Strawberry Lemonade Layer Cake (Printable Version)
Moist lemon sponge combined with fresh strawberry buttercream delivers a bright, tangy-sweet treat.
# Ingredient List:
→ Lemon Cake Layers
01 - 2 1/2 cups all-purpose flour
02 - 2 1/2 teaspoons baking powder
03 - 1/2 teaspoon baking soda
04 - 1/2 teaspoon salt
05 - 1 cup unsalted butter, softened
06 - 2 cups granulated sugar
07 - 4 large eggs, room temperature
08 - 1 tablespoon finely grated lemon zest
09 - 1/4 cup fresh lemon juice
10 - 1 cup whole milk, room temperature
11 - 1 teaspoon pure vanilla extract
→ Strawberry Buttercream
12 - 1 cup unsalted butter, softened
13 - 3 1/2 cups powdered sugar, sifted
14 - 1/3 cup strawberry puree
15 - 1 teaspoon fresh lemon juice
16 - 1/2 teaspoon vanilla extract
17 - Pinch of salt
→ Assembly and Decoration
18 - 1/2 cup strawberry jam
19 - Fresh strawberries, halved
20 - Lemon zest
# How to Make:
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, 3–4 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. Bake for 22–25 minutes, or until a toothpick inserted in the center comes out clean.
07 - Let cakes cool in pans for 10 minutes, then turn out onto wire racks to cool completely.
08 - Beat butter until creamy. Gradually add powdered sugar, beating until smooth and fluffy.
09 - Add strawberry puree, lemon juice, vanilla, and salt. Beat until well combined. Adjust consistency with additional powdered sugar or milk if needed.
10 - Trim cake layers for evenness if desired. Place one layer on a serving plate. Spread with a thin layer of strawberry jam, then with buttercream. Repeat with second layer. Top with final cake layer and frost the top and sides with remaining buttercream.
11 - Decorate with fresh strawberries and lemon zest as desired. Chill for at least 30 minutes before slicing for best results.
# Expert Tips:
01 -
- The lemon sponge stays incredibly moist for days, so you can make it ahead without stress
- That strawberry buttercream tastes like fresh berries kissed by sunshine, not artificial anything
02 -
- Room temperature ingredients are absolutely crucial for both cake and frosting to emulsify properly
- The strawberry puree can make your buttercream too soft, so chill it briefly if it gets hard to work with
03 -
- If your buttercream looks curdled after adding the strawberry puree, keep beating and it will come back together
- Freeze leftover cake layers wrapped tightly for up to three months and thaw overnight