Strawberry Lemonade Layer (Printable)
A summery layered cake with lemon sponge, fresh strawberries, and creamy lemon frosting for bright flavors.
# What You'll Need:
→ Lemon Cake
01 - 2 1/2 cups all-purpose flour
02 - 2 1/2 tsp baking powder
03 - 1/2 tsp baking soda
04 - 1/2 tsp salt
05 - 1 cup unsalted butter, softened
06 - 1 1/2 cups granulated sugar
07 - Zest of 2 lemons
08 - 4 large eggs, room temperature
09 - 1/2 cup fresh lemon juice
10 - 1 cup buttermilk, room temperature
11 - 1 tsp vanilla extract
→ Strawberry Filling
12 - 2 cups fresh strawberries, hulled and diced
13 - 1/3 cup granulated sugar
14 - 2 tsp fresh lemon juice
15 - 1 tbsp cornstarch
16 - 2 tbsp water
→ Lemon Cream Cheese Frosting
17 - 8 oz cream cheese, softened
18 - 1/2 cup unsalted butter, softened
19 - 4 cups powdered sugar, sifted
20 - 2 tbsp fresh lemon juice
21 - 1 tsp lemon zest
22 - 1/2 tsp vanilla extract
23 - Pinch of salt
# How To Make It:
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 bowl.
03 - Beat butter, sugar, and lemon zest until light and fluffy. Beat in eggs one at a time, then add lemon juice and vanilla.
04 - Alternate adding flour mixture and buttermilk, beginning and ending with flour. Mix until just combined.
05 - Divide batter evenly among prepared pans. Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
06 - 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 until strawberries release juices, about 5 minutes.
08 - Mix cornstarch and water, then stir into strawberries. Cook, stirring constantly, until thickened, 1-2 minutes. Remove from heat and cool completely.
09 - Beat cream cheese and butter until smooth. Gradually add powdered sugar, then lemon juice, zest, vanilla, and salt. Beat until fluffy.
10 - Place one cake layer on a serving plate. Spread half of the strawberry filling over the top, avoiding the edges.
11 - Add a layer of frosting to prevent the filling from seeping out.
12 - Repeat with the second layer, adding remaining strawberry filling and frosting barrier.
13 - Top with the final cake layer. Frost the top and sides with remaining lemon cream cheese frosting.
14 - Chill cake for at least 30 minutes before slicing for neat layers.
# Expert Hints:
01 -
- The combination of tart lemon and sweet strawberry feels like sunshine on a plate
- This cake genuinely tastes like you spent hours on it, even though the assembly is surprisingly straightforward
02 -
- Room temperature ingredients are not optional here, cold butter or eggs will make your batter curdle and affect the final texture
- The strawberry filling must be completely cool before assembly, otherwise it will melt your frosting and slide right off the cake
03 -
- When zesting lemons, avoid the white pith underneath as it adds bitterness
- Chill your frosted cake for 15 minutes before slicing to get those picture perfect clean layers