Strawberry Lemonade Layer Cake

Last June, my neighbor's strawberry patch went completely wild, and she showed up on my porch with two overflowing punnets, insisting I 'do something magical' with them. I'd been craving something that felt like sunshine on a plate, and that's how this cake happened—half impulse, half necessity, mostly delicious accident.

I served this at my sister's graduation party, and honestly, watching everyone's eyes light up when they cut into those pink-frosted layers was better than any compliment. My aunt actually asked for the recipe before she'd even finished her first slice, which I'm pretty sure is her highest form of praise.

Ingredients

• 2 1/2 cups all-purpose flour: This foundation gives the cake structure while staying tender
• 2 1/2 tsp baking powder: The lift that makes each layer beautifully light
• 1/2 tsp baking soda: Works with the acidic lemon juice for extra rise
• 1/2 tsp salt: Balances and intensifies all the sweet flavors
• 1 cup unsalted butter, softened: Room temperature butter creates the perfect tender crumb
• 2 cups granulated sugar: Sweetens while keeping the sponge moist
• 4 large eggs, room temperature: Essential for structure and richness
• 1 tbsp finely grated lemon zest: This is where all that bright lemon aroma comes from
• 1/4 cup fresh lemon juice: Adds tang and tenderizes the cake
• 1 cup whole milk, room temperature: Creates a softer, more delicate crumb
• 1 tsp pure vanilla extract: Rounds out all the citrus notes
• 1 cup unsalted butter, softened: Room temperature is non negotiable for silky buttercream
• 3 1/2 cups powdered sugar, sifted: Sifting prevents lumps and ensures smooth frosting
• 1/3 cup strawberry puree: Fresh berries blended smooth give natural flavor and color
• 1 tsp fresh lemon juice: Cuts through the butter's richness beautifully
• 1/2 tsp vanilla extract: Enhances the strawberry flavor
• Pinch of salt: Keeps the buttercream from tasting too sweet

Instructions

Prep your pans and oven:

Preheat oven to 350°F and grease three 8-inch round cake pans, lining bottoms with parchment paper

Whisk the dry ingredients together:

In a medium bowl, combine flour, baking powder, baking soda, and salt until well blended

Cream butter and sugar:

Beat butter and sugar with an electric mixer for 3 to 4 minutes until the mixture looks pale and fluffy

Add eggs and flavorings:

Add eggs one at a time, beating well after each, then mix in lemon zest and vanilla

Build the batter:

Mix in lemon juice, then add flour mixture in three parts alternating with milk, mixing until just combined

Bake the layers:

Divide batter evenly among pans, smooth tops, and bake for 22 to 25 minutes until a toothpick comes out clean

Cool completely:

Let cakes rest in pans for 10 minutes before turning onto wire racks to cool entirely

Make the buttercream:

Beat butter until creamy, gradually add powdered sugar, then mix in strawberry puree, lemon juice, vanilla, and salt

Assemble the cake:

Place one layer on a plate, spread with buttercream, repeat with second layer, then frost top and sides

Finish and chill:

Decorate with fresh strawberries and lemon zest, then refrigerate for 30 minutes before slicing

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This cake has become my go to for summer birthdays, and there's something wonderful about how the flavors seem to brighten with each passing day. My daughter now requests it every year instead of a store bought cake, which feels like the biggest win.

Making The Most of Strawberry Season

I've learned that strawberries vary wildly in sweetness depending on when you buy them, so always taste your puree before adding it to the buttercream. If they're particularly tart, you might want to add a touch more powdered sugar to balance things out.

Getting That Bakery Look

A smooth finish comes down to two things: a chilled cake and a hot offset spatula. Run your knife under hot water and dry it thoroughly before smoothing the frosting for those perfectly clean edges.

Serving Suggestions

This cake pairs beautifully with afternoon tea or an evening glass of something fizzy and pink. I've also learned it tastes even better the next day, once all those lemon and strawberry flavors have had time to really get friendly with each other.

• Slice with a hot knife for clean edges and pretty layers
• Let it sit at room temperature for 20 minutes before serving for the best texture
• Store any leftovers covered in the refrigerator for up to four days

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There's nothing quite like cutting into that first slice and seeing those beautiful pink layers against the golden cake. Hope it brings as much joy to your table as it has to mine.

Recipe Questions & Answers

→ How do I keep the lemon sponge moist?

Use room temperature ingredients and avoid overmixing batter. Adding fresh lemon juice and whole milk also enhances moisture.

→ Can I substitute fresh strawberries in the buttercream?

Fresh or thawed frozen strawberries blended smooth work best for a natural flavor and texture in the buttercream.

→ What is the best way to assemble the layers evenly?

Trim any domed tops from the cakes for level layers. Spread a thin layer of jam or buttercream between each, then frost the entire cake evenly.

→ How long should the cake chill before slicing?

Chilling at least 30 minutes helps the buttercream set firmly, ensuring clean slices and enhanced flavor melding.

→ What pastry tools improve decorating this layered cake?

An offset palette knife aids smooth frosting application, while a wire rack helps cool cakes thoroughly before assembly.