Description
A delightful Strawberry Lemon Layer Cake featuring moist lemon-infused sponge layers, a luscious strawberry filling, and a creamy cream cheese frosting. This vibrant cake offers a perfect balance of tangy citrus and sweet berries, ideal for celebrations or a special dessert.
Ingredients
Scale
Cake
- 2 1/2 cups all-purpose flour
- 2 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 cup unsalted butter, room temperature
- 1 3/4 cups sugar
- 4 large eggs
- 2 tbsp lemon zest
- 1/4 cup fresh lemon juice
- 1 cup buttermilk
- 2 tsp vanilla extract
Strawberry Filling
- 2 cups fresh strawberries, chopped
- 1/3 cup sugar
- 2 tbsp cornstarch
- 1 tbsp lemon juice
Cream Cheese Frosting
- 16 oz cream cheese, room temperature
- 1 cup unsalted butter, room temperature
- 5 cups powdered sugar
- 2 tsp vanilla extract
- Fresh strawberries and lemon slices (optional, for garnish)
Instructions
- Preheat and prepare pans: Preheat the oven to 350°F (180°C). Grease and line three 8-inch round cake pans with parchment paper to ensure easy cake removal.
- Mix dry ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt until well combined.
- Cream butter and sugar: In a large bowl, beat the unsalted butter and sugar together until the mixture is light and fluffy, indicating well-incorporated air for a tender cake.
- Add eggs and flavorings: Add the eggs one at a time, beating well after each addition. Stir in the lemon zest, fresh lemon juice, and vanilla extract, blending evenly into the batter.
- Combine dry and wet ingredients: Alternately add the dry flour mixture and buttermilk to the wet ingredients, beginning and ending with the flour mixture. Mix just until combined to prevent overdeveloping gluten, which can make the cake tough.
- Divide and bake: Pour the batter evenly into the prepared pans. Bake for 20 to 25 minutes, or until a toothpick inserted in the center comes out clean, indicating the cakes are fully baked.
- Cool cakes: Allow the cakes to cool in their pans for 10 minutes before transferring them to wire racks to cool completely, ensuring stable layers for frosting.
- Prepare strawberry filling: In a saucepan over medium heat, combine chopped strawberries, sugar, cornstarch, and lemon juice. Cook, stirring frequently, until thickened. Remove from heat and let cool completely before using to prevent melting the frosting.
- Make cream cheese frosting: Beat cream cheese and butter until smooth and creamy. Gradually add powdered sugar and vanilla extract, beating until the frosting is fluffy and spreadable.
- Assemble the cake: Place one cake layer on a serving plate, spread with a layer of strawberry filling, then a layer of cream cheese frosting. Repeat with the second layer, then top with the third cake layer.
- Frost and garnish: Frost the outside of the assembled cake with the remaining cream cheese frosting. Optionally, decorate with fresh strawberries and lemon slices for an elegant finish.
Notes
- Ensure all ingredients are at room temperature for best mixing results.
- Do not overmix the batter once dry ingredients are added to maintain cake tenderness.
- The strawberry filling must be completely cooled before assembling to prevent melting the frosting.
- Use fresh lemon juice and zest for the freshest flavor impact.
- If you prefer a less tart cake, reduce the lemon juice slightly.
- Leftover cake can be stored covered in the refrigerator for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
