Description
Strawberry Lemon Layer Cake offers a bright, citrus‑kissed crumb layered with silky strawberry buttercream, creating a perfect balance of tangy lemon and sweet berries. This straightforward recipe uses pantry basics—flour, sugar, butter, eggs, milk, and fresh strawberries—to produce two 9‑inch layers that stay moist and tender. Ideal for birthdays, spring gatherings, or a simple dessert, the cake slices cleanly and the frosting holds its shape. Follow our detailed steps for reliable, bakery‑leve
Ingredients
Scale
- 2 cups all-purpose flour
- 1 ½ cups granulated sugar
- ½ cup unsalted butter, softened
- 1 cup milk
- 3 large eggs
- 2 teaspoons baking powder
- 1 teaspoon vanilla extract
- 1 teaspoon lemon zest
- ½ cup strawberry puree
- 2 cups powdered sugar
- ½ cup unsalted butter, softened (for frosting)
- 1 teaspoon lemon juice
- Fresh strawberries for garnish
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour two 9‑inch round cake pans.
- In a bowl, cream together the softened butter and granulated sugar until light and fluffy. Add eggs one at a time, mixing well after each addition.
- Mix in the milk, vanilla extract, lemon zest, and strawberry puree until well combined.
- In a separate bowl, whisk together flour and baking powder. Gradually add the dry ingredients to the wet mixture, stirring until just combined.
- Divide the batter evenly between the prepared pans. Bake for 25‑30 minutes or until a toothpick inserted in the center comes out clean.
- Allow the cakes to cool in the pans for 10 minutes, then turn them out onto a wire rack to cool completely.
- For the frosting, beat together the softened butter, powdered sugar, and lemon juice until smooth and fluffy.
- Once the cakes are cooled, spread frosting between the layers and on top. Garnish with fresh strawberries.
Notes
- Make sure all butter is softened to room temperature for a smooth batter. Sift the flour and baking powder to avoid lumps. The strawberry puree adds moisture
- do not exceed the measured amount to keep the crumb stable. Chill the assembled cake for 15 minutes after applying a crumb coat to set the frosting before the final layer of buttercream.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 25 g
- Sodium: 250 mg
- Fat: 15 g
- Saturated Fat: 9 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 80 mg
Keywords: Strawberry Lemon Layer Cake, lemon cake recipe, strawberry cake, easy lemon cake, lemon strawberry frosting, layer cake recipe, birthday cake ideas, spring dessert recipes, how to make lemon cake, cake decorating tips, moist cake recipe