Strawberry Lemonade Layer Cake (Printable)
Tangy lemon sponge paired with fresh strawberry buttercream in layered form, bright and refreshing.
# Ingredient List:
→ Lemon Cake Layers
01 - 2 1/2 cups all-purpose flour (315 g)
02 - 2 1/2 tsp baking powder
03 - 1/2 tsp baking soda
04 - 1/2 tsp salt
05 - 1 cup unsalted butter, softened (225 g)
06 - 2 cups granulated sugar (400 g)
07 - 4 large eggs, room temperature
08 - 1 tbsp finely grated lemon zest (about 2 lemons)
09 - 1/4 cup fresh lemon juice (60 ml)
10 - 1 cup whole milk, room temperature (240 ml)
11 - 1 tsp pure vanilla extract
→ Strawberry Buttercream
12 - 1 cup unsalted butter, softened (225 g)
13 - 3 1/2 cups powdered sugar, sifted (420 g)
14 - 1/3 cup strawberry puree (80 g), fresh or thawed frozen strawberries blended smooth
15 - 1 tsp fresh lemon juice
16 - 1/2 tsp vanilla extract
17 - Pinch of salt
→ Assembly and Decoration
18 - 1/2 cup strawberry jam (120 g), optional for layering
19 - Fresh strawberries, halved, for garnish
20 - Lemon zest, for garnish (optional)
# Directions:
01 - Preheat oven to 350°F. Grease and line three 8-inch round cake pans with parchment paper.
02 - In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
03 - In a large bowl, beat butter and sugar with an electric mixer until light and fluffy, 3 to 4 minutes.
04 - Add eggs one at a time, beating well after each addition. Mix in lemon zest and vanilla extract.
05 - Mix in lemon juice. On low speed, add flour mixture in three additions, alternating with milk, beginning and ending with flour. Mix until just combined.
06 - Divide batter evenly between prepared pans. Smooth the tops.
07 - Bake for 22 to 25 minutes, or until a toothpick inserted in the center comes out clean.
08 - Let cakes cool in pans for 10 minutes, then turn out onto wire racks to cool completely.
09 - Beat butter until creamy. Gradually add powdered sugar, beating until smooth and fluffy.
10 - Add strawberry puree, lemon juice, vanilla, and salt. Beat until well combined. If the frosting is too thin, add more powdered sugar; if too thick, add a splash of milk.
11 - If desired, trim cake layers for evenness. Place one layer on a serving plate. Spread with a thin layer of strawberry jam if using, then with buttercream.
12 - Repeat with second layer. Top with final cake layer and frost the top and sides with remaining buttercream.
13 - Decorate with fresh strawberries and lemon zest as desired. Chill for at least 30 minutes before slicing for best results.
# Expert Tips:
01 -
- The buttercream tastes like summer actually tastes, not like artificial candy pretending to be fruit
- You get to say you made a layer cake without needing architectural engineering skills
02 -
- Room temperature ingredients are not a suggestion, they are the difference between cake and failure
- Strawberry puree must be completely smooth or your buttercream will have seeds and weird texture
03 -
- Grate lemon zest directly into the sugar and rub together with your fingers, the oils release and perfume everything
- Save a few tablespoons of buttercream to patch any crumbs that escape during the crumb coat