Strawberry Lemonade Layer Cake

The first time I made this cake, my kitchen smelled like sunshine and strawberries all day. I'd spent weeks hunting for the perfect balance between tart lemon and sweet strawberry, testing batch after batch until my roommate finally begged me to stop baking. That first slice, with its three pillowy layers and jewel-red filling running down the sides, made every失败的 attempt worth it.

Last summer I brought this cake to a friend's garden party and watched it disappear in minutes. Her grandma asked for the recipe three times before she finally remembered to write it down on the back of a grocery receipt. Now it's my go-to whenever someone says 'bring something special.' Even people who claim they don't like dessert end up asking for seconds.

Ingredients

• All-purpose flour (2 ½ cups): Provides structure for the tender sponge cake
• Baking powder and baking soda: Essential lift for those fluffy layers we want
• Unsalted butter (1 cup for cake, 1 cup for frosting): Room temperature butter incorporates better and creates that silky texture
• Granulated sugar (1 ¾ cups for cake, ½ cup for filling): Sweetens while keeping the crumb tender
• Large eggs (4): Must be room temperature for proper emulsification
• Lemon zest (1 tbsp for cake, 1 tbsp for frosting): Fresh zest adds bright aromatic oils that juice alone can't provide
• Fresh lemon juice (¼ cup for cake, 2 tbsp for filling, 2 tbsp for frosting): Room temperature juice blends more smoothly
• Whole milk (1 cup): Creates tender crumb and helps dissolve sugar
• Fresh strawberries (2 cups): Fresh berries cook down into the most vibrant filling
• Cornstarch (2 tsp): Thickens the strawberry filling perfectly without altering flavor
• Powdered sugar (4 cups): Sifting first prevents lumps in the buttercream

Instructions

Preheat your oven and prep the pans:

Heat oven to 350°F (175°C). Grease three 8-inch round pans and line with parchment paper for easy release.

Whisk together the dry ingredients:

Combine flour, baking powder, baking soda, and salt in a medium bowl. Set aside.

Cream butter and sugar:

Beat butter and sugar for 3 minutes until pale and fluffy. This creates the cake's tender structure.

Add eggs and flavorings:

Add eggs one at a time, beating well after each. Mix in lemon zest, juice, and vanilla.

Combine wet and dry ingredients:

Add flour mixture in three parts, alternating with milk. Mix until just combined.

Bake the layers:

Divide batter among pans and bake 25–30 minutes until a toothpick comes out clean. Cool 10 minutes, then turn onto racks.

Make the strawberry filling:

Cook strawberries, sugar, and lemon juice 8 minutes. Stir in cornstarch mixture and cook 1–2 minutes until thick. Cool completely.

Prepare the lemon buttercream:

Beat butter until creamy. Add powdered sugar gradually. Mix in lemon juice, zest, salt, and enough milk for spreading consistency.

Assemble the cake:

Place one layer on a plate. Spread half the strawberry filling, leaving edges bare. Add second layer, remaining filling, then third layer.

Frost and decorate:

Frost top and sides with buttercream. Add fresh strawberries and lemon slices if desired. Chill 30 minutes before slicing.

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My daughter helped me decorate this cake for her birthday last year and insisted on placing every single strawberry with surgical precision. She was so proud of that cake she made me take photos from every possible angle. Now whenever strawberries come into season she asks if it's 'that cake time' yet.

Making It Ahead

The cake layers freeze beautifully wrapped tightly for up to a month. Thaw overnight at room temperature before filling and frosting. I often bake the layers on Sunday and frost on Tuesday for the most stress-free entertaining.

Storage Tips

Keep the finished cake refrigerated due to the fresh strawberry filling. Bring to room temperature 30 minutes before serving for the best texture and flavor. The buttercream firms up when chilled, making it easier to slice neatly.

Serving Suggestions

A chilled fork makes the cleanest slices through all those luscious layers. Serve with fresh berries on the side or a small glass of something sparkling to complement the tangy sweetness.

• Dust the top with powdered sugar right before serving for extra elegance
• Add fresh mint leaves between strawberry slices for a pop of green
• Toast leftovers lightly to recreate that just-baked warmth

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Every slice of this cake feels like a little celebration, and that's exactly what dessert should be.

Recipe Questions & Answers

→ How do I keep the cake layers moist?

Ensuring the sponge is not overbaked and incorporating room-temperature butter and eggs helps maintain moisture.

→ What’s the best way to prepare the strawberry filling?

Simmer fresh strawberries with sugar and lemon juice until soft, then thicken with a cornstarch mixture for a balanced, spreadable filling.

→ Can I make the lemon buttercream ahead of time?

Yes, the buttercream can be prepared a day in advance and kept chilled, then whipped briefly before spreading.

→ Are there alternative fillings that work well here?

Raspberry or mixed berry fillings can substitute to create different fruity contrasts while maintaining the bright notes.

→ How should I store the assembled cake?

Refrigerate the finished layered cake to keep the buttercream firm and flavors fresh; bring to room temperature before serving.