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Strawberry Lemon Layer Cake

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A delightful dessert featuring layers of lemon-infused sponge, fresh strawberries, and rich lemon buttercream frosting.

Ingredients

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  • 2 1/2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 cup unsalted butter, softened
  • 1 1/2 cups granulated sugar
  • 4 large eggs
  • 1 teaspoon vanilla extract
  • 1 tablespoon lemon zest
  • 1 cup buttermilk
  • 1/2 cup fresh lemon juice
  • 1 cup fresh strawberries, chopped
  • 1 1/2 cups fresh strawberries, sliced (for filling)
  • 2 tablespoons granulated sugar (for filling)
  • 1 tablespoon lemon juice (for filling)
  • 1 cup unsalted butter (for frosting)
  • 4 cups powdered sugar (for frosting)
  • 1 tablespoon lemon zest (for frosting)
  • 2 tablespoons fresh lemon juice (for frosting)
  • 1 teaspoon vanilla extract (for frosting)
  • 1–2 tablespoons heavy cream (adjust for consistency)
  • Fresh strawberries, sliced (for garnish)
  • Lemon zest (optional, for garnish)

Instructions

  1. Preheat your oven to 350°F (175°C) and prepare two 9-inch round cake pans by greasing and flouring them.
  2. Whisk together the flour, baking powder, baking soda, and salt in a medium bowl.
  3. Cream together the softened butter and granulated sugar in a large bowl until light and fluffy.
  4. Add the eggs one at a time, beating well after each addition.
  5. Stir in the vanilla extract and lemon zest.
  6. Gradually add the flour mixture to the butter mixture, alternating with the buttermilk and lemon juice, until just combined.
  7. Fold in the chopped strawberries evenly throughout the batter.
  8. Divide the batter among the prepared cake pans and bake for 25-30 minutes or until a toothpick comes out clean.
  9. Cool the cakes in the pans for about 10 minutes before transferring to wire racks to cool completely.
  10. Prepare the filling by combining sliced strawberries, sugar, and lemon juice in a bowl.
  11. Beat the softened butter in a large bowl, then gradually mix in the powdered sugar, lemon zest, lemon juice, and vanilla extract until smooth.
  12. Once the cakes are cooled, place one layer on a serving plate and spread the strawberry filling on top, then add the second layer.
  13. Frost the top and sides of the cake with lemon buttercream frosting.
  14. Garnish with fresh sliced strawberries and optional lemon zest. Slice, serve, and enjoy!

Notes

Ensure ingredients are at room temperature for better mixing.

Nutrition

Find it online: https://yummyfirst.com/strawberry-lemon-layer-cake-3/