Strawberry Lemonade Layer Cake (Printable Version)
Tangy lemon sponge paired with fresh strawberry filling and silky buttercream frosting.
# Ingredient List:
→ Lemon Cake
01 - 2 ½ cups all-purpose flour
02 - 2 ½ teaspoons baking powder
03 - ½ teaspoon baking soda
04 - ½ teaspoon salt
05 - 1 ½ cups granulated sugar
06 - 1 tablespoon finely grated lemon zest
07 - 1 cup unsalted butter, softened
08 - 4 large eggs, room temperature
09 - 1 teaspoon vanilla extract
10 - ¾ cup whole milk, room temperature
11 - ¼ cup fresh lemon juice
→ Strawberry Filling
12 - 2 cups fresh strawberries, hulled and diced
13 - ⅓ cup granulated sugar
14 - 1 tablespoon fresh lemon juice
15 - 1 tablespoon cornstarch mixed with 1 tablespoon water
→ Buttercream Frosting
16 - 1 cup unsalted butter, softened
17 - 3 ½ cups powdered sugar, sifted
18 - 2–3 tablespoons fresh lemon juice
19 - 2 tablespoons heavy cream or milk
20 - ½ teaspoon vanilla extract
21 - Pinch of salt
22 - Pink or red food coloring (optional)
# How to Make:
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 sugar and lemon zest with butter until light and fluffy. Add eggs one at a time, beating well after each. Mix in vanilla extract.
04 - In a measuring jug, combine milk and lemon juice.
05 - Alternately add flour mixture and milk mixture to the butter mixture, beginning and ending with flour. Mix just until combined.
06 - Divide batter evenly among prepared pans. Bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean. Cool in pans for 10 minutes, then turn out onto wire racks to cool completely.
07 - Combine strawberries, sugar, and lemon juice in a saucepan. Cook over medium heat, stirring, until berries release juice and soften (5–7 minutes). Stir in cornstarch slurry and cook until thickened (1–2 minutes). Cool completely.
08 - Beat butter until creamy. Gradually add powdered sugar, lemon juice, cream, vanilla, and salt. Beat until light and fluffy. Add food coloring if desired.
09 - Place one cake layer on a serving plate. Spread with half the strawberry filling. Top with second cake layer and remaining filling. Place final cake layer on top. Frost top and sides with buttercream. Decorate with fresh strawberries and lemon zest if desired.
# Expert Tips:
01 -
- The combination of bright lemon and fresh strawberries tastes like sunshine on a plate
- This cake strikes that perfect balance between impressive and actually doable for home bakers
- The buttercream is silky smooth without being cloyingly sweet
02 -
- Room temperature ingredients are absolutely essential for proper emulsion and texture
- The strawberry filling must be completely cooled before assembly or it will melt the buttercream
- Letting the cakes cool completely before frosting prevents the buttercream from sliding off
03 -
- Use a kitchen scale for the most consistent results, especially with flour
- Chill the frosted cake for 30 minutes before slicing for the cleanest cuts