If you are looking for a dessert that bursts with sunny flavors and melts in your mouth, this Strawberry Lemon Layer Cake Recipe is an absolute must-try. This cake perfectly balances the tart, refreshing brightness of lemons with sweet, juicy strawberries layered between soft, tender cake rounds. With its creamy frosting and vibrant colors, it’s the kind of cake that lifts any celebration or cozy gathering to a whole new level. You’re going to love the way the strawberries and lemon zing dance together, making each bite a delightful surprise.
Ingredients You’ll Need
To create this show-stopping cake, you’ll find that the ingredients are simple and familiar. Each one plays a key role in achieving the ideal texture, fresh flavor, and eye-catching appearance that make this recipe so irresistible.
- All-purpose flour: Provides the sturdy but tender structure for soft cake layers.
- Baking powder and baking soda: These leavening agents ensure your cake rises light and fluffy.
- Salt: Enhances every flavor and balances the sweetness perfectly.
- Unsalted butter: Adds richness and helps create a tender crumb.
- Sugar: Sweetens the cake and helps with browning for a beautiful crust.
- Eggs: Bind the ingredients and add moisture and stability to the batter.
- Lemon zest and fresh lemon juice: Bring vibrant, tangy citrus flavor that brightens the whole cake.
- Buttermilk: Contributes a slight tang and keeps the cake moist and tender.
- Vanilla extract: Deepens the flavor, making the layers more complex and comforting.
- Fresh strawberries: Provide natural sweetness and a juicy texture for the filling.
- Cornstarch: Thickens the strawberry filling so it holds beautifully between layers.
- Cream cheese: The base for the frosting, bringing a luscious, tangy creaminess.
- Powdered sugar: Sweetens and thickens the frosting, ensuring it’s fluffy and spreadable.
How to Make Strawberry Lemon Layer Cake Recipe
Step 1: Prepare Your Cake Pans and Oven
Start by preheating your oven to 350°F (180°C). Grease and line three 8-inch round cake pans with parchment paper—this ensures the cakes release perfectly and bake evenly.
Step 2: Mix the Dry Ingredients
In a medium bowl, whisk together all-purpose flour, baking powder, baking soda, and salt. This helps to evenly distribute the leavening agents for a consistent rise.
Step 3: Cream Butter and Sugar
Using a large mixing bowl, beat the unsalted butter and sugar together until the mixture becomes light and fluffy. This step is crucial for an airy cake crumb. Once creamed, add eggs one at a time, beating well after each addition to fully incorporate.
Step 4: Add the Lemon and Vanilla
Stir in the fresh lemon zest, lemon juice, and vanilla extract to the mixture. These flavors will shine through and bring the cake’s signature brightness.
Step 5: Combine Wet and Dry Ingredients
Alternately add the dry ingredient mixture and buttermilk to the wet ingredients, starting and ending with the dry. Stir gently just until everything is combined to keep your cake tender and light.
Step 6: Bake the Cake Layers
Divide the batter evenly among the three prepared pans. Bake for 20 to 25 minutes until a toothpick inserted in the center comes out clean. Let the cakes cool in the pans for 10 minutes before transferring them onto wire racks to cool completely.
Step 7: Make the Strawberry Filling
In a saucepan over medium heat, cook the chopped strawberries with sugar, cornstarch, and lemon juice until the mixture thickens. This luscious filling adds an irresistible burst of strawberry flavor between your layers. Allow it to cool thoroughly.
Step 8: Prepare the Cream Cheese Frosting
Beat cream cheese and butter together until smooth and creamy. Gradually add in powdered sugar and vanilla extract, continuing to beat until the frosting is fluffy and spreadable. This tangy-sweet frosting complements the cake and filling perfectly.
Step 9: Assemble Your Strawberry Lemon Layer Cake Recipe
Now for the fun part! Start layering one cake round with a generous spread of strawberry filling and cream cheese frosting. Add the second cake layer and repeat, finishing with the third layer on top. Then frost the outside of the entire cake with the remaining cream cheese frosting.
Step 10: Garnish and Final Touch
For a final flourish, decorate with fresh strawberry halves and delicate lemon slices. The finishing touches not only make this cake visually stunning but hint at the incredible flavors inside.
How to Serve Strawberry Lemon Layer Cake Recipe
Garnishes
Serving this cake topped with fresh strawberries and lemon slices highlights the vibrant ingredients and adds an elegant touch. You could even sprinkle some finely grated lemon zest or a light dusting of powdered sugar for a charming finish.
Side Dishes
Pair your strawberry lemon layer cake with a scoop of vanilla ice cream or a dollop of lightly whipped cream to balance the tangy sweetness. A fresh fruit salad with berries and citrus also complements the flavors beautifully and adds a fresh contrast.
Creative Ways to Present
Try slicing your cake into petite squares for a party platter or layering the same flavors in individual glass parfaits for a modern twist. For an adult crowd, a small drizzle of limoncello or strawberry syrup can take presentation and flavor to another level.
Make Ahead and Storage
Storing Leftovers
If you have leftovers, keep the cake tightly covered in the fridge. This will keep the cake moist and the frosting fresh for up to 4 days. Make sure to bring it to room temperature before serving to enjoy the best texture and flavor.
Freezing
This strawberry lemon layer cake recipe freezes wonderfully. Wrap each layer tightly in plastic wrap and then foil, or freeze the fully assembled, frosted cake in an airtight container. It will keep well for up to 2 months.
Reheating
When you’re ready to enjoy frozen cake, thaw it overnight in the refrigerator, then let it sit at room temperature for an hour before serving. Avoid microwaving to preserve the frosting texture and avoid melting the cake layers unevenly.
FAQs
Can I use frozen strawberries for this cake?
Yes, frozen strawberries can be used for the filling, but be sure to thaw and drain any excess liquid thoroughly before cooking to avoid a runny filling.
Is it possible to make this cake dairy-free?
Absolutely! Substitute the butter with dairy-free margarine and use a plant-based cream cheese and milk alternative instead of buttermilk. The lemon and strawberry flavors remain just as delightful.
Can I make this recipe into cupcakes?
Yes, this batter works great for cupcakes. Bake at 350°F for about 18-20 minutes, and use the strawberry filling and cream cheese frosting to top them individually.
How do I prevent the cake from drying out?
Make sure not to overbake and don’t skip the buttermilk, as it adds moisture. Also, store the cake properly covered to keep it fresh and soft.
Can I adjust the sweetness in the frosting?
Of course! Taste the frosting as you add powdered sugar, and reduce or increase it to your preferred sweetness. The cream cheese base lends a nice tang that balances the sugar nicely.
Final Thoughts
This Strawberry Lemon Layer Cake Recipe is one of those joyous baking adventures that rewards you with a stunning, mouthwatering cake every single time. It’s bright, refreshing, and perfect for sharing with loved ones or celebrating special moments. I can’t wait for you to bake it, taste it, and fall in love with those layers of strawberry and lemon goodness as much as I have.
Print
Strawberry Lemon Layer Cake Recipe
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: 55 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This Strawberry Lemon Layer Cake is a delightful combination of zesty lemon sponge layers filled with a luscious strawberry filling and topped with smooth cream cheese frosting. Perfect for spring and summer gatherings, this cake balances fruity freshness with creamy richness, making it an irresistible treat for any celebration.
Ingredients
Dry Ingredients
- 2 1/2 cups all-purpose flour
- 2 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
Cake Batter
- 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.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Set aside for later use.
- Cream Butter and Sugar: In a large bowl, use a mixer to cream the unsalted butter and sugar until the mixture is light and fluffy, which should take about 3-4 minutes. This step incorporates air for a tender cake texture.
- Add Eggs: Beat in the eggs one at a time, ensuring each egg is fully incorporated before adding the next. This helps create a smooth batter.
- Incorporate Lemon and Vanilla: Add the lemon zest, fresh lemon juice, and vanilla extract to the batter, mixing until combined to infuse the cake with bright citrus flavors.
- Combine Dry and Wet Ingredients: Alternately add the dry ingredient mixture and buttermilk to the wet ingredients, starting and ending with the dry ingredients. Mix just until combined to avoid overworking the batter which can lead to a dense cake.
- Bake the Cakes: Divide the batter evenly among the prepared cake pans. Bake in the preheated oven for 20 to 25 minutes, or until a toothpick inserted in the center comes out clean. This ensures the cakes are perfectly baked through.
- Cool Cakes: Let the cakes cool in the pans for 10 minutes before transferring them to wire racks to cool completely. This prevents the cakes from breaking apart during handling.
- Make the Strawberry Filling: In a saucepan over medium heat, combine the chopped strawberries, sugar, cornstarch, and lemon juice. Cook, stirring frequently, until the mixture thickens. Remove from heat and let cool completely before using. This creates a thick, fruity filling that holds between the layers.
- Prepare the Cream Cheese Frosting: Beat the cream cheese and unsalted butter together until smooth. Gradually add powdered sugar and vanilla extract, continuing to beat until the frosting is fluffy and smooth, perfect for spreading and decorating.
- Assemble the Cake: Place one cake layer on a serving plate, spread a layer of strawberry filling over it, then top with a generous layer of cream cheese frosting. Repeat with the second cake layer and more filling and frosting, then place the final cake layer on top.
- Finish Decorating: Frost the outside of the entire cake with the remaining cream cheese frosting. Garnish with fresh strawberries and lemon slices as desired for an elegant finish and added flavor.
Notes
- Ensure the cake layers are completely cool before assembling to prevent the frosting from melting.
- You can substitute fresh lemon juice with bottled lemon juice in a pinch, but fresh is best for flavor.
- Chilling the strawberry filling before assembly helps maintain distinct layers and prevents the frosting from becoming runny.
- For a more intense lemon flavor, consider adding a teaspoon of lemon extract to the batter or frosting.
- Store the assembled cake in the refrigerator and bring to room temperature before serving for best flavor and texture.
