Strawberry Lemonade Layer Cake (Printable Version)
Tangy lemon sponge layered with fresh strawberries and creamy lemon buttercream for a summer showstopper.
# Ingredient List:
→ Lemon Cake Components
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→ Strawberry Filling
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→ Lemon Buttercream Frosting
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→ Optional Decoration
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# 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 until uniformly blended.
03 - Beat butter and granulated sugar in a large bowl until pale and fluffy, approximately 3 minutes.
04 - Add eggs one at a time, beating thoroughly after each addition. Mix in lemon zest, lemon juice, and vanilla extract.
05 - Add dry ingredients in three additions, alternating with milk, beginning and ending with flour mixture. Mix just until combined.
06 - Divide batter evenly among prepared pans and smooth tops. Bake 25–30 minutes until toothpick inserted in center emerges clean. Cool 10 minutes in pans, then turn onto racks to cool completely.
07 - Combine strawberries, sugar, and lemon juice in saucepan over medium heat. Cook 8 minutes until strawberries break down. Stir in cornstarch mixture and cook 1–2 minutes more until thickened. Cool completely.
08 - Beat butter until creamy. Gradually add powdered sugar, beating until smooth. Incorporate lemon juice, zest, salt, and enough milk to achieve spreadable consistency.
09 - Place first cake layer on serving plate. Spread half the strawberry filling, leaving edges clear. Add second cake layer and spread remaining filling. Position third layer on top.
10 - Frost top and sides with lemon buttercream using offset spatula. Garnish with fresh strawberry slices and lemon zest if desired. Refrigerate at least 30 minutes before slicing for clean layers.
# Expert Tips:
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- The combination of bright lemon and sweet strawberry tastes like spring on a plate
- Buttercream that's perfectly tangy without being too sweet
- Looks impressive but doesn't require professional decorating skills
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- Room temperature ingredients are crucial for proper emulsification and even texture
- Overmixing the cake batter creates tough layers, so stop as soon as flour disappears
- The buttercream might look curdled before it comes together, keep beating until smooth
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- Weighing ingredients produces the most consistent results, especially flour
- Chill the filled cake for 15 minutes before frosting to minimize sliding layers