Description
This Strawberry Lemon Layer Cake is a delightful combination of zesty lemon-flavored sponge layers paired with a sweet and tangy strawberry filling, all enveloped in a creamy, smooth cream cheese frosting. Perfect for spring and summer gatherings, this cake offers a refreshing twist on classic flavors with fresh strawberries and bright lemon accents.
Ingredients
Scale
Cake
- 2 1/2 cups all-purpose flour
- 2 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 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 Oven and Prepare Pans: Preheat your oven to 350°F (180°C). Grease and line three 8-inch round cake pans with parchment paper to ensure the cakes release easily after baking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. This ensures that the leavening agents and salt are evenly distributed in the flour.
- Cream Butter and Sugar: In a large bowl, beat the unsalted butter and sugar together until the mixture is light and fluffy. This step incorporates air, which helps create a tender cake texture. Then, beat in the eggs one at a time, mixing well after each addition to maintain a smooth batter.
- Add Flavorings: Stir in the lemon zest, fresh lemon juice, and vanilla extract to the wet mixture, blending until fully combined to infuse the cake with vibrant lemon flavor.
- Combine Wet and Dry Ingredients: Alternately add the dry ingredient mixture and buttermilk to the butter-egg mixture, starting and ending with the dry ingredients. Mix gently and only until just combined to avoid overworking the batter, which can make the cake tough.
- Bake the Cakes: Divide the batter evenly among the prepared pans. Bake in the preheated oven for 20 to 25 minutes, or until a toothpick inserted into the center comes out clean, indicating the cakes are fully baked.
- Cool Cakes: Allow the cakes to cool in the pans for about 10 minutes to firm up, then carefully transfer them to wire racks to cool completely. This prevents soggy cakes when assembling.
- Make Strawberry Filling: In a saucepan over medium heat, combine the chopped strawberries, sugar, cornstarch, and lemon juice. Cook the mixture, stirring occasionally, until it thickens into a jam-like consistency. Remove from heat and let it cool completely before assembling the cake.
- Prepare Frosting: Beat the cream cheese and unsalted butter together until smooth and creamy. Gradually add the powdered sugar and vanilla extract, beating continuously until the frosting is light and fluffy.
- Assemble Cake: Begin by layering one sponge cake on your serving plate. Spread a layer of the strawberry filling on top, followed by a layer of cream cheese frosting. Repeat with the second cake layer, strawberry filling, and frosting. Place the third sponge layer on top.
- Frost the Cake: Use the remaining cream cheese frosting to cover the entire outside of the cake evenly. Finish by garnishing with fresh strawberries and lemon slices if desired for an attractive presentation.
Notes
- Make sure all dairy ingredients are at room temperature to achieve a smooth batter and frosting.
- For best results, use fresh, ripe strawberries for the filling to maximize flavor and sweetness.
- Ensure the strawberry filling is completely cooled before assembling to prevent the frosting from melting.
- You can substitute buttermilk with regular milk plus 1 tbsp lemon juice or vinegar if needed.
- Store the cake refrigerated due to the cream cheese frosting, and bring to room temperature before serving for the best taste and texture.
