Strawberry Lemon Layer Cake

This Strawberry Lemon Layer Cake is the perfect combination of tart and sweet! The fluffy, lemon-infused cake layers bring a fresh citrus burst, while the rich, silky strawberry buttercream adds just the right amount of fruity sweetness. Together, they create a beautifully balanced cake that’s light, flavorful, and absolutely irresistible.

Perfect for spring gatherings, birthdays, or any special occasion, this cake is as stunning as it is delicious. The fresh strawberries and lemon slices make for a simple yet elegant decoration, highlighting the natural flavors of the cake. Whether you’re an experienced baker or just starting out, this recipe is sure to impress!

Full Recipe:

Ingredients:

For the Lemon Cake Layers

340g all-purpose flour
2 tbsp cornstarch
¾ tsp baking powder
¾ tsp baking soda
¾ tsp salt
300g granulated sugar
Zest of one large organic lemon (or two small)
180g butter, room temperature
4 large eggs, room temperature
240g sour cream, room temperature
60g vegetable oil (e.g., canola oil)
2 tbsp lemon juice
2 tsp vanilla extract

For the Strawberry Buttercream

400g butter, room temperature
660g powdered sugar
2 tbsp freeze-dried strawberry powder
2 tsp vanilla extract
2-3 tbsp whole milk, room temperature

For Decoration

Fresh strawberries
Lemon slices

Directions:

Making the Lemon Cake Layers

Preheat the oven to 170ºC (340ºF). Line three 8-inch (20cm) cake pans with parchment paper.
Sift together the all-purpose flour, cornstarch, baking powder, baking soda, and salt. Set aside.
In a large mixing bowl, rub together the sugar and lemon zest until fragrant. Add the butter and beat on high speed for 3 minutes until fluffy.
Add eggs, two at a time, mixing until fully incorporated.
On low speed, mix in half the dry ingredients until just combined.
Add sour cream, vegetable oil, lemon juice, and vanilla extract. Mix until just combined. Then, mix in the remaining dry ingredients.
Divide the batter evenly among the prepared pans and bake for 20-23 minutes or until a toothpick inserted into the center comes out clean.
Let the cakes cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.

Making the Strawberry Buttercream

Sift the powdered sugar and freeze-dried strawberry powder. Set aside.
In a stand mixer, beat the butter on medium-high speed for 4 minutes. Scrape down the sides and mix for another 2 minutes.
Add the powdered sugar mixture in two parts, alternating with vanilla extract and milk, until fully incorporated.

Assembling the Cake

Place the first cake layer on a serving plate or cake board.
Spread a generous scoop of strawberry buttercream over the layer and smooth it out with an offset spatula.
Repeat the process for the second and third cake layers.
Apply a thin crumb coat over the entire cake and refrigerate for 20 minutes.
Apply the remaining frosting, smoothing it with an offset spatula.
Decorate with fresh strawberries and lemon slices.

Prep Time: 40 minutes | Cooking Time: 22 minutes | Total Time: 1 hour 2 minutes
Kcal: 883 kcal per serving | Servings: 12

Strawberry Lemon Layer Cake: A Perfectly Balanced Dessert

There’s something truly magical about the combination of citrus and berries. The tartness of fresh lemons paired with the natural sweetness of strawberries creates an irresistible flavor duo that works beautifully in desserts. Our Strawberry Lemon Layer Cake is a delightful celebration of these flavors, featuring moist lemon cake layers filled and covered with luscious strawberry buttercream. Whether you’re baking for a birthday, a spring gathering, or just because, this cake is guaranteed to impress both in taste and presentation.

Why This Recipe Works

This cake is designed to deliver both flavor and texture in perfect harmony. The lemon cake layers are soft and moist, infused with fresh lemon zest and juice to provide a bright, tangy kick. Instead of being overly dense, the cake has an airy crumb, thanks to a well-balanced mix of flour, eggs, and sour cream. The result is a tender cake that melts in your mouth while still holding up well to the layers of buttercream.

The strawberry buttercream is the star of the show. Made with freeze-dried strawberry powder, it offers an intense, natural strawberry flavor without the excess moisture that fresh strawberries might add. This not only enhances the taste but also gives the frosting a beautiful, subtle pink color without the need for artificial dyes. The buttercream is light yet rich, making every bite of the cake smooth and creamy.

One of the best things about this recipe is its versatility. It can be dressed up for special occasions with intricate decorations or kept simple with a rustic, wavy frosting finish. The fresh strawberry and lemon slice garnish add a touch of elegance, making the cake look as stunning as it tastes.

The Perfect Cake for Any Occasion

This Strawberry Lemon Layer Cake is an ideal choice for various occasions. Its fresh flavors make it a standout dessert for spring and summer celebrations, including Easter brunches, garden parties, bridal showers, and birthdays. The combination of sweet and tangy flavors also makes it a great choice for those who love fruit-based desserts but want something different from traditional chocolate or vanilla cakes.

For weddings or baby showers, this cake can be stacked into multiple tiers, allowing for an elegant yet refreshing dessert option. Since the buttercream is naturally colored, it can be paired beautifully with pastel themes or floral decorations, making it a great choice for outdoor or rustic-themed events.

And let’s not forget casual gatherings! This cake is just as perfect for a Sunday afternoon treat with a cup of tea or coffee. Its light texture and balanced sweetness ensure that it’s satisfying without being too heavy, making it enjoyable even after a large meal.

Tips for the Best Strawberry Lemon Cake

Use Fresh Lemons – The key to achieving the best lemon flavor is using freshly squeezed lemon juice and zest. Bottled lemon juice lacks the bright citrus oils found in fresh lemons, which contribute significantly to the overall taste.
Room Temperature Ingredients – To ensure a smooth and well-incorporated batter, bring your butter, eggs, and sour cream to room temperature before starting. This helps create an even texture and prevents the batter from becoming too thick.
Measuring Flour Correctly – One of the most common baking mistakes is using too much flour. Instead of scooping directly from the bag, spoon the flour into your measuring cup and level it off with a knife. For the most accurate results, use a kitchen scale.
Don’t Overmix the Batter – Overmixing can develop too much gluten, resulting in a dense cake. Mix until just combined, and use a spatula to gently fold the batter before pouring it into the cake pans.
Use Freeze-Dried Strawberries for Buttercream – Freeze-dried strawberry powder provides a concentrated flavor without adding excess moisture, which can make buttercream too runny. It also gives the frosting a natural pink hue without the need for artificial coloring.
Chill the Cake Before Frosting – A cooled cake is much easier to frost. Allow your cake layers to cool completely before assembling. For even better results, wrap them in plastic wrap and refrigerate for 30 minutes to reduce crumbs while frosting.
Customize the Decoration – While fresh strawberries and lemon slices make a beautiful topping, you can also add edible flowers, white chocolate shavings, or a dusting of powdered sugar for extra elegance.

Common Questions About This Recipe

Can I Make This Cake Ahead of Time?

Yes! This cake can be made in advance for easier preparation. The cake layers can be baked a day ahead, wrapped in plastic wrap, and stored at room temperature or in the refrigerator. The buttercream can also be prepared ahead and kept in an airtight container at room temperature for up to a day. When ready to assemble, simply rewhip the buttercream to restore its fluffy texture.

Can I Make This Cake Gluten-Free?

Absolutely! You can substitute the all-purpose flour with a high-quality gluten-free baking blend. Look for one that includes xanthan gum for the best texture. Be sure to sift the flour to avoid any clumps.

Can I Use Fresh Strawberries in the Buttercream?

While fresh strawberries provide great flavor, they contain a lot of moisture, which can make the frosting too soft. If you want to use fresh strawberries, try making a reduced strawberry puree by cooking them down until thick, then adding the puree to the buttercream. However, for the best consistency and concentrated strawberry flavor, freeze-dried strawberry powder is recommended.

How Should I Store the Cake?

This cake can be stored in an airtight container in the refrigerator for up to 3 days. However, since buttercream hardens when cold, allow the cake to sit at room temperature for about 30 minutes before serving to bring back its soft and creamy texture.

Can I Make Cupcakes Instead of a Layer Cake?

Yes! This recipe can easily be adapted for cupcakes. Simply divide the batter into lined muffin tins and bake at 170°C (340°F) for 18-20 minutes or until a toothpick inserted in the center comes out clean. The strawberry buttercream works just as well for frosting cupcakes.

Final Thoughts

The Strawberry Lemon Layer Cake is a dessert that perfectly captures the essence of bright, fresh flavors. With its soft and zesty lemon cake layers and smooth, fruit-infused strawberry buttercream, this cake strikes a beautiful balance between tartness and sweetness. Whether you’re baking it for a special event or just to treat yourself, it’s a recipe that’s bound to become a favorite in your collection.

Its versatility allows for easy customization, and with a few simple baking tips, even beginners can achieve a professional-looking result. If you love fruity, refreshing desserts, this cake is a must-try! So, grab your lemons and strawberries, and let’s get baking – your taste buds will thank you.

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