Description
This light and refreshing Strawberry Lemon Layer Cake combines the sweet and tangy flavors of fresh strawberries and zesty lemon in a delicious dessert. It’s perfect for celebrations, special occasions, or just a treat to brighten your day!
Ingredients
Scale
For the Cake:
- 2 ½ cups all-purpose flour
- 2 ½ tsp baking powder
- ½ tsp salt
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 1 tsp vanilla extract
- 1 tbsp lemon zest
- 1 cup whole milk
- ½ cup fresh strawberry puree
For the Lemon Frosting:
- 1 cup unsalted butter, softened
- 4 cups powdered sugar
- 2 tbsp lemon juice
- 1 tbsp lemon zest
- 1-2 tbsp whole milk (as needed for consistency)
- Pinch of salt
For the Strawberry Filling:
- 1 cup fresh strawberries, diced
- 2 tbsp sugar
Instructions
- Preheat the oven:
Preheat your oven to 350°F (175°C). Grease and flour three 8-inch cake pans. - Prepare the cake batter:
In a medium bowl, whisk together flour, baking powder, and salt. In a large bowl, cream together the butter and sugar until light and fluffy. Add eggs one at a time, mixing after each. Stir in vanilla extract, lemon zest, and strawberry puree. Alternate adding the flour mixture and milk, beginning and ending with the flour mixture. Mix until just combined. - Bake the cake:
Divide the batter evenly between the three cake pans. Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean. Let the cakes cool in the pans for 10 minutes, then transfer to wire racks to cool completely. - Make the strawberry filling:
In a small saucepan, combine the diced strawberries and sugar. Cook over medium heat for about 5-7 minutes, until the strawberries release their juice and become soft. Set aside to cool. - Make the frosting:
In a large bowl, beat the softened butter until creamy. Gradually add powdered sugar, lemon juice, lemon zest, and a pinch of salt. Continue mixing until smooth and fluffy. If the frosting is too thick, add a little milk to reach your desired consistency. - Assemble the cake:
Place one cake layer on a cake stand or plate. Spread a layer of strawberry filling over the top, then frost with lemon frosting. Repeat with the second cake layer and more filling and frosting. Add the final cake layer and frost the top and sides of the cake. Garnish with fresh strawberries and lemon zest if desired. - Chill and Serve:
Allow the cake to chill in the fridge for at least 30 minutes before slicing to let the flavors set.
Notes
- Strawberry Puree: You can make your own strawberry puree by blending fresh strawberries until smooth, or use store-bought puree.
- Frosting Consistency: If your frosting is too thick, add milk a tablespoon at a time until it reaches the desired spreadability.
- Freshness: For the best flavor, use fresh, ripe strawberries both for the filling and garnishing.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
Nutrition
- Calories: 450
- Fat: 23g
- Saturated Fat: 13g
- Carbohydrates: 58g
- Protein: 4g