Strawberry Lemonade Layer (Printable Version)
A summery, layered cake blending lemon sponge, fresh strawberries, and creamy lemon frosting.
# What You 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 Steps:
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 in a large bowl until light and fluffy.
04 - Beat in eggs one at a time, then add lemon juice and vanilla extract.
05 - Alternate adding flour mixture and buttermilk, beginning and ending with flour. Mix until just combined.
06 - Divide batter evenly among prepared pans. Bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean. Cool in pans 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; 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. Add a layer of frosting to prevent the filling from seeping out.
11 - Repeat with the second layer, adding remaining strawberry filling and a frosting barrier.
12 - Top with the final cake layer. Frost the top and sides with remaining lemon cream cheese frosting.
13 - Chill cake for at least 30 minutes before slicing for neat layers.
# Helpful Tips:
01 -
- The combination of tangy lemon and sweet strawberries feels like eating sunshine
- This cake strikes that perfect balance between impressive enough for company but approachable enough for a weekend
- The strawberry filling creates this gorgeous surprise in every bite that makes people pause
02 -
- Room temperature ingredients for both cake and frosting make an enormous difference in texture
- That thin ring of frosting around the strawberry filling is what keeps your layers neat
- The cake layers must be completely cool before assembly or the filling will melt everywhere
03 -
- Buy 2 pounds of strawberries to account for trimming and snacking while you work
- Zest your lemons before juicing them, it's so much easier that way