Description
Layers of zesty strawberry lemon cake dance with creamy frosting, creating a summer dessert dream. Rich citrus notes and sweet berry essence blend perfectly, inviting you to savor each delightful bite of this refreshing celebration.
Ingredients
Scale
Cake Base:
- 2.5 cups all-purpose flour
- 2.5 teaspoons baking powder
- 0.5 teaspoon salt
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 1 tablespoon lemon zest
- 1 cup whole milk
- 0.5 cup fresh strawberry puree
Frosting:
- 1 cup unsalted butter, softened
- 4 cups powdered sugar
- 2 tablespoons lemon juice
- 1 tablespoon lemon zest
- 0.5 tablespoon whole milk (as needed for consistency)
- 1 pinch of salt
Topping:
- 1 cup fresh strawberries, diced
- 2 tablespoons sugar
Instructions
- Prepare the oven environment by heating to 350F (175C). Coat three 8-inch cake pans with grease and flour to prevent sticking.
- Create the cake foundation by whisking flour, baking powder, and salt in a medium mixing bowl. In a separate large bowl, cream butter and sugar until they transform into a light, airy mixture.
- Incorporate eggs individually into the butter mixture, ensuring thorough blending after each addition. Introduce vanilla extract, lemon zest, and strawberry puree, mixing until evenly distributed.
- Alternate adding flour mixture and milk to the batter, starting and concluding with flour. Gently mix until ingredients are just combined, avoiding overmixing.
- Distribute batter equally among the three prepared cake pans. Bake for 25-30 minutes, checking doneness with a toothpick inserted into the center that should emerge clean.
- Allow cakes to rest in pans for 10 minutes, then transfer to wire racks for complete cooling.
- Prepare strawberry filling by combining diced strawberries and sugar in a saucepan. Simmer over medium heat for 5-7 minutes until strawberries soften and release their natural juices.
- Craft the lemon frosting by beating softened butter until creamy. Gradually fold in powdered sugar, lemon juice, lemon zest, and a pinch of salt. Mix until smooth and fluffy, adding milk if needed to achieve desired consistency.
- Assemble the cake by placing first layer on a cake stand. Spread strawberry filling across the surface, followed by a layer of lemon frosting. Repeat with second cake layer.
- Position final cake layer and frost entire cake, covering top and sides completely. Optional: garnish with fresh strawberries and lemon zest.
- Refrigerate cake for a minimum of 30 minutes to allow flavors to meld and frosting to set before serving.
Notes
- Chill butter and eggs beforehand to ensure they blend smoothly and create a more uniform cake texture.
- Use room temperature ingredients for better incorporation and a lighter, fluffier cake consistency.
- Avoid overmixing the batter to prevent a dense, tough cake – stop mixing once ingredients are just combined.
- Strain strawberry puree to remove seeds for a smoother filling and more elegant presentation.
- Rotate cake pans halfway through baking to ensure even browning and consistent rising.
- For a gluten-free version, substitute all-purpose flour with a blend of almond and rice flour.
- Reduce sugar content by using fresh, ripe strawberries which naturally provide sweetness.
- Create a dairy-free option by replacing butter with coconut oil and milk with almond milk.
- Prep Time: 30 minutes
- Cook Time: 40 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 500
- Sugar: 40 g
- Sodium: 200 mg
- Fat: 24 g
- Saturated Fat: 15 g
- Unsaturated Fat: 9 g
- Trans Fat: 1 g
- Carbohydrates: 65 g
- Fiber: 1 g
- Protein: 6 g
- Cholesterol: 85 mg