Strawberry Lemonade Layer Cake (Printable)
Tangy lemon sponge with fresh strawberry filling and creamy lemon buttercream for a vibrant dessert.
# Ingredient List:
→ Lemon Cake
01 - 2 ½ cups all-purpose flour
02 - 2 ½ tsp baking powder
03 - ½ tsp baking soda
04 - ½ tsp fine salt
05 - 1 cup unsalted butter, softened
06 - 1 ¾ cups granulated sugar
07 - 4 large eggs, room temperature
08 - 1 tbsp lemon zest from 2 lemons
09 - ¼ cup fresh lemon juice
10 - 1 tsp pure vanilla extract
11 - 1 cup whole milk, room temperature
→ Strawberry Filling
12 - 2 cups fresh strawberries, hulled and diced
13 - ½ cup granulated sugar
14 - 2 tbsp fresh lemon juice
15 - 2 tsp cornstarch mixed with 1 tbsp water
→ Lemon Buttercream
16 - 1 cup unsalted butter, softened
17 - 4 cups powdered sugar, sifted
18 - 2 tbsp fresh lemon juice
19 - 1 tbsp lemon zest
20 - 2–3 tbsp whole milk or cream
21 - Pinch of salt
→ Decoration
22 - Sliced fresh strawberries
23 - Lemon slices or zest
# Directions:
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 medium bowl.
03 - Beat butter and sugar in a large bowl until pale and fluffy, approximately 3 minutes.
04 - Add eggs one at a time, beating well after each addition. Mix in lemon zest, lemon juice, and vanilla extract.
05 - Add dry ingredients in three additions, alternating with milk, beginning and ending with flour. Mix just until combined.
06 - Divide batter evenly among prepared pans. Bake for 25–30 minutes until a toothpick inserted in center comes out clean. Cool in pans 10 minutes, then turn out onto racks to cool completely.
07 - Combine strawberries, sugar, and lemon juice in a saucepan. Cook over medium heat until strawberries break down, about 8 minutes. Stir in cornstarch mixture and cook 1–2 minutes more until thickened. Cool completely.
08 - Beat butter until creamy. Gradually add powdered sugar, beating until smooth. Beat in lemon juice, zest, salt, and enough milk to reach spreadable consistency.
09 - Place one cake layer on a plate. Spread half the strawberry filling, avoiding edges. Top with second cake layer and remaining filling. Place third layer on top.
10 - Frost top and sides with lemon buttercream. Decorate with fresh strawberries and lemon slices if desired. Chill at least 30 minutes before slicing for neat layers.
# Expert Tips:
01 -
- The strawberry filling catches in your teeth like jammy jewels and people will ask how you got it so vibrant
- Lemon buttercream tastes like sunshine on a spoon and somehow makes everything feel lighter
02 -
- Cold ingredients will cause your butter to seize and create a lumpy dense cake so take everything out an hour ahead
- Overmixing once the flour hits the bowl creates a tough crumb so stop as soon as you see no dry streaks
03 -
- Rub your lemon zest into the sugar before creaming to infuse every grain with citrus oil
- Let the strawberry filling cool completely before spreading or it will melt your buttercream