Description
A delightful Strawberry Lemon Layer Cake featuring moist lemon-infused sponge layers filled with a luscious homemade strawberry filling and smooth cream cheese frosting. Perfect for spring and summer celebrations, this cake balances a refreshing citrus tang with sweet, fresh strawberries for a beautiful and flavorful dessert.
Ingredients
Scale
Cake Ingredients
- 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
Instructions
- Preheat and Prepare Pans: Preheat your oven to 350°F (180°C). Grease and line three 8-inch round cake pans with parchment paper to prevent sticking and ensure even baking.
- Combine Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Set aside.
- Cream Butter and Sugar: In a large bowl, cream the unsalted butter and sugar using a mixer until the mixture is light and fluffy, which will help incorporate air for a tender crumb. Then beat in the eggs one at a time, mixing well after each addition.
- Add Lemon and Vanilla: Incorporate the lemon zest, freshly squeezed lemon juice, and vanilla extract into the wet mixture to infuse bright citrus flavor throughout the cake.
- Combine Wet and Dry Ingredients: Alternately add the dry ingredients mixture and the buttermilk to the wet ingredients, starting and ending with the dry ingredients. Mix just until combined to avoid overworking the batter.
- Divide Batter and Bake: Evenly divide the batter among the prepared pans. Bake for 20 to 25 minutes, or until a toothpick inserted in the center comes out clean, indicating the layers are cooked through.
- Cool Cakes: Allow the cakes to cool in the pans for 10 minutes before transferring them to wire racks to cool completely, which helps avoid condensation under frosting.
- Prepare Strawberry Filling: In a saucepan over medium heat, cook chopped strawberries, sugar, cornstarch, and lemon juice, stirring frequently until the mixture thickens. Remove from heat and let cool completely.
- Make Cream Cheese Frosting: Beat the cream cheese and butter together until smooth and creamy. Gradually add powdered sugar and vanilla extract, continuing to beat until the frosting is light and fluffy.
- Assemble the Cake: Place one cake layer on a serving plate. Spread a layer of strawberry filling on top, followed by a layer of cream cheese frosting. Repeat with the second cake layer and continue layering. Top with the final layer of cake.
- Frost the Cake: Frost the entire outside of the assembled cake with the remaining cream cheese frosting. For a decorative touch, garnish with fresh strawberries and lemon slices as desired.
Notes
- Use room temperature ingredients for better mixing and texture.
- To prevent soggy layers, ensure the strawberry filling is fully cooled before stacking.
- You can substitute buttermilk with a mixture of milk and vinegar or lemon juice if unavailable.
- For extra flavor, zest the lemon directly above the batter to capture its oils.
- Store the cake in the refrigerator, covered, for up to 3 days.
