frosting dam
03 -
- Use a kitchen scale to divide batter equally among pans for perfectly even layers
- Chill your frosted cake for 30 minutes before slicing for the cleanest cuts