Strawberry Lemonade Layer

The first time I made this cake, my kitchen smelled like a lemon grove meets strawberry patch. I was hosting a summer brunch and wanted something that felt like sunshine on a plate. My friend Sarah walked in and immediately asked what perfumed my entire apartment. When I sliced into it later, seeing those bright red layers against the pale yellow cake, I knew it was special.

Last summer I made this for my niece's birthday and she declared it the best cake she'd ever tasted. She helped me hull the strawberries and kept sneaking pieces of fruit while I was trying to cook them down. By the time the filling was ready, we'd both had our fair share of fresh strawberries. Now it's our birthday tradition, though I've learned to buy extra berries specifically for snacking.

Ingredients

• All-purpose flour: The structure for your cake layers, measured carefully for the perfect crumb
• Baking powder and baking soda: These work together to give your cake lift and lightness
• Salt: Just a pinch enhances all the citrus flavors and balances sweetness
• Unsalted butter: Use this softened to room temperature for proper creaming with sugar
• Granulated sugar: Sweetens and creates that tender cake texture we all love
• Lemon zest: This is where the real lemon flavor lives, so zest thoroughly
• Eggs: Room temperature eggs incorporate better and create structure
• Fresh lemon juice: Bright acid that cuts through the sweetness beautifully
• Buttermilk: Adds tenderness and a subtle tang that complements the lemon
• Vanilla extract: Rounds out all the flavors and adds depth
• Fresh strawberries: The star of the filling, choose berries that are fragrant and deeply red
• Cornstarch: Thickens the strawberry filling so it stays put between layers
• Cream cheese: Fully softened for that silky smooth frosting texture
• Powdered sugar: Sift it first to avoid any lumps in your frosting

Instructions

Preheat and prep your pans:

Get your oven to 350°F and grease three 8-inch round cake pans, lining the bottoms with parchment paper so nothing sticks.

Whisk the dry ingredients:

In a medium bowl, combine flour with baking powder, baking soda, and salt, whisking to distribute everything evenly.

Cream butter and sugar:

Beat butter, sugar, and lemon zest together until the mixture turns pale and fluffy, about 3 to 5 minutes of serious mixing.

Add eggs and liquids:

Beat in eggs one at a time, then mix in lemon juice and vanilla until everything's incorporated.

Combine wet and dry:

Alternate adding the flour mixture and buttermilk, starting and ending with the flour, mixing just until everything comes together.

Bake the layers:

Divide batter among your prepared pans and bake 25 to 30 minutes until a toothpick comes out clean, then cool 10 minutes before turning onto racks.

Cook the strawberries:

Combine strawberries, sugar, and lemon juice in a saucepan over medium heat until the fruit releases its juices and starts to break down.

Thicken the filling:

Stir cornstarch into water until smooth, then pour into strawberries and cook constantly until thickened, about 1 to 2 minutes.

Make the frosting:

Beat cream cheese and butter until completely smooth, then gradually add powdered sugar followed by lemon juice, zest, vanilla, and salt until fluffy.

Assemble with care:

Place one cake layer down, spread half the strawberry filling, add a thin frosting ring to prevent leaking, repeat with second layer, then top with final layer and frost completely.

Chill before serving:

Refrigerate the assembled cake for at least 30 minutes to set everything so you get clean slices.

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This cake has become my go-to for bringing to friends' houses because it travels surprisingly well if chilled properly. I once carried it three subway stops in 90-degree heat and it arrived intact, much to everyone's delight. There's something about sharing something homemade and beautiful that turns a regular gathering into a celebration.

Making It Ahead

I've learned through experience that you can bake the cake layers a full day ahead and wrap them tightly in plastic. The strawberry filling also benefits from sitting overnight in the refrigerator. However, I recommend frosting the same day you serve it for the freshest texture and appearance. If you must frost ahead, keep it chilled and let it come to room temperature for 20 minutes before serving.

Getting Those Perfect Layers

The secret to even layers is using a kitchen scale to divide the batter equally among the three pans. I used to eyeball it and ended up with one thin layer and one thick layer every single time. Also, if your cakes come out with domed tops, use a serrated knife to level them before stacking. It feels wasteful to trim cake away, but the stability you gain is worth it for a professional-looking result.

Serving And Storage

This cake is actually best served slightly chilled because the strawberry filling firms up and the frosting becomes more stable. Leftovers keep well in the refrigerator for up to three days, though I've never had it last that long. If you're planning to serve it outdoors, keep it in the shade and don't let it sit out more than two hours.

• Use a hot knife dipped in water for the cleanest slices
• Clean your knife between cuts for picture-perfect servings
• Let slices sit at room temperature 10 minutes for the best texture

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There's pure joy in cutting into this cake and watching someone's face light up at those bright layers. Hope it brings as much sunshine to your table as it has to mine.

Recipe FAQs

→ How do I achieve a moist lemon sponge?

Use fresh lemon juice and zest combined with buttermilk and softened butter. Be careful not to overmix the batter to maintain lightness.

→ What’s the best way to prepare the strawberry filling?

Simmer fresh diced strawberries with sugar and lemon juice until juicy, then thicken with cornstarch to create a balanced, fresh filling.

→ How can I avoid the filling from leaking out?

Spread a thin layer of frosting over each cake layer before adding the strawberry filling to seal the edges and keep the filling contained.

→ What should I do if I want a lighter texture?

Substitute half the butter in the cake with Greek yogurt for a lighter crumb without sacrificing moisture.

→ How long should the cake chill before serving?

Chill the layered cake for at least 30 minutes to allow flavors to meld and layers to set for cleaner slicing.