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
Scale
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.
